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Fusion Foods
Combining the Best of the Best
By Brenda Owen
 Like the proverbial marriage made in heaven, fusion cuisine combines
the perfect food partners to create sensational dishes from cuisine
that at first glance might appear to be totally unsuited to each other.
And the trends that may seep into high-end bar menus begin at top shelf
eateries. As patrons increasingly expect a far more adventurous
snacking experience at innovative lounges across the country, operators
can look to restaurateurs for ideas.
“The world is transitioning and becoming a global village of culinary
exchanges and awareness,” says Nino Selimaj, chef/owner of Nino’s
Tuscany in New York City, where he combines Tuscan dishes with New York
flair to create flavors that are just ripe for the Big Apple. And spots
like Nino’s Tuscany are also a good place to study the pairings of
dishes with cocktails that can turn an already hip evening of Martinis
at an ultralounge into an experience that engages the guest’s senses
from all angles.
With fusion cuisine representing more than 15 percent of his total
sales, Selimaj makes sure customers get the most from the mix of
flavors by encouraging his waitstaff to recommend the proper beverages
to pair with the dishes. California white wines and French Bordeaux are
especially delicious with the Tuscany/New York combinations with
special house cocktails sometimes being served to complement particular
dishes.
Selimaj promotes his top sellers by offering them as specials and
offering his waitstaff incentives to sell the dishes, with each one
being featured on the same day every week.
“This way, they (customers) know if they come back on Monday, they will have it (the same special),” he says.
It is a selling technique that has made the fusion cuisine at his
restaurant a success with customers, and he plans to stick with the
line-up he now has as long as it continues to be profitable.
“Right now, what I’m seeing is working, so I think if it’s not broken,
don’t fix it,” he says. “But, of course, I’m trying to keep with the
trends and new things. However, we always go back to some of these
favorite dishes.”
Paradise Found
At Roy Yamaguchi’s chain of 30 restaurants featuring Hawaiian
fusion cuisine, the chef blends fresh local ingredients with European
sauces and bold Asian spices, always with a focus on seafood. The
restaurants offer a tantalizing range of appetizers, entrées, fresh
Hawaiian fish dishes and desserts. Yamaguchi was the first chef ever to
blend European cooking techniques with the fresh local ingredients
found in Asia and the Pacific Rim.
“Since I was born and raised in Japan, the Asian side to my fusion came
easy,” Yamaguchi says. “Years after graduating from CIA (Culinary
Institute of America), I worked at a French restaurant. That’s where I
developed my sauce-making and decided I would incorporate French sauces
with Asian flavors when the opportunity came.”
Those flavorful sauces and Asian spices, tastefully blended, complement
Yamaguchi’s commitment to the use of the finest fresh ingredients from
around the world, with a special emphasis on those locally produced.
Top sellers in Roy’s restaurants are Roy’s Original Blackened Ahi with
a hot soy mustard butter sauce; Hot Iron Seared Misoyaki Butterfish
with lomi-lomi tomatoes and sweet ginger Wasabi sauce; and Honey
Mustard Garlic Charred Shortribs with lomi-lomi tomatoes, poi and
natural essence.
Every night each restaurant features a selection of “Roy’s Classics” —
Yamaguchi’s menu items that have been favorites across the country
since the first Roy’s opened in Honolulu in 1988. Or patrons may choose
from their local chef’s daily specials (all local chefs have been
trained personally by Yamaguchi).
Flavorful sauces and Asian spices tastefully blended complement
Yamaguchi’s commitment to the use of the finest fresh ingredients from
around the world, with a special emphasis on those locally produced.
“Asian foods are considered to be healthy,” Yamaguchi says. “Hawaii,
Asia and the South Pacific are a destination wish for people to travel
to. People are fascinated with the unique flavors from those faraway
places.”
To go along with the fantastic food, waiters offer guests Yamaguchi’s
cutting-edge wine lists, which feature some of the most rare and
unusual selections to be found, many of which are produced and bottled
exclusively for Roy’s to compliment the restaurant’s unique and
exciting flavors. The restaurant’s signature house cuvees are produced
by some of the country’s most respected winemakers specifically with
Roy’s food in mind.
Miami Heat
At the helm of Wish, a hot South Beach restaurant, is executive chef
Michael Bloise, who incorporates a style that is equal parts classic
American and haute Asian cuisine. Called a rising star by many in
the industry, the half Italian, half Vietnamese chef incorporates his
divergent background into his cuisine, says Alisah Jeffries, an account
executive with Susan Brustman & Associates, the public relations
firm for the restaurant.
Among the favorite appetizers at Wish are Tuna Tartare with Pickled
Ginger Sorbet, served with red onions, apples, cilantro, sesame oil,
soy and rice priced at $15; Tomato-Lime Soup with Chilled Maine Lobster
served with avocado, grilled Chayote squash, toasted corn and Basil
($14); and Curry Barbecued Squid served with crispy eggplant, frisee
and honey for $12.
Top entrees range from $26 to $37 and include Coconut-braised Monkfish
served with roasted fennel, cilantro, Cippolini onions and sweet
shellfish sauce; Roasted and Braised Rack of Lamb served with sugar
snap peas, garlic, Salsify “noodles” and mint cherry compote; and
Crispy Skinned Snapper paired with grilled shrimp, Chinese sausage,
jasmine rice and Vietnamese tea foam.
Of his love for mixing flavors, Bloise says, “My menu at Wish will
always be unpretentious but artful. I love food that surprises you,
that unfolds with each bite.” NCB |
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