With event season upon us, what can we expect to find this fall on platters, dishes, bowls, spoons and the odd cup? Here are some of the trends we are seeing in DC and around the globe:
Edible dirt seems to be making some ground. By no means a novel concept, it dates back to the 1970‘s. This idea is reappearing on menus from Copenhagen’s Noma to right here in DC, both sweet versions and savory versions made from dried black olives to hazelnuts to onion ash are sure to pop up in salad plates and terra cotta ramekins.
Sustainable foods are still au courant and very much part of the green movement in meetings and special events. Menus are showcasing locally grown produce and meats, and clients are still very interested in supporting local farms, ethical practices, and reducing waste in coordination with their own green standards.
Jose Andres made molecular gastronomy one of those amazing bucket-list experiences with his restaurant Minibar. Now, molecular food is exploding on the scene with foams, essences, and pearls of flavor available from caterers and restaurants.
As we prepare for a new election and the inevitable changes that come with it, we can at least count on the Sazerac to get us through to the holidays. One of the oldest cocktails in America, a standard and a classic, the Sazerac, with its unique blend of rye whiskey, absinthe and Peychauds Bitters, is back on the scene with a new vigor.
While gelatin desserts seem to be making a comeback in some parts of the world, I feel the economy needs to get a lot worse before we head in that direction. That said, the fall season goes hand in hand with comfort foods such as mini ham biscuits, shrimp and grits, and smores on a stick – all fun and delicious options for a reception, the latter being a signature item from Windows Catering.