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food trends

Seasonal Spring Produce

Spring is officially here and that means that delicious spring produce is in season. Start enjoying these yummy in-season foods now.

In addition to arugula, other leafy greens like romaine and red leaf lettuce are also in season. These leafy greens are rich in vitamins A, K, and folate, chlorophyll, fiber, and water. They can help reduce inflammation while also hydrating and detoxifying your body.

Build delicious salads with these leafy greens and other veggies, nuts or seeds, drizzled with EVOO, balsamic vinegar or citrus juice.

Despite being available in both spring and fall, artichokes are a great spring food. Rich in folic acid, vitamin C, B-complex vitamins, and many minerals, artichokes can help lower cholesterol, reduce free radicals, and promote optimal metabolic cell function.

You can boil artichokes for about 20 minutes and enjoy them by peeling off the leaves and pairing it with your favorite dipping sauce.

Asparagus contains an abundance of vitamin K, which is important for blood clotting, heart and bone health, cancer prevention, and other functions. It’s also loaded with copper, selenium, B vitamins and other important nutrients.

Cooking asparagus is fairly simple. You can sauté it with your favorite seasonings in butter, ghee, or your oil of choice. Just be cautious to not overcook them. Don’t let them get too wilted – you want them to stay vibrant green and retain their shape.

As you may gather from their deep and juicy color, beets are great for blood and circulation. They are a unique source of phytonutrients called betalains, which can lower blood pressure, boost stamina, and support detoxification.

There are numerous ways you can reap the benefits beets. You can juice them, add them to smoothies, roast them as a side dish, or even add them to salads.

When they’re in season locally, carrots taste even better. These delicious root vegetables are high in vitamin A and other antioxidants and help you maintain healthy hair, skin, and nails.

As we all know, carrots are yummy whether eaten raw or cooked. Chop, slice or shred them onto anything from salads to sandwiches, or bring them along as a travel snack.

Mint has powerful healing properties. It contains rosmarinic acid, an antioxidant that can relieve seasonal allergy symptoms. It also contains menthol, which is a natural decongestant, and can soothe an upset stomach.

Since mint is such a delicate herb, it’s best not to cook it. Instead, add it to water or iced tea for natural flavoring. You can also add it as an edible garnish, or chop it up and add it to fruit salads.

Peas are an excellent anti-inflammatory food thanks to the wide variety of vitamins and minerals they contain, including vitamins C, K, several B vitamins, manganese, phosphorus, and protein. Because they have a short growing season, enjoying them during their peak is something special.

Snack on sugar snap peas straight out of the pod or add them to salads, smoothies, stir-fries, noodle dishes, and more.

There’s nothing better than ripe, sweet strawberries. Did you know they are among the top five sources of antioxidant-rich fruit in the U.S.? And despite containing fructose, strawberries can help balance blood sugar. Strawberries also contain polyphenols which support immunity, healthy cell renewal, and other functions.

Eat them raw or freeze them (with the stems removed) to add to smoothies. You can also add them to chia pudding or oatmeal, make jam, or even make decadent chocolate-covered strawberries.

Spring Onions
Speaking of polyphenols, onions contain a high amount, especially flavonoids, which are compounds that play a major role in disease prevention. They are also natural antihistamines, and have antibacterial and antifungal properties.

Add raw onions to salads or tacos, sauté them with sea salt as a tasty caramelized onion side dish, or use them as a tasty base for spring sauces and soups.

Radishes are a great detoxifier. They work at removing waste and toxins from both the stomach and liver. Also a natural diuretic, radishes help treat urinary and kidney conditions. In addition, they hydrate your skin, reduce fevers, and even treat insect bites.

You can add raw slices to salads, roast them as a side dish, or even juice them for a healthy drink.

What are your favorite seasonal spring foods? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

For a yummy deli sandwich or salad made with the finest and freshest ingredients available, visit the Brick Your Neighborhood Deli in Pomona! We are open weekdays from 7:00am-4:00pm and Saturdays 8:00am-4:30pm.

Best Sandwiches Across America

Whether you are a sandwich connoisseur or simply a sandwich lover (like us), these are some of the most popular sandwiches from different regions across America.


