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Takes of Top Chefs
Drizzle” is a sexy-sounding term that perks up menu language by implying the addition of a tantalizing flavor, color and/or texture to a plated dish. Perhaps because it rhymes with “sizzle,” diners anticipate that something exciting is coming their way.
Here are some menu-popping drizzles from chefs across the nation.
- Adam Baird, corporate executive chef, Mimi’s Cafe, Tustin, Calif. Autumn Peach Upside Down Cake featuring caramelized autumn peaches atop white cake, served à la mode and drizzled with caramel sauce.
- Jeffrey Dunham, chef/partner, The Grove Grill, Memphis, Tenn. Drizzled Carolina Mustard BBQ Sauce underneath two Apple, Goat Cheese and Potato Cakes prepared with Golden Grill Russet™ Hashbrown Potatoes, garnished with sour cream.
- Michael Garbin, C.E.C., executive chef, Union League Club, Chicago. Appetizer, Grilled-Vegetable Napoleon with roasted red-pepper sauce and a goat-cheese drizzle.
- Bryan K. Gawlas, C.E.C., executive chef/manager, Nutritional Services Department, Marlette Regional Hospital, Marlette, Mich. Appetizer or snack, Ginger Chicken Fingers drizzled with Spiced Honey/Lemon Glaze. Also, Cream of Asparagus Soup drizzled with Lemon Tarragon Crème Fraîche.
- Alan Kaplan, corporate chef, Prestige Caterers, Inc., Queens Village, N.Y. Turkey Yamaguichi: turkey cutlet, shredded carrot and asparagus tips wrapped in nori seaweed, floured and deep-fried, cut in half and served with dual drizzles of wasabi and ginger-teriyaki sauces.