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BizBash Trends-in-catering
This document contains information about trends in catering presented by various chefs. It discusses petite appetizers inspired by global flavors including Peruvian cuisine. Examples of Latin-inspired sushi options are provided along with descriptions. The document also discusses an Indian-inspired menu created by Paul Lorrain including dishes like curried lamb lollipops, malai koftas in potato cubes, and tandoori prawns in papadam cups.
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- 1. With Inte rnat iona Flai l r! Trends in Catering: Petite, Sweet & Savory Elgin Woodman, A Joy Wallace Catering Paul Lorrain, Puff ‘n Stuff Catering Warren Dietel, Puff ‘n Stuff Catering
- 2. Warren Dietel, Owner& President Puff ‘n Stuff Catering • Family business began in Trinidad as pastry shop • Entrepreneurial from the beginning • Purchased PnSC in 2003 • Commissaries in both Orlando and Tampa with (4) exclusive venues • Currently over (400) employees
- 3. Paul Lorrain, ExecutiveChef Puff ‘n Stuff Catering • 23+ years of culinary experience in the northeast and southeast US • Self-taught and apprenticed chef • Joined Puff in 2003 as Executive Chef • Numerous public appearances as a March of Dimes “Signature Chef”, on The Daily Buzz, Orlando’s WLOQ Morning Show, and Tampa’s Studio 10
- 4. Elgin Woodman, ExecutiveChef A Joy Wallace Catering Production & Design Team • Joined A Joy Wallace Catering in 1998 • Collaborating Chef Author “Inside the Box of the Catering Chef” • Highlighted in Platinum Weddings, Bride and Bloom Magazine, Art of Celebration as well as many Industry Magazines • Awarded Chef of the Year 2012 by ICA
- 5. Peruvian History &Cultural Influences • Spanish Conquistadors- 16th century • African Slaves- Colonial Periods • Chinese Laborers- 1850’s • Japanese Immigrants- Late 19th century • European Immigrants
- 6. Regional Peruvian Cuisine • Coast Line- – Extensive amounts and Varieties of Fish – Agriculture such as Asparagus and Grapes – Ceviche- Tiradito, Chupe de Camarones, Lomo Saltado, Causa, Empanadas, Aji de Gallina, Anticucho, Picarones, Chifa, Pisco, Alfajores, Manjar Blanco, Turron de Dona Pepa, Suspiro a la Limena
- 7. Regional Peruvian Cuisine •Andes- – Agriculture such as 3000 Varieties of Potato, 35 Varieties of Corn, Chilis (Aji Amarillo, Rocotto, Aji Panca), and Local Game – Guiney Pig, Alpaca, Charqui- Olluqito con Charqui, Quinoa, Pachamanca, Chicha, Coca tea
- 8. Regional Peruvian Cuisine •Jungle- – Seafood and Wild Animals from the Amazon – Exotic Fruits- Cherimoya, Granadilla, Lucuma, Pepino – Tamales- Humitas
- 9. Latinfused Sushi Op tions AStation inspired by your classic sushi and twisted with Peruvian flavors Fresh Tuna Causa or Shrimp Causa Roll Aji amarillo potato mash, avocado, olives & rocotto pepper mayo Individual Quinoa Fried Shrimp Rolled in Nori and Sushi Rice served with Wasabi Honey Crisp Hand Roll Fried Spring roll wrapper filled with Cilantro Rice, White Fish Sashimi & Key Lime Ponzu Torched Tuna on a Warm Rice & White Bean Quenelle Octopus Carpaccio Botija Olive Sauce Tuna Anticucho Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow & Red Anticucho sauce Scallop Tiradito Sashimi Style Scallops Coateded in an Aji-Lime Marinade
- 10. Latinfuse d Sushi
- 11. Shrimp Causa Roll Aji Amarillo Potato Mash Avocado Olives & Rocotto Pepper Mayo
- 12. Tuna Causa Roll Aji Amarillo Potato Mash Avocado Olives & Rocotto Pepper Mayo
- 13. Scallop Tiradito Aji Sauce
- 14. Served on WarmRice & Miso Marinated Canario Bean Quenelle Torched Tuna & Aji Amarillo Puree
- 15. Octopus Carpaccio BotijaOlive Sauce
- 16. Tuna Anticucho Aji Panca Seasoned Crisp Tuna Toro Bacon Over Tuna Sashimi served with a Yellow & Red Anticucho Sauce
- 17. Passion Fruit Pisco Sour
- 18. Quinoa Fried Shrimp Rolled in Nori with Sushi Rice Cucumber & Avocado Served with Wasabi Honey
- 19. Paul’s Inspiration • Thebeautiful colors found in Saris & Indian spices • The elegant peacock feather • Bollywood glamour • Culinary excitement • Twists on tradition
- 20. The Menu • Curried Lamb Lollipops • Filled Spinach Pakoras • Madras Paneer Curry Skewers • Malai Koftas in Potato Cubes • Eggplant Napoleon • Tandoori Prawns in Papadam Cups • Cold-Smoked Scallops Under Glass
- 21. Curried Lamb Lollipops •A show of classic Indian flavors with a modern presentation. • Variations: – Butler passed – Action station
- 22. Filled Spinach Pakoras •Creatively formed bites featuring unique fillings and textures. • Variations: – Butler passed – Action station
- 23. Madras Curry PaneerSkewers • Fusing simple, but classic Indian ingredients to create a one-bite skewer. • Variation: – Butler passed
- 24. Malai Koftas inPotato Cubes • Beautiful and colorful potato cubes hollowed out to carry a delicious and classic side dish. • Variation: – Butler passed
- 25. Eggplant Napoleon Bhurtha –North Indian (Punjabi) • Interpretation of a classic a napoleon with the flavors and influence of India. • Variations: – Butler passed – Action station
- 26. Tandoori Prawns inPapadam Cups • Papadam shell mimics a fried tortilla shell and creates a great base for this delicious dish. • Variation: – Butler passed – First course – Action station
- 27. Cold-Smoked Scallops UnderGlass • An exciting and interactive focal point for any menu that wows! • Variation: – Action station
- 28.
- 29. Thank You! To downloada copy of today’s presentation, go to: http://www.slideshare.net/WarrenDietel