In your company, are you responsible for booking venues, facilities, restaurants and organizing transportation for meetings and events?
| Catering Developments in Houston |
When planning an event, one important aspect to consider is how the catering will be organized and executed. Whereas many event venues provide catering services as part of the booking, some do not. Also, if you want to take the party or meeting to an alternative location that does not provide catering, it falls to the meeting planner to make sure guests are fully satisfied and refreshed. In this article, take a look at catering trends happening in 2013, then delve deeper into the tasty trends in hors d’oeuvres. Plus, get a refresher on all that goes in to developing a successful catering budget, and learn the ins and outs of liquor catering.
catering trends for 2013
Tastes, they are a-changing, so event catering must and will follow suit. From shifting the flavors forward to shrinking elements for impact, see what trends experts say are at the forefront of entertaining this year.
Accommodating Everyone: Successful catering services now offer menus and services that make an effort to accommodate all types of eaters, from those with gluten-free diets to vegans and vegetarians and even children. Diners’ palates are moving further away from sweet, salty and fatty flavors toward tart, acidic and bitter notes. Catering options for kids are evolving as well, going beyond the standard macaroni and cheese and chicken nuggets toward tasty, kid-friendly versions of adult dishes.
Moving Away From Formal: Some catered events are indeed formal sit-down affairs, but trends are heading toward more casual and mobile methods. Increasingly common are multiple-course family-style tasting menus, move-to-action stations and passed small-plate menus. Lunch events also are trending toward a growth in quick-and-easy box lunches.
Everyday Ethnic: Multicultural cuisine at catered events isn’t exotic anymore. Caterers consistently are drawing global connections with street food–style innovation that melds Jamaican, Lebanese, Indian and more in one menu. In particular, Asian cuisine is in the spotlight with the fresh and spicy flavors from Thailand, Vietnam and Korea. Moreover, the days of traditional meat carving, pasta and salad stations at buffets are making way for action stations with more exotic fare like Brazilian Churrascaria, Spanish tapas, Korean barbeque and even vegan cuisine to capitalize on the desire for world cultures in catering.
Importance of Impact: In the current economy, caterers are looking for the biggest bang for their buck and yours. One way to accomplish this is not going over the top with décor and offerings, but rather focusing on one “wow” item then backing that up with great but cost-effective food. Catering with large quantities of food that often go to waste is no longer in fashion, so many caterers are turning toward the miniature trend. From tiny versions of classic favorites with a twist to cocktail-style meals, small plates and of course an array of mini desserts, a wider variety of foods can make a bigger impact with less waste that helps everyone’s bottom line.
Caterers that embrace these trends and move forward with the innovative flavors and attention to getting the most impact for the least effort are going to be in high demand and ready to make your event delicious.
hors d’oeuvres you do?
Small dishes, such as hors d’oeuvres and amuse-bouches, are always popular at catered events because they can be eaten single-handedly and do not require utensils or plates, thus allowing guests to mingle and socialize more easily while they get their fill. This small-bite trend also affords caterers a vehicle to expand their presentations and flavors since they can experiment with small amounts of rare or pricy ingredients. Following is a look at some of today’s most popular ingredients, ideas for creative presentations and some specific small-bite combinations trending in 2013.
— The Ingredients
Any intensely flavored bit of food or combination of unusual flavors served in a creative manner works wonders as lively and modern hors d’oeuvres and amuse-bouches that can make a lot of impact in a single mouthful. With the current trend of using fresh, local ingredients, chefs and caterers can showcase the best tastes of their region, and small servings let them provide a variety of tastes—especially with indulgent desserts—and even use rare or expensive ingredients that otherwise could break the bank. For example, a full serving of Kobe steak slathered with white truffle mousse is not that economical for a large group, but it is possible to serve a dollop of the mousse on a thin slice of the amazing meat.
Strong Flavors: Because the servings are small, it’s a great opportunity to use strong and ethnically diverse flavors that make a big impact. Following are some of the most popular and potent palate pleasers being used today:
Versatility: For caterers making a variety of small bites, ingredients that have an array of uses in a multitude of dishes are incredibly desirable and include the following:
These are just a few of the flavors popular in catering today; so many more are ready and waiting to push the envelope of taste.
catering trends for 2013
Tastes, they are a-changing, so event catering must and will follow suit. From shifting the flavors forward to shrinking elements for impact, see what trends experts say are at the forefront of entertaining this year.
Accommodating Everyone: Successful catering services now offer menus and services that make an effort to accommodate all types of eaters, from those with gluten-free diets to vegans and vegetarians and even children. Diners’ palates are moving further away from sweet, salty and fatty flavors toward tart, acidic and bitter notes. Catering options for kids are evolving as well, going beyond the standard macaroni and cheese and chicken nuggets toward tasty, kid-friendly versions of adult dishes.
Moving Away From Formal: Some catered events are indeed formal sit-down affairs, but trends are heading toward more casual and mobile methods. Increasingly common are multiple-course family-style tasting menus, move-to-action stations and passed small-plate menus. Lunch events also are trending toward a growth in quick-and-easy box lunches.
