On the heels of last year’s wildly popular Blood Orange Margarita, we bring you our latest twist on the traditional tequila libation. Our new Smoky Mango Margarita combines rich tropical flavors with subtle notes of chipotle and citrus — perfect for your Cinco de Mayo celebration!
After months of rigorous research, conceptualization and the creation of dishes (not to mention the endless hours tasting, testing and re-testing), Chef Alison Awerbuch and her talented team left us wowed yet again as they unveiled AK’s new menu during our annual, company-wide tasting and training event. It was all hands on deck as nearly 50 chefs gathered in our Pier Sixty kitchen to create 60 new dishes for our sales and service staff to review, sample and critique.
Get a first look at some of our newest offerings and find out more about the trends and inspiration that helped shape our new menu:
1. SMALL INTERPRETATIONS
Let’s face it, miniature versions of things are irresistible — and food is no exception. This season, we took several flavorful dishes and downsized them into butlered hors d’oeuvres that both look and taste exactly like their full-sized counterparts. Our Deconstructed Spanakopita boasts a dill feta mousse with roasted red pepper relish, while familiar favorites like our Lobster BLTs and Shrimp Tacos take comfort food to a new level with elements like a two-tomato confetti and avocado peach salsa. But don’t be fooled by their wee stature — these hors d’oeuvres pack a powerful punch of taste into one bite!
2. ETHNIC SPICES & PREPARATIONS
While we continue to incorporate a level of familiarity into our dishes so they appeal to diverse palates, we still want to create a unique experience by utilizing an array of ethnic spice dusts and preparations indigenous to various regions around the world. From our Fava Bean Falafel and Curried Lamb Chickpea Fritters to our Nordic Salmon Rolls and Roast Chicken Southern Style, we’ve incorporated a variety of eclectic flavors by adding finely ground mixtures of spices, herbs, sugars, salts and dehydrated components.
3. ROVING SAVORY & SIPS CARTS
One of the most buzzed-about culinary trends last season was the gourmet food truck craze. But, rather than taking it to the streets, we’ve incorporated our own play of on-the-go service with our Roving Savory & Sips Carts. Each unique cart (designed with the event’s theme in mind) is rolled to guests, providing crowd-pleasing combinations like Tacos & Margaritas, Noodles & Sushi and Artisan Pretzels, Popcorn, Chips & Beer. We’ve even included a Decadent Gelato Cart, should our clients opt to throw in a sweet surprise at the end of an event!
4. COMBINATION DISHES
Following many requests, we’ve taken the tapas-style approach of offering smaller tastings combined in a single course to keep our guests’ palates tantalized. Some savory examples include our butlered Raw Bar & Jumbo Shrimp Duo (complete with a horseradish shallot mignonette and pickled vegetable slaw) and Lobster Caprese appetizer (lobster salad on corn pudding alongside a fresh mozzarella and heirloom tomato caprese). On the sweet side, several of our plated desserts now offer two or three complementing components — one of the most innovative being our “Breakfast” Dessert Trio that includes a French toast passion “yolk”-in-hole, cornflake crunch fried banana ice cream and a mochachino pudding cup topped with an edible chocolate demi spoon. Who doesn’t like a little variety?
5. REVIVING THE CLASSICS
They say what’s old is now new, so we’ve decided to go back in time to bring back some of our most tried and true menu classics over the past twenty years. Two hors d’oeuvre favorites we’re excited to have back on the menu (with a contemporary twist, of course) are the Crab Rangoon with an apricot mustard sauce and our Warm Boursin Cheesecakes topped with an artichoke lemon tapenade. We’ve also brought back some popular entrees, including the eye-appealing Red Snapper en Papillote (prepared through a technique in which the fish is gently steamed as it’s baked and served in parchment paper).
We’re so excited to roll out all of these wonderful new items in the coming weeks and are extremely impressed (as always!) with Chef Alison and her skilled team for yet another stellar menu!
To celebrate spring (and that we actually have the gorgeous weather to prove it!), we’re sharing one of our favorite new cocktail recipes: Spiked Lemon Tea!
We may be only a handful of weeks into 2012, but new event trends are replacing the old at a rapid rate. We’re seeing less of the illuminated bars and the industrial designs. Far fewer requests for family style dining have been heard around the company. And event-themed cocktails are few and far between.
Take a look at the latest in the realm of event and menu planning for the new year.
COLORS
Neutral tones like earthy browns, greys, cool blues
Accents of intense “POC” (pops of color)
TEXTURES
Less complexity, more soothing environments
Metallic finishes, natural fabrics, small repeating patterns
ETHNIC CUISINES
Korean and Nordic dishes are the ones to watch
LOCAL, LOCAL, LOCAL
Mushrooms, honey, artisanal cheese
It’s all about “farm to fork”
DINNER BY THE BITE
Presenting a wide variety of foods on the menu
Greater opportunity to mingle with other guests and “graze”
Heavy emphasis on unique individual serving vessels
ANTIQUE EATS
Long-standing recipes explored with pheasant, duck and venison
PASTRIES
Breakfast cookies, caneles, macaroons gaining traction
HOME COOKING MAKING A COMEBACK
Accessibility of ingredients and information
ROMANCE WITH THE PAST CONTINUES
Manhattans, old fashions, punch
Our favorite – the Gin Gin Mule
IN THE SPOTLIGHT
Herbaceous cocktails
Bitters or bark/leaf infused
Simple syrups made with pine, sage, lavender
LIQUOR TO LOOK FOR
Gin, aged tequila, craft beers
Our new favorite – Titos Handmaid Vodka