Long Live Greek Cuisine
With roots on the Greek island of Ikaria, Diane Kochilas knows first-hand the health benefits of a Greek diet.
Food Trends
Mad for Mediterranean (Part 1)
The outdoors is “in” these days, as open-air spaces allow for social distancing, not to mention a healthy dose of sunshine and fresh air.
While not all cuisines mesh well with this more casual, often on-the-go type of dining, there’s one broad category that does—Mediterranean.
Plant-Based Catering Is Blooming!
It wasn’t only the Golden Globe recipients who got attention after last December’s award ceremony. The event’s dinner menu grabbed headlines, too. It was totally vegan, reportedly intended to build awareness concerning the effect of animal proteins on climate change.
Feeling the Latin Beat!
In its March 2020 issue, featuring a cover story entitled “Taco Nation,” Bon Appétit magazine touts tacos as “quintessential to the American experience” and marvels at the country’s “unrelenting passion and hunger for quality tacos,” available coast to coast now, not only in Mexican population centers.
What Will Be Hot in 2020?
New York-based hospitality marketing and communications firm Bullfrog + Baum has released its trend forecast for 2020. The company has an impressive prognosticating track record, calling the donut trend in 2012 and predicting the rise of Taiwanese food in 2018, among other successes.
Planting the Seed
Keeping up with trends and innovating is always a challenge, but it’s vital to the success of caterers and foodservice companies today. At Spectra, we empower our culinary teams to be creative, collaborating with each other and with our foodservices partners, which is how Spectra began leading the way to meet the growing demand for plant-strong options in catering.
Station Sensations
Creative food stations that bring the fun and the flavor By Sara Perez Webber Resolved to banish the boring in
French Twist
How caterers are adding a nouveau spin to this classical cuisine By Connie Jeske Crane When it comes to American
Healthy Hotels
Meeting travelers don’t have to put their diets on hold, as properties step up to the plate with good-for-you catering options.
By Sara Perez Webber
Red quinoa with edamame beans and sweet peppers. Kale smoothie with cocoa nibs, goji berries, yogurt and honey. If these aren’t the type of menu items you think of when you think “hotel meeting catering,” think again.
Holiday Recipes from The Classic Catering People
The Classic Catering People provides catering for about 500 events each holiday season. The company, outside of Baltimore, has been serving the area for more than 40 years, with a philosophy of honoring food traditions while embracing new tastes and techniques. Executive Chef Alan Maw designs seasonally appropriate menus for these holiday events; he shared four of his holiday recipes with Catering Magazine.