  • St. Louis Gerber Sandwich
    This is an open-faced ham and provolone cheese sandwich, made with crusty French bread smeared with garlic butter and toasted.
  • Pimento Cheese Sandwich
    This Southern picnic staple is made with cheddar cheese and chipotle peppers, plus crispy fried green tomatoes between grilled bread.
  • Shrimp Po’Boy
    A New Orleans classic features fried shrimp drenched in spicy remoulade sauce on a buttered bun.
  • Kentucky Hot Brown Sandwich
    This sandwich gets its name from Louisville’s Brown Hotel, where it was first served.  Another open-faced sandwich layered with turkey, bacon, tomatoes, and cheese sauce, and then broiled.
  • Muffaletta Sandwich
    Another favorite from New Orleans. Italian charcuterie and olive salad spread are sandwiched between round Sicilian sesame bread of the same name.


  • Spiedie Sandwich
    Hailing from Binghampton, New York, this sandwich features marinated meat (chicken, pork, lamb, veal, venison, or beef) grilled on spits and served on soft Italian bread.
  • Beef On Weck
    Another New York classic, the Beef on Weck is made with rare, thin-cut beef and horseradish served on a kummelweck roll and topped with salt and caraway seeds.
  • Lobster Roll
    There is debate whether the best lobster rolls are found in Maine or Connecticut. Depending on your preference, you can have either  mayo or butter with your Maine lobster, served on New England-style rolls which are split on top rather than on the side.


  • Breaded Pork Tenderloin Sandwich
    Popular in Indiana, this sandwich contains pork tenderloin pounded thin and coated in batter then fried. The batter gets its extra crunch from crushed Saltines and panko crumbs.
  • Chicago-Style Italian Beef Sandwich
    Slow-cooked shredded beef, giardiniera and red peppers, plus mozzarella cheese on Italian bread make this Chicago favorite.
  • Reuben Sandwich
    There is uncertainty about whether this sandwich originated in Omaha, Nebraska or New York City, but the standard recipe remains – delicious corned beef and Thousand Island dressing sandwiched between two slices of rye bread.


  • Denver Omelet Sandwich
    The Denver Omelet Sandwich, or the Western Sandwich,  is quite simple. First, the Denver omelet is made with freshly beaten eggs, diced ham, mushrooms,  and bell peppers. Then the omelet is placed between two buttered slices of bread.
  • BLTA
    California’s love for avocados is no secret, so why not add it to the BLT? Made with bacon, lettuce, tomato, and avocado, the BLTA takes the classic sandwich a step further by adding a new flavor and texture to the mix.
  • French Dip Sandwich
    Born in Los Angeles (although two restaurants claim to have invented it), the French Dip is made with sliced roast beef topped with cheese and served with a side of hot au jus dip.

How many of these popular regional sandwiches have you tried? Of them all, which do you prefer? Share your favorites with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Have you tried all of our signature sandwiches? Come in today and order your favorite sandwich or try something new! Visit us in store on the corner of Arrow Hwy and Garey Ave in Pomona, or have your food delivered via DoorDash or UberEATS.

Common Catering Food Trends

Whether you are planning your own event or attending someone else’s bash, one of the most important and memorable details is the food you serve. The restaurant catering can make or break an event. Depending on the type of party or event, you will want to choose a catering menu that works well with the event space, your vision, and your guests. With that said, here are some of the popular restaurant catering trends today.

Who doesn’t love a buffet? Buffet dining is the easiest way to feed a large group of people, thus, is ideal for larger events (ex. weddings).  And the best part is that they can be customized to suit different events and budgets.

Food Stations
Similar to a buffet, food stations are also appropriate for larger groups. Rather than providing food on one long table, the menu is divided among stations throughout the dining room or event space. Foods at these stations are usually comprised of appetizers and finger foods. Because the set up requires guests to move around, food stations are great for cocktail receptions and the like, where people normally mingle about the room.

Chocolate Fountains
If you have ever encountered a chocolate fountain at a party, then you know it is often the pièce de résistance. These can be purchased or rented, and pricing can vary depending on the quality. You can make up for the cost by choosing less expensive dipping items (ex. pretzels, fresh fruit, marshmallows).

Family Style Dining
This is also known as English Service and is comprised of bowls and platters of food to share at each table, rather than serving individual plates. Sharing food enables tablemates to interact, providing a level of intimacy that may be missing at larger events.

