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. Mike 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 nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]
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