Wondering what's going to be hot in the food industry for 2015? Can't decide what's going to be the next green that's cooler than kale or brussels sprouts? This week we chatted with Arden Lewis, Executive Chef at Purslane Catering, about what he thought was hot, and what was going to make an appearance in the NYC foodie scene. Read all about it in this week's In the Kitchen.
1. RAINBOW BABY CARROTS
Crunchy, tender, shaved, whole, raw, or roasted, these root vegetables are versatile and delicious. At Purslane I like to showcase these colorful veggies in a simple crudite hors d'oevre with lemon hollandaise.
2. RED CURRANTS
Similar to grapes, red currants (as well as black currants, white currants and gooseberries) are sweet, tart and nothing but delicious. These tiny berries are a great addition to a light and healthy salad.
3. SOFT SHELL CRAB
It's like crack, it sells itself! Soft shell crab is only available for a short season, and foodies end up wanting them even more. Commonly deep fried, at Purslane we serve them pan fried coated in cornmeal. You get the same crunch but you taste the delicate, yet juicy texture of the crab a little more.
4. STONE FRUIT
A perfect combination of two things we love about summer: grilling and fresh fruit. See more grilled peaches, plums and apricots, especially in savory menus.
Beyond eating watermelon raw, look for it pickled, grilled or in a heirloom tomato salad at a neighbor's BBQ party or at a wedding this summer.
Arden Lewis, Executive Chef of Purslane Catering, started his culinary journey, oddly enough, as an Associate in the Technology division at Goldman Sachs, and then participated in an intensive training program at the Culinary Institute of America in Napa Valley, became an apprentice at B.Smith's in New York's theater district, and finally graduated from the International Culinary Center in NYC, formerly The French Culinary Institute.
Chef Lewis has worked with notable chefs such as Brad Farmerie at Public, Cesar Ramirez at Bar Blanc, and Nick Anderer at Maialino. Appealing to his sense of seasonality and the quality of ingredients, he is right at home serving his brand of market driven cuisine in Gowanus, Brooklyn with Purslane Catering. Chef Lewis is influenced by many cultures, including his West Indian heritage. His food exhibits his passion for discovering new flavors and ingredients, while showcasing food cultures from around the world.