|
|
|
|
|
Ethnic Themed Events |
|
|
An International Flavor Palette Everyone knows a well-orchestrated, ethnic theme event can substantially increase onsite foodservice sales. But where do you go for ideas, and how can you ensure authenticity? As the first in a periodic series, FM presents the following collection of mini-profiles of world cuisines. It's a succinct guide to key ingredients, flavorings and national dishes in the culinary traditions of the Caribbean, Brazil, North Africa and Vietnam. Long gone is the time when one could feature chow mein, burritos or teriyaki-flavored chicken and call it an ethnic food theme day. Now, onsite operators who want to heighten interest and participation by adding ethnic specialties to the menu often face a truly international patron base as well as greater customer sophistication and a growing demand for variety. Customers want the option to select foods they've tried or read about elsewhere; dishes beyond the familiar, Americanized ethnic fare. To satisfy that interest, operators must constantly be on the lookout for new ideas, recipes, flavorings and practical ways to implement lesser-known, more exotic global cuisines. The profiles that follow are designed to stimulate such thinking and to serve as a starting palette for culinary artists. The Caribbean Caribbean cuisine today is a true melange of foods and traditions from multiple cultures. Island natives, the Arawak and Carib peoples, are such indigenous foods as avocados, mamey apples, papayas, soursop, guavas, pineapples, cassava, peppers, and plenty of fish. About 500 years ago, when various waves of outsiders started to inhabit the islands, the native foods gradually adopted certain culinary influences of Spain, Holland, Denmark, France, Italy, Britain, Africa, China and India. The result is a lively, often spicy, naturally healthful cuisine with an abundance of satisfying flavor. Listed are some of the essential ingredients, seasonings and specialties of Caribbean cooking. SAUCES, FLAVORINGS AND SEASONINGS Adobo rub or marinade: salt, Chile peppers, garlic, onion powder, and often lime or sour orange juice, for grilled or roasted meats and poultry Annatto oil: lard or oil flavored with annatto seeds) Cassareep Juice: made from grated and boiled cassava, brown sugar, cinnamon and cloves; used to season pepperpot Escabeche marinade: oil, white vinegar, spices; often used to marinate fish Jerk seasoning: very hot and spicy; dry or wet marinade for barbecued meats; recipes vary widely, but often include: chiles, garlic, ginger, allspice, nutmeg, salt, sugar, orange juice, vinegar, oil) Mojo sauce: garlic, oil, citrus; served with root vegetables Mojito isleno sauce: onions, olives, tomato sauce; used for fried fish and fritters Sofrito sauce: onions and/or garlic, tomatoes peppers, annatto seeds, herbs, spices, chopped ham--all Cooked in oil; then used as a dipping sauce, or added to soups and other dishes Author/s: Ann Friedland |
|
Contact | Site Map | Search | News & Articles | Home |
