Something more cheery and tasty, just getting you in the mood for lunch :) CATERING TRENDS TAKE A BIT OUT OF THESE TRENDS Food is a big part of almost every event. It is one of the highlights for the guest as well as the hosts. The food chosen may be based on a certain theme, culture, area favorites and more. Check out these catering trends from Michigan caterers. New Target Audience Kelli Lewiston-Secondino, owner of 2 Unique Caterers and Event Planners (2013) stated that the “generation Y professionals are driving this movement. They want to know the origin of the food products and ensure waste is minimized, recycled and composted (p.53.)” Today’s hosts are looking for new and different menu items that are still familiar to them, yet exciting at the same time. They are also interested in how everything will be impacted from their guests, local community to the environment. These clients are attuned to any dietary issues their guests may have and want to be able to offer them the same experience as the rest of the wedding guests. Also, a large emphasis is being placed on healthy and organic choices like offering healthy kid’s meal options. Menu Trends Comfort foods with a twist: Caterers are taking traditional favorites and adding a new twist. Kelli Lewiston-Secondino has been serving up lobster mac & cheese, mini chicken pot pies, letting guests experience old favorites with a new viewpoint (p.50.) Nick Forte, general manager of Forte Belanger is kicking it old school with peanut butter and jelly panna cotta in shot glasses and pop rock beignets in kool aid pouches to give guests a nostalgic feel. A little bit of everything: Guests want to try a little bit of everything so why not let them? Strolling dinners or cocktail hours are becoming more and more popular. Guests can enjoy tastes of several different items, instead of having limited choices. Another trend is to continue passed appetizers during the strolling dinner. These are amped up appetizers such as mini grilled cheese, sliders, soups, etc. Statement making displays and vessels: Caterers are taking the fluff out of their displays by opting for clean lines and statement making colors, risers and dinnerware. For example, choosing an edgy style of plates, appetizers in shooters or ladle-like spoons for appetizers. Other ideas are using old fashioned containers, such as apothecary jars for dessert tables or mason jars for salads and pies. Environmental Sustainability: Going green by using disposable products. For example, using bamboo plates and silverware that are eco-friendly! Gluten free options: Event hosts want all of these guests to have choices and not be stuck with a so-so “special” meal. Caterers are now creating gluten free dishes, strolling dinner stations and appetizers to be worked in with the evening’s menu. European appeal: Caterers are spicing things up by swapping European elements into the menu. For example, using Branzino, a Mediterranean sea bass, to replace Salmon in a dish or adding mini cassata cakes and cannolis to the dessert table. Affogato bars are also trending, which combine gelato, espresso and liqueurs with fun additives like chocolate shavings and whipped cream for guests to enjoy. Food entertainment: Guests want to see the chefs in action at stations. Adding an action component helps to make the meal more interactive. For instance, flipping salads/crepes, stir fry or craving stations. Keeping it local: Many event organizers want to help support their community and use local elements in their catering menus. Catering companies are realizing the importance of supporting the local community, by buying meat, seafood and other products locally., as well as honey, jams, mini pies or wine.
Posted on: Thu, 03 Oct 2013 09:16:30 +0000