New words to live (and eat and drink and entertain) by.
1. A quiet demo in which the chef assembles, seasons, slices and stacks bites of food live at an event, in full view of the guests.
2. An engaging presentation that brings the kitchen out to the party.
1. The art of displaying food in a way that enhances its integrity while drawing the guest to it with visually stunning, mouth-watering presentation.
1. A short-lived but high-impact experience that creates buzz and curiosity among guests at an event. Also mentioned in: pop-up.
1. An interactive food station that encourages guests to experience presentation and flavor through reciprocal action.
2. A modern interpretation of the cocktail buffet.
1. A built-in compartment on a passing tray or interaction from which guests can retrieve a single cocktail napkin.
2. A practical alternative to grabbing a napkin from a waiter’s hand.
1. Any food, from hors d’oeuvres to desserts, brought to a guest by a waiter and meant to be eaten while standing up; can be served in plates, bowls, or on spins and Pinch forks.
1. A very small amount of something that changes the nature, vision or flavor of what it’s added to.
2. A small but powerful component that elevates an experience to something richer and more wonderful than it could ever be without it.
3. Something extra that once added to a larger, main ingredient enhances its overall impact without dominating the complete product.
4. A playful yet provocative squeeze between the thumb and finger meant to arouse awareness in the recipient: “Pinch me, I’m dreaming!”
1. A custom-designed plate/bowl intended to rest atop a wine or drink glass, enabling guests to eat with a fork while holding a beverage.
1. A custom-designed utensil with two prongs; used for serving several layers of food without compromising the integrity of each individual ingredient.
2. An ingenious way to display a perfect forkful of flavor.
1. A “catering food truck” that emerges quickly out of nowhere, serves food, then disappears.
2. A five to ten-minute happening during which food is hand-served out of a small, mobile food station.
1. The act, completed by a chef, of perfectly portioning and seasoning a plate of food fresh for a guest.
1. Also known as "inter-course," this is a modern interpretation of the plated meal.
2. An interactive plated presentation of flavorful food served at a dining table that encourages guests to play and therefore making the event more exciting and memorable.
1. A deliberate mingling aid in which an obviously incomplete component of a recognizable finger food is served to one guest while its complement is served to another guest.
2. A great incentive to socialize; an icebreaker, a conversation starter.
1. A reusable, easy to clean and eco-friendly tablecloth used for chef’s table.
1. A custom-designed bamboo skewer with a corkscrew-like end that maintains levels of taste and texture by keeping crisp, dry ingredients separate from their juicy counterparts.
1. A custom-designed utensil that combines the shallow bowl of a spoon with the pin-like end of a skewer; allows guests to “spin” from a dry ingredient to a liquid or wet ingredient with confidence and ease.