2007 TRENDS IN SPECIAL EVENTS REFLECTED IN DESSERT BITES, CHIMICHURRI, TOASTING AND MODULAR MENUS

While 2006 will be best remembered for creative cocktails, family-style meals and grown-up childhood favorites, 2007 trends garnered during recent visits to special events and food shows in Los Angeles and Las Vegas are already in place on menus for upcoming events throughout the year:

• DESSERT BITES
  Look forward to multiple tastes on one dessert plate: cupcakes, cookies, two-bite tarts, and spoons of flavored rice pudding.


• CHIMICHURRI SAUCE
  Used as a marinade, condiment, dressing or dip, this flavorful Latin-style herb sauce is the new pesto.


• TOASTING
  Not just for bread, toasting brings out the flavor, texture and aroma of spices and nuts. And, miniature griddle or grilled sandwiches are “downsized” into a passed hors d’oeurve.


• MODULAR MENUS
  A little of this and a little of that, modular menus are an extension of small plates and bento boxes for seated dinners with multi-courses.


• IBERIAN CHEESE
  The rustic cheeses of Spain, Portugal and the Basque region are being featured on more menus by virtue of their pungent flavor. Manchego, Mahón, Cabrales and Tetilla are all names to look for in specialty markets.