Catering and Entertainment Trends for 2008

Catering and Entertainment Trends for 2008

Food, like fashion, has its own trends, and 2008 is shaping up to be an exciting year for wedding catering and other celebrations. These are some of the new directions in catering to watch for in the coming year.

Ethnic-based themes: Menus and party themes in 2008 will increasingly be based on the cultural heritage of the hosts. For example, the wedding of a bride from Puerto Rico and a groom of Eastern European Jewish descent may choose to 'marry' their cultures by

creating a menu of Queso Blanco and Tomato Salad with Cilantro Pesto; Florida Red Snapper with Pickled Pink Onion and Key Lime Sauce on Spinach; Beef Brisket; Sofrito Chicken Stew; Steamed Vegetables With Coulis Rouge; and Yellow Jasmine Rice.

Unique wedding receptions: People are doing away with the traditional sit-down dinner for their wedding receptions and celebrations, opting for more creative parties and events. One leading caterer recently converted an old cabaret theatre into a silver and white winter wonderland for a truly memorable wedding event. For a baby shower, he created a Lollapalooza theme, with beer gardens, grill tents, bands, and kettle corn station.

Green-conscious menus: Green consciousness is everywhere around us, and growing every day. Concerns about animal welfare, the environment, fair trade practices, and supporting local communities and businesses will increasingly steer chefs and caterers to 'cook green' in 2008. Look for more locally grown and organic meats, eggs, dairy, vegetables, and fruit. If you are planning a wedding or other event in 2008, be sure to ask your planner or caterer what they are doing to make your reception more green.

Superfruits: Out from the rainforests comes Goji, which is harvested in the Tibetan Himalayas and has powerful wellness benefits, as well as Cupua, and coffee berry extracts. These elixirs have started to appear in drinks and ice creams such as Dark Chocolate and Goji Berry Ice Cream; Cupua Hot Chocolate (Cupua has less calories, more antioxidants, and is more heat tolerant than cocoa); and Acai Yogurt; as well as the following cocktails: Go Go Goji with Goji juice, vodka, blackberry brandy, and tropical punch and Himalayan Summer with Goji Juice, Vodka, Cherry Pucker, and Lemonade.

One-bite menus: With a cocktail in hand it is easier to serve food to your guests that are simple, not messy, and in one bite! Some exciting, one-bite sensations include Crudités with Sundried Tomatoes and a Gorgonzola Dip; Poached Quail Egg and Thick Cut Maple Smoked Bacon Served on a Brioche; Seared Sea Scallop on a Yucca Crisp with Apple Infused Simple Syrup; and Shrimp Roasted with Gorgonzola and Proscuitto Cuddled in a Snow Pea.

Fresh cocktails: This year, look for clever mixologists to use fresh herbs like purple basil with mint in your Mojito. Tea-based martinis using Earl Grey or black tea will also be served.

Color-themed menus: Finally, in 2008 we are going to see some very colorful wedding receptions and celebrations! Color is in, and it's big. A color-themed menu is a great way to make your event dramatic and memorable. For a red-themed event, how about serving Raspberry Lemonade; Red Leaf and Walnut Salad in a Radicchio Cup; Plank Roasted Red Snapper with Pimento Pepper Coulis; Roasted Red Potatoes; Red Root Vegetables; Red Bread with Red Pepper Compound Butter, and to finish off, Red Velvet Cake with Raspberry and Apple Mint Sauce. Red never tasted so good!

by Neil Street