When Did Tiny Become Big?
What's up with the "small plates" trend in dining out? Do we love it or are we all hungry for "full-
fillment?" It seems like the appetizer now has the responsibility once held by the sturdy entree. Are we moving from "3 squares" to "3 companionable mini-selections?"
Guests and chefs alike seem to be loving the concept. It allows diners to expand their palates and play with a new style of dining - less predictable/more approachable, less pretentious/more varied. You know...the less is more kind of thing.
This "tiny plates" trend seems to pair well with cocktails and also encourages the spirit of tasting and sharing. Even if the food is tiny, the presentation often makes a big splash, arriving at your table on a variety of geometric-shaped plates, in teeny cast iron skillets, or layered up in "pint-sized" mason jars.
Our own corporate chef, Galina Bosyanova, cooking for, and catering to, one of Silicon Valley's premier high tech companies, is now adding small plates to her lunchtime offerings...oh, yeah, and getting a great response too. She's adding more small offerings to her menu and styling it to accommodate the requests. Small, medium, or large portions, the food still has to be great.
Whether it's food downsizing, chef branding, the free-flowing unpredictability of what will arrive next, or the concept of conviviality, there's no doubt about it...tiny is big! Hey, tiny houses are a trend too. Has anyone watched Tiny House Hunters or Tiny House, Big Living or even Tiny House Builders on HGTV? Is it creative or cramped? What do you think? And whatever happened to Go Big or Go Home?
Taste of Things to Come
"The Empty Chair" - Energetically Speaking
fillment?" It seems like the appetizer now has the responsibility once held by the sturdy entree. Are we moving from "3 squares" to "3 companionable mini-selections?"
Guests and chefs alike seem to be loving the concept. It allows diners to expand their palates and play with a new style of dining - less predictable/more approachable, less pretentious/more varied. You know...the less is more kind of thing.
This "tiny plates" trend seems to pair well with cocktails and also encourages the spirit of tasting and sharing. Even if the food is tiny, the presentation often makes a big splash, arriving at your table on a variety of geometric-shaped plates, in teeny cast iron skillets, or layered up in "pint-sized" mason jars.
Our own corporate chef, Galina Bosyanova, cooking for, and catering to, one of Silicon Valley's premier high tech companies, is now adding small plates to her lunchtime offerings...oh, yeah, and getting a great response too. She's adding more small offerings to her menu and styling it to accommodate the requests. Small, medium, or large portions, the food still has to be great.
Whether it's food downsizing, chef branding, the free-flowing unpredictability of what will arrive next, or the concept of conviviality, there's no doubt about it...tiny is big! Hey, tiny houses are a trend too. Has anyone watched Tiny House Hunters or Tiny House, Big Living or even Tiny House Builders on HGTV? Is it creative or cramped? What do you think? And whatever happened to Go Big or Go Home?
Taste of Things to Come
"The Empty Chair" - Energetically Speaking
I love this trend right now. Like you wrote, it allows for more variety in the dining experience. Big thumbs up here!
ReplyDeleteIt does seem to be growing in popularity.
DeleteI love this trend as well. It's so nice to order one of everything when you go out with friends!
ReplyDeleteThat makes sense.
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