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.
As the events industry becomes increasingly saturated, it’s essential for every catering company to take efforts to stand out in a crowded market. Of course, standing out isn’t as simple as throwing advertising dollars everywhere. While a marketing push can certainly earn some attention, it’s not a sustainable option for long-term growth.
What’s Hot—that’s the name of the National Restaurant Association’s annual trend survey, and that’s what it aims to determine. The survey, created in conjunction with the American Culinary Federation, asks Culinary Institute of America-trained chefs to identify food-and-beverage trends for the coming year.
On Oct. 16, 2017 Les Dames d’Escoffier New York—a chapter of the preeminent professional women’s culinary organization—presented “The Next Big Bite: How We Will Eat & Drink,” with expert panelists predicting what’s next in food.
A favorite fall recipe from Executive Chef Mark Alba, Legendary Events in Atlanta YIELD: 6 servings INGREDIENTS 1 head cauliflower
By Beckee Moreland, Beyond Celiac What to consider to ensure you’re safely serving gluten-free food Gluten-free food continues to grow
