All served during Art of Catering Food: (Clockwise from top left) Salted honey Basque cheesecake with brown butter phyllo and citrus marmelata (Chef Karen O'Connor, Daniel et Daniel); Wagyu brisket with celery root purée & pickled vegetables (Duce Raymond, Sweet Baby Ray's Catering & Charles Haraz, Blue Plate Catering); Chef Jeffrey Schlissel (The Bacon Cartel) displayed a "legume- cuterie" board and offered a tasting. In its annual Hospitality Trends Report, af&co. and Carbonate named pistachio as its flavor of the year. According to the report, “Able to traditional charcuterie spread; or even put a plant-based spin on a beef wellington by swapping out the steak in favor of carrots or sweet potatoes. Flavor of the year: pistachio “We don’t treat vegans the same,” said Chef Jeffrey Schlissel (The Bacon Cartel) during his Art of Catering Food session, Mastering Legume-Cuterie: Plant-Based BBQ with Higher ROI . “When a vegan walks in we should show the same creativity and intentionality by making great food.” This is where innovative and creative plant- based dishes are becoming the star; think of things like braised jackfruit in place of oxtail; smoked, cured, grilled, and seasoned vegetables placed on a grazing board that mimic the flavors and craveability of a
CATERSOURCE ■ SPRING 2025
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