By: Mark T.
By now, I must admit. I am an addict. I love food. No matter how many calories, carbs, or fat grams are in a particular dish, if it looks good, it’s gone. Variety is the spice of life when it comes to trying new foods. Except for that Wasabi stuff. Damm that’s hot. Think of all the different foods you have eaten lately. My thoughts are that you tried something new with a familiar name to it. If you chose chicken, how many times have you chosen “Chicken a la Casa?” In other words, chicken of the house. What was it that made the entrée? For the most part, it is the same old chicken. But the sauce? That is what makes the flavor.
The sauce is the “Funk” when it comes to the entrée. It is what makes or breaks a particular dish. Think about this name. Frank’s Red Hot. Where would the Buffalo Chicken Wings be without the sauce? No disrespect to the Anchor Bar in Buffalo NY. The Anchor Bar is the original home of the chicken wing and still the best. Years ago, when I was visiting Buffalo, I had a chance to try their wings. Oh, were they delicious. You can try every adaptation of wings but why change such a great thing. Just that reason, change.
When it is time to develop a new menu item? And how much time and effort is involved with that? Think about slight changes to create a brand new twist. The blending of ingredients is what causes the taste buds to say ”WOW.” Once you have the right mix of ingredients, do not stop there. Keep pushing for a new experience. This happens everyday in smaller restaurants. It is called your kitchen if you ever cook at home. At the industry level, they have test kitchens that develop new products all day long. They mix and mingle flavors to find that what is scrumptious. And then they are tested and tested and tested.
Here are a few sauces that I have seen that are out there right now.
1. Stir Fry sauces are a popular choice. Japanese establishments have had this twist for years. It is soy sauce with more. Adding garlic, pineapple juice, ginger, and onions can definitely change the base.
2. Wine sauces are in. No matter what the brand of wine, it can make an extremely wonderful sauce. Adding wine to beef dripping is an incredible finish.
3. Cheese Sauces. Can anyone say Fondue? Fondue parties are back. You get to eat finger food all night long all on a toothpick. That will bring some interaction out of the guests.
Tell me what you think is out there. What are the new sauces in your neighborhood? So go out and get “sauced!”
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