For many people, Christmastime means roast turkey, ham, stuffing, eggnog, mince pies and plum pudding, but Bompas & Parr reenvisioned what holiday meals might look like in the coming years with its 'The Future of Christmas' project.
For the project, Bompas & Parr set out on an exploration "beyond the culinary clichés of Christmas dinner." Rather than serving a meal steeped in tradition, Bompas & Parr offered up healthy new food ideas based on cutting-edge scientific research, improving sustainability and reducing food waste.
At the event, Bompas & Parr served what it called "a sous vide-poached roasted turkey apocalypse," "a fermented human saliva palate cleanse created by Sydney Schaefer" and dessert—a twist on the classic Christmas pudding that is translucent and served with liquid nitrogen instant frozen brandy ice cream.
Futuristic Holiday Feasts
Bompas & Parr's 'The Future of Christmas' Imagines a Next-Gen Dinner
Trend Themes
1. Futuristic Holiday Meals - Opportunity for restaurants and caterers to create innovative and sustainable menu options that challenge traditional Christmas dinner.
2. Cutting-edge Scientific Research in Food - Opportunity for food scientists to explore new methods and ingredients to create healthier, sustainable, and waste-reducing holiday dishes.
3. Translucent Dessert Innovations - Opportunity for pastry chefs and dessert makers to experiment with unconventional textures and flavors, using techniques like liquid nitrogen instant freezing.
Industry Implications
1. Restaurant and Catering - Restaurants and catering services can embrace the trend of futuristic holiday meals, offering unique dining experiences.
2. Food Science and Research - Food science professionals can contribute to the future of Christmas meals by conducting cutting-edge research on sustainable and healthy ingredients.
3. Pastry and Dessert - Pastry chefs and dessert makers can create inventive translucent desserts using techniques like liquid nitrogen instant freezing, capturing the attention of holiday diners.