The Alaska Seafood Marketing Institute (ASMI) offers continued support of foodservice customers with “Elements of Style:  Creative Catering with Alaska Seafood.”  This artful and elegant recipe book contains 48-pages of upscale recipes and stunning photography designed to help the caterers compete successfully in this thriving industry.  The recipes contained in this book will meet growing consumer demand for sophisticated food with diverse and exciting themes.

“The Elements of Style:  Creative Catering with Alaska Seafood” recipe book was developed by ASMI in order to help foodservice operators plan a variety of catering menus from simple, healthy plated entrees to unique appetizers and gourmet buffets.  The book focuses on both plated, passed foods and buffet-style presentations.

The 24 recipes feature a variety of Alaska Seafood species and include culinary delights such as Cedar-Scented Alaska Salmon with Soft Polenta, Corn Pudding and Pumpkin Seed Vinaigrette; Cilantro and Mint-Crusted Alaska Cod with a Warm Cabbage Slaw and Dipping Sauce; and Roasted Alaska Halibut with Clams and Sake Broth.  In addition to recipes, one page of the book is dedicated to a list of helpful tips in how to maintain the freshness of seafood.  “The Elements of Style:  Creative Catering with Alaska Seafood”  first debuted before the National Association Of Catering Executives trade show and was enthusiastically received. 

“The versatility, flavor and nutritional profile of Alaska Seafood lends itself well to a variety of ethnic cuisines, culinary styles and budgetary resources. Therefore, we wanted to design an elegant recipe book that showcases these characteristics, and suggest to chefs additional ways in which to incorporate Alaska Seafood into their catering menus,” said Claudia Hogue, ASMI’s foodservice marketing director.