Dan's Papers - June 27, 2008 - Good Things Come in Small Packages

The adage of eating with ones eyes prior to eating with your mouth is an obvious sensory obligation. This affirmation is exemplified when presented with a platter of sweet temptations. Your senses are impacted with different colors, aromas, textures and temperatures.

To what I refer, is the current trend of dessert presentations by restaurants and caterers. Mini desserts, dessert samplers and small bites, all mimicking tapas from Spanish cuisine, are now becoming a mainstay on dessert menus. Smaller portions and less expensive prices afford consumers an opportunity to enjoy a sweet smorgasbord on one plate.

For guests who want something sweet at the end of their meal, a mini indulgence is irresistible. A mini dessert tempts the consumer with the opportunity to satisfy their desire for something sweet without over indulging, hence minimizing calorie intake, a concern for so many these days. The diner can taste one or several treats without an abundance of guilt.

Following this trend, caterers have been offering mini dessert tasting platters at the conclusion of their meals, showcasing several of their most popular desserts. Blackwell's Restaurant located in Wading River will offer upon request a sumptuous plate comprised of, a mini wedge of cheesecake, a bittersweet chocolate torte, homemade truffles, tiramisu and creeme Brulee, in flavor options such as pumpkin, rosemary and vanilla bean. Additional plates can be comprised depending upon the customers desires and the restaurants availability of desserts that evening.

At The Patio restaurant located in Westhampton, chef Catherine Kane, offers a refreshing Carvelesque plate that is made up of "chip-wich sliders," a trio of Tahitian vanilla ice cream sandwiches and homemade chocolate chip cookies, plated with rich chocolate sauce, fresh whipped cream topped with a mint leaf adding color and a wonderful fragrance. Simple - but a delightful conclusion to any meal.

Four Seasons Caterers, which operates out of the historic site that was once the Prospect Street Restaurant in Southampton, has had rave reviews to their dessert sampling plates. Owner Jean Mackenzie explains, "the serving of mini desserts not only allows for their guests to enjoy a multitude of flavors on one plate, but placing small portions of a selection of pastries on a buffet table allows for a more varied indulgence for their customers." Executive Chef Jeremy Palmer introduced me to a selection of the sweet treats that can be assembled to make up a personalized dessert sampling plate of your choice. The variety included, fruit tarts, mini waffle cones filled with chocolate raspberry mousse, or other flavored mousse, which are placed in a glass jar filled with mini M&M's; what a spectacular presentation; chocolate dipped fruit such as strawberries, star fruit, mango, papaya, strawberry shortcake, mini key lime pie, warm lava cakes offering up decadent chocolate filling spilling onto the plate and mini cheese cake, to mention some of their selections. With choices such as these, accompanied with a plethora of dessert sauces, every mouthful is a delight and every customer is sure to be delighted.

In East Hampton executive chef David James of Bamboo explains the requests for a multiple dessert offering has become a restaurant favorite. When a plate is placed before you with a variety of luscious treats, garnished ever so attractively, your eyes are telling your hands, eat, eat. When that plate contains chocolate cake, banana tempura, cookielicious, (ice cream, whipped cream and chocolate syrup), creeme Brulee with flavors such as chocolate, green tea or ginger and homemade sorbet, that message can't be sent fast enough.

Even East End legends such as Gurney's is getting in on the trend. The Sea Grill restaurant offers a dessert platter of mini canola, mini Danish, sfogliatelle, chocolate dipped strawberries and tri-colored petit fours as explained to me by John Lomitola, the restaurant manager.

Dessert samplers, dessert tastings, mini desserts platters, mini indulgence and a sweet nibble, are synonymous when they are consumed, yet unique at the same time. By providing one smaller dessert for those who just want a little something sweet to conclude their meal, or, for those like myself where dessert is the most important part of any meal, mini treats are a memorable way to cap it all off. Just remember, good things still do come in small packages.