What is “trending?” Trending is the present participle of the verb “trend” and can mean to bend or turn in a specified direction or to change or develop in a general direction.
Trending is a recent development or “trend” if you will. Trending is a tool utilized by the masses to identify what is super hot, exciting, new and happening. One could say small plates are trending right now, especially in the restaurant industry. Many, many restaurants have hopped on the small plates wagon and are not getting off! The small plate phenomenon that has swept this country has been an important part of the restaurant dining experience in other parts of the world for centuries.
Many chefs and menu developers in this country scoff at the idea that small plates are a trend. They are convinced the small plates “trend” is here to stay. Chefs pride themselves on innovation and being on the leading edge of introducing all of us to new and exciting concepts. Small plates are a way for chefs to “test market” their exciting approach to a new food or drink for people to try, but not necessarily commit to.
Tapas are widely considered to be the origin of small plates. The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries, it is customary for diners to stand and move about while eating tapas.
Tapas translates in Spanish to, “to cover” Many years ago, wine or sherry would be served with very thin slices of cheese or bread to use as a cover for the wine glass to keep the flies out. The salty meats and crunchy bread were perfect accompaniments to the sweet wines. Patrons began asking for a serving of the “tapas” or covers on the side to enjoy with their wine. Viola! Tapas were born!
How ironic that the word tapas translates to cover and today restaurant chefs are using tapas or small plates to “cover” large portions of their menus. Small plates offer patrons and chef’s an opportunity to try vast and different ways of eating and preparing foods.
Be aware: Small plates are not appetizers! They are usually quarter size portions of related foods (olives, sliced meats, aged cheese, marinated vegetables, etc) served on small vessels for sharing. If you begin the meal with small plates, you end the meal with small plates. The small plates experience is not, “You get the chicken and I’ll get the fish”. It is an experience of many areas of the menu. Entrée, starter, and dessert are not categories on a small plates menu.
With the advent of super-size meals and big gulps came the mindless overconsumption of cheap food. Along with it came epidemic obesity rates.
Many consumers are focused on smaller portions of really, really good, healthy, local food. Imagine dinner with friends where everyone orders small plates of the most delectable things on the menu. You end up trying things you would have never even considered trying…a little of this, a little of that. Fresh veggies, free-range chicken and house-made candies, all the while sharing the stories of your life. THAT is the small plate experience! That doesn’t sound like a trend, it sounds like Nirvana!
