Stack It Up
Neuman & Bogdonoff puts a spin on traditional lasagna and constructs round-shaped servings that combine layers of pasta and cheese—a mixture of ricotta and mozzarella—with pancetta and butternut squash. A salad of apples and fresh herbs is presented with each lasagnetta.Exotic Bowl
Fancy Girl Catering created a “boat on a river”—well, an eggplant on a bed of red chili peppers. The hollowed-out heirloom eggplant is laden with an African style stew of pureed yams, garlic, onions, and yellow squash, and seasoned with cardamom, cinnamon, ginger, dried lemon peel, and saffron. A medley of roasted vegetables—paddy pan squash, hothouse peppers, young fennel, and baby carrots—tops the concoction.
Take It Apart
Canard Inc. remade a Napoleon—usually a dessert with puff pastry and pastry cream—as a first course. A salad of asparagus with baby greens and pear tomatoes is structured among thin, crispy stacks of Parmesan tuiles and dressed in a sherry and sesame vinaigrette. (Tuiles are another dessert item interpreted here as a savory rather than a traditional sweet cookie.)
A Melding of Tastes
Reinterpreted torchons of foie gras marry French and Asian techniques and flavors in the hands of Williamson Calvert, Events and Cuisine. Chef Bryan Calvert poaches the foie gras in a classic duck stock retooled with ginger and lemongrass accents, then coats it with a Chinese five-spice mixture and slices it into little rounds. Pickled lychee on top adds a sweet-and-sour character to the dish, and there is also the peppery taste of tiny Japanese red mustard greens used as garnish.
A Pretty Package
Cute little bites that pack a surprising mix of textures come in the form of stuffed red globe grapes from DM Cuisine Ltd. The large, firm-skinned grapes are filled with marinated Thai chicken and shredded carrots for crunch, and sprinkled with sesame seeds.
Neuman & Bogdonoff puts a spin on traditional lasagna and constructs round-shaped servings that combine layers of pasta and cheese—a mixture of ricotta and mozzarella—with pancetta and butternut squash. A salad of apples and fresh herbs is presented with each lasagnetta.Exotic Bowl
Fancy Girl Catering created a “boat on a river”—well, an eggplant on a bed of red chili peppers. The hollowed-out heirloom eggplant is laden with an African style stew of pureed yams, garlic, onions, and yellow squash, and seasoned with cardamom, cinnamon, ginger, dried lemon peel, and saffron. A medley of roasted vegetables—paddy pan squash, hothouse peppers, young fennel, and baby carrots—tops the concoction.
Take It Apart
Canard Inc. remade a Napoleon—usually a dessert with puff pastry and pastry cream—as a first course. A salad of asparagus with baby greens and pear tomatoes is structured among thin, crispy stacks of Parmesan tuiles and dressed in a sherry and sesame vinaigrette. (Tuiles are another dessert item interpreted here as a savory rather than a traditional sweet cookie.)
A Melding of Tastes
Reinterpreted torchons of foie gras marry French and Asian techniques and flavors in the hands of Williamson Calvert, Events and Cuisine. Chef Bryan Calvert poaches the foie gras in a classic duck stock retooled with ginger and lemongrass accents, then coats it with a Chinese five-spice mixture and slices it into little rounds. Pickled lychee on top adds a sweet-and-sour character to the dish, and there is also the peppery taste of tiny Japanese red mustard greens used as garnish.
A Pretty Package
Cute little bites that pack a surprising mix of textures come in the form of stuffed red globe grapes from DM Cuisine Ltd. The large, firm-skinned grapes are filled with marinated Thai chicken and shredded carrots for crunch, and sprinkled with sesame seeds.
Neuman & Bogdonoff's lasagnetta.
Photo: Lou Manna
Neuman & Bogdonoff's rounds of lasagnetta include layers of butternut squash.
Photo: Lou Manna
Fancy Girl Catering fills eggplant with stew and roasted vegetables.
Photo: Nicole Villamora for BizBash at Broadway Party Rentals Showroom
Canard Inc. reinterprets a Napoleon as an asparagus salad.
Photo: Daniel Root
Williamson Calvert, Events and Cuisine's Asian-inspired foie gras.
Photo: Bryan Calvert
DM Cuisine's stuffed grapes blend a variety of textures.
Photo: Jon Dee
