A Study in Savory Parfaits
Every year I like to predict food trends. With cupcakes being the reigning trend the last several years, trying to find something new that will catch fire that spreads across the globe is always something I like to ponder.
I’ve been rooting for empanadas to make it big time but realistically foresee pie or donuts becoming the next big “it” food — pastries I prefer to indulge in rather than cupcakes if given a choice. But a quick look around San Diego and I’m can’t help but to notice parfaits. Not the traditional version with sweet fillings such as jello, ice cream or pudding— but savory items. BBQ parfaits and sushi parfaits to be exact.
BBQ parfaits were first seen at various county fairs a few years ago and usually includes layers of mashed potatoes, BBQ sauce and chipped meat. But in San diego, these can be found each Saturday at the Little Italy Farmers Market from Ranchwood Catering & BBQ.
Ranchwood’s version includes all of the above ingredients layered with either beef or pork for $7. You can add baked beans upon request for no additional cost and it’s enough to serve two people. While their BBQ sauce is a tad too sweet for my taste, it’s an interesting and filling take on the traditional concept.
Another version are sushi parfaits which I recently spotted at Misuwa. These are found right alongside their traditional nigiri and sushi rolls.
The layers of this parfait include lettuce and avocado at the bottom, two layers of sushi rice, some crunchy bits and the top is a colorful assemblage of chopped green onions, tuna and roe. A dollop each of ginger and wasabi completes the parfait and it sells for $3.99.
Using chopsticks to dip into the tall, narrow glass takes a special skill set — one I need to work on. And forget about dipping a chopstick full of sushi filling into a wasabi-soy sauce mixture — it’s so much easier to pour it into the parfait cup.