Simple is the word of the year. Goodbye fancy food, overdesigned plates and ridiculously priced wines. Minimally processed foods, responsible farming and clean eating are the hottest things going since sliced-but-hopefully-whole-grain-bread.
Chipotle founder Steve Ells was recently named Food Innovator of the Year by WSJ Magazine – and for good reason. His dedication to well-raised meat and local produce has taken what once was called a little burrito company and turned into a multi billion-dollar (yes, billion)chain. “Here’s the basic difference between Chipotle and other fast-food restaurants,” says Ells. “When our employees walk in in the morning, they see food. They have to cook.”
Ells’ concept is refreshingly simple and actually attainable for even the most novice of chefs. That means us – the sorry souls who are standing in front of the kitchen fridge at 6:28 on a Tuesday thinking Oh My God What is for DINNER??? This year, vow to simplify your life…and start with your menus. Forget fancy and embrace real food. Food that’s in season. When we, your beloved caterer (you know its true), tell you that the cobbler should be made with peaches instead of blackberries, we are telling the truth. I swear. We are protecting your budget and your taste buds and we simply want to give you the very best. For real.
Epicurean’s Larry DiPasquale has been living this concept for years – but I will paraphrase because that’s – you know – simpler. Surround yourself with the best: the freshest ingredients, the ideal location, and the most endearing and important friends you’ve got because fancy is sooooo last year.
Marketing Director, Epicurean Culinary Group