{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Exotic flavours and smaller portions woo American diners' data-url='/boclips/videos/5c54be6fd8eafeecae13b968' data-video-url='/boclips/videos/5c54be6fd8eafeecae13b968' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nExotic flavours and smaller portions woo American diners\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLos Angeles, July 26, 2008 1. Mid shot restaurant patrons talking over dinner 2. Wide of The Belvedere dining room3. Wide of kitchen with chefs working4. Close of small food dishes5. Close of small dish6. Close of Peninsula Beverly Hills...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLos Angeles, July 26, 2008 \u003cbr/\u003e1. Mid shot restaurant patrons talking over dinner \u003cbr/\u003e2. Wide of The Belvedere dining room\u003cbr/\u003e3. Wide of kitchen with chefs working\u003cbr/\u003e4. Close of small food dishes\u003cbr/\u003e5. Close of small dish\u003cbr/\u003e6. Close of Peninsula Beverly Hills Sign\u003cbr/\u003e7. Wide exterior Peninsula Beverly Hills\u003cbr/\u003e8. Wide interior lobby of Peninsula Beverly Hills\u003cbr/\u003e9. Exterior wide of diners \u003cbr/\u003e10. Set up James Overbaugh, Executive Chef Peninsula Beverly Hills\u003cbr/\u003e11. SOUNDBITE (English) James Overbaugh, Executive Chef Peninsula Beverly Hills\u003cbr/\u003e\" People are eating smaller portions, but they still like to dine, which means that when they go out to a restaurant they want to have an experience - a culinary journey, where during a course of a meal they can have a lot of different tastes, flavour experiences, different types of proteins, fish, meats, produce and as they go through that experience they also don't want to be overwhelmed either so that's why the portions are smaller \"\u003cbr/\u003e12. Close of produce\u003cbr/\u003e13. Close of seafood\u003cbr/\u003e14 Close of raw chicken\u003cbr/\u003e15. Close of exotic food dish\u003cbr/\u003e16. Close of seared tuna\u003cbr/\u003e17. SOUNDBITE (English) James Overbaugh, Executive Chef Peninsula Beverly Hills\u003cbr/\u003e\" They're also very interested in the seasonal produce, but produce that they might not necessarily see on a daily basis, and things that they might not have at home of maybe don't have the comfort to cook at home. I mean people really come out to have an experience. Yes, going out to eat is matter of convenience but it also should be fun and exciting and rewarding in many ways.\"\u003cbr/\u003e18. Medium shot of chef in kitchen\u003cbr/\u003e19. Close of salad\u003cbr/\u003e20. Close of chicken sandwich\u003cbr/\u003e21. Wide exterior of Breadbar\u003cbr/\u003e22. Close of Breadbar menu\u003cbr/\u003e23. Close of Breadbar sign on window\u003cbr/\u003e24. Wide interior tilt down of Breadbar\u003cbr/\u003e25. Medium of Breadbar\u003cbr/\u003e26. Close of Breadbar\u003cbr/\u003e27. Close of variety of breads\u003cbr/\u003e28. Medium of three dishes of small plates\u003cbr/\u003e29. Close of blue fin tuna tartar\u003cbr/\u003e30. Close of crab guacamole\u003cbr/\u003e31. Set up of Daniela Galarza, Breadbar\u003cbr/\u003e32. SOUNDBITE (English) Daniela Galarza, Breadbar\u003cbr/\u003e\" It's an item on our menu that has spawned breakfast, lunch and dinner and it compliments all of these great artisanal breads. We find that a lot of customers are looking at Breadbar, they're looking for small plates. They're looking for the idea of sharing, something to bring people together. Bread is one of those things. The word companion. It brings people together. It's this idea of breaking bread with someone else. We find that the small plates concept not are customers at Breadbar coming in and asking us for smaller portion but they're also asking for things that they can share with each other. It's a communal dining experience.\"\u003cbr/\u003e33. Set up Maria Rosado and Michael Meyer\u003cbr/\u003e34. SOUNDBITE (English) Maria Rosado, Vox pop\u003cbr/\u003e\" I am big fan of farmers markets that means fresh food and local food so in small plates I actually found flavours that I can mix together at home because either I never think about or because its a lot of work.