The Many Flavors of the Kaleidoscope Menu

The idea of a “Kaleidoscope Menu” was first conceived years ago when a client asked Executive Chef Lincoln Stevens to create a menu to complement their kaleidoscopically-themed event. Stevens got to work.

He grabbed a stack of legal pads, sharpened some pencils, and began to sketch various floor plans, table lay-outs, and food combinations. After many drafts and more than a few broken pencils-his Eureka moment finally arrived. Chef Stevens discovered an innovative “buffet to order” presentation style menu that would not only engage his guests but also embody the spirit of the kaleidoscope. In his mind's eye there would be as many flavor combinations offered to the guests as there were colors casting from the lens of a kaleidoscope.

Most of us are familiar with kaleidoscopes from our fifth grade science class-a tube of mirrors that reflect light in a seemingly infinite number of color combinations. The effect is dynamic and spontaneous. The part of the kaleidoscope which actually holds the objects to be viewed is called an “object chamber” or “cell.” In Chef Stevens's design, he arranges an open-air kitchen in a U shape using eight-foot tables on the sides and three six-foot tables across the front. This layout creates a similar “object chamber” where the chef and sous chefs create dishes inside the chamber's vortex. Four chef's “windows” each feature a griddle, two sauté burners and skillets, a set of garnishes, sauces, and various shaped cocktail-sized plates for small portions.

Here's how it works: After surveying the array of “Hues of Protein,” “Starch Notes,” “Vegetable Tones,” and “Glazes” that lay before them-the guests “build” their own menu at one of the four chef's windows. Guests can experiment with the menu on their own, or ask a chef for guidance to learn what they like. The chef will work directly with the guest to create a menu suited to the nuances of his or her specific palate. Pre-grilled proteins are finished to order so that the guests simply select rare or well done entrees without having to wait. Many guests rely predominantly on the suggestions of the five-star chefs. Others, with a taste for experimentation, get down right creative.

These made-to-order, small portioned, gourmet dishes inspire a trial and error informality. Guests are free to mix and match as many ingredients in as many combinations as they like. With up to 10,000 options on a typical Kaleidoscope Menu, it's no wonder that people are getting inventive.

“Could I have another round of the filet? This time, instead of the wild-mushroom cream, I'd like to try it with the barbecue glaze and some smoked sea salt fingerling home fries.” The chef snaps to action. Their custom dish is created before their eyes. Guests are awed by this new “performance art-styled” dinner. One caterer from Miami remarked, “This is the coolest concept I've ever seen.”

The trend is catching fire. Though Chef Stevens has been honing this concept for several years now-its popularity has most recently been gaining speed. Chef Stevens approximates, “we're doing about three Kaleidoscope Menus a week.” “This is truly an interactive concept,” he explains, “and very vegetarian friendly.” Finally, vegetarians have options too. Tupelo honey glazed baby carrots and Israeli cous cous with dried fruits and caramelized macadamia nuts are among the latest hits with vegetarians. The mix and match options work in favor of vegetarians who normally feel limited by the restrictive scope of most menus.

Event Manager Bill Hughes is currently working on lighting effects that will support the dynamic nature of this new concept. “The lighting is the subliminal under-palate,” Hughes says. He showed me some pictures of a recent National Association of Catering Executives event at the New World of Coke where the lights bounced off the marble floors like light reflecting off water. The watery splashes of color emitted from the “aqua-lights” are similar to the speckled light cast from an actual kaleidoscope. Hughes gets it right. His lighting highlights the vibrant quality of this “performance art-driven menu” without taking an eye off the main focus-the food.



With so much to offer, it's no mystery why this menu is getting so much traction. First of all, it's the ultimate ice-breaker. Guests interact with the chef while creating their plates and subsequently feel inspired to mill about the room to talk about their choices with fellow guests. Secondly, it's a rare opportunity for culinary education. Under the tutelage of a gourmet chef, guests can learn what ingredients work best according to their specific taste. Thirdly, the options are abundant. With literally hundreds of components translating into thousands of options-there's something for everyone. Finally, the mesmerizing dynamic of an interactive, open-air kitchen is exciting to everyone. The energy is palpable. Chefs love to assist the guests through the decision tree of flavors. Conversely, guests love having the chance to sample their very own self-directed gourmet creations. The direct feedback loop sparks an instant connection between the guests and the chefs.

Chef Stevens, a likeable, high-energy chap who speaks with the eloquence of an artist and the quick fire speed of auctioneer, “I love this menu because it's the perfect merging of colors and flavors.” His phone rings. “Excuse me, I have to take this,” he says politely with one hand over the receiver, “it's about a Kaleidoscope I have to prepare for 250 people this weekend.” It seems that A Legendary Event's Executive Chef Lincoln Stevens has taken the art of catering to the next level.

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sample Kaleidoscope menus.