Throw it on the grill
A current menu hot button, you must know that if you say, grilled, roasted, charred, or smoked you will get a great client response. So, go one step further and grill your fruit, too. Throw that pineapple wedge on the grill and give it a good, smoky sear to accentuate the sweet and add visual oomph. Slice a lemon in half and do the same. Beyond adding another flavor dimension—that wonderful umami—it’s super quick and easy to do, and guests will be delighted. Don’t have a grill? Spray a sheet pan, toss cut fruit onto it, and blast it in a hot convention oven. Roasty, toasty. Grilled pineapple daiquiri, anyone?
Take that grilled lemon straight from the plate and onto the beverage. Shown: Classic veal weinerschnitzel small plate with lingonberries and shaved vegetable salad fromEpicurean Group, Centennial CO
