The Gaylord Palms Resort & Convention Center's catering department is now offering Tuscan-style chicken breast seasoned with Italian herbs and served with artichoke, fennel, tomatoes, kalamata olives, and pomodoro sauce.
Photo: Courtesy of The Gaylord Palms Resort & Convention Center
Now being served on catering menus at Renaissance Orlando at SeaWorld is a compressed local watermelon salad with heirloom tomatoes, basil, baby arugula, feta, and a cayenne vinaigrette.
Photo: Courtesy of Renaissance Orlando at SeaWorld
Chef Ralph Rendsland of Three2Oh Liquid Nitrogen Ice Cream Systems, has launched his custom dessert trailer, Ice Cream Social Club. The trailer, designed to look like an old-fashioned ice cream parlor, is equipped to make custom ice creams, gelatos and sorbets on site with a nitrogen tank and induction cooking systems. The menu includes Bananas Foster, Cherries Jubilee, root beer floats and homemade ice cream sandwiches.
Photo: Courtesy of Ice Cream Social Club
The Walt Disney World Swan & Dolphin Hotel's newest themed banquet beverage station is the "Moonshine Station." The setup has a Southern feel, with drinks like the Cosmoshine (a mix of cranberry juice, triple sex, lime and moonshine) and the Cherry Coke (a mix of cherry-flavored moonshine, cola, ice and fresh cherries). Additional flavors include the Melonshine, Apple Pieshine, Rise & Shine, Palmer Moon Tea, and the Moonshine Mojito.
Photo: Courtesy of Walt Disney World Swan & Dolphin Hotel
For dessert at the recent Give Kids the World gala, the Peabody Orlando served a handcrafted chocolate "crate" filled with layers of chocolate mousse and Arabica coffee crème brûlée, accompanied by a wild cherry praline wafer and almond cookie "fossils" sitting in pistachio dust. The dessert was presented on a plate with a hand-screened image of a dinosaur, along with a chocolate rope, edible stamps, and a chocolate dusting brush.
Photo: Courtesy of the Peabody Orlando
At the DigitalNow conference at Disney's Contemporary Resort in April, attendees were treated to French macarons dipped in teacups filled with green tea rice pudding and hibiscus cream.
Photo: Mitra Sorrells for BizBash
One of the Peabody Orlando's newest hors d'oeuvres is a chicken salad canapé with crushed smoked almonds and tarragon mousse.
Photo: Adam B. Sheikh
The Ritz-Carlton Orlando and JW Marriott Orlando, sister properties located at Grande Lakes, are offering a new concept for clients looking to host a large banquet function: outdoor events reminiscent of food-truck bazaars. The rented trucks serve as decor elements, and provide a facility for catering staff to finish and plate the food, which is all prepared in the hotels' main kitchens. Planners can help choose the trucks' names to reflect the food being served, for example, or to incorporate the name of an employee.
Photo: Courtesy of Ritz-Carlton Orlando, Grande Lakes
As guests continue to focus on healthier choices, the special events and catering department at Walt Disney World Resorts reports that they are monitoring and reducing portion size. One example of their new bite-size dishes is the smoked copper river salmon, beluga caviar and caramelized onion foam cones.
Photo: Courtesy of Walt Disney World Parks & Resorts
Walt Disney World Resorts has also been using Anti-Griddles to create flash-frozen tropical yogurt pops with Pop Rocks.