Food & Drink Pairings
These dinners often serve multiple courses, each accompanied by a wine, beer, or cocktail. It is important to note that these often take longer than buffets or plated dinners, so if you’re looking for a slow, leisurely dinner, this one’s for you.

Artisan Food & Drink
Foods produced in small batches are referred to as artisan food, however, there is no regulation on the term. Because of this, you see “artisan” used by large restaurants and chains, and it has become a good marketing term. For example, “handcrafted sourdough baguette paired with an assortment of artisanal cheeses” sounds much better than “plain old cheese and cracker platter.”

Local Foods
While local foods suggest healthier options and better taste, the can pose some challenges. Because fresh fruit and vegetables are not available all year round, a set menu is not feasible. On the other hand, chefs are able to get creative and provide a rotating menu of specials.

Street Foods
These menus offer foods inspired by the ethnic fusion of street food. Some examples include Mexican churros, Spanish tapas, Chinese dim sum, and more.

Gluten Free Foods
Whether it is due to medical conditions associated with gluten or a health-conscious choice, gluten free foods are growing in popularity. Aside from the health benefits, going gluten free allows chefs to experiment with alternative cooking ingredients such as amaranth, cassava flour, and teff flour.

Mini Desserts
More and more people are opting for mini wedding cakes or dessert tables filled with mini confections such as cupcakes and cake pops, rather than full, multi-tiered cakes. This allows the host to provide a variety of sweet treats to cater different tastes.

If you want to keep it simple, we’ve got the catering plan for you. Enjoy our delicious sandwiches, salads, and desserts are your next event. Visit or call 909-596-5225 for more information.

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Healthy Foods 2017

There are plenty of healthy, delicious foods out there for us to discover. The latest of these nutritional powerhouses go far beyond chia seeds and kale, and will add an interesting and new element to your meals. Check out which new healthy foods you should be adding to your diet this year.

Who would have thought that stuff that washes up on the shore would make the list? The brown seaweed is loaded with iodine, potassium, magnesium, calcium and iron, plus it’s a great source of omega-3.

Try adding kelp sprinkles to homemade soups, salads, and rice bowls.

This clarified butter (made by heating butter and skimming off the milk solids) is easier for some people to digest than unprocessed butter because of its low lactose content and its high amounts of fat-soluble vitamins A, D, E, and K.

Ghee has a natural nutty flavor and is a staple in Indian cuisine, often used to enhance curries and other traditional dishes. Use it in place of traditional butter when you can.

Dandelion Greens
If you’re a fan of bitter greens, try these. Dandelion greens are great for your bones and muscles and are rich in vitamin C, B vitamins, calcium, iron, and potassium. They’ve got a pretty impressive fiber content, too – a 3.5 ounce serving of these will satisfy 15% of your daily fiber requirement.

You can find these at local farmer’s markets in the spring, or your local specialty store may be carrying it.

This whole grain is naturally gluten free and contains generous amounts of copper, manganese, phosphorus, and magnesium.

Millet is usually eaten as a breakfast porridge, simmered in a pot of water (much like preparing steel cut oats), but it can also be used for granola, muffins, and other baked goods.

Canned Salmon
While not full of the same nutrients as fresh salmon, canned salmon is an affordable and smart alternative.

Get your omega-3s by adding canned salmon to salads, or use it as a way to bulk up a pasta dinner.

Wheat Berries
Despite its deceiving name, it’s not a fruit. Instead, it’s a grain that looks and acts like brown rice or farro and is used to make all-purpose flour. It also boasts great fiber, protein, and iron content.

Use it as a rice substitute or add it to your grain salads.

Marmite (British) and vegemite (Australian) are made from yeast extract and are high in B vitamins (namely B3/Niacin). Niacin helps boosts the body’s defenses against bacteria.

Because of its high salt content, you will want to practice moderation. A thin layer on toast will do.

What new healthy foods have you tried this year? Which of these will you add to your regular diet? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Have you joined us for breakfast yet? Visit us in the morning six days a week (Monday-Saturday) for a tasty breakfast. Visit to see our full menu.

Upcoming Food Trends

As nutrition science advances, and our palates as consumers continues to change and evolve, food trends must follow suit. We no longer wish to know that bad ingredients have been taken out; we want to understand that the omitted bad ingredient was not replaced with something worse. We want to know the story about our food and how it impacts the environment. And we are much more health-conscious than before.

