The era of the sit-down holiday party may not be over, but according to local caterers, it’s the exception these days rather than the rule. “Everyone wants the party to be cocktail-ish, as opposed to being seated at a table,” reports The Catering Company director of operations Michael Alge.
“We’re seeing more fluid types of get-togethers, with grazing stations and passed hors d’oeuvres,” confirms Linda Abby of Great Performances.
The result is a foods-and-cultures-of-the-world effect. Cuisine genres appearing together at stations around town this holiday season include Asian fusion, BBQ, paella, tapas, gourmet pizza, pulled pork, and (perhaps our favorite) the Southern comfort station, serving mac and cheese, brisket and other tasty treats. Some lucky investment bankers are getting that last one.
Posted 12.06.06
“We’re seeing more fluid types of get-togethers, with grazing stations and passed hors d’oeuvres,” confirms Linda Abby of Great Performances.
The result is a foods-and-cultures-of-the-world effect. Cuisine genres appearing together at stations around town this holiday season include Asian fusion, BBQ, paella, tapas, gourmet pizza, pulled pork, and (perhaps our favorite) the Southern comfort station, serving mac and cheese, brisket and other tasty treats. Some lucky investment bankers are getting that last one.
Posted 12.06.06
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