During breaks, guests were treated to inventive snacks. During a "Lemonade Break," a cart doled out lemon sorbet, key lime gelato, citrus-cheese popovers, Meyer-lemon mascarpone in savory cones, and marinated strawberries.
Toronto's Eatertainment saw the return of bar carts, at both restaurants and events, in 2015. In the past year, the company has used bar carts to serve dishes—including frittatas, lobster, and sliders—to guests at their seats.
In New York, Elegant Affairs said classic comfort foods are still in demand, but clients expect a gourmet twist. The company's taco station, for example, lets event guests fill their own shells with items such as 16-hour slow-smoked brisket topped with Napa slaw and cilantro-lime aioli.
Limelight Catering in Chicago, as well as Elegant Affairs, said clients requested meals with several courses—in a format similar to chefs' tastings at restaurants—for their events. For a recent birthday party, Limelight prepared a seven-course Asian tasting menu that included bites paired with beer.
Limelight also said clients want their events to feature the same fare that's being served at buzzed-about restaurants. Ramen is trending in Chicago, and for one event, the firm created a ramen bar. At the station, chefs served classic or vegetarian broth with noodles and assorted toppings.
In Virginia, Design Cuisine has seen a trend toward charred foods and pork. The company developed a bacon bar that presents bacon on sticks, in flavors such as maple, chocolate, and hickory. The bacon can be eaten on its own, or used to top sandwiches D.I.Y.-style.
Chicago firm Catering by Michaels served nontraditional salads, including a deconstructed Mediterranean spelt salad, this year. Other creative first courses included green-grape gazpacho with burrata caprese and seared scallops with citrus wedges.Â
Not to be confused with more pedestrian Jello shots, Blue Plate Catering in Chicago served lots of "gelée shots" this year. The solid beverages come in flavors such as champagne, garnished with citrus cells and gold leaf.
Blue Plate reps said red velvet was a popular flavor in 2015, though not always presented traditionally. One dish the firm recently prepared was stacks of miniature red velvet pancakes filled with cream cheese buttercream.
Elegant Affairs said the farm-to-table trend was still going strong in 2015, and clients were particularly interested in non-G.M.O. foods. One recent spread featured organic, free-range lemon-herb chicken with grain-based salads. Blue Plate Catering echoed that "anything rustic" was trending for the year, including in presentation style.
In Philadelphia, Brulee Catering saw the rise of health-conscious catering requests in 2015. But there was one caveat: clients wanted the items to presented in a playful manner. "People are eating healthier and with more consideration," said the catering firm's vice president, Jan DeMarzo. "That is why the 'eye-candy' component is important." For one event, the company prepared vegetarian "sandwiches" made out of grilled pineapple and ricotta. The dish was served on a flower-strewn tray.Â
Food on sticks was increasingly popular among Paramount Catering's clients. The Chicago-based firm has served the following items kebab-style this year: chicken thighs with spicy miso, seared tuna with togarashi seasoning, Rice Krispie treats, and roasted marshmallows. The portable food trend carried over to summertime events, when many clients requested themed picnic baskets.
For a recent conference where the theme was built around growth, the Hyatt Regency New Orleans created a break with a garden concept. Guests could choose from snacks hanging from trees and coming out of flower pots. Throughout the day, catering staff added new options to the garden.
For an eye-catching and tasty catering idea, Pinch Food Design in New York offers freshly baked cracker pillows broken open with maracas to reveal a Greek salad of feta, fried eggplant, corn, and cucumber with oregano vinaigrette.
During the Game Developers Conference in San Francisco, app analytics platform App Annie hosted a futuristic event on March 17 at live-music venue Mezzanine. The event's theme was "Vision." The word was spelled out in an installation made with cups of popcorn. From the "O" in vision, doughnut holes poured forth in a setup referred to as "Orbs in the Abyss." Roar Events produced the event; Culinary Eye handled catering.
