skew salty or sweet, pistachios are perfectly ambidextrous and made for our Instagram age where color is compelling. They’re taking the place of almonds and hazelnuts in pastries, and playing a starring role in savory salads, sauces, drinks, and much more.” Chef Karen O’Connor (Daniel et Daniel) embraced this trend wholeheartedly when she incorporated pistachio into a showstopper of a dessert during the day two Lunch & Learn as part of Art of Catering Food, which featured a salted honey Basque cheesecake ( find the recipe here) garnished with pistachios and rose petals. Pickle me this Sure, several fermented foods—pickles, olives, vinegar, yogurt, sour cream, sauerkraut—have long been standard American fare. But whether most consumers realized these items are fermented or know what fermentation means is debatable. Times have changed. In recent years, there has been an explosion of awareness, interest, and demand for fermented foods and beverages— and not just for familiar favorites. Today, consumers are clamoring for kimchi, kefir, and natto. They’re testing tempeh, miso, and koji. In fact, the National Restaurant Association highlighted fermented ingredients in its 2025 forecast. Chefs Paul Buchanan (Primal Alchemy Catering) and Dave MacLennan (Even Keel Fish Shack) explored fermentation and pickling at length during their Art of Catering Food session Pickle Me This: Big Flavors in Your Culinary Arsenal, From Fermentation to Vinegar . These items are zesty, spicy, and flavorful. They feature healthful benefits, are good for gut health, reduce inflammation, and bolster the immune system. Beyond the good-for-you perks of fermented foods and beverages, there is also the flavor aspect. The fermentation process introduces a depth of flavors and versatile textures that can transform ordinary dishes into extraordinary, craveable culinary experiences. Incorporating fermented elements like pickles, relishes, or sauces (such as this recipe for a fermented jalapeño chimichurri) can add a sour, tangy, umami-rich dimension to your dishes, creating a mouth-watering menu.
Served during the Opening Night Party: (Clockwise from top left) Glowing cotton candy; Attendees could add a cocktail bubble to their drinks which would add a bit of extra aroma once it burst (apple, mixed berry, citrus, or passion fruit); Smoked Old Fashioned cocktails are always a hit with bourbon lovers.
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SPRING 2025 ■ CATERSOURCE
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