A PLATE OF OF TRENDS

Catering and entertaining have truly become sort of an art over the past ten years.
With the popularity of cooking programs on TV, celebrity chefs, newspaper and media piece written, the public is more educated and interested about their food.
The corporate meeting planner realizes that meeting attendees have become more sophisticated and expect the “Wow” for any catered event, from small to large. The attendee or guest is driving the trend. A successful planner and caterer must follow the latest “in” foods, along with offering cutting edge presentations and unique menus that invigorate the palate.
New trends seem to come to us from the west or east coast. Houston tends to be a bit traditional at times. When the mashed potato martini bar came to Houston (oven roasted garlic mashed potatoes, topped with sour cream, crumbled apple wood bacon, gruyere cheese, and scallions, served in a martini glass) it took time to convince the public, who is used to enjoying their mashed potatoes served on a plate, topped with gravy, to give it a try.
Trends are exciting and take us in a new direction, and here are some more trends coming your way:
Going Green: Today’s consumers are seeking venues and menus that are green and environmentally friendly. People want to know that the food is grown organically and harvested locally.
Small is better: Hors d’oeuvres, tapas, dim sum, and mini-desserts allow attendees to sample more than one item and relates to the clients dietary concerns, It favors more expensive and better tasting ingredients. Much of the hors d’oeuvre and dessert action happens at stations, with duo-or trio tasting plates, martini glasses, shot glasses, and dessert drinks.
Fusion: Blending cuisines remains a popular trend. This involves incorporating foods from parts of the world, such as French, Indian, Southwest Asia, Thai and American cuisines.
Food/Beverage Tasting: Beer, wine, cheese, chocolate testing’s, versions of the same food or beverage, have become very popular.
Edible centerpieces: Wow your guests with great centerpieces made out of baskets of flatbreads, tortillas, pita, Indian puff-fry breads, breadsticks, olive bread, ciabatta, and focaccia, flat breads. This is different and it will save money.
Ethnic and Latin American Cuisine: Caterers are offering a wide ethnic diversity in menus. The Latin American cuisine is on top of the list, combining the flavors of fish, meats, vegetables and fruits from South and Central America and the Caribbean.

Innovative Presentations: The request for extraordinary is the ordinary in a successful catering business. Today’s consumers expect unique menus and the newest and hottest innovations in buffets and action stations. Seated dinners have taken a back seat, while passed hors d’oeuvres and mini meals served on a station or a buffet, and themed events have taken over. Cocktail parties are making a come back, giving the caterer greater flexibility and creative possibilities in food and beverage, and it allows guests to mingle and network in a less formal atmosphere. Signature and seasonal cocktails, wine with dinner are evolving. Décor is equally following this trend and bringing back the lounge look. It involves comfort cushions, chaises, low tables and yes even beds and daybeds.
It seems that once again the classics are the foundation for future trends.

Food Food Food

Another week is coming to the end, which means our work is just beginning! We are catering a fabulous wedding on Friday. "Breakfast at Tiffany's" is the theme and it is at the amazing Paraisio Maravilla for a very sweet couple.

Stay tuned for the pictures.

Now for dinner... what is a caterer to eat tonight Taco Bell or Hamburger, or maybe my I can talk my darling husband into cooking or take out.

HINTS AND TIPS

I found this in my favorite Magazine. According to F&W make sure to wear protective gloves when working with hot chiles. The same oils that provide the chiles fortifying heat can easily irritate your skin and eyes

A PLATE FULL WITH HINTS AND TIPS

For those of you who like to bake, this may be of interest to you. According to the Food&Wine Magazine, Egg whites whipped to soft peaks give cakes lightness and lift. Always begin beating egg whites slowly to break them up before turning the beaters on full throttle. Now you know!

A PLATE FULL OF HINTS AND TIPS

Did you know:
Herb-encrusted simple syrups are are an uncomplicated way to add fragrant notes to both alcoholic and non-alcoholic drinks. Lightly crush the herbs before seeping, discard the herbs and cool the syrup to release their flavor. After steeping, discard the herbs and cool the syrup completely. I read this in the Food and Wine Magazine, my favorite.