In my recent post reflecting on the catersource magazine Trends 2010 issue, I focused on the 2009 trends hanging on for 2010 with a new touch. In this post, let’s focus on some of the newer food trends, and I will mention a few disappearing trends.
1. Flavor Impact Cuisine– guests and hosts alike are looking for flavors that surprise and delight them. Whether this be in a staple format like comfort foods, or in an ethnic food format, talk with your caterer about infusing some new life to these menu items. For instance…for 2010 the savory and sweet combinations are the trend. Things you may not think would be palatable when paired together, become a flavorful delight– Legendary Events serves up bleu cheese ice cream as a first course with beet marshmallows. Our company has rolled out a line of savory “cheesecakes” for our appetizer cheese displays. Unexpected? yes. Flavorful? You bet!
catersource Magazine, the top catering industry magazine, recently published their Trends 2010 issue filled with wonderful menu inspiration, decor themes, and insider ideas.
Several 2009 trends remain HOT for 2010 but with a twist:
1. Sliders– a mainstay at not just catered functions, but now at every corner restaurant, sliders are a national hit. But, for the 2010 bride, ask your caterer to morph up the ingredients for a new take on the trend. It’s not just about beef and cheese anymore, but rather ethnic flavors like Vietnamese Banh Mi sandwiches, or Southern treats like Barbecued Pulled Pork, or even seafood delicacies like Crabcakes between the buns.
I am a firm believer that, for the most part, food is food. Obviously some hands prepare and/or create it to a higher artistic level and competancy degree than others…but when it comes down to it, food is food. Blasphemy, I know, coming from the mouth of a caterer.
But…let me follow that quickly by saying I am also a firm believer that beautifully displayed food inherently tastes better. It elevates our senses in some way that intrinscally causes the tastes buds to connect with our vision. One of the very popular trends in my industry is beautifully displayed food comprised of seasonal beauty or thematic decor under glass.
For example–recently for a corporate holiday party we placed multiple varieties of pine, fresh cranberries, and christmas bulbs under a 3 ft. x 8 ft. piece of glass and created a showy platform for our simply prepared organic food items. Shrimp shots, eggnog shooters and a slate of artisanal cheeses instantly look more elegant and more delicious!
If there is one thing that I know for certain about weddings, it is that the ever popular black and white color theme remains a strong trend for 2010. Why? you ask… for so many reasons ranging from classic beauty to sustained elegance. It is a base color scheme that lends itself to so many accent colors: yellow, red, light pink, turquoise, apple green and my personal favorite FUCHSIA!
As a rule, Winter weddings already offer such a rich opportunity for uniqueness when compared to their Spring and Summer counterparts just based on the seasonal beauty and inherent pristine elegance. But by focusing on these seasonal differences, brides will find many inspirations for personalization and stand-out components to set their wedding apart. For instance, obviously the weather quotient of a Winter wedding can be frigid. Why not warm guests during cocktail hour with a unique Winter Beverage Bar?
In October of 1996 the Sustainable Fisheries Act became law. Sadly this law became a necessary component of our legislation due to overfishing, and poor marine practices that threatened aquatic habitats. Essentially the law was based on the following simply stated facts that scientifically came to light:
Certain stocks of fish have declined to the point where their survival is threatened.
Other stocks of fish have been so substantially reduced that they could be similarly threatened.
The greatest long term threat to continuing loss of fish stock is the loss of aquatic habitats.
Beyond programs like “catch and release” heralded in recreational fishing circles, and the control and monitoring of “economic discard” (the discard of caught stock based on undesirable size, gender or quality) within the fisheries, the foremost action that consumers can take to address this over-fishing issue is to carefully select what you purchase and eat.
Organizations like passionfish exist to promote sustainable seafood education among chef’s and consumers alike. Eartheasy also publishes a listing of seafood to avoid, as well as moderately threatened fish, and the best fish for consumption. Responsible catering firms should monitor listings such as this and do their part in conscious menu preparation for their clients, but engaged couples should also be armed with this knowledge when considering the seafood options that they offer to their guests. Often the origin of the product factors into it’s sustainability as well, so being familiar with safe regions and breeding practices can make a real difference in the availability or acceptableness of a particular species.
Below is a condensed listing of the most commonly offered menu items for your consideration.
As with all things wedding, seasonal trends abound that contribute built-in customization for your reception focus. In the fall lush vibrant colors, the “built in” natural decor of falling leaves, and the rich savory tastes of slow roasted meats and harvest spices are abundant. I do so love a fall-focused wedding, but as a caterer, I adore winter.
