Get On the Poke Train
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Poke has definitely transitioned into the catering world in a big way. At the Art of Catering Food held in Washington DC recently, Executive Chef Robin Selden of posh Marcia Selden Catering & Event Planning in Stamford, CT, demonstrated fresh ideas for incorporating poke preparations into catering menus and stations. From her presentation, entitled “Step Aside Ceviche, Let's Do the Hokey Poke,” we are sharing with you some of her slides on how to capitalize on this fresh trend with you below:
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Get On the Poke Train
- 1. The Fish Fresh fish is the most important ingredient in a poke bowl Ahi tuna or yellow fin tuna, is the most common fish used When choosing a fish, consider these three things: Smell - Fresh fish should have almost no smell Color - fresh tuna should be a bright crimson red Texture - The Fish should be firm to the touch The fattier the fish, the better the dish will taste which is why salmon makes a great poke too.
- 2. The Rice Rice is the first layer of the bowl, and counterbalance s the fishy taste of the raw poke White rice, seasoned with rice wine vinegar is most typically used
- 3. The Sauces + Garnishes Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines The Basics: sliced onion chopped scallions, Avocado soy sauce cherry tomatoes sesame seeds Furikake For Spicy Poke: blend chili peppers with Hawaiian sea salt and a light drizzle of olive oil until it turns into a paste; mix in with mayonnaise and unagi (eel) sauce to taste Add fried wontons to give it a crisp texture; or shredded carrot to brighten up the dish
- 5. Street Sashimi Base White Rice Brown Rice Mixed Greens Chopped Kale Seaweed Salad Protein Tuna Salmon Red Snapper Octopus Tofu Dressing Sweet Unagi Ponzu Lime Spicy Ponzu Wasabi Cream Sriracha Aioli Ginger Soy Toppings Guacamole Cracked macadamia Seaweed salad Sesame seeds Crispy garlic chips Fried shallots Taro crisps Funkake Bonito Flakes Red Chili Flakes Shaved coconut Pickled ginger Build your own Mix-in’s Radish Edamame Chopped kale Carrots Pineapple Jalapeño Mango Cucumber Tomato Scallions Cilantro
- 6. Go beyond Sashimi… Tuna Lovers Spicy tuna Mixed greens Scallions Cucumber Furikake Crispy garlic Ginger Soy Nectarine Avocado Clementine Sesame seeds Enoki Mushrooms Jicama Rainbow carrots Marinated Tofu Do the Hokey Poke! Crazy for Veggies Rainbow Salmon Salmon Mango Radish Scallions Red Onion Seaweed Salad Ponzu dressing Wasabi Cream Crispy Shallots