Catering and Private Dining Trends

November 29, 2016 | Press

Upscale Deli Buffet Catering

Published on Monday, 28 November 2016

Written by Amelia Levin, Contributing Editor


Just in time for the holidays, here’s a look at some of the top catering trends and the latest in private dining spaces.


Q&A with Jodi Fyfe, founder of Paramount Events Chicago


FE&S: How has catering changed in the last couple of years?

JF: Catering has gone beyond just filling a need at an event; it has become a focal point. That’s why we need to offer restaurant quality dishes that are both creative and delicious, whether the event is for 10 people or 1,000. That is the level catering is currently at industry-wide.


FE&S: What are some trending ways to present food in catering?

JF: Catering-display: Statement food — clients want the food at their events to not only taste good, but it should be photo- and Instagram-worthy, too.


FE&S: What equipment and supply items are you using most right now for events?

JF: Our Flywheel Station has been very popular. It’s a great action station with a state-of-the-art, beautiful Italian meat slicer where guests can interact with Executive Chef Devon Quinn while he slices the best meats for charcuterie or sandwiches.



FE&S: What are your customers looking for in terms of parties and events?

JF: They really want to do something unique, but approachable. A delicious hot chocolate bar is the perfect example.


Top 10 Catered Food & Beverage Trends:

◾Herbs and microgreens: on display in pots and for use

◾Veggies: sunchokes, Brussels sprouts, other small/local farm produce

◾Grains and seeds: millet, farro, heirloom legumes, chia

◾Condiments: Gochujang

◾Sous vide infusions

◾Interactive food: salad bars, food paint in squeeze bottles

◾Customization bars: yogurt, salad, snack, mashed potato and pasta stations

◾Barrel-aged cocktails

◾Hard cider

◾Artisan sodas

Source: Catersource



Read the full article here.

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