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.