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 Association, The Good Food Institute and SPINS. That increase boosted the total plant-based market value to an all-time high of $7.4 billion.
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.
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. consumers, they’re becoming more popular.
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 tell us that America’s love affair with barbecue is still going strong.
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 guests to line up for what’s on offer.
When the Plant Based Foods Association proclaims that “The future is plant-based,” it may sound self-aggrandizing.
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 chance to show off their culinary philosophies, one beautiful bite at a time.
What do chefs think the hottest culinary trend will be in 2022? The top five answers of chefs surveyed by
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.”
It’s almost that time of year—when events are extra festive and the food extra indulgent. To help inspire your holiday menus, we asked caterers and chefs to share tips, strategies and recipes.
