Chef LaDuke of THE CAPITAL GRILLE Presents Trending Tastes in 2018

Editor's Note: We welcome this guest contribution from Executive Chef Michael LaDuke of The Capital Grille. LaDuke oversees the overall menu development and other culinary operations for the brand's restaurants that are renowned for serving top-end steaks, seafood and fresh twists on appetizers and sides. He is a 30-year veteran of the food industry whose impressive career started with Disney's restaurant entities. In the following article, Chef LaDuke shares with our readers his insights for this year's culinary trends.

We're one month into 2018 and already the culinary world is concocting new tastes and experimenting with different flavors. Consumers are changing the restaurant industry with heightened focus on where food is coming from, the atmosphere surrounding it and how photogenic the presentation is. Chefs must adapt with these evolving tastes by seeking innovation in the kitchen, while always remembering for whom they are cooking: you're not cooking for yourself, but rather the guests coming to dine with you.

As we continue throughout the New Year, here are a few trends I expect to see:

-Guest options and experimentation: At The Capital Grille, relationships with our guests are the priority and we have learned that they are experienced and knowledgeable culinary seekers. For us, giving our guests the opportunity and ability to experiment in the shoulder categories of the menu will be a place where we work in 2018. By offering them more options, and the ability to test around, we are further involving them in the experience - which they love, and so do we. For example, we allow guests to select the filet or ribeye they want with the option of brussel sprouts cooked kung pao style. These options provide the guest flexibility. Exciting sides, appetizers or even desserts will be an area where we can use trends to complement our signature menu items. Guests can always return to their favorites, while giving their palate an adventure. It's the best of both worlds.

-The rise of simplicity: People in general are focusing more on the quality and freshness of ingredients, skipping over experimental dishes in favor of simpler recipes. As consumers are becoming increasingly more aware of what they are putting into their bodies and prioritizing healthy and fresh choices, I believe this trend will continue to grow.

-The blend of fine-dining and fast-casual: Although food trucks hit the scene a few years ago with innovative and outrageous takes on food, they lacked access to a broader audience. With individuals becoming more aware of these new, interesting takes on dishes, I believe we will start to see similar recipes transition into a traditional setting. As the desire for these innovative recipes continue to rise, combined with the demand for fresh and high-quality ingredients, fast food staples will feel the pressure from restaurants offering these dining options. Overall, I expect to see a combination of the passion, detail and execution standards of fine-dining with a fast, or polished-casual, business model. Although a dining option like this would require investments of time, money and training, it will ultimately be what guests demand.

-New cuts of meat: Each year we see trends around new cuts of meat, or lesser used cuts to supplement menus, such as hangar steaks. Annual trends, such as these, point to all of us in the industry working to become more responsible by using more of the whole animal in an effort to remain conscious and eliminate waste. I believe in 2018, and in the years that follow, this trend will continue prominently.

-Shelf-life of the donut: Donuts continue to maintain their status as a trendy menu item, always showing up on menus in new ways. Recently, I've seen more chefs experimenting with different non-traditional fillings, which I have found to be more interesting than the toppings or shapes we've seen over the past few years. The trick with trendy items, such as donuts, is understanding their shelf-life and having the ability to know when you need to reinvent.

-The power of the 'gram: 'Insta-worthy' menu items have become a way of life for a lot of folks, with the phone now almost as valuable as the fork or knife to many diners. As individuals continue to depend more and more on social channels to find their next dining adventure, I think a lot of us chefs will be thinking more about what our dishes look like on an iPhone or Tweeted to 100K people. In the past, the food industry spent time and money hiring food stylists, giving us the ability to control which images of our food were shared in an effort to make everything look perfect. Now we've lost control, and with millions of food images generated by the minute we've got to be conscious of presentation.

-Cheers to the cocktail: Interesting cocktails have been growing in popularity, and I think this will only continue throughout 2018. I do think there will be a strong movement to pour only the best Manhattan, Martini or Gin and Tonic, with mixologists reaching for higher-quality mixers, tonics, garnishes and high-quality liquors. The days of an unknown spirit mixed with soda from a bar gun are rapidly disappearing. The emphasis on quality in the cocktail will only make the combination of drinks and food more interesting and fun to play with from a chef's point of view.

For more information about The Capital Grille, their menus and locations, please visit http://www.thecapitalgrille.com/home.

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Photo Credit: Courtesy of The Capital Grille

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