Summer gazpacho shooters from Rocky Top Catering in Raleigh, N.C. Photo by f8 Photo Studios Vegetarian and vegan dishes are sprouting everywhere, and all-vegetable events are gaining ground By Deanne Moskowitz It wasn’t only the Golden Globe recipients who got attention after last December’s award ceremony. The event’s dinner menu grabbed headlines, too. It was totally … [Read more...] about Plant-Based Catering Is Blooming!
By Deanne Moskowitz In its March 2020 issue, featuring a cover story entitled “Taco Nation,” Bon Appétit magazine touts tacos as “quintessential to the American experience” and marvels at the country’s “unrelenting passion and hunger for quality tacos,” available coast to coast now, not only in Mexican population centers. But the appetite for Latin food isn’t limited to … [Read more...] about Feeling the Latin Beat!
Bullfrog + Baum Shares Its Predictions New York-based hospitality marketing and communications firm Bullfrog + Baum has released its trend forecast for 2020. The company has an impressive prognosticating track record, calling the donut trend in 2012 and predicting the rise of Taiwanese food in 2018, among other successes. Bullfrog + Baum’s food-related forecasts for the new … [Read more...] about What Will Be Hot in 2020?
At the Spectra Plant-Strong Innovation Workshop with the Humane Society, vegan dishes presented included zucchini “ravioli,” stuffed with a tofu mixture with the creamy texture of ricotta, with meatless Bolognese sauce. Photo by Spectra How Spectra empowers its chefs to innovate, sparking a passion to create dishes that meet the growing demand for vegan and vegetarian … [Read more...] about Planting the Seed
Creative food stations that bring the fun and the flavor By Sara Perez Webber Resolved to banish the boring in 2020?Take a cue from these caterers, who’ve come up with food stations that are as fun as they are flavorful. Imaginative twists on traditional concepts, clever containers and colorful displays draw guests to these photo-worthy concepts—while the delicious … [Read more...] about Station Sensations
S’mores French macarons, one of the autumn macaron flavors from Amélie’s French Bakery and Café in Charlotte, N.C. Photo by Joshua Vasko How caterers are adding a nouveau spin to this classical cuisine By Connie Jeske Crane When it comes to American and French food, the relationship hasn’t always been sympathique. There was a time when we viewed French cuisine and … [Read more...] about French Twist
Meeting travelers don’t have to put their diets on hold, as properties step up to the plate with good-for-you catering options By Sara Perez Webber Red quinoa with edamame beans and sweet peppers. Kale smoothie with cocoa nibs, goji berries, yogurt and honey. If these aren’t the type of menu items you think of when you think “hotel meeting catering,” think again. “We … [Read more...] about Healthy Hotels
Owings Mills, Md. • classiccatering.com The Classic Catering People provides catering for about 500 events each holiday season. The company, outside of Baltimore, has been serving the area for more than 40 years, with a philosophy of honoring food traditions while embracing new tastes and techniques. Executive Chef Alan Maw designs seasonally appropriate menus for these … [Read more...] about Holiday Recipes from The Classic Catering People
Tips for setting yourself apart from your catering competition By Meryl Snow, Snowstorm Solutions and Feastivities Events As the events industry becomes increasingly saturated, it’s essential for every catering company to take efforts to stand out in a crowded market. Of course, standing out isn’t as simple as throwing advertising dollars everywhere. While a marketing push can … [Read more...] about Stand Out from the Crowd
What foods and flavors are trending for 2019? Here are two expert predictions. By Sara Perez Webber National Restaurant Association • restaurant.org/foodtrends What’s Hot—that’s the name of the National Restaurant Association’s annual trend survey, and that’s what it aims to determine. The survey, created in conjunction with the American Culinary Federation, asks Culinary … [Read more...] about Forecasting the New Year