Catersource is part of the Informa Connect Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

A Sixtieth Year (and a Conference, too) for NACE!: Page 3 of 4

Culinary Experience in the Oasis

The latest food trends were discussed and tasted during the Monday Lunch & learn. Here’s a look.

Pre-set canapes included this twee micro vegetable with lima, textured teff, and harissa vinaigrette

Naked edamame rissole, verbena yogurt, pickled tomato

First course (globally diverse flavors)

Green papaya, salted radish, pickled shrimp

All Gobi, poppadum, tamarind, “fried rice”

Dates with spicy chorizo, tomato, goat cream, smoked bacon

Second course (misunderstood proteins that swim, walk, or fly + ugly vegetables)

Skate, caper berries, white corn and crab mousse

Beef tongue and cheek, bone marrow, and ramp tort

A ratatouille of ugly vegetables

Third course (Instagrammable)

Forest mushroom whipped Kirsch chantilly with chocolate cream, black cherry, and pistachio coated brandied cherries. Photo courtesy Rand Larson, Morningstar Productions

Harry’s Berries strawberries, elderflower Chantilly, champagne chiffon, strawberry gelee. Photo courtesy Rand Larson, Morningstar Productions