There's nothing like thinking about the season ahead in the middle of a deep winter freeze. Of course the talk is of trends - what is new and hot and will inspire fashion and food creations?
I looked to Broadway where Spiderman is all the rage. Officially opened or not, this arachnid tale has captured the imagination of theatergoers who don't find the dramatic brinkmanship creepy at all.
I looked to Hollywood, which just gave us The Green Hornet, a movie I enjoyed on opening night in full IMAX 3D glory. Another famous bug-inspired hero who gets the job done with style.
If life imitates art, the third messenger was on Park Avenue today where The Rose's installation (by artist Will Ryan) is taking shape. There nestled between petals was a spider looking bug, while on the top of a 25' tall stem, a giant bee hovered. More bugs.
And finally, the superbug of the decade... Bed Bugs. Hardly a day goes by without a headline presence of the show stopping pesky parasitic bloodsuckers.
I have read that foraging is a hot food trend and I am wondering if that includes eating bugs. I once enjoyed fried crickets and have seen several movies where its bugs for breakfast or starve (check out The Way Back - and the juicy caterpillar. The faster you eat it, the better it tastes.)
And so it is, spring clothing is on display in shop windows, Katchkie Farm crop plans are finalized and seeds are on order and in the kitchen, it is time for the annual spring menu tasting. What are the trends?
Well, no bugs, but they do illustrate how once we start to elevate an everyday ingredient or commonplace element, a trend takes hold and something ordinary becomes new.
Here is what caught the eye of our culinary team lead by Executive Chef Marc Spooner and the sales teams of Great Performances and CPS Events at the Plaza and how they interpret the culinary trends ahead:
Nancy Isa, Catering Support Team Coordinator:
Spring & Summer for New Yorkers are all about shedding layers and extra weight and cleaning up. I can see the same principles applied to the menu design of the Spring/Summer 2011 tasting - Goodbye heavy, rich, fried, creamy, coated ingredients; hello clean, light, simply prepared vegetables and proteins presented in their natural state with the layers removed.
Shaun Roberts, Venue and Event Manager, BAM:
I thought the desserts were a refreshing change from the oversized desserts of seasons past. Moving away from the oft-expected rich, chocolate desserts, there was a lighter, seasonally fruit-forward, and more calorically economical approach to the plating. My favorites of the desserts, the few that I feel will receive a surprising amount of attention this summer, are the pina colada, the rhubarb, and the peach.
Rob Arango, Director Client Relations, CPS Events at the Plaza:
It has been reported among the food elite that pork is out and beef is in. But at the same time vegetables are the new meat. Sliders and foie gras stuffed burgers are history. Korean tacos and salt aficionados are in hot demand for 2011 and Nordic food is becoming the buzz around town. I also heard pie is the new cupcake?
Smoked Salmon Terrine with caviar, cucumber lime gelee. Simply beautiful to look at and absolutely perfect for a preset appetizer. I love that our Chefs can take such a common fish like salmon--always in high demand from our guests at the Plaza and create a dish with amazing flavors and originality.
Josh Tierney, Co-Director Style and Design:
...the White & Green Asparagus salad will be the first course of the season- the juxtaposition of ultra-fresh-from-the-farm greens, contemporary quail egg, and sultry black truffle and squid ink vinaigrette are a modern culinary rendering of spring-turning-into-summer...
...the Moroccan Spiced Halibut and Grilled Skirt Steak will be a big hit with spring and summer parties In the Hamptons. The use of cool, refreshing ingredients like watermelon, parsley, citrus, and mint will be irresistible paired with the breezy location.
...I'd love to see the Red Velvet Parfaits sold as a passed sweet- presented as miniatures. This dessert tricks the eye to look like ice cream sandwich- the perfect presentation for chic summer parties that wont melt under the sun for outdoor, daytime events...
Joanna Nadel, Senior Event Director:
I loved most, (and think our clients are looking for) the dishes with lighter sauces and side accompaniments - grains, vegetable medleys, vinaigrettes, chimmichuri, etc. I think entertaining with a more health-focused menu is most definitely IN. Then, there is always a place for a BEAUTIFUL, appropriately portioned, dessert (day 2).
Jodi Smith, Senior Event Director:
Flavors were bold but the food is still very recognizable and comforting to the guests. The chocolate caramel dessert was out of this world. I have been talking about it for 3 days now to my friends, family and anyone who will listen to me.
Mike Warren, Director of Catering Sales, CPS Events at the Plaza:
As a team we have hundreds of years of experience with the older talent on the team talking about what works in a catering environment and the younger talent coming up with fresh ideas. Catering is very different than a la carte because you not only have to have great tasting food with beautiful presentations, but you have to be able to execute the service of that to large quantities of guests in a short amount of time.
Karen Hillburn, Senior Event Director, Sotheby's:
Flavors and textures were very interesting and exciting yet balanced. And the colors!!!!... It was like they pulled them from the rainbow. Bright greens, oranges, pinks... The plates literally looked happy. I think the biggest seller will be the White and Green Asparagus Salad with Pea Tendrils, Morels, Quail Egg and Black Truffle-Sherry Vinaigrette.
Ready to party? Let the festivities begin.
As for the bug trend, here's my takeaway - Don't let little things bug you and remember, the buzz comes from who you are, not what you eat.
Follow Liz Neumark on Twitter: www.twitter.com/GPfood
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