First Course: Blue Island Oak Beach Oysters, accompanied by pickled watermelon radish and mignonette
Second Course: Wild Long Island Bluefish Crudo with sea beans, sicilian caper mayo, mint, microgreens, olive oil
Third Course: Portuguese Fisherman’s Stew featuring wild pacific hake, chorizo, kale, potato
Fourth Course: Spaghetti Alle Vongole with Taylor Shellfish manila clams, peperoncini, garlic, parsley
Fifth Course: Local Golden Tilefish from Barnegat Light, with spring snap peas, pancetta, grilled zucchini, pickled red onion
Dessert: Butterscotch Cookie with rhubarb puree and vanilla gelato
Welcome to Kitchensurfing’s trend report for April 2014. We all know about spring food trends in the most general sense: the annual ramp craze, creative Kosher for Passover menus, the return of grilling weather. This is a closer look at what Kitchensurfing chefs are creating, and what their clients are craving.
Here are 5 themes we’ve identified from Kitchensurfing requests this month:
1. Graduation Parties
Every year spring brings birds, bees, and — among other things — newly minted graduates.
We’re already seeing requests for graduation parties, in particular two kinds of celebrations: the blow out dinner party and the meet-the-parents brunch. Speaking of which…
spring #risotto for 30 people…no biggie. thank u @greenpointfish!!
💙🍴🐟⚓ Louisiana gulf #shrimp, asparagus, #fiddleheads, & micro arugula #thecheekychef #thesauce #rethinkingsake #louisianaseafood #ksgrams #kitchensurfing #privatechef #cucinadelporto @sauceevent #springsakesupper @bondststudio (at Bond Street Studio)