In the Kitchen: Food Trends 2015

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.

 
Source: pastelpinkpaisley

Source: pastelpinkpaisley

 

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.

 

 
Source: vegasztromania on Flickr

Source: vegasztromania on Flickr

 

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.

 

 

 
Source: Pitchforkdiaries

Source: Pitchforkdiaries

 

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.

 

 

 
Source: Bldg 25 / Free People

Source: Bldg 25 / Free People

 

 

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.

 

 

 
Source: Buzzfeed

Source: Buzzfeed

 


5. WATERMELON

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 headshot.JPG

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.