Culinary Time Machine....

25
10
Joined Sep 22, 2009
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!
 

kuan

Moderator
Staff member
7,107
542
Joined Jun 11, 2001
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.
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
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.
 
806
64
Joined Apr 5, 2007
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...
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
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.
 

cerise

Banned
1,008
33
Joined Jul 5, 2013
 
Yeah, Wolfgang Puck!
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/
 

kuan

Moderator
Staff member
7,107
542
Joined Jun 11, 2001
I stole a lot from Wolfgang.  Midwest people loved it.
 
965
86
Joined Apr 4, 2012
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
 

Latest posts

Top Bottom