With that being said, rest assured that these latest food trends are focused on better health and nutrition and are environmentally friendly.

The leaves of the moringa oleifera tree contain high levels of calcium, potassium, protein, and vitamins A, B, C, D, and E. You can find these trees in Haiti, as well as parts of Latin America and Africa, although they can be grown in both tropical and temperate climates. Moringa leaves are produced year-round and can be eaten fresh, cooked, or dried without losing its nutritional content.

Currently, there is no fresh moringa commercially available in the U.S. because shipping from so far away can result in spoilage. But that doesn’t mean we won’t see commercial planting of moringa trees in the near future. For the time being, moringa is sold as a powder and is used in energy shots, bars and teas.

In addition, did you know that moringa is a product that helps empower women? In Ghana and Haiti, female farmers grow moringa as a means of supporting their families.

Regenerative Grazing
You have likely heard of “grass fed” in the food world, which basically means that your food does not come from cows raised in feedlots. But our thirst for knowledge goes beyond the animals’ diet; we want to understand the impact the animals have on the environment.

And thus we have regenerative agriculture, where different farming practices are used to restore soil degradation from crops. Of these practices is regenerative grazing, which refers to regenerating the topsoil by grazing cattle or bison on crop land (their manure and left-behind forage act as natural fertilizers).

You may soon see companies highlighting that their grass-fed beef was raised in a regenerative-grazing fashion, however, a verification system must be designed to verify that the claim has meaning.

Simpler Ingredients
Because government guidelines and regulations on foods are always changing, food companies are struggling to keep up and eliminate bad ingredients (ex. trans fatty acids, sugar, salt). Regardless of the effort, consumers tend to be wary of what is being added to the product, such as artificial ingredients.

Now, “clean labels” (which consist of ingredients consumers can understand and pronounce) are the goal. Food companies are experimenting with using natural ingredients to either diminish bad flavors or enhance good ones without simply substituting one bad ingredient for another.

For example, mushrooms are being used to cut the bitterness in cacao beans and decrease the amount of sugar needed to make chocolate, while soy protein and other natural flavors enhancers are being used to reduce sodium levels in food.

Plant Waters
The popularity of coconut water has spurred the emergence of more plant waters. Aloe water, maple water, artichoke water and cactus water are taking down sugary sports drinks and artificially flavored waters since consumers are becoming more conscious of what they consume.

Market research from Technavio shows that U.S. soda sales fell for the 11th year in a row, while coconut water sales rose 27% last year.

While most of these waters are only available in health-food stores, some are likely to cross over to convenient stores. For example, maple water and cactus water are likely more appealing than artichoke water, since cactuses are known to contain water, and maple syrup is considered tasty by most.

Also, these waters boast more than just hydration benefits. Aloe vera juices are believed to aid in digestion and weight loss while cactus water is said to contain electrolytes and antioxidants.

Many dieticians state that Americans eat too much meat. However, when it comes to meat alternatives, many have grown tired of tofu. Luckily, vegans, vegetarians, people trying cut back on meat consumption, and foodies alike can turn to jackfruit.

Aside from “pulled pork” made from shredded jackfruit, a protein called heme that is extracted from yellow peas enhances the taste and texture of plants to make them more like meat (often used in plant-based burgers).

While different alternatives exist, jackfruit has the most promising future. With its meaty texture and ability to absorb flavors in which it is cooked, jackfruit offers a smart alternative with minimal processing.

As mentioned previously, cleaner food labels not only push for recognizable ingredients, but for natural food dyes as well. For red and yellow foods, paprika and turmeric have sufficed, however, blue and green have been difficult to achieve until now.

Spirulina is a blue-green algae that’s often sold as a health supplement at vitamin shops or as an energy shot in smoothies. However, it is now being harvested for use as a natural blue-green dye and is already being used in foods including candy, gum, ice cream, cereal, and more. The use of spirulina as a natural food dye is expected to skyrocket in the next few years.

Which food trends are you most excited about? Did we miss any? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Visit the Brick Your Neighborhood Deli for yummy sandwiches, salads, soups, and desserts today! We are open weekdays from 10:30am-7:30pm and Saturdays from 10:30am-4:30pm. We offer online ordering as well as catering services. Visit us online or call 909-596-5225 for more information.

