We’re not saying truffles and foie gras are out, but the restaurant world has taken a modest turn this year. Whether due to the economy or guests’ changing palates, menus are featuring humbler, less expensive items in surprisingly high-end fare. We talked to food experts and combed restaurant offerings to identify the year’s 10 hottest ingredients, then asked caterers to transform them into innovative dishes that would be at home at a modestly priced event. Here’s what they cooked up.
1. Pickled FoodsThese ingredients have made appearances as cocktail garnishes and components of main dishes (or desserts), and they're even being served on their own.Dessert: Banana pound cake with oranges pickled in white balsamic vinegar, pickled peach crème fraîche ice cream, and an accompaniment of pickled raspberries with cardamom, white peppercorn, and apricot, from Laurence Craig Catering in New York.
Photo: Miha Matei for BizBash
2. MackerelSustainable choices on menus are no longer side notes or afterthoughts, with restaurants and diners alikemaking the push for eco-friendly fish, like mackerel.Entrée: Lemongrass and coconut poached mackerel over forbidden rice with chili-marinated grape tomatoes and salad of Thai basil, cilantro, and scallions, from Paula LeDuc Fine Catering in San Francisco.
Photo: Ed Anderson for BizBash
3. PopcornThis popular nibble is appearing on menus as breading, pureed in soup, and infused with truffles as a high-end bar snack.Entrée: Popcorn-encrusted diver scallops with yellow corn sauce and fresh corn shoots, from Windows Catering Company in Washington, D.C.
Photo: Renee Comet for BizBash
4. EggsThe versatile staples are taking the spotlight as the focus of a dish, not just as a component.Hors d'Oeuvres: Tempura-battered quail eggs stuffed with chorizo and Manchego cheese, dressed with cilantro and chipotle syrups, from D'Amico Catering in Minneapolis.
Photo: Dan Olson for BizBash
5. Brussels SproutsChefs are deep-frying, shaving, and roasting these cabbage-like vegetables to add texture and flavor to savory dishes.Hors d'Oeuvres: Steamed Brussels sprouts filled with butternut-squash puree and garnished with poppy seeds, from Limelight Catering in Chicago.
Photo:Â Mike Maes for BizBash
6. SweetbreadsThese and other forms of offal have found a home on upscale menus. The inexpensive protein (the thymus glands of veal, beef, lamb, and pork) lends itself to a variety of crosscultural preparations.Hors d'Oeuvres: Hawaiian coconut-crusted sweetbread shish kebab with grilled pineapple and ginger- garlic glaze, from Jackson Catering in Los Angeles.
Photo: Carin Krasner for BizBash
7. GritsNo longer just for breakfast, this Southern staple is replacing risotto and polenta on many menus—perhaps due to the continued popularity of New American cuisine.Entrée: Langoustine-topped yellow and white grits with a citrus beurre blanc, from Divine Events Catering and Special Events in Atlanta.
Photo: Iain Bagwell for BizBash
8. BurrataThis cousin to modest mozzarella, marked by a soft, creamy center and a firmer outer skin, lends itself to savory or sweet dishes.Dessert: A Napoleon with layers of burrata between almond and pistachio florentines, a chocolate sail, and blackberry glaze and crème anglaise, from Daniel et Daniel in Toronto.
Photo: tracycoxphoto.com for BizBash
9. BeerA perfect pint (or cerveza) is now being poured into cocktails as a mixer.Cocktail: The South Wind, a blend of Heineken and Midori melon liqueur, from Touch Catering in Miami.
Photo: Moris Moreno for BizBash
10. Thai BasilHerbs in mixed drinks have moved beyond mint, with the use of less-common herbs lending interesting flavors and aromas to spirits.Cocktail: White wine sangria made with Thai basil, Cuarenta y Tres liqueur, and brandy, from Food Company in Dallas.
Photo: Brian Harkin for BizBash
