Retro Food - All That's Past Is New Again

I remember when a computer had a punch card and the computer that was used in the launching of the first American space shuttle could fill a large warehouse. I also remember when I could buy one month's groceries for two people (pre Chef Molly) for $25.00, and we were good eaters. Things have really changed.

I no longer wear bell bottom shirts and pants, hair parted down the middle with long braids and my husband doesn't have long hair, side burns down to his chin and a biker mustache. Oh, yeah, I forgot he still has the mustache. His hair is long gone.

So what's all this have to do with food, catering and special events.

It got me thinking about Chef Molly's take on "Retro Food".

Our older clients tend to be sentimental about foods that evoke fond memories of the past and that have a sense of tradition. For our younger clients, the concept of retro eating is fun, chique. It's the idea they like rather than the past experience that they had. There is a myth about foods from the past: "they were wholesome because my mom made them", because they predated mass production and genetic farming. Au contraire. I grew up on Velveta, Doodles and Jello fruit molds. A myth debunked if I ever say one.

There are as many new angles to retro eating as there are memories of the past.

Some of Chef Molly Culinary Artistry retro foods are served in new and exciting ways. We serve braised short ribs on mashed potato cakes as an hors d’oeuvre, traditional Caesar salad in to go boxes with chop sticks, mini Yorkshire puddings with roast beef and horseradish cream and rich hot chocolate demi tasse topped with a berry whipped cream and of course these beautiful Pavlova with Berry Cream and Passion Fruit Glaze and S'mores Cupcakes. We serve Tequila Jelly shooters.

One of our most popular wedding buffet items is a Macaroni & Cheese Bar. We serve the macaroni and cheese (4 imported cheeses) in martini glasses with serve yourself toppings in large martini glasses. Toppings like, baby shrimp, baby scallops, fresh English peas, crisped proscuitto, mascarpone, grilled mushrooms, onions and likes, well you get the idea. Sky's the limit, even caviar is on the table, so to speak. People also like mashed potato bars or risotto bars served the same way.

Bonnie Goldman is the Director of Catering for Chef Molly Culinary Artistry. She invites you to visit http://chefmolly.com/ to see more design and tablescape ideas for your next event. Chef Molly Culinary Artistry is a full service catering and event production company located in Southern California. Contact us athttp://chefmolly.com/ to discuss your next event.

© Bonnie Goldman

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