At the heart of the National Restaurant Association Show in Chicago is the love of food. And Unilever Food Solutions and Future Menu Trends put together one of the most eloquent nights for understanding why we do what we in our industry. Guests were invited to Esmé the Michelin Star restaurant under the culinary brilliance of Chef Jenner Tomaska, a visionary force in the world of gastronomy. With a deep-rooted passion for local and seasonal ingredients, Chef Jenner’s goals to unite the trends with an experience few will forget.
“Many of the Future Menus North America 2024 trends naturally align with our vision for a dynamic and interactive dining experience, so we were excited to collaborate with Unilever Food Solutions to bring these trends to life,” said Jenner Tomaska, Chef and Owner, Esmé. “We utilized local ingredients alongside Unilever’s branded ingredients like Hellmann’s and Knorr to develop a menu that told a story, with each course representing at least one trend.”
Our salad was a product of spring leaves and the puree of food scrap ingredients, creating a trio of flavors that when blended together created an interactive and delicious dressing. Innovative methods of recycling food scraps, that demonstrated a deep respect for the environment while still delivering exquisite flavors.
Chef brought together his commitment to Local Abundance which was palpable in every dish that graced our menu. His innovative approach to minimizing waste while maximizing flavor showcased a rare blend of creativity and sustainability. Chef Jenner’s emphasis on reimagining Modernized Comfort Food classics was artistic as well as succulent, a testament his culinary prowess. Our main dish was Lecohon En Clay, which melted in my mouth and I felt like it push boundaries of flavor. Chef Jenner’s reverence for vegetables as culinary stars shines throughout his dishes, be it a salad bouquet or edible art veggie deserts.
Unilever’s Food Solution’s Future Menus 2024 is a detailed trend and recipe guide packed with solutions to industry-wide challenges, from cost-saving initiatives that ease labor shortages to recipes backed by forward-thinking trends. While each trend can live on its own, many of the Future Menus trends naturally align to create vibrant, nourishing menus that both chefs and customers can feel good about.
When it comes to embracing the future of food, Esmé effortlessly incorporates key food trends that are shaping the culinary landscape. Chef Jenner was able to unite Unilever’s Future Menu Trend report with culinary artistry, he and Esmé continue to redefine the dining experience, a true culinary exploration that embraces the future of food.
Esmé’s culinary prowess in integrating these food trends seamlessly into a single dining experience left me in awe. It was not just a meal but a journey through the future of food, where sustainability, creativity, and flavor harmoniously converged on each plate.
#preparedfortomorrow
#unileverfoodsolutions
#Esmé
#ChefJennerTomaska
Our Menu at Esmé
Local Abundance
Farm Egg and Asparagus, Fava Bean Tart, Plum and Kinmedai, Strawberry and Wagyu, Sunflower and Caviar
Low Waste
Spring Garden Salad and trio of colors
The New Sharing
Dover Sole, Squash Vin Juane, Pine Nut
Modernized Comfort Food
Lechon en Clay, Mojo, Beans & Rice
Irresistible Vegetables
Edible Art, Fennel, Green Tomato, Farmers Cheese, Zucchini
