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Posted May 2017

What’s Hot! - 2017 Restaurant Trends

May 26, 2017

Chef Andrew Chadwick has the latest culinary trends covered in Sea Glass this spring

Every year Chefs and food writers rank some of the hottest national restaurant trends. Chef Chadwick’s seasonal menus at Sea Glass restaurant have this spring's sizzling 2017 restaurant trends covered, as well as incorporating some perennial culinary favorites.

The New Yorker and Good Food’s hot lists tell us there’s a Taco fever going on! Taco fever plus the heightened interest in local food make Chef Chadwick’s Lobster Tacos a double trend setter.  The Chef’s tasty bites, created with local Alewives Farm lobster , avocado mousse,  serrano jam, and pickled cucumber are so popular they appear on every one of the restaurant’s seasonal menus, and  are well on their way to being  perennial favorites in Sea Glass.

Chefs across the nation are excited to “beef up their menus” according to the National Restaurant Association’s No. 1 2017 Restaurant Trend.   The U.S. Department of Agriculture tells us consumption of red meat was at its high in 1970, but chefs see it making a small comeback this year. Chef Chadwick’s answer is a delicious, tender Sirloin with black barley, holland pepper reduction, squid and leek ash. “Beef, it’s what for dinner….again.”

Sustainable Seafood is on top for the National Restaurant Association. “More chefs, restaurateurs and consumers say they’re paying attention to the environmental impact of seafood on menus. They want to know where it’s from, how it’s sourced, raised or caught, and how it affects the eco-system.”Chef Chadwick serves fresh, local seafood from the Gulf of Maine that has been responsibly harvested. As a member of Gulf of Maine Research Institute’s Culinary Partner’s program, the Chef creates delectable daily specials around local seafood that is both abundant and underutilized to support a more sustainable future.  

“Vegetables as King” is a theme James Beard Foundation identified- vegetables gathering steam to take center stage as animal proteins and heavier menu options make way for more vegetarian and vegan choices. Chef Chadwick’s Spring Pea Salad with pea tendrils, crispy shallots, coconut, gremolata and lime mint or the Warm Beet Salad with spicy greens, candied hazelnuts, basil and lemon oil match the trend. Daily specials make use of whatever produce is growing locally with farmers’ salads on the menu whenever possible.

Finally- what’s old is new again!- giving a delicious punch of flavor to chicken and burger classics.  The Sea Glass Burger has added pork belly, pickled onions and cucumbers, house sauce and provolone for a fresh taste.  Chef’s Pressed Chicken with leek and black pepper puree, chicken crushed peas and fried  maitake allows a true classic- chicken- to be savored in new light.

FMI: Rauni Kew, PR Manager, Inn by the Sea. 207 602 8500. rkew@innbythesea.com  www.innbythesea.com 

 

Executive Chef Andrew Chadwick and sous chef Greg Hill took over Sea Glass after years of working together at Chatham Bars Inn on Cape Cod.  Previously, Chadwick was Executive Chef at Cherrystones Restaurant in Falmouth, Ma and later opened a sister restaurant, Oysters Too, winning local accolades as the “Best Place to Dine” for 3 consecutive years.  

 

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