Downsizing: The Incredible Shrink Dessert

I never thought that I would be writing an article about the “reduction” of desserts. When it comes to my love affair with all things sweet, my motto has always been “the bigger the better”. I also try to live by Ernestine Ulmer’s famous motto: “Life is uncertain, eat dessert first.” Unfortunately, it doesn’t always work that way, and like most people, I was taught that dessert first wasn’t the correct order of things. I’m sure those of you who share my passion for sweet endings can relate to the anticipation and excitement that builds up after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we’re full and we know. We may not be able to finish it and even if we know we shouldn’t do it for various health reasons. But what is a meal without dessert? So we try to talk to whoever we are to share, but if we can’t, we feel guilty asking for one for ourselves or deprived if we run out of it. Long ago, it was considered inappropriate dinner etiquette to ask for food to share, but in this day and age, it’s an accepted norm.

Size does matter, especially in the dessert world, and small is big these days. According to the National Restaurant Association, “bite-size desserts ranked first on their list of hot food trends for 2007,” and there are several factors driving this trend; the most important is consumer demand. “Desserts are the last chance to make a good impression,” said Hotel Rio executive pastry chef Randy Sebastian. “Diners want a smaller variety of treats these days and it’s all the rage to make cakes look like an appetizer; the size is perfect for sharing or ideal for one “. Chefs and restaurateurs want their guests to leave on a sweet note, but they don’t want them to skimp on dinner to save space. The new philosophy is to entice guests to order small portions rather than reject dessert altogether. Small plates equate to big benefits, supporting the theory that a few bites are better than none. This “dessert” form gives the diner the opportunity to experience more of the last dish on the menu while increasing the restaurant’s bottom line.

As the trend shifts away from the “big size” mentality towards better eating, the demand for “healthy” desserts has increased, and although this may seem like an oxymoron, with much of the population concerned about their diets, the reduction sweets are the wave of the future. Today’s diners have more mundane popsicles, and despite the incredible shrinking dessert, the health-conscious crowd doesn’t want to compromise on flavor. Desserts made with chocolate continue to be the most popular, with dark chocolate, with its myriad health benefits, dominating. The restaurants offer delicious mini bites made from premium dark chocolate infused with fresh seasonal fruits and authentic, natural ingredients. For those who feel the need to splurge, small, healthy bites allow for more indulgence with less guilt.

Executive Chef and Co-Owner, Matthew Silverman of Vintner Grill, the trendy American bistro located in the upscale Summerlin neighborhood, is BIG on small desserts. “Vintner Grill has partnered with Vosges Haut-Chocolat to offer a dessert offering that is small, but offers a truly unique experience for your palate,” said Silverman. “Vintner Grill is the only restaurant in the world that offers the exotic Vosges chocolate truffles, as is, or accompanied by cheese and wine. The reason I like the Vosges pairing is that even if you’ve had enough, you can get your “sweets” without indulging yourself. I also think that introducing this type of dessert plays on the current trend for healthy food proportions. It’s the perception of size because ‘how bad could something so small be for me?’ “

Comforting desserts are popping up on menus across the country and have become a major part of the downsizing trend. Old favorites like cupcakes, biscotti, bread pudding, and brownies appeal to people of all ages, not just because of their size, but because they’re familiar and fun, and the smell and taste can evoke fond memories of the past. Chefs are adding flair to the familiar by taking these traditional and somewhat ordinary desserts and turning them into extraordinary creations with glazes, fillings, creams and sauces or combinations of fresh fruits. It’s a new twist on the old classics.
For those who prefer to end their culinary sojourn with an exotic and eclectic flavor, ethnic eating is all the rage. As diners are smarter, more sophisticated and adventurous, they are willing to try foods with good mouthfeel and unexpected flavor combinations, such as olive oil ice cream, tempura cheesecake, habanero sorbet, and green tea tiramisu. . These innovative concepts are fusion of culture and cuisine, the “neologism” of desserts; combining one or two ingredients, spices or liqueurs in an existing dessert to create a new and unusual treat like Chocolate Chili Wasabi Cake. One of the most interesting and engaging ways to experience culinary ethnicity is through foods indigenous to that culture, and the little temptations of ethnic-infused desserts are influencing restaurant menus across the country.

Sorbets, ice cream, and ice cream are as popular as ever. The little scoops from these menu mainstays taste great and add diversity when used in combination with treats like cookies, cakes, and pies. Executive chef-owners Georg and Eva Paulussen of Wild Truffles Gourmet Café, a 5-star, 5-diamond operation in Summerlin’s Boca Park, have miniaturized some of their dessert offerings. “Portion control and sharing started with appetizers, then entrees, and now the trend has moved to desserts,” said Chef Georg. “People have moved away from large desserts because they are too heavy and one large piece can be dominant. Many small desserts are more eye-catching and beautifully presented. We continue to serve traditional desserts, but the most requested is Gelato. Bar. Even if it’s full, there’s always room for Gelato. We have a “tasting” of five to eight small espresso cups of different light and fluffy gelatos with garnishes like fresh berries and whipped cream. Our guests want an assortment with different tastes and textures they can share, or they can create an individual plate of small desserts from our selection of chocolates, truffles and chocolate covered strawberries. Versatility, flexibility, simplicity and creativity are wonderful ways to keep the menu fresh and nice. customers coming back for more. “

Dining out has become a global obsession and can add an enjoyable side to any lifestyle. In a world full of incredibly diverse restaurants, diners have limitless options where to spend their time and money. Instead of a normal meal, they can find a gastronomic experience pleasing to the senses. What separates a restaurant from its competition is the menu, and today it is often the dessert menu. When it comes to desserts, big isn’t necessarily better, and with the variety of pint-size servings served across the country, there’s no need for anyone to be deprived of desserts. It’s the phenomenon of guilt-free pleasure … not only can you have your cake, but now you can eat it too!