ar·o·mat·ic
/ˌerəˈmadik/
Adjective – having a noticeable or pleasant smell
Noun – combination of vegetables and herbs heated in fat
To the general public, aromatics are smells, to chefs they are a much more complex combination of simple ingredients. The whole idea in the culinary world is to release the distinctive aromas which will impart deep flavor on dishes. The big five ingredients in great aromatics are garlic, onion, ginger, celery, and carrots. So, how can chefs share their interpretation in a way that will also please guests?
As summer wedding season gears up for 2015, expect orders for appetizers to come in droves. Three things people will likely remember from a wedding are the dress, the venue, and the food. Of course, the culinary highlight often being the cocktail hour hors d’oeuvres. These little mouthfuls set the tone for what guests can expect from the meal to come. Each bite needs to satisfy guests on many levels; specifically taste, portability, and presentation.
Wedding guests are looking for an immersive experience, one that awakens all of their senses. This is a time for many to be adventurous, as the food in generally free, but appetizers still need to have some universal appeal. Guests are looking for satisfying bites they can eat with their hands and without threat of ruining that expensive outfit.
Some of the most common and appealing wedding appetizers, according to Thrillist, are open-ended options with endless possibilities. Bacon wrapped scallops, for example, feel upscale and offer universal appeal through bacon. Bacon has a discernable scent and can be used to wrap many other foods such as cheese, figs, and potatoes. Others making the top-ten list include mini quiche, spring rolls, and mini pizzas. All of these appetizers have one major commonality – they can easily be adapted to fit a wide variety of tastes.
While warm dishes lend themselves better to the traditional concept of aromatics, cold appetizers reign supreme for summer weddings. Using herbs and spices in just the right ways will offer guests the sensory experience they are looking for. Caprese skewers are quickly making their way into the wedding appetizer hall of fame and with good reason. These portable snacks on a stick pack big flavor with seasonal tomatoes, fresh basil, and a little balsamic vinegar to turn the scent up a notch. Other notable cold appetizers include marinated shrimp, cold soups, and ceviches. Like their warm counterparts, these cold dishes are open to creativity and surprising twists.
Playing to all five senses of diners is par for the course with chefs. In typical wedding venues like banquet halls and outdoor spaces, smell can go a long way in leading people toward the food. Add to the sensory experience with a Moroccan Chef Coat that grabs guests attention with a pop of color and offers multiple pockets for carrying those extra aromatic herbs you’ll need to keep on hand.