Taproom, OLILO by Cat Cora, Mesa Burger, and her
newest addition, Fatbird Southern Kitchen and Bar in
New York City.
What high-end trends are you seeing now?
Health and wellness trends finally caught up to what I
have been preaching for the last 20 years. Health and
wellness has always been my platform for food. I think
there will be even more new and innovative life-exten-sion and longevity concepts coming for nutrition, like
probiotics, kefir, as well as fitness concepts like core fitness and balance through meditation, tai chi, yoga, and
other forms of wellness.
What strategies are there for groups without
Do-it-yourself dinner parties as well as bring-your-own-dish BBQs, wine-and-crafts concepts (paint and wine)
and window garden/herb garden and wine.
What are some of the most popular ingredients
Matcha, plant-based proteins, and turmeric are three exciting foods that come to mind. I love a daily matcha.
What do you see as the next big thing?
Meal kits are hot and still getting hotter with all the online kits available. Sober-dining mixologists are mixing
up more high-end nonalcoholic drinks for those shunning alcohol for healthier living. Carbs are back, vegan
eating is in vogue, minerals are in, teas instead of coffee,
nootropics for brain energy, matcha foods as well as
other naturally attractive colors in food.
What trends are cooling down?
What I am about to list are things I still love — I am
talking popularity versus leaving for good: Molecular
gastronomy seems to have been falling out of popularity.
Bowls of any kind, especially smoothie bowls with fruit
and granola, although I love them. Toast dishes, ramen
bars, and fermenting everything, to name a few.
CHEF CENOBIO CANALIZO
For more than 20 years, Chef Cenobio Canalizo has helped to shape the menus of Glazier Works, a
family-run hospitality group known for its famous Strip
House brand, where he was the executive chef before
moving to Michael Jordan’s The Steak House N. Y.C., located in New York City’s iconic Grand Central Station.
Inspired by his mother’s cooking, Canalizo began in
the industry at the age of 17. His creativity, leadership
skills, and passion for cooking helped him move up the
ranks quickly. His menus include many classic steakhouse dishes with the freshest ingredients gathered from
the Green Market in Grand Central. He incorporates
a subtle Mexican flair into his menu, whether it’s steak
tacos or avocado-infused butter.
What is the most elaborate food and beverage function
you ever planned for a group?
Being located on the balcony of one of New York
City’s most beautiful architectural landmarks, the
restaurant and bar has attracted the business of
FOOD & BEVERAGE
and we are