With tempting stations, refreshing drinks and thoughtful design, caterers and venues are enhancing the allure of outdoor events
By Sara Perez Webber
The allure of the great outdoors is proving irresistible to a growing number of catering clients.
“At Constellation Culinary Group, we’ve seen a continued and growing preference for outdoor events across a wide variety of occasions,” says Katia Ponomareva, director of catering for off-premise events. “The pandemic certainly reshaped how people think about gathering spaces, elevating the appeal of fresh air and natural surroundings.”
Clients and guests appreciate the freedom of open-air events, adds Ponomareva, as well as the picture-perfect backgrounds nature provides: “Social media appeal also plays a major role—our curated outdoor event designs are tailor-made for organic content creation, with natural lighting and picturesque scenery ensuring that every shared image tells a compelling story.”
And the desire to be outdoors isn’t limited to warm-weather locales, attests Christie Altendorf, director of marketing at D’Amico Hospitality in Minneapolis: “Living in Minnesota, there is a high demand for outdoor events throughout all four seasons. From winter s’mores bars built on a custom ice table to beautiful al fresco dinners in the summertime, temperature is only one factor in creating memorable gatherings.”
To meet the rising demand for outdoor affairs, caterers and venues across the country are creating events that are a breath of fresh air.
Trending Outdoor Concepts
At D’Amico Hospitality, interactive stations are popular choices at outdoor events. “Whether it is a chef grilling tomahawk steaks over a charcoal grill or an oyster shucker wandering through the crowd offering fresh oysters shucked live, guests love to see the work that goes into their meal,” says Altendorf.
Another recent hit showcased everyone’s favorite—pizza. “By using creative ingredients and unique flavor combinations, something that can be seen as an everyday menu item gets elevated to celebration-worthy status,” says Altendorf. “For example, spicy fig jam, brie and candied walnuts on top of a crispy crust can take a standard pie to the next level.”
Locally grown roasted produce is the star of another “incredibly popular summer station” for D’Amico, says Altendorf: “From zingy bell peppers to creamy summer squash, sweet onions to umami-driven mushrooms, showcasing hyper-local ingredients is always a hit. By tossing everything with a punchy red wine vinegar and adding fresh oregano and flaky sea salt, the flavors of the produce are enhanced and taste like pure summertime.”
For dessert, “pavlovas are having a moment and are the perfect vehicle for showing off a bounty of summer berries,” notes Altendorf. “With the crispy meringue shell giving way to a creamy center filled with lemon curd, sweet strawberries and fresh mint, there isn’t a better way to celebrate the season. Pair with a small glass of chilled génépy (a traditional Alpine herbal liqueur) for maximum enjoyment.”
According to Lynnae Robinson, director of catering for Constellation Culinary Group at Thomas Jefferson’s Monticello, the Artisanal Cheese & Charcuterie Bar is a “perennial favorite” at the historic estate in Charlottesville, Virginia. “They’re visually stunning and perfect for grazing,” she says. Another crowd-pleaser at outdoor Monticello events is the Bacon & Biscuit Bar, “which offers a playful nod to Southern hospitality.”
At Monticello, nearly half of all events from April through October take place outdoors, allowing guests to revel in the sweeping landscape views. Many feature plated service, notes Robinson, which “tends to shine outdoors for its sense of refinement and flow—it allows the culinary experience to unfold seamlessly, even in a tented garden or mountaintop pavilion. Plated service allows us to control as much as possible in the outdoor elements to ensure dishes are served and maintained to perfection.”
A build-your-own-taco station keeps guests coming back during outdoor cocktail-style events at the SkyBeach Resort in St. Petersburg, Florida. “It’s fun, customizable and easy to eat while standing,” says Carly Davis, sales manager. “Our raw bar display is another crowd favorite, particularly in our coastal setting, and our charcuterie displays are not only delicious but also visually stunning.”
At the Cadillac Hotel & Beach Club in Miami Beach, outdoor event guests love the Tuscan Table, with carpaccio, cured meats and pizzettas. Other in-demand options include a Far East Station, with fresh sushi, and the Sea Bar Station, featuring chilled seafood such as ceviche, crab and oysters.
A popular choice for destination weddings and corporate retreats—particularly for groups traveling from cold climates during the winter—the Cadillac Hotel’s Sand Area has become a sought-after space for corporate receptions, notes Danielle Gault, the hotel’s catering and conference services manager: “It delivers an authentic ‘Miami vibe’ that consistently delights clients.”