Everyday Ethnic: Multicultural cuisine at catered events isn’t exotic anymore. Caterers consistently are drawing global connections with street food–style innovation that melds Jamaican, Lebanese, Indian and more in one menu. In particular, Asian cuisine is in the spotlight with the fresh and spicy flavors from Thailand, Vietnam and Korea. Moreover, the days of traditional meat carving, pasta and salad stations at buffets are making way for action stations with more exotic fare like Brazilian Churrascaria, Spanish tapas, Korean barbeque and even vegan cuisine to capitalize on the desire for world cultures in catering.
Importance of Impact: In the current economy, caterers are looking for the biggest bang for their buck and yours. One way to accomplish this is not going over the top with décor and offerings, but rather focusing on one “wow” item then backing that up with great but cost-effective food. Catering with large quantities of food that often go to waste is no longer in fashion, so many caterers are turning toward the miniature trend. From tiny versions of classic favorites with a twist to cocktail-style meals, small plates and of course an array of mini desserts, a wider variety of foods can make a bigger impact with less waste that helps everyone’s bottom line.
Caterers that embrace these trends and move forward with the innovative flavors and attention to getting the most impact for the least effort are going to be in high demand and ready to make your event delicious.
hors d’oeuvres you do?
Small dishes, such as hors d’oeuvres and amuse-bouches, are always popular at catered events because they can be eaten single-handedly and do not require utensils or plates, thus allowing guests to mingle and socialize more easily while they get their fill. This small-bite trend also affords caterers a vehicle to expand their presentations and flavors since they can experiment with small amounts of rare or pricy ingredients. Following is a look at some of today’s most popular ingredients, ideas for creative presentations and some specific small-bite combinations trending in 2013.
— The Ingredients
Any intensely flavored bit of food or combination of unusual flavors served in a creative manner works wonders as lively and modern hors d’oeuvres and amuse-bouches that can make a lot of impact in a single mouthful. With the current trend of using fresh, local ingredients, chefs and caterers can showcase the best tastes of their region, and small servings let them provide a variety of tastes—especially with indulgent desserts—and even use rare or expensive ingredients that otherwise could break the bank. For example, a full serving of Kobe steak slathered with white truffle mousse is not that economical for a large group, but it is possible to serve a dollop of the mousse on a thin slice of the amazing meat.
Strong Flavors: Because the servings are small, it’s a great opportunity to use strong and ethnically diverse flavors that make a big impact. Following are some of the most popular and potent palate pleasers being used today:
- Bison and buffalo—More flavorful and healthy than beef, caterers are using bison and buffalo meat in hors d’oeuvres to offer items, such as like sliders and meatballs with a twist.
- Chile de árbol—This strong Mexican chili pepper bears the Spanish name for “tree chili” in Spanish because of how it grows. Its intense spiciness is complemented by a great smokiness and a brilliant red color. It is being used by many chefs as an interesting and colorful alternative to black pepper.
- Garam masala—A blend of Indian ground spices, garam masala adds an abundance of exploding flavor and an enticing aroma to dishes of all kinds.
- Vadouvan—Considered a French curry, this savory spice blend that includes garlic and shallots is a perfect seasoning for a variety of proteins like lamb, chicken and crab, but also as a spice to be used on desserts, such as white chocolate ganache.
- Yuzu—A bold Japanese citrus fruit, the yuzu’s flavor and zest are breaking through to other cuisines and being used in all kinds of drinks, dressings and sauces.
Versatility: For caterers making a variety of small bites, ingredients that have an array of uses in a multitude of dishes are incredibly desirable and include the following:
- Beef brisket—Whether it is simply smoked and sliced, house-cured and made into corned beef hash or made into delicious pastrami, beef brisket is a savory cut of meat that can be used in many interesting ways.
- Dusts—A powder made from dehydrated fruits and vegetables of all kinds, “dusts” are being used as a colorful, edible garnish on everything from salads to cocktails to give them an extra pop of color and flavor.
- Guanciale—Made from the cheek of a pig, Guanciale is most often unsmoked and used in place of bacon. Rubbed with salt, sugar and pungent spices like black or red pepper, thyme or fennel and sometimes garlic, it is cured for three weeks to create a strong flavor that brings an elevated punch to savory dish.
- Masa—Masa is the main ingredient in making corn tortillas and tamales, and it also is being used for creative spins on other traditional dishes from Mexico and other world cultures.
- Polenta—An essential staple in Italian cooking, polenta is starting to become more popular in other cuisines around the world because of its versatility and affordability. Commonly used as a base for both savory and sweet dishes, it also can be served creamy, grilled, pan-seared or au gratin as a side.
- Puntarella—This versatile Italian green has an array of complex flavors that vary depending on the part of the plant used. The outer leaves are bitter while the inner stalks are sweeter, so it takes pastas, salads and more to new flavorful heights.
- Tea—Not only can tea be a tasty backdrop for several dishes and drinks, its tannins make it an excellent tenderizer for meats. For a creative twist, try marinating lamb in mint tea; it both tenderizes it and suffuses the meat with a minty accent.
These are just a few of the flavors popular in catering today; so many more are ready and waiting to push the envelope of taste.
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