April 1, 2008
Edited by Gail Bellamy
THE IN GROUP-ER: Black Bean Sweet Chili-Glazed Grouper from AquaKnox in Atlanta.
Ingredients alone don't create the cuisine. What about plating presentations, flavor combinations, and the blend of textures and colors that have helped promote Asian cuisine in American restaurants? Here are just a couple of examples of what we're talking about:
At AquaKnox in Atlanta, the menu features global water cuisine and fresh ingredients. For instance, the Asian-inspired Black Bean Sweet Chili-Glazed Grouper combines the intense flavors of lemon grass broth, hon shimeji mushrooms, udon noodles, cilantro-wasabi oil, and baby bok choy.
At the New York Marriott Marquis, chef James Wierzelewski oversees one of the largest food and beverage operations in New York City. His cooking philosophy draws on four flavor palettes: Asian, Latin American, Indian/Middle Eastern and Mediterranean. Some of the Asian items on the menu incorporate fruit flavors: Roasted Asian Pear with Star Anise and Pomegranate, Baby Asian Vegetable Crudite with Yuzu Dip, and Honey and Ginger-Glazed Duck with Spiced Asian Pear, to name a few.
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