The glistening white pallate of winter creates some of the most stunning monochromatic wedding vistas. And food for such a soiree? Well winter white food is AMAZING.
Appetizers:
White crudite of belgian endive, white asparagus, sliced fennell bulb, and blanched radish
Truffled white cheese fonduta with cauliflower and roasted fingerling potatoes.
Crostini with white bean tapenade
White flatbread pizzettes with four cheeses, herbs and flavored oils
If I did truly receive a nickel for each time a guest told one of my service staff members “I don’t remember which entree I chose…” at a sit-down event or wedding reception, I would never have to work another day in my life!
As caterers, it is always our desire to supply guests with their chosen meal selection in a timely fashion. We do not want to bother your guests by having to ask what their meal choice was. Nor do we want to approach dinner service with a fear that so many guests will forget what they ordered and be forced to guess. This can really cause the meal counts to be skewed, and that is especially horrid for a guest that only eats seafood or is a vegan, as towards the end of service the fish entree could be all gone and only chicken or beef remain.
A simple act of forethought on this subject can so dramatically affect the success of your dinner service, and the experience had by you and your guests at your sit-down reception. By selecting a way to mark your escort cards to denote entree selection, you assist the service staff, and the guest, by taking the memory work out of the whole process.
We have serviced events where entree selection was marked in ways as simple as varying ink color to more unique ideas like different shaped gems being placed on each sparkly seating card. At a rustic barn wedding this past summer, the bride had custom line drawings of a pig, cow and chicken designed that were placed on the back of the place cards so that service staff approaching the table could see exactly where the entrees should be delivered.
Recently I was asked for “small plate” menu inspiration by a reader of the blog, and I knew I had just the event to feature! We catered a rustic, barn reception in September that featured Fall small plates, and had a lovely color palette of cream, rust, red and gray. The food followed suit of the color scheme and the night was just stunning with candlelight, twinkle lights covering the entire barn ceiling, long communal tables with artisan cheese plates awaiting the guests, and a menu that was both scrumptious and satisfying.
In today’s catering market the big buzz words are Sustainable and Organic…but what do we really know of these concepts as consumers?
I asked several brides this week what the terms meant to them and they responded:
“I know it means it will cost more.”
“I believe it means it was grown on a farm.”
“It means that it is good for the environment.”
Clearly we need a little more education on these points.
Organic, according to the Columbia Encyclopedia, refers to the way farmers grow and process foods. It means food raised without chemicals like pesticides and herbicides, as well as no fertilizers. It also means that foods are processed without additives. Sounds reasonable enough to me, especially in light of the fact that until the 20th Century all agricultural products were grown that way- – with the absence of synthetic chemicals.
Manzanita branches, found naturally in the chaparral regions of western North America, are commonly used decoratively because of their beauty, unique shape, and strength when dried. As wedding décor, manzanita branches are hot! I have had many brides come in asking for manzanita branches for their centerpieces. These branches go well in
There’s that word again. Chignon. Do they choose fancy french words just to embarrass us??
Relax. No, its really not all about you… (hahaha…bet cha haven’t heard that one since you started planning your wedding!). The word chignon, pronounced “sheen-yon,” is actually derived from the French phrase “chignon du cou,” which translates to “nape of the
Our exploration of orchids available as cut flowers continues with the more luxurious and extravagant orchids.
Phalaenopsis
phalaenopsis orchid
Phalaneopsis orchids are everywhere in bridal magazines! They are the typical “moth orchid” plant you might see at Trader Joe’s or any other shop selling plants. As cut flowers, they are no longer that Home Depot plant,
Today’s bride is tech-savvy, armed with the latest and greatest in social media frenzies, electronic gadgets, and digitalized weddings. With everything right at their fingertips, the weddings have the capacity to take on futuristic forms. Here’s a look at what’s next in the way of bridal tech:
Networking on the Net: In addition to blogging, brides [...]
Maui is amazing. Its lush slopes are home to some of the rarest wildlife and exotic birds on the planet. But it’s the island’s rewarding balance of seclusion and sophistication that will confirm your decision to visit Maui was the right one. The crystal clear waters have their allure as well, with surfers and watersport [...]
Alex Soldier Collection
Continue on my journey to find what is the best thing that my bride can do to be up to date and fashionable and yet elegant and simple without any over dues (and any regret few years down the road) so I purchased a few of my favorite bridal magazines… Town and Country [...]
