Surf and Turf

Give it a new twist

Say “surf & turf” and the first image in your head is pretty clear: a beef filet and a lobster tail on a plate.

And there’s nothing wrong with that. The flavors of these two favorites complement each other and the combination is an easy way to make sure that guests at a wedding reception are going to be happy with the meal.

But surf and turf, like any traditional menu item, can start to seem ho-hum. Luckily, it’s easy to take this basic concept—and let’s just call it a “duet,” to give it a modern spin—and upgrade it. There are variations on surf & turf that make it fresh—and may even save money.

“You’ve got scampi, shrimp, scallops and so many cuts of meat available that it’s not just limited to filet,” says Joe Monastero, events operations manager at Kendall College in Chicago. “In reality, there are other cuts of meat that are less expensive, and 10 times tastier than filet. Ribeye is making a comeback, there’s prime rib, even New York strip.”
Surf & turf doesn’t even have to be beef, Monastero says. “I’ve had clients that want to take it to a healthier level, with chicken and salmon. Basically, there are no rules.”
Monastero’s ideas for new turf & surf include:

•  “If you’re going to do salmon, do something other than plain salmon. I do a pinwheel roulade that rocks that house with spinach, red pepper and balsamic reduction glaze.”

•  Even if you’re serving lobster, instead of serving it on the half-shell, cut medallions out of the tail meat so that one tail can make two or three portions.

•  Put your surf or your turf into something, instead of serving it as a portion of pure protein. “We’ve created this dish with polenta made with shiitake mushrooms and lobster meat, formed into a nice little cake. On top of that, we put hangar steak and then drizzle on a cabernet wine reduction.”

Monastero has one rule,: “If you’re going to go crazy with one half, stay simpler with the other half of the dish.” In other words, if you’re loading on the sauce or the fancy flavors on the surf, keep the turf part of the plate simpler.

Chef John Ponticelli of Tulalip Resort, Casino & Spa in Tulalip, WA does a lot of surf & turf for clients and their guests, often with salmon because that makes sense in Washington. He created a new surf & turf entrée for Catersource, which he has added to his banquet menus. The Waguy Beef Tenderloin and Ahi Tuna Steak is great for banquets, Ponticelli says. “Once it’s prepped, it’s easy to garnish and serve; you could do it for thousands of people at a time.”  

Catersource magazine
May/June 2011

MORE!
•  Wagyu Beef Tenderloin and Ahi Tuna Steak Duet from Tulalip Resort, Casino & Spa
•  Butterfly Shrimp Cocktail from Tulalip Resort, Casino & Spa
•  Hanger Steak & Lobster Polenta from Monastero’s Ristorante & Banquets