Chefs use smoke to bring ‘wow’ factor to the table

People eat with all five of their senses, from the aroma to the sound of the sizzle of the steak on their plate. Just imagine a waiter, bringing a covered plate to your table, when they lift the cover, a beautiful funnel of smoke pour out the top, followed by the aroma. Chef Dmitry Rodov of Duet Restaurant in New York’s West Village, is use to people recording and snapping pictures of this act, and being tagged in social media. The restaurant sells around 50 smoked dished a week.

Key Takeaways:

  • “People eat with all five of their senses, and aromas and sounds from the grill add to the flavor,” says chef Teddy Diggs at Il Palio, Chapel Hill, NC.
  • Besides looking cool, chefs say that smoke’s subtle flavors and comforting aromas appeal to guests.
  • Chef Dwayne Edwards of The Ritz-Carlton, Lake Tahoe, agrees, adding, “Smoking brings beautiful nuances and complexity to a dish while still playing on some foundational barbecue flavor profiles,” he says.

“Besides looking cool, chefs say that smoke’s subtle flavors and comforting aromas appeal to guests.”

http://restaurant-hospitality.com/food-trends/chefs-use-smoke-bring-wow-factor-table

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