Guest Article: David Turk, Indiana Market

Holiday Trends for 2011

As you gear up for the holiday season, here are a few trends that we are seeing here in the big city:

Holiday Trend #1: Mind & Body

The anti-oxidant/ health craze has led us to develop a variety of menu items that are great tasting and healthy.  One such item is Mangosteen Marinated Mahi Mahi with a Fresh Pineapple and Cranberry Chili.

Mangosteen is one of the super fruits- although still difficult find & not very popular-just yet. The flavor is very delicate, making it easy to add to any protein- particularly fish/chicken. Your customers will love that is exotic, full of flavor and has a healthy kick to it.

Holiday Trend #2 Hors d’ Oeuvre & a Drink

The tapas style stationary display isn’t going away anytime soon.  Try to focus on hors d’oeuvres that are complemented by a specialty drink. By doing this, you are able to play with a variety of cuisines as well as textures and flavors.  Using citrus as a main ingredient, here are three ideas that will keep your customers happy.

Orange Tea:

Lapsang Souchong Infused Beef Skewers with a Tangerine Emulsion;

Offered with a Tea-tini [Orange Vodka, Orange Pekoe Tea, Fresh Orange Juice, Fresh Lime Juice, Fresh Lemon Juice and Sugar; Garnished with a Lemon Wedge]

Lime/Pear:

Spicy Citrus Infused Vegetable Spring Rolls with a Hoisin Pear Dipping Sauce;

Offered with a Pear-Cilantro Margarita or a Key Lime and Pear Martini (Pear-Lavender Vodka and Key Lime Juice)

Lemon:

Ahi Tuna Tartare with Lemon Pickle Served on a Rice Paper Crisp;

Offered with a Lemon-Basil Gimlet

Holiday Trend #3: Asian/Spanish-Caribbean Fusion

Many of your menu items may reflect a variety of culinary fusions- but recently we have been seeing a lot of interest in anything with an Asian/Spanish-Caribbean feel to them.  These cuisines offer a wide range of flavors that are bold, fresh and exciting. Using Saffron, Garlic, Cilantro, Cumin, Ginger, and lots of Citrus items adds interest to your marinades, casseroles, rice dishes, salsas, dipping sauces, etc… they are quite flexible.  I think Asian (particularly Thai/ Pan Asian) cuisine will continue to further incorporate itself into other cuisines.  Items such as Lemongrass, Kaffir Lime Leaves, Coconut Milk, and Jasmine will gain range in popularity.  In addition, these fusions will result in seeing more spices/fresh herbs being used in cocktail menus (in particular Basil, Thyme, Cilantro).

David Turk
Indiana Market - New York City

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