Chefs everywhere are calling on this legacy ingredient to turn recipes into consumer adventures By Tim Byres, James Beard Award-winning cookbook author and chef Pork rinds – those delicate, crunchy, savory and flavor-packed snacks – are finding their way to fine dining tables as well as pubs and wine bars. They’re showing up in a variety of recipes – many of which have … [Read more...] about Create Exceptional Culinary Experiences with Pork Rinds
Food Trends
Plant-Based Dining Takes Root
Caterers are offering more meat-free menu items, satisfying the sprouting number of vegans, vegetarians and flexitarians By Sara Perez Webber There’s no doubt about it—demand is mushrooming for plant-based cuisine. After a record year of growth in 2020, U.S. retail sales of plant-based foods grew 6.2% in 2021, according to data released by the Plant Based Foods … [Read more...] about Plant-Based Dining Takes Root
What’s Next In Plant-Based Catering?
By Ben Davis, Plant Based World Expo The plant-based movement shows no signs of slowing down and that means even more choices for caterers who want to expand their plant-based offerings. To stay competitive in this ever-changing landscape, it helps to stay ahead of the hottest plant-based trends—from innovative ingredients and techniques to game-changing advances in … [Read more...] about What’s Next In Plant-Based Catering?
Latin Love
Flavors and dishes from throughout Latin America are attracting a growing number of aficionados By Sara Perez Webber While they may share certain ingredients, Latin American cuisines are as varied as their countries of origin, with each culture serving up its own specialties and traditions. And as the flavors and dishes of Latin America become more widely known among U.S. … [Read more...] about Latin Love
Still Smokin’
Across the country, demand for barbecue—no matter the style—remains hot, hot, hot By Sara Perez Webber Spring has sprung, and that means outdoor events are ramping up in many parts of the country. So, after a tumultuous couple of years, are clients still craving the down-home comfort of a plate of barbecue? We asked pitmasters and caterers from across the country, who … [Read more...] about Still Smokin’
Dynamic Stations
Caterers are designing food stations with two goals in mind: safety and eye-catching presentation By Sara Perez Webber Savvy caterers thoughtfully compose dishes to look good and taste good. When guests walk through an event and pick up their food from stations—rather than wait for their food to come to them—presentation is especially important. Attractive set-ups lure … [Read more...] about Dynamic Stations
Plant-Based Products Take Root
The recent Plant Based World Expo in New York shows the category is expanding and diversifying By Deanne Moskowitz When the Plant Based Foods Association proclaims that “The future is plant-based,” it may sound self-aggrandizing. But the organization’s second annual trade show, Plant Based World Expo North America—which returned to New York City’s Javits Center on … [Read more...] about Plant-Based Products Take Root
Small But Mighty
Packing tons of flavor in perfectly presented packages, caterers are revving up the creativity in their appetizers and small bites By Sara Perez Webber Good things come in small packages—especially when it comes to the starters creative caterers are serving up. Packed with flavor and thoughtfully presented, these appetizers and small bites give catering companies the … [Read more...] about Small But Mighty
National Restaurant Association Releases What’s Hot Culinary Forecast
What do chefs think the hottest culinary trend will be in 2022? The top five answers of chefs surveyed by the National Restaurant Association are: SustainabilityPlant-based foodsComfort foodsHealthy and immunity-boosting foodsGlobal fare and flavors “In addition to a return to health-focused menu offerings and more eco-friendly, improved off-premises packaging, all of … [Read more...] about National Restaurant Association Releases What’s Hot Culinary Forecast
Plant-Based Revolution
With flexitarian diets on the rise, caterers find investing in plant-based cuisine is good for business By Connie Jeske Crane Back in 2008, when Cristina Carolan launched Chef Veggie, her plant-based personal chef service in Austin, Texas, she admits, “It was a lot harder for me to find clients who would be happy with not having any animal products in their meals.” Today, … [Read more...] about Plant-Based Revolution
