2009 Food Trends: Smaller CAN be better

Small plates, small plates, small plates. That seemed to be the theme.

In February, I attended the Cater Source Conference in Las Vegas, a convention for continuous education in the catering and service industry.

I had a great time watching fellow culinarians cook and discuss the newest ideas in the food industry. When my boss and owner of Menu Maker Catering, Mary Weary, and I returned to Tennessee, it was hard for us to decide where to start. We had so many new ideas for weddings, for reception dinners and new ways to play with our food.

Throughout all of the classes, there was definitely a theme of small intricate plates of food – all of your favorites, but in mini-form. Behind all the talk of dazzling small food was the gloom of the economy and its effect, and in these times, we could all use some comfort.

The thing so great about food, I thought, is its power to comfort us. Think about how nostalgic we become when we think about grandma’s home-made blueberry pie or our dad’s famous grilled ribs. So, I propose we combine these ideas when preparing fun foods for our family and friends. There is no reason you cannot take comforting classics and turn them into gourmet appetizers to please guests at your next get-together. Why not try getting an idea for a dish by simply going to the produce market and using the freshest local ingredients in a family favorite recipe.

At the conference, I saw beautiful food that had a new take on every day meals, such as Mini-Cheeseburgers, Macaroni and Cheese Bites with Green Chilis and even Mini Ice Cream Cones of every flavor.

Think about one of your favorite dishes – How can you transform that into a small plate? Maybe display it with a whimsical presentation to “wow” your guests as well as feed their need to be comforted.

You will find that there are many readily available containers for your new creations. At many retail food wholesalers, you can purchase small cups and saucers to compliment the size of your foods.

I have included a couple of recipes here to try. Remember, don’t forget to “Play with your food” and have fun experimenting. Try out new combinations – you might be surprised what you come up with and you may start a new tradition with your family and friends.

Scallion Goat Cheese grits with Sweet Molasses BBQ Pork topped with Summer Cucumber Salad

Grits

1 cup quick cooking grits

3 cups water

1/3 cup fresh sliced green onions or chives

1 cup cream or half and half

2 tsp salt

1 tsp white pepper

4 oz goat cheese

Directions: Boil water. Add grits. Cook until smooth and creamy. Add Cream. Simmer 10 more minutes. Take off heat and whisk in remaining ingredients.

BBQ Pork

2 to 3 lbs – Pork Shoulder or Pork Butt Roast – Rub outside of meat with the following

4 tbsp Brown Sugar

2 tbsp Dijon Mustard

2 tbsp Smoked Paprika

1 tsp Kosher Salt

1 tsp Black Pepper

2 tbsp Tomato Paste

2 tbsp Minced Fresh Garlic

Directions: Put into slow cooker crock pot on low for 7-9 hours until meat easily pulls apart. Remove meat and shred by hand. Reduce liquid by 2/3 and add ½ cup dark molasses to create sauce. Pour back over meat.

Cucumber Salad

1 ½ cups diced seedless cucumbers

Half of one small red onion diced

2 tbsp rice or cider vinegar

2 tsp sugar

2 tbsp fresh Cilantro minced

1 tsp salt

To taste – fresh cracked black pepper

Directions: Combine all ingredients.

Article Written by Chef and General Manager, Callie Cottrell, of Menu Maker Catering – to be featured on the Isurf Brentwood Website.

Menu Maker Catering is a part of Wedding 101: 615-791-9771