Live-action stations “always steal the show” at Constellation Culinary Group outdoor events, as they “bring together theatrical presentation and culinary craftsmanship in a way that captivates guests,” says Ponomareva. “A perennial favorite is our open-fire grilling station, where our chefs serve everything from beautifully marbled tomahawk steaks to flame-kissed seafood and charred seasonal vegetables.”
Artfully composed, easy-to-handle small plates are also trending, she notes, as they allow guests to savor multiple dishes while mingling effortlessly.
Refreshing Sips
Beverage service serves a dual purpose at outdoor events, adding festivity and flair while keeping guests hydrated.
At D’Amico Hospitality, “the biggest trend we are seeing for outdoor events this year is the recognition that ‘refreshing’ means something different to everyone,” says Altendorf. “For every vibrant and spirit-forward cocktail, there should be an equally fun and enjoyable spirit-free option. From aguas frescas and lavender lemonades to dealcoholized wines and a variety of canned mocktails, it’s become incredibly easy to ensure there’s something for everyone.”
Monticello serves pre-batched mocktails—“think lavender lemonade or spiced peach tea,” says Robinson—often tray-passed as a welcoming gesture upon arrival. “We’re seeing a lot less of the pre-poured elements—like champagne walls—as summer can quickly turn cold bubbly warm and flat if prepared too far in advance,” she adds.
To keep guests refreshed, Monticello encourages “layered beverage service,” including Constellation Culinary’s signature self-serve infused water stations, with seasonal ingredients like mint, cucumber and citrus; passed drinks; and pre-set water glasses.
Mamitas hard seltzers are a big hit at the Cadillac Hotel & Beach Club: “Their fruity and refreshing flavors are perfect for outdoor events, where light and easy-to-enjoy drinks are ideal,” notes Gault.
Constellation Culinary’s outdoor beverage scene emphasizes “craft experiences, sustainability and personalization,” says Ponomareva. “Our mixology teams are elevating non-alcoholic selections with sophisticated mocktails featuring fresh botanical infusions, house-made shrubs and edible flowers—creating drinks that are every bit as exciting as their spirited counterparts.”
Popular choices at Constellation Culinary events include cold-brew lemonades and tea-based craft beverages. “Tap walls showcasing signature cocktails and artisanal seltzers continue to be a staple at our events, providing both visual impact and efficient service,” adds Ponomareva. “And, of course, dramatic presentation elements—think dry ice smoke, flaming garnishes and color-changing elixirs—ensure that every beverage moment is both memorable and social-media ready.”
Events to Remember
When it all comes together, an outdoor canvas helps to create one-of-a-kind events that will be remembered long after the last lights twinkle.
At the SkyBeach Resort, for example, Davis fondly recalls “a Florida-inspired beach dinner, where guests enjoyed a seafood-forward menu surrounded by vibrant tropical florals, all while dining barefoot in the sand as the sun set over the water—it was both relaxed and breathtaking. Another standout was a backyard BBQ-style dinner held under twinkling string lights and nestled among palm trees. The atmosphere was playful and laid-back, complete with lawn games and a build-your-own s’mores station that guests loved.”
D’Amico Hospitality partnered with Laine Palm Designs in Minneapolis to create a showstopping “Summer Soiree” wedding for a bride who had a vision of a beautiful indoor/outdoor garden party.
“From lobster rolls bursting with fresh Maine lobster on a brioche roll to refreshing cubes of chilled watermelon filled with creamy whipped feta topped with roasted pistachios, the hand-passed hors d’oeuvres sang of summer,” says Altendorf.
For the self-described “foodie” bride and groom, D’Amico created a variety of dinner stations designed to “wow” guests, including a smokehouse station with slow-smoked brisket, salmon burnt ends, Nashville hot fried chicken sliders, summer slaw and warm homemade cornbread with whipped honey butter; a pizza station with classic pies and ingredients that were a nod to the father of the bride’s favorite toppings; and a market table with roasted local produce, earthy beets dipped in butter with flaky sea salt, a variety of dips and spreads, and a marinated cucumber, tomato and feta salad.
And to cap things off, guests were treated to a nostalgic childhood outdoor tradition, with a pastry chef live-torching s’mores with their ingredients of choice.
