Say goodbye to the cathedral veil and hello to the birdcage veil. Accessories such as leaves in the hair and clips with feathers will lead the way this year. Nature and simplicity are back, along with shades of browns, greens, and platinum are in. Black will the new black mixed with the traditional red. Homemade as opposed to bought, personalized instead of mass quantity. These will be the trends due to our economy and green movement. Backyard weddings instead of big hotel soirées will become increasingly popular. Family, close friends and budgets will be the focus again. Recently the trend has been for brides to pick designers and colors and let their bridesmaids pick a style. Not this year, Brides will pick colors and class such as fancy or casual but send their bridesmaids out on their own to find dress, allowing each person to customize their own budgets. This will allow participation for any size budget and relieve a lot of unnecessary stresses for all involved. One person can go to a discount store, while another may choose Saks.
The Cake Balls
The cake ball is the new cupcake tower for now. Just think of the endless combinations of cakes, icings, toppings, and decorations. Chocolate, vanilla, carrot, nut, toffee, caramel, pistachio, red velvet, orange, and the list goes on and on. Whatever combination you can imagine, you can create.
Restaurants join in on eating at home:
Have you looked around the grocery store recently? Have you noticed that more and more restaurant chains are offering packaged foods here? Well the newest contributor of this fad is Burger King. Yes that’s right. ….Burger King has joined the others such as Macaroni Grill, White Castle, and TGI Friday’s in the grocery stores. With today’s economy more and more people are choosing to eat at home instead of going out. So restaurants have decided to go where the people are going….the grocery store. It’s not the total answer in making up lost revenue, but it is a start.
Instead of Mexican, Chinese, and Italian restaurants, you will begin to see more region specific restaurants popping up such as Moroccan, Chilean, Sicilian, and Peruvian just to name a few.
Smaller is better as well as variety over quantity. Come up with fun and exciting menus using portion control. We all want to watch what we eat and or use better ingredients. Instead of planning huge full course meals, make it fun with bite size samples. Shot glasses full of soups, bites of desserts placed on decorative spoons, sandwich bites, steak bites, vegetable kabobs, sushi on a stick etc… This can be cost effective, healthier, and classy all at the same time. Just think how much time your guests will think you spent planning this fast, simple, and elegant meal, not to mention how impressed with your creativity they will be.
The Cake Balls
The cake ball is the new cupcake tower for now. Just think of the endless combinations of cakes, icings, toppings, and decorations. Chocolate, vanilla, carrot, nut, toffee, caramel, pistachio, red velvet, orange, and the list goes on and on. Whatever combination you can imagine, you can create.
Restaurants join in on eating at home:
Have you looked around the grocery store recently? Have you noticed that more and more restaurant chains are offering packaged foods here? Well the newest contributor of this fad is Burger King. Yes that’s right. ….Burger King has joined the others such as Macaroni Grill, White Castle, and TGI Friday’s in the grocery stores. With today’s economy more and more people are choosing to eat at home instead of going out. So restaurants have decided to go where the people are going….the grocery store. It’s not the total answer in making up lost revenue, but it is a start.
Instead of Mexican, Chinese, and Italian restaurants, you will begin to see more region specific restaurants popping up such as Moroccan, Chilean, Sicilian, and Peruvian just to name a few.
Smaller is better as well as variety over quantity. Come up with fun and exciting menus using portion control. We all want to watch what we eat and or use better ingredients. Instead of planning huge full course meals, make it fun with bite size samples. Shot glasses full of soups, bites of desserts placed on decorative spoons, sandwich bites, steak bites, vegetable kabobs, sushi on a stick etc… This can be cost effective, healthier, and classy all at the same time. Just think how much time your guests will think you spent planning this fast, simple, and elegant meal, not to mention how impressed with your creativity they will be.
My information is from Catersource
What are your thoughts, opinions, and views on molecular gastronomy?
Fun, exciting, a fad, here to stay or over rated?
Available here at Bailey Connor Catering
What are your thoughts, opinions, and views on molecular gastronomy?
Fun, exciting, a fad, here to stay or over rated?
Available here at Bailey Connor Catering
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