Catering Trends

According to executive chef Chris Matthews of Eatertainment, rustic, family-style dining—exemplified by his classic paella served in mini cast-iron skillets—is currently on trend.

Duo of green asparagus soup with a pancetta-wrapped Parmesan crostini and white asparagus salad with pickled watermelon rind, crispy pig skin, and fried egg, by Wolfgang Puck Catering & Events in Los Angeles

Medjool dates stuffed with marcona almonds and blue cheese wrapped in bacon, by M.B.C. Michelle Bernstein Catering in Miami

Red and yellow tomato tartare with avocado, white gazpacho, and cucumber geleé by Occasions Caterers in Washington

Rustic potato pancakes with homemade apple chutney and pickled red cabbage fennel slaw, by Naturally Delicious Caterers & Events in Brooklyn

Buffalo mozzarella, watercress, grapes, pistachios and lavender honey-lime vinaigrette by Occasions Caterers in Washington

Chicago's Sepia will feature the "Cocoa Old Fashioned" on its menu this fall. Created by head bartender Josh Pearson, the drink combines cocoa-nib-infused rye whiskey with sherry-vanilla bitters, muddled oranges, and brandied cherries.

Another of Pearson's whiskey-based cocktails created for Sepia's fall menu is the "Boston Martha," made with magnolia-and-oolong-tea-infused Irish whiskey, yellow chartreuse, honey, lemon, egg white, and orange bitters.

Sushi Samba Rio corporate beverage director Drew Peterson also says that pisco is trending for fall cocktails. The restaurant will be serving the "Chica Sour," which blends the ingredient with egg whites, cinnamon simple syrup, fresh lime juice, and other flavors.

At Chicago's Barrelhouse Flat, bartender Jeff Donahue has created a red-wine-based cocktail called the "Refined Hobo." The drink combines red wine with fall-appropriate cinnamon syrup; other ingredients include absinthe, blended scotch, maraschino, lemon juice, and egg white.