Summer is the season for flavor. It’s time to move away from the standard chicken and potatoes and take advantage of ripe, luscious abundance at its peak. Fresh fruits, just-picked vegetables, spices with zing and smoky-flavored grilling options are the recipe for making your event memorable. Culinary expert, Chef Benjamin McCallum of Three Sons Signature Cuisine knows exactly how to make your menu come alive with the flavors of the season.
Q. Tell me about Three Sons Signature Cuisine
A. Three Sons Signature Cuisine has been around for over ten years and is wildly popular with event planners. We are chef-owned and foodies love us! As by- design caterers and event planners, we customize menus and events, creating them specifically for each client. For those quick turnaround events, we also offer pre-set corporate menus.
Q. What kinds of foods do you see most often requested at this time of year?
A. There are always lots of picnics, of course. When considering menu items, guests seem to be more health-conscious during the summer months, so they opt for grilled veggie and fruit dishes with their grilling menus.
Q. What little-known items do you think planners should consider for their menus?
A. Morel mushroom season was a little late this year, but they are prime through June.
Q. Do you buy local or organic?
A. Yes, as market and customer needs dictate, we prefer to purchase local and sustainable ingredients. Planners should be discriminating however, since the "organic" label has been a bit overused these past few years. It’s important to question food sources and the criteria used for the organic label.
Q. Any suggestions for knock-their-socks off foods or drinks?
A. Banana Leaf-Roasted Pork Shoulder on Flatbread with Mango-Cilantro Salsa; Tempura Conch Fritters with Chipotle Cream; Grilled Chilean Sea Bass with Poblano Cream, Queso Fresco Polenta and Sweet Pepper-Avocado Salad.
Q. This season's must-have?
A. It’s all about Island Flair, which is Latin/Caribbean-inspired cuisine.
Q. What’s been a popular request so far this season?
A. Our Pacific Rim BBQ menu has been a big hit this year. We’ve also noticed that planners are branching out, more often choosing the unique menu over the standard grill buffet of hamburgers and bratwurst.
Q. Any other tips you'd like to offer planners?
A. Be creative and get your caterer to move outside the prepackaged menu to create something representative of your group and/or event.
