French Twist
How caterers are adding a nouveau spin to this classical cuisine By Connie Jeske Crane When it comes to American
Food Trends
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.
Stand Out from the Crowd
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.
Forecasting the New Year
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.
Expert Panel Predicts 2018 Culinary Trends
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.
Cauliflower Ravioli with Smoked Bacon, Chanterelle Mushrooms, Leek Butter and Crispy Kale
A favorite fall recipe from Executive Chef Mark Alba, Legendary Events in Atlanta YIELD: 6 servings INGREDIENTS 1 head cauliflower
Gluten-free Catering 101
By Beckee Moreland, Beyond Celiac What to consider to ensure you’re safely serving gluten-free food Gluten-free food continues to grow