Photo: Courtesy of Walt Disney World Parks & Resorts
Masa
“We plan to do more with masa, one of the key ingredients in making corn tortillas from scratch. We're looking forward to more experimentation with traditional Mexican dishes and putting our own creative spin on them.” —Katie Barszcz and Richard Chudy, chefs at the Skinny Beet, Boston
Photo: Courtesy of the Skinny Beet
Crushed Oats
"We're looking forward to using crushed oats more often in 2013. In addition to being a super food and a healthier alternative to breading, crushed oats also develop a light crust in the cooking process which adds a different level of texture to the dish." —Dan Pogue, executive sous chef at the Westin Copley Place, Boston
Photo: Courtesy of the Westin Copley Place
Acadian Caviar
“For years, sturgeon caviar was difficult to source and prices soared. Now, fishermen on the East Coast have developed a sustainable system for farming sturgeon. After nine years, the stock has matured and is ready to produce large yields of Acadian caviar. We are looking forward to using it throughout our menus.” —Sebastien Centner, director of Eatertainment Special Events and Catering, Toronto
Photo: Courtesy of Eatertainment Special Events and Catering
Vadouvan
"Vadouvan is a great savory spice blend, flavored with garlic and shallots—kind of like a French curry—that is fun to add in to lamb dishes and chicken and crab salads. Right now, I am thinking of how to use it in a sweet dish, like white chocolate curry ganache.” — Greg Hozinsky, executive chef at the Strand House, Manhattan Beach, Calif.
Photo: Courtesy of the Strand House
Tea
“Being a Southerner, I like my tea. Not only does it provide great health benefits, the tannins in tea make it an excellent tenderizer—we’ve been marinating lamb in mint tea—and when infused with other flavors it can become the backdrop for many other dishes and drinks.” —Sandra Moyers, chef de cuisine at A Divine Event, Atlanta
Photo: Courtesy of A Divine Event
The Ingredient: Chile de Árbol
“I love chile de árbol—Spanish for ‘tree chili’—and am excited to use more of it in the coming year. It has this great smoky, subtle flavor that is the perfect alternative to black pepper.” —Elaina Vazquez, owner and head chef at Boutique Bites Catering & Events, Chicago
Photo: Courtesy of Boutique Bites Catering & Events
Polenta
"Polenta is an essential ingredient of Italian cooking, but I see it becoming more popular in other kitchens in 2013 for its versatility and affordability. Polenta is the perfect base for both savory and sweet dishes and delicious when served creamy, grilled, pan-seared, or au gratin.” —Julio Genao, executive chef at Casa Nonna, New York
Photo: Courtesy of Casa Nonna
Yuzu
"I think that in 2013 yuzu will break through to cuisines other than Japanese. Yuzu is a Japanese citrus that has a great flavor and zest to it and can be used in drinks, dressings, and sauces. We use it in our kiwi-and-scallops dish, which includes slices of torched scallops and kiwi topped with yuzu pepper paste and a yuzu vinaigrette." —Adam Cho, chef at Katsuya by Starck, San Diego
Photo: Courtesy of Katsuya by Starck
Beef Brisket
“We will be using more beef brisket due to its versatility, flavor, and easy of availability. We are able to use it in a variety of ways from smoked brisket, to house-cured corned beef for hash, to house-made pastrami.” —Robert Ciborowski, executive chef at Walt Disney World Swan and Dolphin Hotel, Orlando
Photo: Courtesy of Walt Disney World Swan and Dolphin Hotel
Guanciale
"I've always been fond of guanciale—the cheek of the pig—because of its versatility. I like to use it in place of bacon a lot, like in our guanciale pizza with black truffle and egg.” —Justin Toth, executive chef at the Madelyn, New York
Photo: Courtesy of the Madelyn
Quinoa
"It’s not so much a new ingredient, but quinoa is the perfect food—full of protein, and it’s vegan and gluten-free. It’s like a good food trifecta. I'll be using lots of quinoa in 2013." —Joe Fontanals, executive chef at the Sheraton New York Times Square, New York
Photo: Courtesy of the Sheraton New York Times Square
Blood Oranges
