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.
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.
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.
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.
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.
