Culinary Time Machine....

Discussion in 'Food & Cooking' started by ianman1128, Aug 21, 2015.

  1. ianman1128

    ianman1128

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    Hello all, I've not been around in quite some time, but I'm happy to see that the boards seem more active than ever! I have a task that I could use some help with, and I could think of no better place to ask. Our restaurant is doing a beer dinner and we are using a Brew Pubs beer for their 20th Anniversary, so we decided our theme would be Dining Trends of the 90's. So if anyone could dig deep and remember some of the old popular dishes and plating techniques that would be awesome. Or, if you have more ideas of where to research such things, point me in the right direction. Thanks in advance!
     
  2. luc_h

    luc_h

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  3. kuan

    kuan Moderator Staff Member

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    Stacked.  Everything was stacked.  The chocolate cups made of balloons.  Seared tuna.  Spiderweb sauce plating.  :)  Spice and chopped herbs on plate rims.   Mid level steakhouses started opening.  Vietnamese food was just starting out.
     
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  4. allanmcpherson

    allanmcpherson

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    Balsamic reduction on every damn thing.

    Phyllo cups.

    Stuff the thing into the other thing.
     
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  5. pete

    pete Moderator Staff Member

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    Some really great answers so far.  Kuan really distilled a lot of 90's food in his short post and made me laugh as I remember each and every one of those things.  And the balasamic reduction...we poured it on just about everything.  I also remember very vibrant, colorful plates with all sorts of colorful streakers drizzled everywhere.  Also a lot of "East meets West" fusion food going on.
     
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  6. allanmcpherson

    allanmcpherson

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    Oh man, 90's fusion!  Basicly "I know something about cuisine "A" and I have this ingredient from cuisine "B"...curry powder penne...chills...

    I might be off on this, but I also remember the 90's being when the idea of fruit and meat together was little overly embraced...
     
  7. cerise

    cerise Banned

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    I was going to mention Fusion as well, i.e. East meets West.
     
  8. cerise

    cerise Banned

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    Foam also came to mind, but that may have been later.
     
  9. pete

    pete Moderator Staff Member

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    It was also a time when "deconstructing" dishes was a big trend.

    On the up side, American chefs were becoming more confident our foods here in the US.  American Regional cuisine was big and chefs were looking to these regions and how to elevate those foods to new levels.
     
  10. kuan

    kuan Moderator Staff Member

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    Yeah, Wolfgang Puck!
     
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  11. silversage

    silversage

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    Sun-dried tomatoes and/or goat cheese in everything.

    Chicken Caesar salad.
     
    Last edited: Aug 22, 2015
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  12. cerise

    cerise Banned

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    Chocolate Molten Lava Cakes.
     
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  13. kuan

    kuan Moderator Staff Member

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    Wait I have one.  "Chinese" chicken salad.  Chicken salad, spinach, canned mandarin oranges, almonds.
     
  14. pete

    pete Moderator Staff Member

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    Don't forget the toasted ramen noodles.
     
  15. flipflopgirl

    flipflopgirl

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    Even Micky D's had one lol.

    mimi
     
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  16. cerise

    cerise Banned

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    Thanks to Wolfy for rescuing us, and setting an all-time bar (& continues to do so), for food (of that era, & ongoing innovative ideas). After visiting Spago shortly after it opened (sorry I didn't visit Chinoise), I was hooked. One of the dishes that came to mind re fusion etc., was pizza.

    You could put your own spin on dishes of the era, i.e.

    Smoked Salmon Pizza

    http://www.spoonforkbacon.com/2014/01/smoked-salmon-pizza/
     
  17. kuan

    kuan Moderator Staff Member

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    I stole a lot from Wolfgang.  Midwest people loved it.
     
  18. chicagoterry

    chicagoterry

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    Vertical food

    Tasting menus started--Charlie Trotter-style

    California Pizza Kitchen

    Cajun blackened everything

    Raspberry Vinaigrette on Spinach Salad, especially

    The explosion of pasta as its own food group

    All manner of chilies made their way into our kitchens 

    So did polenta

    I have a TON of rustic Italian cookbooks purchased in the 90s

    Ditto for Thai and Vietnamese cookbooks

    Rick Bayless popularized Mexican food in way that hadn't been done before

    At the very end of the decade, restaurants focusing on turning regional foods & cuisines into fine dining experiences began showing up

    Prosciutto wrapped melon slices at every party
     
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  19. cerise

    cerise Banned

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    ...
     
    Last edited: Aug 23, 2015
  20. chefross

    chefross

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    24-carot gold on food as "foo-foo."