By Mike Kostyo
Tom Berry
How do you showcase the melting pot of influences found in Cuban cuisine—including flavors and ingredients from those who migrated to the Caribbean island from as far away as Africa and Asia—into a single menu item? At upscale venue Mariel, which evokes the energetic spirit of pre-revolutionary Havana, that culinary heritage is embodied in the Fufú Gnocchi.
Uniquely textured plantain dumplings, seared until crispy on the plancha, form the heart of the small-plate dish. They are then tossed with nutty garlic brown butter, while aji picante sauce brings zest and heat. Grated pecorino adds pops of funky earthiness, crema mellows the flavors and a final garnish of crispy plantain chips provides a conclusive crunch. “Since day one, this dish has been a top seller,” says Tom Berry, Chief Culinary Officer of parent company COJE Management Group. “People love dumplings. This dish is vegetarian, unique and shareable, which makes it a hit and a staple on our menu.
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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