By Chef Kathy Casey, owner of Kathy Casey * Food Studios - Liquid Kitchen a global food and beverage development agency, and Lisa Parrish, GMC editor

Millennials are driving a change from big, bland meals to small plates full of flavor, according to a Technomic report issued last month. Students can take advantage of this trend by mastering how to create not only flavorful small dishes but also how to pair those creations with equally flavorful libations.

Chef Kathy Casey, owner of Kathy Casey Food Studios - Liquid Kitchen a global food and beverage development agency, explained how seafood, appetizers and hand-crafted cocktails all intersect in this growing market trend.

What are the current menu trends for seafood appetizers?
Growth opportunities for seafood appetizers and small plates are strong. The lines have been blurring between restaurant dayparts and dining occasions. As a growing population of snackers changes their eating-out behavior, consumers are doing a lot more mix-and-match dining. These days, an appetizer can be a snack, and a trio of small plates can make up a meal.

Many of these smaller seafood plates offer big and bold flavors in smaller portions giving the guest many opportunities to try a variety of flavors. Suggesting a beverage or cocktail with a small dish or appetizer enhances beverage sales. When suggestions are called out on menus, guests are much more inclined to order that selection than just ordering their normal “go-to” beverage.

Mix and match small plates and shareables are especially appealing to the millennial guest who enjoys social situations, sharing and trying new things. Small plates enable the guest to have flexibility with their spending budget as well. Seafood appetizers offer consumers the opportunity to sample new flavor combinations without committing to a larger portion and are perfect for the beginner seafood lover.

What beverages pair well with appetizers and why?
As a chef, I am always trying new things both in the kitchen and at the bar. A delicious appetizer just isn’t the same without an amazing drink to accompany it. Bringing the same inspiration from the kitchen into the bar with fresh ingredients makes for fun and lively sips and inspired classic cocktails. Pairing hand-crafted cocktails and small plates made with Alaska seafood is dazzling. From a sake martini paired with a sushi-inspired deviled egg, to an herbal and citrus Collins served with a perfect Alaska salmon slider, the possibilities are endless.

What are some surprising beverages that pair well with seafood that a chef should consider?
Consider the standards of wine pairings. The standards for cocktail pairing are very similar. You can pair with items that are complimentary or items that have great contrast. For instance, with a more spirit-forward drink, the alcohol cuts any fatty flavors. Lighter dishes are great with drinks that have herbal and citrus notes. This relates to nonalcoholic drinks as well. Think fresh lemon, a touch of honey water, a half a fresh tangerine squeezed and added, soda water and fresh rosemary – light, effervescent, citrusy, with an herbal dry note of rosemary. The citrus and herbs will pair perfectly with a seafood small plate. Another favorite combination is an Alaskan salmon slider and a 007. The richness of the Salmon can pair nicely with a spirit-forward cocktail like a Martini.

 Can you make some seafood suggestions for chefs creating seafood appetizers? 
I often take a new twist on an old favorite replacing a heavy meat protein with a lighter seafood option. One example is the seafood charcuterie trend which offers a wide variety of options and can rotate seasonal on the menu. I recently did a fantastic crudo dish and served it in a mason jar injecting a touch of smoke right into the jar and infusing into the delicate fish. The surprise for the guest was removing the lid and a waft of the smoke came out, it was a big wow moment and tasted delicious. Other favorites include Thai Alaska Fish Cakes with Sriracha Sweet Chili Dipping Sauce. Alaska Pollock or Flounder work great for this dish. Street food continues to dominate the trends in foodservice so I like to present Alaska Seafood in fun items like little Halibut Tostadas, Mini Tacos made with Alaska Spot Prawns or a tasty Alaska Cod Brandade with Warm Citrus Olives.

Why would a chef choose seafood as the protein?
Typically featuring Alaska Seafood creates a sense of luxury and value. The average home-cook will not take the chance to prepare seafood; they often go out to eat it so it is prepared properly by an expert. People will search out good seafood and often are repeat customers because seafood is featured on a menu. Additionally, adding Alaska Seafood to a menu of small plates enables the guest to order a seafood protein at a lower cost because it is presented in a smaller portion. 

Kathy, do you have a story or personal anecdote about an experience with pairing appetizers and drinks?
When I was traveling through the Middle East working on a bar concept, I created a fantastic drink called “The Bollywood.” I was inspired by all the bold spices and flavors that surrounded me in the markets and restaurants. Often times when you are preparing a dish, the dish’s culinary culture will inspire the ingredients to add to a cocktail. Get creative! Try different things! You may be surprised at all you can create!

Photos courtesy of Kathy Casey, owner of Kathy Casey Food Studios- Liquid Kitchen a global food and beverage development agency. For more information on Chef Kathy Casey, visit http://www.kathycasey.com/.