Food Trends in 2017

2017 will ring in with a new sense of optimism, hope and foods! NACE member and culinary expert Rosy Usmani, with Puff ‘N Stuff Catering in Orlando, previews some of the year’s most exciting and promising treats!

A concept that is applicable to more than just food, culinary upcycling is the process of utilizing leftover scrap (from prepping), once thought to be unusable, in the creation of other dishes. For example, the use of salmon belly trim in salmon poké or carpaccio.

Poké is a raw-fish salad marinated in soy and sesame. Previously a street food, this traditional Hawaiian dish is ideal as an action station because variations of it can be made to order, it is easy to eat, and a go-to item for those seeking a healthier option. Typically, made with tuna, poké is cut into thick cubes and mixed with a savory sauce, often served atop of rice and garnished with green onion.

Single bite utensil presentation
Single bite options are easily elevated through creative utensil presentation. Ideal for both butler passed service or as a small plate, the possibilities are seemingly endless. These mini portions are the perfect sample-size for guests adventurous enough to try offerings they would otherwise shy away from in larger portions. As a bonus, during passed service, guests can enjoy and immediately discard the utensil back to the presentation tray, making clean up a snap and leaving guests’ hands free to hold cocktails or try their next bite.

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