{"id":177,"date":"2012-08-28T13:52:19","date_gmt":"2012-08-28T13:52:19","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=177"},"modified":"2019-02-03T16:00:58","modified_gmt":"2019-02-03T16:00:58","slug":"culinary-visions-panel-survey-explores-the-appeal-of-invisibly-healthy-entrees","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/culinary-visions-panel-survey-explores-the-appeal-of-invisibly-healthy-entrees\/","title":{"rendered":"Culinary Visions\u00ae Panel Survey Explores The Appeal of  Invisibly Healthy\u2122 Entr\u00e9es"},"content":{"rendered":"<p>Casual diners are most likely to order foods they are familiar with even when faced with choices they perceive to be healthier, according to <!--more-->the results of a recent survey by Chicago-based Culinary Visions<sup>\u00ae<\/sup> Panel.<\/p>\n<p>&nbsp;<\/p>\n<p>Over two hundred consumers were asked to rate the healthfulness of four invisibly healthy entr\u00e9e menu concepts, and then rate the likeliness that they would order each concept.\u00a0 The choices were based on real recipes for healthy menu items that could be easily prepared by casual dining establishments. \u00a0The entr\u00e9e choices included familiar proteins as well as less mainstream meats such as rabbit and lamb. \u00a0The entr\u00e9e choices also included a variety of cooking methods \u2013 some widely popular such as grilled, others emerging and considered on trend by independent restaurateurs like braised.<\/p>\n<p>&nbsp;<\/p>\n<p>All menu concepts were highly perceived by both men and women to be healthy, yet the overwhelming choice by both sexes was the dish with familiar meat and vegetables \u2013 steak with salsa verde and roasted squash. \u00a0Almost half of those surveyed said they would order the steak entr\u00e9e.<\/p>\n<p>&nbsp;<\/p>\n<p>Only 16% said they would order the rabbit ragu entr\u00e9e.\u00a0 Braised baby lamb shank came in second behind the steak entr\u00e9e with 20% saying they would order it, and the seafood stew rounded out the top three with 19% saying they would likely or very likely order the dish.<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cWhen they are dining out in casual restaurants, American adults like steak,\u201d said Sharon Olson, Executive Director. \u00a0\u201cWe saw the likelihood of ordering the steak entr\u00e9e significantly higher than the other menu concepts and women were more likely to order it than the men.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>The Culinary Visions Panel also asked casual restaurant diners about their preferences in the menu offerings at their favorite restaurant. \u00a0Forty-six percent said they would not add any new entr\u00e9es to their favorite restaurant\u2019s menus. \u00a0Interestingly, of those respondents who did offer menu additions, 13% suggested steak and 13% also suggested seafood dishes. \u00a0To accompany steak entr\u00e9es, diners mentioned potatoes, broccoli and asparagus, while suggesting potatoes and squash to go with seafood menu items.<\/p>\n<p>&nbsp;<\/p>\n<p>Twelve percent of respondents said they would add chicken dishes to the menus at their favorite restaurants. \u00a0Besides suggesting the standard roasted, fried and grilled chicken, diners also mentioned chicken Marsala, chicken Parmesan, baked chicken and even Cornish hens. \u00a0Accompaniments for chicken included grilled vegetables, string beans, various potato dishes, rice dishes, couscous and bread stuffing.<\/p>\n<p>&nbsp;<\/p>\n<p>Below are the menu concepts that Culinary Visions developed for the survey.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Steak with Salsa Verde &amp; Roasted Squash \u2013 Grilled 5 oz grass-fed beef top sirloin served with roasted delicata squash and arugula salsa verde.<\/li>\n<li>\u00a0Seafood &amp; Bean Stew \u2013 Clams, calamari and chorizo served in a rich thyme-infused broth of cannellini beans and kale.<\/li>\n<li>Braised Baby Lamb Shank with Olives, Figs, &amp; Fennel \u2013 Grass-fed baby lamb shanks braised with orange, wine and tomato, finished with kalamata olives and black mission figs.\u00a0 Served with braised fennel and a minted farro salad on the side.<\/li>\n<li>Rabbit Ragu with Polenta &amp; Rapini \u2013 Slow braised rabbit served over soft polenta with a side of rapini and lemon.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Casual diners are most likely to order foods they are familiar with even when faced with choices they perceive to be healthier, according to<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/177"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=177"}],"version-history":[{"count":5,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/177\/revisions"}],"predecessor-version":[{"id":881,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/177\/revisions\/881"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}