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素食蔬食的 高級外燴推薦

素食蔬食高級外燴，品味您的重要時刻 Line ID:23140407

我們提供精緻的素食蔬食高級外燴服務，完美適合婚宴、訂婚宴及素食宴客等重要場合。無論是個人套餐還是自助餐形式，我們的專業團隊都能為您精心打造符合需求的菜單。我們堅持選用新鮮高品質食材，將創意與美味融入每一道料理，為您和您的賓客帶來難忘的餐飲體驗。不僅呈現視覺上的美感，更滿足味蕾的享受，讓每一口都是幸福的滋味。選擇我們，為您的宴會增添品味與格調。立即聯繫我們，讓您的重要時刻更加完美！

嘿！餐點未免太少肉了！
Dude, So Few Meat Dishes!

在我的菜單設計上，很常被問起這類問題。
I was often prompted with that question regarding my menus.
當然，你是對的—對於肉食主義的飲食習慣，這樣的菜單可能令人敗興。
And you are absolutely right about it—especially for the carnivores, such a menu might come off as a big disappointment.
但...其中其實有更佳深遠的意義，關於Dew會設計出這樣著重蔬果的菜單。
But there are more reasons beyond the obvious on why Dew’s dishes are more vegetable driven and focused that are worth explaining.

其中有多種緣由。
There are several reasons of course.
但值得深思的的是：其實每間餐廳都具有自己的主打特色；就像燒烤店會著重肉品；火鍋店強調湯底風味。
But reiterating the obvious is that every establishment has their own identity that they project and characterize, such as the BBQ Smokehouse that is focused on meat or the Hot Pot that is more soup based specialty.
有個議題值得深思討論—時常被我們遺忘的問題—曾幾何時，我們開始對於菜單價格，會自主聯想或期望，餐點中具有昂貴的肉品、海鮮等食材？
One rhetoric worth pointing out—that is often left out of the equation—which I leave to question, is that since when did we start the practice of correlating our expectation with the price of the menu to automatically translate the inclusion of the expensive ingredients, such as the prized cuts of meat, or the rare seafood as a common norm?
關於食材用料或餐點呈現，難道不是由餐廳決定的嗎？
Shouldn’t that be left to the restaurant’s discretion?

在我們對外營業前，Dew已經具有自己的餐廳風格與追尋方向，這是屬於我們的不可或缺且著重表達的特色。
Before we set out to open our door to the public, Restaurant Dew has several objectives in place that are consciously defined which we believe strongly characterize ourselves and are important as part of our identity.
如同每個人都具備不同的性格與姓名，我們不希望變成一間普通餐廳—使用著常見且氾濫的義大利麵、燉飯等，被稱為「義式」或打上「非義式的昂貴料理」標籤；或將任何餐點標記上「法式」，儘管食材或烹飪方式皆與法國無關；抑或因為發酵類的食品，就定義成「北歐料理」。
Like people with different names and unique personalities, we did not set out to be just another regular Joe, who does the over abused spaghetti, and risotto dishes that are assumed to be Italian or anything not Italian, is expensive, and then automatically slapped with the sticker of being French, even if they are not, or anything fermented, is then considered as Scandinavian.
像這樣混淆視聽的火種往往來自於食客本身，一般食客陷入這種自己定義且期待的飲食想像中—甚至因為社群網路的錯誤評語，更進一步影響判斷—最後在前往餐廳時，已經無法進行正確的感受與分辨，逐漸迷失在各式「標籤」或「期待」之中。
Adding the fuel to this fire of confusion and ignorance is that the average diners are so often caught up with their own expectations of the versions of the meals that they themselves define—which is often further obfuscated by the disinformation on the social networks—that the necessary and basic homework that rests on the diners to understand clearly about an establishment they are about to visit gets lost in the translation.
飲食，可以是做為生活的營養補給；也可能是撫慰心靈的舒適膳食；也能為了特殊場合尋求的高單價餐點；或者成為非典型的飲食方式，具備哲學思考、冒險精神的全新膳食。There are the simple day-to-day meals for basic sustenance, and there are the comfort meals for nurturing the body and the soul, and there are the more expensive meals for special occasions, and then there are the less-than-typical meals with a statement for the adventurous, philosophical, and avant-garde.

在Dew—我們的餐點，涉及前衛、引導、責任感。
The dishes served at Dew are about innovations, foreshadowings, and responsibilities.

