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Culinary Time Machine....

post #1 of 23
Thread Starter 
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!
post #2 of 23

this is wacky idea!

Seinfeld ran from 1989 to 1998.

here is a list of all the foods that were on the show: http://seinfeldskins.tripod.com/other/seinfeld_food.html

 

Luc H.

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post #3 of 23

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.

post #4 of 23

Balsamic reduction on every damn thing.

Phyllo cups.

Stuff the thing into the other thing.

post #5 of 23

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.

post #6 of 23

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...

post #7 of 23

I was going to mention Fusion as well, i.e. East meets West.

post #8 of 23

Foam also came to mind, but that may have been later.

post #9 of 23

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.

post #10 of 23

Yeah, Wolfgang Puck!

post #11 of 23

Sun-dried tomatoes and/or goat cheese in everything.

 

Chicken Caesar salad.

post #12 of 23

Chocolate Molten Lava Cakes.

post #13 of 23

Wait I have one.  "Chinese" chicken salad.  Chicken salad, spinach, canned mandarin oranges, almonds.

post #14 of 23
Quote:
Originally Posted by kuan View Post
 

Wait I have one.  "Chinese" chicken salad.  Chicken salad, spinach, canned mandarin oranges, almonds.

Don't forget the toasted ramen noodles.

post #15 of 23
Quote:
Originally Posted by Pete View Post
 
Quote:
Originally Posted by kuan View Post
 

Wait I have one.  "Chinese" chicken salad.  Chicken salad, spinach, canned mandarin oranges, almonds.

Don't forget the toasted ramen noodles.

 

Even Micky D's had one lol.

 

mimi

post #16 of 23
Quote:
Originally Posted by kuan View Post
 

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/

post #17 of 23

I stole a lot from Wolfgang.  Midwest people loved it.

post #18 of 23

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

post #19 of 23

...


Edited by Cerise - 8/23/15 at 8:01am
post #20 of 23

24-carot gold on food as "foo-foo."

post #21 of 23
Quote:
Originally Posted by Chefross View Post
 

24-carot gold on food as "foo-foo."

 

Ah, yes....gold leaf.  We found a way to use it, semi-regularly, mostly on desserts.

post #22 of 23

Creme Brulee,  flourless chocolate cake,  boboli sp? pizza crust, Jones soda,  every kind of Risotto, Sushi, Tapas bars,  cigar bars inside upscale restaurants, Cajun cuisine,

everything had mixed colors. tortilla chips,  all types of mini potatoes. prices going up and quantity going down.

Chocolate fountains, mashed potato bars and pasta stations


Edited by panini - 8/23/15 at 7:40am
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post #23 of 23
Thread Starter 
Thank you all so much, these answers have been great!! We did a Festivus/Seinfeld Dinner last year, all foods from the ahow, that was a lot of fun.
Coulis was another great one, and the garnishing. The height thing is definitely one I wouldn't have thought of lol. Getting so much stuff!
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