Futuristic Food Trends

We are seeing a change in the food industry. Aside from the spotlight on food quality and food waste, technology is influencing the culinary scene. Check out these new food trends on the horizon.

Chewable Coffee
Why drink your coffee when you can chew it? Thanks to Nootrobox, you no longer have to get up and brew a pot of coffee for your daily caffeine fix, just eat a Go Cube instead. Go Cubes are made with real cold-brew coffee and are equivalent to drinking half a cup of coffee. These innovative bites promise to improve clarity and focus without the unwanted caffeine side effects.

Realistic Imitations
Meat substitutes will be hard to distinguish from the real thing when you look at them. Beyond Meat creates plant-based burgers that “bleed” (pulverized beet blend) with each bite. Impossible Foods make a legume-based burger that very closely mimics the real thing. David Chang (of Momofuku restaurant fame) tried it and said, “Today I tasted the future and it was vegan.”

For dairy substitutes, Kite Hill produces yogurts and cream cheese spreads from almond blends and makes it hard to tell the difference.

The Automat
As it was once the go-to food destination in mid-twentieth century New York, the automat is back. Whether dining in or out, vegetarian fast-food chain Eatsa is employing technology to automate the order and pick-up process, eliminating the need for human interaction. Their specialty quinoa bowls are served through glass cubbies in the wall. Two locations are now open in San Francisco and Los Angeles.

Preserving Livestock
Can you imagine enjoying meat without sacrificing an animal’s life? It is possible thanks to Memphis Meats. They extract small amounts of cells from cows, pigs, and chickens, to essentially grow meat in the lab. This synthetic meat is said to use 90% less water and land, and 50% less energy in comparison to real beef. We may see this in stores as soon as 2021.

Furthermore, Modern Meadow just raised $40 million to create lab-grown leather, with their eyes set on lab-grown meat in the future.

Meal-Replacement Drinks
Ideal for those who are too busy to sit down and eat a meal, or those who enjoy convenience, meal-replacement drinks are here. Soylent 2.0 is said to meet 20% of your essential vitamins and minerals needs, and tastes like the milk leftover after a bowl of cereal. It comes ready-to-drink in a bottle (unlike its powder-form predecessor), adding to its convenience factor.

Raw Juice Vending Machines
Instead of getting your cold-pressed juice in a bottle, why not hit up a raw juice vending machine? The Juicebot vending machine is a convenient way to get raw, cold-pressed juice, dispensed in eight-ounce servings. Due to its sensitive nature, Juicebot keeps the raw juice refrigerated and vacuum-sealed to maintain the appropriate temperature, pH levels, and acidity.

Robot-Made Burgers
The need for a human to make your burgers is no longer necessary. Momentum Machines has created a fully autonomous robot (slice, grill, assemble, bag) that can accurately create 400 made-to-order burgers per hour. The company plans to open a restaurant in San Francisco in the future.

Ugly Food Decreases Food Waste
Food waste a large problem, and the fact that six billion pounds of fruits and vegetables are left unharvested or unsold every year because they are consider too small, fat, or weird-looking does not help. Luckily, these “rejects” will get a second chance. Imperfect is a produce delivery company working to salvage “ugly” produce. They buy it inexpensively from California farmers and deliver it to their Oakland and Berkeley subscribers for about half of what you would pay for comparable produce at the grocery store. Whole Foods appreciates the cause and even began selling some Imperfect fruit at their stores.

Healthy Fast Food
Gone are the days of feeling guilty for indulging in fast food; healthy fast food is here. Sweetgreen is a salad bar that serves generously portioned salads made with organic, locally sourced ingredients. Amy’s is America’s first vegan drive-thru, serving healthy comfort food such as Broccoli Cheddar Mac. And Kimbal Musk (Elon’s brother) is set to open an organic sandwich and salad shop in Memphis, Tennessee, where food will cost $5 or less, in August.

Which new food trend are you most excited about? Share with us on Facebook, Google+, Twitter, and LinkedIn. Don’t forget to follow us on Instagram, Vine, and Pinterest, too!

For a yummy deli sandwich or salad made to order, visit the Brick Your Neighborhood Deli in Pomona! We are open weekdays 10:30am-7:30pm and Saturdays from 10:30am-4:30pm. Save some time and try our online ordering system at