\"\u003cbr/\u003e35. SOUNDBITE (English) Michael Meyer, Vox pop\u003cbr/\u003e\" Well there are a lot of flavours I can't duplicate at home and so I'm very excited to see him on a restaurant menu. Things that I read about for years and years in gourmet or whatever magazine and I think it's very exciting when you can sit down try something that is completely impossible to cook in your kitchen and it's a small plate and it's something that's accessible. It's something that you can share with somebody else. \"\u003cbr/\u003e36. SOUNDBITE (English) Maria Rosado, Vox pop\u003cbr/\u003e\" My husband actually thought that the small plates would be the best strategy because you will need to involve both of us and cooperate and choose and taste and talk about flavours and actually it worked out pretty well. \"\u003cbr/\u003e37. Medium interior of Breadbar and people eating\u003cbr/\u003e38. Wide of Breadbar chefs\u003cbr/\u003e39. Medium of Daniela cutting bread\u003cbr/\u003e40. Close of drinks\u003cbr/\u003e41. Set up of sommelier David Jones\u003cbr/\u003e42. SOUNDBITE (English) David Jones, Sommelier \u003cbr/\u003e\" We know that in the last year that wine has overtaken alcohol and beer as the most popular alcoholic beverage so that means somebody's drinking it and there's a lot of publication. When I started out 33 years ago there was the Wine Spectator and now you have 14 or 15 different magazines. You have the internet. Everyone can look on the internet and get the information.\"\u003cbr/\u003e43. Wine glass\u003cbr/\u003eAll you can eat diners are making way for restaurants which place the emphasis on small portions of gastronomic delights, according to the National American Restaurant Association.\u003cbr/\u003eIt says the trend is spreading across the US as consumers try to fit quality meals into their busy schedules, along with variety.\u003cbr/\u003eConsumers are more sophisticated and adventurous than ever, seeking out new and exotic flavours in restaurants.\u003cbr/\u003eSeven out of ten people have told the American Restaurant Association (ARA) they want chefs to give them flavours and tastes that they can't easily replicate themselves at home, and today's most popular restaurants are beginning to reflect that.\u003cbr/\u003eAccording to the ARA small portions, tapas style dishes and mezze are top of the list on dinner and lunch menus.\u003cbr/\u003eAt the ultra elegant, Penninsula Beverly Hills Hotel, the main dining the room, The Belvedere, has just changed its menu to take account of its clients changing tastes.\u003cbr/\u003eExecutive chef, James Overbaugh, says he's tried to incorporate many of his clients wishes to be more experimental. \u003cbr/\u003eHe says the emphasis is now on a culinary journey where diners can sample many different tastes. \u003cbr/\u003eOverbaugh says people's palates are becoming more refined, and they're more interested in getting fresh seasonal and unusual produce, which they might not necessarily see on a daily basis. \u003cbr/\u003eHe says people don't just want food, they want an experience which is as rewarding as other entertainment.\u003cbr/\u003eThe top two lunchtime treats at the moment are entree salads and chicken sandwiches.\u003cbr/\u003eAnother restaurant which is changing its culinary style is California's Breadbar. \u003cbr/\u003eIt's tapas style menu has just been revised as well to include more small dishes. \u003cbr/\u003eChief baker Daniela Galarza says bread and today's demand for small plates are a perfect combination. \u003cbr/\u003eShe says speciality breads now feature at breakfast, lunch and dinner. \u003cbr/\u003eThe customers now want to share foods and the range of dishes encourages them to do that.\u003cbr/\u003eDiner Maria Rosado says these trends reflect people's busy lifestyles. \u003cbr/\u003eShe says she particularly likes farmers markets where she can buy fresh and local food.\u003cbr/\u003eShe and her husband Michael want dishes they can mix together.\u003cbr/\u003eMichael Rosado says he wants flavours that would take to much time and effort to produce in his own kitchen and he's delighted when he comes across ingredients that he's only read about in gourmet magazines.\u003cbr/\u003eMore than three quarters of adults (76 per cent) say they are trying to at more healthily in restaurants now than they did two years ago and about the same number of teenagers, aged between12-19 say they're trying to eat nutritiously.\u003cbr/\u003eEighty-seven per cent of adults who eat out also say there are more healthy choices available at restaurants than there were two years ago, and the majority say there's also been an improvement in quick service restaurants. \u003cbr/\u003eWhen it comes to drinks, cocktails with alcohol are popular along with craft beers and energy drinks. \u003cbr/\u003eVeteran sommelier David Jones says trends come and go. \u003cbr/\u003eHe says when he started out three decades ago, there were just a few wine magazines and now there are about fifteen.\u003cbr/\u003eBut for those who don't want to drink alcohol, coffee is still top of the list of preferred beverages.\u003cbr/\u003eKeyword wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead 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