Published: April 04, 2008 03:10 pm            

VIDEO STORY: Watch Tapas dish created

“Tapas” is a fancy food trend with humble beginnings.

“Tapas is a buzz word. When you hear someone talk about tapas, you think small plates,” said Gina Bird, a caterer and personal chef, who created the new menu at the Wine on Third in Niagara Falls.

Theses days, most tapas menus consist of tastings of interesting foods attractively arranged on a small plate. People typically order tapas when they want two or three dishes to share while having cocktails, but small plate dining is also appealing to those who want to eat less food but want that food to taste exquisite.

The trend originated in Spain,” Bird said. “Tapas means ‘top’ in Spanish. Even today in Spain, a lot of restaurants and grills have open areas outdoors. The innkeeper would give patrons a slice of bread to keep bugs and dirt out of the drink.”

It wasn’t long before some forward thinking innkeeper placed an olive or some peppers on the bread.

“It kind of evolved into what tapas is today,” Bird said.

Bird has created a full menu of tapas, or small plates, for the upscale Wine on Third since she began working there in October. She won the job approaching the owners with some new ideas for the menu. They liked her thinking and opened their kitchen to her. She created a menu of “interactive food.”

“All the dishes are designed to be shared,” she said. “The idea is to inspire conversation.”

While the menu is unique, Bird tries not to stray too far from the familiar tavern faire — while maintaining reasonable bar cuisine prices. She just upscales the recipes a bit. The nachos have chorizo sausage, artichokes and sundried tomato pesto. The quesadillas wrap a garlic-rosemary chicken with a touch of cumin. The steak sandwich comes on a garlic-rubbed crostini and is topped with a red-pepper aioli sauce.

Creating a unique menu for the upscale wine bar, which also features a range of specialty martinis and other tavern favorites, offers Bird a chance to experiment.

“My business is catering to small and mid-size events, so I am very comfortable delivering these kinds of dishes,” Bird said. “The menu allows me to play a little bit more.”

Bird created her catering business in 2003 as a result of a “mid-life crisis” after spending most of her career in the corporate world. She named her business “Uchello Catering” because Uchello means “bird” in Italian.” Besides catering, she also offers personal chef service, where she goes into a home and creates a five-course meal for up to 12 people.

“Some people will hire me and say they simply don’t want to be stuck in the kitchen cooking and serving,” she said. “They just want to enjoy the event.”

For Bird, it’s just an expansion on entertaining in her own home, where her kitchen creations won the appreciation of her friends.

“I love sharing food. I love when people taste something and go, ‘Oh, my God, it’s so good,’ ” she said.

Below is one of Bird’s favorite recipe’s, featuring halloumi cheese, which originates from Cyprus off the coast of Greece. The cheese is produced from cow, ewe and goat milk and has a similar texture to mozzarella. Halloumi is the perfect cooking cheese as it will hold it's shape after grilling or frying.

Gina Bird’s grilled halloumi

cheese on dressed greens

2 pounds halloumi cheese sliced 1/2 inch thick

Extra virgin olive oil

1 roasted red bell pepper, diced

Toasted pine nuts

Fresh basil, chopped

Salt/pepper

2-3 cups of mixed greens

Red wine vinaigrette

Brush the halloumi with the olive oil. Grill, pan fry or place in a panini press until browned (about two minutes per side). While cheese is grilling, dress mixed greens with your favorite red wine vinaigrette. Once cheese has browned, remove from heat and place on the dressed greens. Drizzle cheese with olive oil and top with the red bell pepper, pine nuts and basil. Salt and pepper to taste. Serve with warmed crusty bread.

Suggestions: The dish may be served with grilled asparagus or portabella mushrooms. This dish can also be spiced up by adding crushed red pepper to the mixed greens or replacing the roasted red pepper with a hot Italian pepper.

        

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