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Innovations in catering Catering concepts and equipment trends by Eric B. LeVine
Creative chefs can see a trend coming a mile away. The equipment that is available to the catering chef has increased like never before. So what is going on in the catering industry with new concepts and new equipment? Well, allow me to begin.
New food concepts We at Chef Eric Catering & Events have developed several new food concepts that have been a hit at events. The concept behind our Twisted Bon Bons is to create a meal in a single bite. For instance, we created a steak and shrimp bonbon that has garlic mashed potatoes around it; we then inject the bonbon with a red wine reduction and roll it in garlic panko crumbs. The idea behind our Twisted Mistified Foods is to make a fun, interactive hors d’oeuvre display with sauces in spray bottles. Using a miniature mist bottle from New York City-based beauty supplier Kosmetech Corp. (www.kosmetech.com), we offer different reductions and display them next to foods. Customers can spray the reductions on the food of their choice to create their own flavor profiles for different hors d’oeuvres. Make sure to strain the sauces three to four times before placing them into the mist bottles for effective misting. Naked chocolate—yes, naked chocolate. For AtlantaBridal.com’s 10th anniversary party, my company did what we perceive to be the first-ever naked chocolate. The concept is much like naked sushi, where a model lies on a table and acts as a “platter” for sushi, but our model displayed chocolate, chocolate truffles and chocolate cheesecake lollipops while wearing a “chocolate” suit. Meanwhile, chef Jonathan Chovancek of Culinary Capers Catering (www.culinarycapers.com), Vancouver, British Columbia, has been experimenting with powders: “Right now, I can’t live without my Braun Coffee Grinder, which I use for everything from hard spices to delicate powders. I will put nori and pink peppercorns together in the mill, blitz them together and then put the mixture through a tamis. This beautiful, emerald and pink dust is perfect for sprinkling over a piece of seared whitefish or [tossing] with poached prawns. I will take dried porcini mushrooms, blitz them in the Braun and sieve the powder. I then mix with [all-purpose] flour 1-to-1 and dredge chicken thighs in it before searing for an added kick to chicken cacciatore. “The latest thing is rendering down thinly sliced prosciutto in a hot, dry pan until crispy, [then I] dab off excess fat with a kitchen towel and blitz. [I] take the prosciutto dust and pass it through a tamis for a fine bacon powder,” Chovancek says. He then mixes the bacon powder with grated Parmesan cheese to make a “wicked” bacon-flavored Parmesan crisp.
New catering equipment At the Catersource Conference & Tradeshow in Las Vegas, held Feb. 24 to 28, I was blown away by all the new catering equipment that has become available and that was shown on the tradeshow floor. The number of inventions and reinventions was endless. What a great tradeshow! One standout at the show was PolyScience (www.cuisinetechnology.com), Niles, Ill. The company had a great booth full of equipment such as the Thermal Circulator for sous-vide cooking, which has made a huge comeback in restaurants and catering. This “science” has given caterers an edge in quality control, nutritional quality and enhanced succulence of the end product. Another interesting product from PolyScience is the Anti-Griddle. This device quickly freezes sauces and purées, creating a crunchy surface while maintaining a soft center. It can be used for appetizers, entrées and desserts. Please join me at CaterArts, presented by the International Caterers Association, July 20 to 24 at Sullivan University in Louisville, Ky., for four days of demos, hands-on training, food tours and idea exchanging. Call (404) 909-9900 for more information. Surely, there will be even more innovative products and concepts at CaterArts for you to take back to your operation.
Eric B. LeVine, chef/owner of Chef Eric Catering & Events, Chef Eric at The Vines, Chef Eric’s American Bistro and Cloud 9 Event Designs, Atlanta, is an award-winning chef and James Beard Foundation nominated chef. He can be reached at (404) 909-9900, cheferic@chefericatl.com or www.chefericatl.com.
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