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The (holiday) spirits are calling: Page 3 of 8

Cocktail trends for 2015 and beyond

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