我認為主廚這個職業、角色比以往都更加重要。
I think the profession and the role of a chef is more important than ever in this modern day.
主廚是一個重要的中間人，在農夫與消費者之間作為溝通的橋樑—能夠架構起關於食材的知識、資訊—藉由向農民學習，轉而向消費者傳達，而消費者正是來訪餐廳的食客。
Chefs play the intermediary role between bridging the farmers and the suppliers who have the very first hand knowledge on the problems they may have faced during the practice of cultivation of the crops on the land itself and the final vector of the consumers who are the diners themselves.
因此，主廚有責任將其中涉及的知識內容，雙向傳遞予農民、食客；進而影響仰賴雙方依存的供應系統—糧食供應鏈—其中的推動或中斷。
Thus, chefs have a responsibility in relaying the knowledge of what is at stake to both the farmers and the diners which, in turn, may fuel and sustain or break this very cycle of sustenance production that is closely dependent upon each other.
主廚的職業生涯都在處理、準備食物，但這種過程不單單是料理本身，還包括理解食材是如何生產的—其中的的交易流程—與農民間是否符合公平交易、是否符合環境永續的農業實踐。Chefs spend their entire career dealing with the preparation of food, but the preparation spans more than just the cooking itself—it is also about understanding how an ingredient is produced, the journeys it made behind its appearance on the market, and if it is fairly traded between the cultivators and the conscientious farming practice conducted on the lands at the very global village level.

我們期望Dew成為一家綠色餐廳——著重於可永續利用，避免浪費—在日常運營中，關心著延伸再利用而非回收再製。
We made an objective for Dew to be a green restaurant—that is about sustainability, avoiding wastage, reusing instead of recycling in our day-to-day operations.
因此，我們更青睞本地產品而非進口食材，也會將修飾後的邊角物料重新運用到我們的菜品中，並減少使用那些被視為理所當然的珍貴罕見食材，避免大量的碳足跡產生。
Therefore we prefer the local over the imported, repurposing the trimmings and leftovers back into our dishes, and avoiding the extensive carbon footprints funneled into acquiring the prized and rare ingredients nowadays people take for granted.
實時面對我們在地球村的食品生產做法—將導致全球暖化—產生無可辯駁的環境破壞，最終...將會影響農作物的自然存續；廚師應更加努力提升對於可持續農業的認識，並想方設法去發掘所用食材的最大利用可能。
Faced with the irrefutable facts of global warming and environmental destruction caused by our practices for food production throughout the world that would eventually circle back to impact severely the livelihood of our crops, chefs should be even more diligent in raising the awareness of sustainable farming and coming up with ways to maximize the currently available ingredients to their full potential. And this is where innovation and creativity comes in.
這就是創新和創意的地方。面對季節性食材時，我們需要比以往更多的重新思考和挑戰自己，去開發或創造的運用知識技術來變革，讓普遍、常見的材料，成為口味多樣有趣的菜品。
When faced with what is only seasonally available, we need to reinvent and challenge ourselves with more ideas than ever, and develop techniques to create dishes that are diverse in flavors and fun to enjoy despite utilizing the same and commonly found ingredients.
也正是通過這種實踐，我們讓自己始終保持警覺，才能在或需求或匱乏的時候，皆能堅韌不拔。
It is also through this practice that we keep ourselves on our toes so that in times of need and scarcity, we would still be resilient.
在這種立意上，醃製和發酵是一種必要，而不僅僅是因為每個人都在做或跟隨潮流的做法。
Pickling and fermenting then, in this sense, is a necessity rather than a trendy practice simply because everyone is doing it.

關於植物的好處，已經獲得科學的進一步證實與推廣支持。
The benefits of the plants are recognized by many and are further supported by science.
植物的類別遠超於一般大眾可以獲得的肉品種類。
The categories of the plants greatly outrank the types of meat available to the general public.
有鑑於此，Dew的另一個旨在實現的目標—盡可能利用多種植物來表達本該獨樹一幟的菜品，就像備受矚目的排餐教程一樣，是蔬菜課程的一部分。
Knowing this, another part of the objective that Dew aims to achieve is to utilize as many plants as possible to showcase the dishes that deserve its own merit, just as the star is the steak course to also that of a vegetable course.

這些目標確定了Dew餐廳與所供料理的類型，這當然不能由社群媒體上缺乏上下文的競爭性照片來解釋。
These objectives define the type of restaurant and the cuisine at Dew really is, which is certainly not explained by the competitive photos often lacking the contexts flooding the social media.
正如每個行業都固有的職業道德一樣，主廚們自己需要更加警惕，因為他們不可避免地被捲入生死、培育和犧牲的角色中。
Just as there are work ethics inherent in each profession, chefs themselves need to be more vigilant as they are inevitably intertwined in the roles of life and death, and nurture and sacrifice.
這是我思考衡量的方向，主廚們正在履行我們的道德職責——通過我們的美食去教育大眾，履行我們更可持續的責任角色，共同根據科學調整和修正我們的實踐，為更美好的未來做出改進。
This is how I strife to think that we chefs are doing our ethical part—educating the public through our cuisines, fulfilling our responsible roles to be more sustainable, and together, adjusting and amending our practices supported by science for a better ameliorated future.

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