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  1. Event Tech & Virtual

Best of 2015: the Year's Top Catering Trends

Industry pros share the top food trends from the past year.

Jenny Berg
December 10, 2015

As the year wraps up, caterers from across North America shared the top food trends of 2015. From Greek desserts to bar carts, here's what clients have been requesting at events this year.

Bar Carts
Bar Carts

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.

Photo: Courtesy of Eatertainment
Comfort Food With a Twist
Comfort Food With a Twist

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.

Photo: Courtesy of Elegant Affairs
Multiple-Course Dinners
Multiple-Course Dinners

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.

Photo: Courtesy of Limelight
Restaurant-Style Cuisine
Restaurant-Style Cuisine

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.

Photo: Courtesy of Limelight
Charred Foods
Charred Foods

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.

Photo: Courtesy of Design Cuisine
Nontraditional Salads and First Courses
Nontraditional Salads and First Courses

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. 

Photo: Courtesy of Catering by Michaels
Gelée Shots
Gelée Shots

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.

Photo: Courtesy of Blue Plate
Red Velvet Reinvented
Red Velvet Reinvented

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.

Photo: Courtesy of Blue Plate
Greek Desserts
Greek Desserts

Blue Plate also cited Greek-inspired desserts as a trend of 2015. One popular dish was ravani, a Greek lemon cake with yogurt, coconut, candied lemon peel, and lemon-vanilla syrup.

Photo: Courtesy of Blue Plate
Rustic, Farm-Fresh Food
Rustic, Farm-Fresh Food

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.

Photo: Courtesy of Elegant Affairs
Healthy Food Presented Whimsically
Healthy Food Presented Whimsically

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. 

Photo: Pictures by Todd
Jar Bars
Jar Bars

Brulee also noted a trend of desserts presented in jars. In the past year, the company has filled Mason jars with treats such as wild blueberry pie and coconut cream cake and presented the confections buffet style.

Photo: Courtesy of Brulee Catering
Savory Macarons
Savory Macarons

Brulee saw updated twists on the classic French snack throughout the year. One option, which could be served at a breakfast event, is an open-face macaron topped with sunny-side-up quail eggs.

Photo: PerfectlyPairedPhotography.com
Portable Food
Portable Food

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.

Photo: Courtesy of Paramount Catering
Elevated Vegetarian Options
Elevated Vegetarian Options

Vegetarian dishes are getting more complex. Paramount recently provided intricately detailed meat alternatives at events, including Anson Mills polenta with summer squash and leek fritters.

Photo: Courtesy of Paramount Catering
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