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<h2>Creative Menu Buzzwords for Events</h2>
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<img class="wp-image-10401" src="https://strategic.events/wp-content/uploads/2018/02/menu-buzzwords.png" sizes="(max-width: 377px) 100vw, 377px" srcset="https://strategic.events/wp-content/uploads/2018/02/menu-buzzwords.png 1280w, https://strategic.events/wp-content/uploads/2018/02/menu-buzzwords-300x200.png 300w, https://strategic.events/wp-content/uploads/2018/02/menu-buzzwords-768x512.png 768w, https://strategic.events/wp-content/uploads/2018/02/menu-buzzwords-1024x682.png 1024w" alt="Even if you are a self-proclaimed foodie putting together creative menus for events can sometimes be daunting. With the latest trends showing up on menus, the names of dishes and the use of new ingredients can often complicate or misrepresent the dish. Creative Menu Buzzwords for Events" width="377" height="251" />
<p class="wp-caption-text">(n. uh-MOOZ boosh)</p>

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Even if you are a self-proclaimed foodie putting together creative menus for events can sometimes be daunting. With the latest trends showing up on menus, the names of dishes and the use of new ingredients can often complicate or misrepresent the dish.
<h3>A Glossary of Menu Buzzwords</h3>
Aioli (n. AYE-oh-li) – Classically, this is an emulsion of garlic, egg, and oil. Today, it’s becoming more common to see the word as a substitute for mayonnaise. It isn’t.

Amuse bouche (n. uh-MOOZ boosh) – Unless you’re a Francophile or fan of Top Chef, this word may be new to you. It’s any small, one-bite portion to excite your taste buds, oftentimes interchangeable with hors d’oeuvre or even canape.

Au jus (adj. ouh ghjoo) – The juices of the meat, reserved and reapplied after cooking. Today, you’ll find most restaurants call any gravy an au jus (and will use it as a noun).

Crudité (n. crew-DI-tay) – A vegetable dish, usually strips of vegetables with an accompanying sauce. Restaurants even list their salads as crudité, so make sure to ask how they prepare theirs.

Gelato (n. gj-eh-LAH-toh) – Ice cream’s Italian cousin. Though ice cream, gelato, and even sorbet may look the same – they’re all very different. Gelato has a higher concentration of fat and a low (or no) amount of eggs, resulting in a creamier dish that’s best served with an espresso.

Galette (n. gAL-et) – A French free-formed pie, molded by hand rather than in a pie tin. Small, easy to make, and completely customizable.

Lardon (n. lar-DOHN) – Restaurants are substituting lardon (a fatty pork strip) with bacon. But it’s bacon–so no one minds!

Macaron (n. mah-CRON) – The iconic French sandwich cookie that comes in a rainbow of pastel colors. Often mispronounced and misidentified as a macaroon, which is a coconut cookie (definitely not the same, but still delicious).

Raw (adj. rAh) – With the influence of coastal metropolises, raw diets are becoming a hot trend. A raw menu option means no part of the meal is cooked or processed.

Tapas (n. tah-pahs) – Small, shareable plates as the appetizer or main course.  While becoming more popular, be mindful of your guests’ appetites if serving exclusively tapas-style.

Tempura (adj. tem-PUR-uh) – Japanese-style of deep frying a batter-dipped meat, vegetable, or even dessert!

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