Casseroles, deviled eggs and authentic delis are just a few retro classics that are making comebacks across the country, says menu trends analyst Nancy Kruse. Chefs are putting an upscale spin on familiar comfort food dishes such as Johnny Casserole's tuna noodle casserole with fettuccine and artichoke hearts.
Young chef Raphael Francois is poised to bring New York City's famed Le Cirque restaurant back to its former glory with a lightened-up menu that still satisfies high-end patrons. "I don't want to hide the quality and flavor," Francois said. "I use classic French as the base, but my style is lighter and fresh. If I have a dish that has a sauce with cream, I will balance it with fresh vegetables or acidity from fruit."
As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring menus, writes Ivy Manning. In addition to everyday spinach and lettuce, chefs are using unique-tasting greens such as watercress, nettles and miner's lettuce in fresh salads, lightened-up soups or savory stir-fries.
The Sky Zone trampoline park in Fishers, Ind., has a section for adults who use them for high-calorie-burning workouts. Experts say the classes can be a lot of fun, but there is an injury risk with trampolines if people exercise too hard or are not trained on how to land properly.
Clients who seek help but will not change their dietary habits to improve their health can be frustrating, but they offer an opportunity for dietitians to re-examine their approach, experts say. Listening to clients and learning where they are in the stages of change are important steps, and RD Ann Constance says using the WHAT System can help people set goals and put dietary advice into practice.