A Portfolio of food Merchandising
Our objective for creating food for our client is simple: Whether its upscale or downmarket, we aim to stimulate appetites
We make the familiar look interesting.
By transforming tired old favorites into excitingly new taste propositions.
We make the interesting feel familiar.
Taking something that might be strange or off-putting and transform it into a dish that
makes customers feel comfortable and willing to experiment.
For Up-Scale Projects
Is your papillote getting tired and soggy?
Roast Halibut for two in a golden balloon
Put a New Twist on a Contemporary Menu Cliches:
Wrap goat cheese in a beet carpaccio and top with fennel salad.
... into a "volcanic" extravaganza
Get Serious About Bar Food
Steak Tartare "Iced" with Caviar
Coddled in Linen
Reinvent Surf & Turf
Seared scallops & foie gras
A New Take on...
Your Customers Don'T Know What 'Nduja is?
Smear some on a familiar heritage pork chop
and top it with sweet and sour onions.
Sure, your New York strip steak is USDA prime. But ours parades through the dining room atop a skillet full of smoking herbs!
Electrify The Dining Room
Here's a slice through the pig (for two) -- from pork chop to pork belly -- braised and then fried. With a hedgerow of crispy fat.
Keep Pasta Seriously Seasonal
Truffled Ricotta Ravioli, Celery Root Puree, Crisp Leeks
Go for Maximum Drama
Asian Bouillabaisse Cooking in a Paper "Dish" Over a Live Flame
Glorify a Hum-Drum Steak
Top it with Fried Oysters and Brown-Butter Bearnaise
Convert a humdrum steak sandwich ...
... into a mountain of flavors and textures with bitter broccoli rabb, crunchy haystack potatoes and grarant basil oil
Tail Wags Dog
Boost the selling proposition of rack of lamb with rashers of house-made lamb bacon
Remerchandising American Diner Classics
Build a Better Burger:
Pastrami Reuben Burger w/ Provolone, Tangy Slaw, Crunchy Fried Onions, Russian Dressing
Make an Irressistible Starter or Snack
Great Balls of Fire: Chilipepper Mac & Cheese Balls
The All-Day Breakfast Sandwich
Spicy Fried Chicken, Bacon, Tomato, Runny Egg, Pimento
Globalize the Classic French Dip:
Salsa-Roast Pork, Pickled Red Onions & Avocado in a Tomato-Chipotle Dipping Sauce.
A Mexi-Dip called