ON THE MENU (CONTINUED)
A build-your-own adventure While bold flavors can be enticing, the key is to strike the right balance: bold enough to excite, yet approachable enough to please a crowd. Incorporating complex flavors while keeping them approachable requires balance and familiarity. One way to achieve this is by introducing bold flavors gradually in palatable doses; mixing them with familiar ingredients that guests can relate to, so it feels more like comfort with an exciting twist rather than something completely new. “As humans, we are predisposed to love a good journey,” says Stilwell. “We are all descendants of a species that was once fully nomadic, so
“Flavor association is deeply cultural and can also be deeply biological,” says Stilwell. “Two people can be brought up in the same family and culture and one will heap piles of cilantro onto their fish taco while the other will feel the urge to gag. Research shows us that this is due to a specific variant of a gene cluster that, when present, will create an aversion to the flavor of cilantro, and it’s not all that random.” Flavors can also vary from dish to dish. Some ingredients, like spices or fermented products, can shift in intensity based on origin, seasonality, or aging. That’s why it’s important to taste constantly—before, during, and after preparation—to ensure balance. It’s about understanding how flavors interact and making subtle adjustments to maintain the intended experience every time.
adventure runs through every part of us. So, give your guests an environment and story that makes them feel comfortable and safe to explore.” For example, start with a familiar base, like a classic soup or roasted vegetable, and then layer in a new spice or fermented ingredient to gently ease people into something unfamiliar without overwhelming them. “People know carrots, but they’ve never had them braised in jaggery and cardamom,” says Sarasin. “It’s about one foot in comfort and the other in curiosity.” By keeping the foundation recognizable, guests feel comfortable trying something new. “It’s a subtle push toward discovery— one bite at a time,” says Abrams. “It’s all about context—pairing the unexpected with the approachable. A unique spice blend in a classic dish or a familiar protein with an innovative sauce can be the gateway to expanding their palate. When they take that first bite and realize how incredible it tastes, that’s the moment we’ve won them over.” Regardless of how balanced a dish is, there are still some people who are hesitant to venture into unfamiliar territory only because “certain flavors may just be polarizing for some guests,” says Hammond. This is where customization and variety come into play. Instead of a flavorful entrée, add a bit of flavor to an appetizer or dessert. Or perhaps consider serving sauces on the side, so that guests can add what they are comfortable with. “In catering we do have to be very careful of how we design our menus,” says Chef Elgin Woodman (Constellation Culinary Group). “We can be very fortunate to have a client that is adventurous, but we can’t
Sweet & Sour Beet Cornet. Photo courtesy Ashleigh Bing Photo
10
SUMMER 2025 ■ CATERSOURCE
Powered by FlippingBook