draws guests in and sparks curiosity,” says Tarrayo. “The plate itself is the canvas, the food is the art, and this composition of all elements is the masterpiece. We like to create a sensory experience where the visual presentation excites the palate, setting the expectation for the bold flavors to come.” It’s all a matter of taste When speaking specifically about taste, we all know the five tastes that help define flavor: sweet, sour, salty, bitter, and umami. However, the spectrum of flavors goes well beyond just these. Think of things that are floral, earthy, spicy, or smoky. Each flavor combines to achieve balance on our taste buds. “The interplay of tastes creates a dynamic experience, making each bite more intriguing than the last,” says Chef Cody Abrams (M Culinary Concepts). “These contrasts don’t just highlight bold flavors—they make them unforgettable.” Bold flavors work best when they are well-balanced. Too much heat, acid, or spice can overwhelm guests. Consider combining tastes and flavors that enhance each other. Think of flavor combinations like a Tajin and pineapple glaze with seafood, chili-honey with creamy cheeses, black garlic and dark chocolate for an umami-rich dessert, and Yuzu and white miso for a punchy citrus contrast (turn to page 32 in the adjoining Special Events for more on pairing summer flavors). Once you understand taste, you can start pairing contrasting flavors (like sweet and salty or spicy and sour) for complexity or layering similar profiles for depth. Dishes should be carefully crafted to provide a symphony of flavors, taking the palate on an unforgettable ride.
Oven Roasted Black Sea Bass from Chef Keyon Hammond (Get Plated) accompanied by a French-style cassoulet, a Pickled Fennel Citrus Salad, mussels, quinoa, heirloom tomatoes, grilled mushrooms, and haricot verts. Photo courtesy Ashleigh Bing Photo
“People tend to be far more experimental and open when the space they’re in makes them feel positive or excited about the risk,” says Samantha Stilwell (CultureDynamiq). Plating and presentation can also have an impact on how guests experience flavor. “We believe the visual appeal of a dish sets the stage for the flavor experience; bold flavors are best complemented by an intentional and visually striking presentation that
For example, an unpleasant texture can make a dish go from delightful to disgusting. Grainy sauces, tough meat, and watery soups all can ruin the overall flavor of the dish. Flavor is also influenced by contextual factors. For example, if you’re having someone taste something in a stainless-steel test kitchen, their reaction can be completely different than if they’re sitting at a table with colors, decorations, and sounds that tell them a story to accompany the new flavor.
CATERSOURCE ■ SUMMER 2025
7
Powered by FlippingBook