Let’s talk food. What’s hot and what’s not? The answers may surprise you. Stick-to-your-ribs favorites, creative concoctions and unexpected small bites are the season’s new celebrities, while the popularity of rustic fare is waning.
According to the National Restaurant Association’s 2013 Restaurant Industry Forecast, sustainable and locally sourced foods are becoming more popular, especially with younger consumers. Another robust trend is comfort foods, such as barbecue and macaroni and cheese. Good news for Texas event planners, who have myriad options for creative catering when it comes to barbecue.
Just ask Jennifer Keller, regional director of catering sales for Wolfgang Puck in Dallas, where unique takes on Texas cuisine are regularly integrated into corporate events. “Our out-of-town corporate clients are looking for Texas themes,” Keller says. “Our Tex-Mex Buffet, Back Patio Buffet and Uptown Bistro Buffet stations are very popular. For event planners looking for unique Texas flavor, the Back Patio Buffet includes our carved barbecue brisket, and roasted corn with poblano peppers, cheddar cheese and bacon, which are always crowd pleasers. Recently, there has been a push for our unexpected chicken and waffles station, which we serve with maple syrup and gravy options.”
Smaller items, or “tiny foods,” are also trending right now, as evidenced by Puck’s special catering options. “Some of our most requested items have transitioned from our fine dining menus, including our spicy tuna tartare sesame miso cones, our smoked salmon pizza with dill creme fraiche and caviar, and our wagyu beef sliders,” says Keller. Current menu items include mini fish tacos with avocado, and a kale salad with grilled artichoke and lemon vinaigrette.
And while the farm-to-table trend has caught momentum in the industry, Keller says Wolfgang Puck has a long-standing passion for quality and fresh ingredients. “We pride ourselves on sourcing seasonal, all-natural and organic ingredients,” she says. “We support local farmers, sustainable seafood practices and the humane treatment of animals, all while offering delicious and innovative cuisine.”
Brenton Schumacher, owner of Pink Avocado Catering in Austin, says that in addition to the continued local food trend, tiny foods are definitely in. “We are seeing people sway away from the DIY, shabby chic theme and move toward full-service, high-end gourmet menus and service,” Schumacher says. “Mason jars are out and soufflé cups are in.”
Schumacher’s summer trend list includes ceviche bars, gazpacho bars, chilled seafood and local seasonal produce. As for summer themes? “Carnival, live music, [The] Great Gatsby, craft cocktails, Alice in Wonderland and,” he says, “Steampunk,” which is a subgenre of science fiction and fantasy that features social or technological aspects of the 19th century, such as steam engines.
The tiny foods trend has resulted in an increased prominence of themed food bars at corporate events. According to Misti Callicott, director of sales and catering for Reata Restaurant in Fort Worth, they are seeing a lot of salad bars, chili bars and tamale bars.
“Our clients love the tenderloin tamales, so the tamales are a big hit at events,” Callicott says. “We pair them with the jalapeño cheddar grits and get rave reviews. We are also doing churro bars and s’mores bars.”
Hope Furst, director of business development and sales and catering for The Peached Tortilla in Austin, says she has seen a heightened interest in food truck catering for special events, which is not surprising in a town known for its progressive food truck culture. In fact, The Peached Tortilla evolved from a solitary food truck (which they still have) to a full-service catering business. Today, Furst finds tacos and sliders steadily popular, particularly banh mi (Vietnamese meat sandwich) and brisket.
“Our Hawaiian pork belly bites (pork belly, cilantro, caramelized pineapple and Chinese barbecue sauce) and kimchi arancini lollipops, which are deep fried risotto balls filled with ground kimchi and topped with Sriracha mayo and wasabi aioli, have been very popular,” Furst says.
The Peached Tortilla often has groups request its Kalua pork shoulder, which is perfect for summer catering. “The pork is smoked in banana leaves for eight hours, which helps create its delicious flavor. It is then served family style with bibb lettuce, assorted pickled vegetables, Hawaiian slaw, sweet Hawaiian rolls and wasabi aioli,” she adds. “This way, guests can make sliders or lettuce wraps for a lighter summer meal.”
Tara Wilson, president of Fort Worth-based Tara Wilson Events, says one of the most important things an event planner can do to stay on trend is develop strong working relationships with reliable caterers.
“Caterers can be one of your best secret weapons when putting together a corporate event,” Wilson says. “One of my favorite caterers not only prepares wonderful food, but is friendly to guests, professional and accommodating. The caterer has a clear understanding of the level of service I expect and virtually becomes an extension of my team. A great caterer becomes a brand ambassador for the planner on the day of the event. I always think about these things when I’m seeking out a new vendor relationship.
>> Photo Sharing for Inspiration
Looking for creative catering ideas for your next event? Sign up for Pinterest, a webbased image-sharing social media site, which features hundreds of unique and fun suggestions for food and beverage in the form of beautiful photos. From beverage stations (think vintage drink stations with retro Coke bottles, or glass vats of fresh lemonade with striped straws) to creative mini food ideas (mini taco bar, build-your-own bruschetta bar or mini Chinese takeout bar), you can’t help but get inspired- and it’s free!
