This season our kitchen is leaning into fire and citrus: charred fish, grilled greens, and bright dressings that cut through smoke. It is food that feels current without chasing novelty for its own sake.
Behind the trend is a practical idea — high-heat cooking finishes fast, which means hotter food on the pass during a busy service. Great for guests, great for the team running the event.
Our grilled salmon with lemon and fresh vegetables leads the menu, with ember skewers close behind for receptions.