Breakfast isn\u2019t just the most important meal of the day; sometimes it\u2019s the most intriguing. Such was the case during a 2014 culinary trends tour when Gordon Food Service\u00ae Corporate Consulting Chef Gerry Ludwig, CEC, visited Dimes, a tiny restaurant near New York\u2019s Chinatown. Of all the items on the quirky, flavour-forward menu, the a\u00e7ai bowl\u2014cold a\u00e7ai pur\u00e9e, bananas, and berries topped with granola and fresh fruit\u2014in particular really caught his attention. \u201cIt was just incredibly delicious,\u201d Ludwig says. Dimes\u2019 Chef\/Co-owner Alissa Wagner suggested he go to Los Angeles to see about a\u00e7ai. And there, in 2015, Ludwig found breakfast and brunch places, coffee shops, even a small chain\u2014Backyard Bowls\u2014all dedicated to a\u00e7ai bowls.<\/p>\n
Its taste, health halo, and \u201csuperfood\u201d status are making the a\u00e7ai berry a darling of health-minded restaurants in big urban areas\u2014and the opportunity exists to be the first to market with a\u00e7ai bowls in some regions.<\/p>\n
A\u00e7ai is a grape-like berry harvested from the a\u00e7ai palm, a plant native to South American rain forests. The fruit is high in fiber and omega-6 and omega-9 fatty acids, as well as B-complex vitamins and minerals such as potassium and magnesium. The fruit\u2019s high pectin content is what makes it suitable for bowls. <\/p>\n
A\u00e7ai is available in powdered form or as a frozen pur\u00e9e, though Ludwig recommends the latter. To create the bowls, blend the frozen a\u00e7ai pur\u00e9e with bananas and berries that are nearly frozen, but just soft enough to mix in smoothly. The resulting mixture should be served immediately, although it\u2019s possible to make and freeze large batches. In the freezer, the a\u00e7ai smoothie remains scoop-able, almost sorbet-like. Temper it for about five minutes before serving so that it\u2019s well chilled, but not frozen.<\/p>\n
At Dimes, Wagner says all of the bowls start with frozen a\u00e7ai pur\u00e9e and banana. The most popular version adds strawberries and almond milk with a topping of goji-berry granola, hemp seeds, and bee pollen. Another combines blueberries, banana, coconut milk, and cornflakes.<\/p>\n
Backyard Bowls, with four locations in the Los Angeles-Santa Barbara area, offers an approachable menu of a\u00e7ai bowls in creative and appealing flavours such as peanut butter-banana and avocado-coconut. It also offers portion options such as a \u201ckiddie bowl\u201d and the \u201cbehemoth bowl,\u201d ostensibly meant for sharing.<\/p>\n
Harvest Bar in Los Angeles menus a dozen different a\u00e7ai bowls, plus customization options that allow for nearly as many add-ins and toppings. These range from overtly healthful\u2014kale, spinach, spirulina, and chia seeds \u2014to a tropical mix of pineapple, mango, coconut milk, shredded coconut, kiwi, and goji berries.<\/p>\n
The \u201ctreat\u201d appeal of a\u00e7ai bowls certainly explains why they\u2019ve quickly caught on. Customers are drawn to the health halo and customizable aspect, and the flavour of a\u00e7ai itself. <\/p>\n
\u201cIt\u2019s as close to a treat as you can get while still maintaining that \u2018superfood\u2019 benefit,\u201d Ludwig says. \u201cThis trend is so exciting because it is really an emerging opportunity\u2014it\u2019s our prediction that every major college campus will be serving these within the next two years. They\u2019re a great fit for so many foodservice outlets\u2014nutritious, delicious, and very approachable.\u201d <\/p>\n
The vast possibilities for flavour combinations makes it easy to develop a signature bowl.<\/p>\n
Ask your Customer Service Specialist about our Kitchen-Tested Recipes(SM) for a\u00e7ai bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"
Breakfast isn\u2019t just the most important meal of the day; sometimes it\u2019s the most intriguing. Such was the case during a 2014 culinary trends tour when Gordon Food Service\u00ae Corporate Consulting Chef Gerry Ludwig, CEC, visited Dimes, a tiny restaurant near New York\u2019s Chinatown. Of all the items on the quirky, flavour-forward menu, the a\u00e7ai […]<\/p>\n","protected":false},"author":19,"featured_media":4205,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,111,113],"tags":[],"class_list":["post-25769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-healthcare","category-university"],"acf":[],"yoast_head":"\n