Two Austin venues just went induction-only — no sternos, no flambe — effective March 1, and it’s forcing a rethink of action stations for summer weddings. If you’re seeing the same, how are you planning menus; I’m swapping chafers for hot boxes and designing make-ahead pan sauces, but still hunting a showpiece entrée that doesn’t need flame.
For the “no sternos, no flambe” rooms, I’ve been doing salt-baked salmon: roast in back, roll it out, crack the crust tableside like a geode, and ladle warm dill beurre blanc off an induction burner — big reveal, zero flame; just have a bus tub ready for the salt. If fish won’t fly, porchetta carved to order with hot salsa verde held on induction hits the same note.
We’ve been doing short rib pavé: braised in back, pressed, then carved on a board set over a carbon‑steel plate held at about 170°F on a slim induction — gives a little sizzle for show and keeps slices hot without flame. @adams37’s carving angle is spot on; if beef feels heavy for summer, swap in a celeriac Wellington and ladle hot jus off the induction.
, same “no sternos” rule here, and the showpiece that’s worked is a whole porchetta: roast and crisp in back, hold in the hot box, then roll it out and carve with a warm rosemary‑garlic jus on a tiny induction pot. It gives theater without flame, but don’t hold it more than about 45 minutes or the crackling dies.
Piggybacking on @daniel10’s carving moment, Beef Wellington has been our showpiece: bake and rest in back, carve on a board, and pour hot Madeira jus from an insulated gooseneck — guests love the “present reveal.” Only caveat: give it a full rest or the bottom goes soggy; the veg twin is a celery‑root Wellington with herb jus…