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Posted July 2017

What's Hot! Summer Restaurant Trends

July 25, 2017

 

Chef Chadwick’s summer menu covers 2017 culinary trends in Sea Glass

Chefs and food writers rank some of the hottest national restaurant trends annually. Chef Chadwick  at Sea Glass restaurant at Inn by the Sea has all the sizzling 2017 restaurant trends covered on his seasonal menus, as well as incorporating some perennial culinary favorites. Here’s what’s hot and trending on his summer menu.

According to the National Restaurant Association’s No. 1 Trend, chefs continue to “beef up their menus,” with a comeback in the consumption of red meat.  This summer, Chef Chadwick’s answer is a delicious, Dry Aged Strip Steak, served with potato variations, duxelle, marrownaise and baby leaks. “Beef, it’s what for dinner….again.”

Taco Fever rages on according to the New Yorker and Good Food’s hot list. Taco fever plus the heightened interest in regionally sourced food make Chef Chadwick’s Lobster Tacos a year ‘round double trend setter.  The Chef’s delectable 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 a perennial favorite in Sea Glass.

Chef Chadwick’s Roasted Hake with miso summer vegetables, caponata, tomato, and dill is all about  Sustainable Seafood, which is a top trend 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 Summer Collection is a daily inspiration using the daily harvest from local farms.

Finally- giving a delicious punch of flavor to chicken and burger classics for the “what’s old is new again” trend:  The Sea Glass summer menu features a Sea Glass Burger with pickled onions and house sauce,  and Chef Chadwick’s Pressed Chicken with wild rice and curried carrots puree allow old favorites to be savored in a new light.

About the Chef:  Sea Glass  is one of Cape Elizabeth Restaurants located just 7 miles from Portland.  Scheduled to cook in April 2018 at the James Beard House in New York, Chef Andrew Chadwick took over ocean view Sea Glass restaurant after years managing all 6 dining outlets at Chatham Bars Inn in Cape Cod. Sea Glass, a Cape Elizabeth Restaurants,  achieved a Best of the Award of Excellence from Wine Spectator for their deep cellar of over 260 labels and 2500 bottles.

 Sea Glass, Inn by the Sea, 40 Bowery Beach Road, Cape Elizabeth, Maine 04107. 207 799 3134. info@innbythesea.com 

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