"I love getting blood oranges from the local farmers' market beginning in January—they’re the perfect combination of sweet and sour. They can be incorporated into a light dessert for the spring, like a blood orange mousse. Another trend I see coming for 2013 is the use of vegetables and other healthy ingredients in dishes that aren't normally considered healthy, such as a sorbet or tart. It's a great way to have your guilty pleasure without feeling too guilty." —Chris Brugler, owner and head chef at Chris Brugler Catering, Los Angeles
Photo: Courtesy of Chris Brugler Catering
Kale
"People are growing more health-conscious, so I am trying to incorporate more nutritional ingredients into my recipes and one of those is kale. Kale is rich in fiber and vitamins and is a powerful antioxidant. It makes for a great addition to any dish from soup to sauce or as a stand-alone side.” —Maria Zoitas, chef at Westside Market NYC, New York
Photo: Courtesy of Westside Market NYC
Local Greens
“I am looking forward to using fresh mesclun and arugula from the rooftop garden at our new restaurant, the LCL: Bar & Kitchen, which features locally sourced products. You can’t get lettuce more local than this! I’ll also be incorporating a variety of herbs and heirloom tomatoes from the rooftop as well.” —Brian Wieler, executive chef at the Westin New York Grand Central, New York
Photo: Courtesy of the Westin New York Grand Central
Puntarella
"Puntarella, a bitter Italian green, has very complex flavors that vary depending on the parts of the plant used—the outer leaves are bitter while the inner stalks are sweeter. It can take everything from pastas to salads to new heights. It will be appearing in many of our dishes for spring, as will locally sourced guanciale. I recently made a seasonal risotto with both ingredients—the rich and creamy risotto is balanced by the brightness of the puntarella and the guanciale provides a nice, salty finish.” —Sebastian Gumowski, executive chef at Sterling Affair Caterers, New York
Photo: Courtesy of Sterling Affair Caterers
Vinegar
"Move over fatty, sweet, and salty—make room for tart, acidic, and bitter flavors this upcoming year. Fermenting juices and adding a splash of vinegar to flavored waters, champagne cocktails, and even beers will get even the sourest guests to pucker up." —Patty Fallahee, owner of the Spot Gourmet, Los Angeles
Photo: Courtesy of the Spot Gourmet
Fruit and Vegetable Dust
“We’re making 'dusts' from fruits and vegetables. We dehydrate tomato skin, orange peel, beet shavings, dried strawberries—you name it—and then use it as a garnish on everything from salads to cocktails.” —Kathleen Schaffer, executive chef at Schaffer’s Genuine Foods, Los Angeles
Photo: Courtesy of Schaffer's Genuine Foods
Local Wines
"Wine has three main uses in creating a meal: It can be used as an ingredient in a marinade or sauce, as a cooking liquid, and as flavoring to finish a dish. I’m excited to use varietals from local wineries to create new menu items, as well as help support and sustain other small businesses in the area." —David Leiter, owner and head chef at Leiters’ Fine Catering, Williamsport, Md.
Photo: Nadia Chaudhury/BizBash
Parmesan
“It’s not just for pasta: Dry aged cheeses, such as Parmesan, have the ability to deliver great savory umami flavors to a dish.” —John Reed, executive chef at Customized Culinary Solutions, Skokie, Ill.
Photo: Courtesy of Customized Culinary Solutions
Ancient Super Grains
"Ancient super grains—which include, but are not limited to, amaranth, farro, bulgur, quinoa, and kañiwa—can be used in everything from baking to hot applications to cold salads. Plus, they’re easy to cook and packed full of nutrition and flavor." —Sean Docker, assistant banquet chef at the Peabody Orlando, Orlando
Photo: Courtesy of the Peabody Orlando
Dungeness and Blue Crab
"After being a sponsor of Monterey Bay Aquarium's program to raise awareness for sustainable seafood in 2012, I’m excited to use more fresh blue and Dungeness crab in catering menus for 2013, while spreading the news about the positive effects of using sustainable seafood." —Robyn Almodovar, chef and owner of Palate Party, Miami
Photo: Courtesy of Robyn Almodovar
Garam Masala
"Garam masala, a blend of ground spices common in India, is a worldly ingredient that adds an abundance of exploding flavor and enticing aroma to a dish." —Michael Giletto, executive chef at CulinaryFX, New York and Philadelphia
Photo: 718photo.com
