For good or for bad, the watermelon ham at Ducks Eatery in New York City's East Village has sent food bloggers and Internet users into a frenzy. This, however, is not unexpected.
The watermelon ham is the creation of chef Will Horowitz and is off-the-menu. Immense attention to detail is paid in the curation of the dish — from brining slices of watermelon for four days in a blend of salt, ash, and spices to smoking it for eight hours. The fruit is cooked in a way that enables it to look like "an extremely undercooked piece of meat." and value is maintained in the chef's ability to mimic the texture and color of meat with it.
Image Credit: YouTube @Foodbeast
Key Themes Behind This Trend
- Off-the-menu Creations
- Exploring unique and innovative menu items not listed on restaurant menus.
- Vegetarian Meat Alternatives
- Developing plant-based food that mimics the texture and taste of meat products.
- Food Presentation and Aesthetics
- Creating a visually appealing dining experience through artful plating and unique table arrangements.
Where This Applies
- Food and Beverage
- Opportunities for restaurants and food companies to create buzz and differentiate themselves through innovative and eye-catching food items.
- Plant-based Foods
- Companies producing vegetarian and vegan food alternatives can capitalize on the increasing demand for meat-free options that mimic the taste and texture of traditional meat products.
- Fine Dining and Hospitality
- Upscale restaurants and hotels can incorporate unique and visually striking food presentations as a way to enhance their brand experience for their customers.
