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Edgardo Spano

 Tags: Catering Trends

There’s little worse than going to an event with great anticipation and being let down by the catering. Food plays an important role in many peoples lives, as well as their special events. While sometimes a standard lunch of sandwiches and pastries will suffice, other occasions call for something more.

If you’re looking to break free from the ordinary and commit to something savory for your next big event, you’re going to want to check out these five cutting-edge catering trends in 2016. 

1. Build-Your-Own

We’ve seen ‘build-your-own’ type bars become very popular over the last few years, and this catering trend is still very much in for 2016. Part of the reason this one is likely to stick around is due to its interactive nature, which guests love.

This year we expect this trend to reach new heights, and what started with simple make-your-own favourites like sundaes and late night nachos or tacos, could move to more inventive and creative things like crostini bars and DIY breakfast parfaits.

2. Molecular Gastronomy

This spellbinding culinary style was once reserved for the finest restaurants around the world, but these days, the cuisine which is part science, part cooking, is making its way into all sorts of catering events. 

It’s a trend that will surely dazzle guests who love to learn about new things. They will appreciate the exposure to a new and fascinating cooking style many only hear of, let alone get to experience at a special event. Molecular gastronomy can bring a cutting-edge artistic feel to any high-end luxury event.

3. Local and Artisan

It’s one of the biggest trends in the food world right now. The words ‘local’ and ‘artisan’ can be seen everywhere from restaurant menus to farmers markets, so it’s only natural that this trend is also being reflected in the catering world.

The local food movement is all about appreciating what we have in our own backyards and what better way to highlight that, than at your next big event. It’s also a great, sustainable way for local artisanal producers to showcase their products and gain more of a customer following.

4. Mighty Miniatures

Snack size foods are always fun, and in 2016 one of the most cutting-edge catering trends is taking our favourite foods and making them into delicious, bite-size versions.

We’re not just talking about sliders and meatballs either—think elegant finger-foods like mini crab cakes and one-bite antipasto shots that pack all the flavour of an assorted antipasto platter into one delicious bite. Everything comes in it’s own little vessel to make it easier for guests to mingle without being weighed down with cutlery and a large plate.

5. New Fish Options

Look at the fish menu of any high-end catering event and you’re likely to see old standbys like halibut and sea bass. While these are considered to be the prime-rib of fish options, they’ve been done time and time again. These popular varieties of fish are also prone to overfishing, a growing concern in our world today.

In 2016, it’s time to look to new choices like sea robin, drum fish and sheepshead. The sea robin can be found on sandy bottom shores from Nova Scotia to Florida and while it looks like a strange sea creature, it is firm and mildly sweet with a flakiness that can be prepared like flounder or cod.

Drum fish are plentiful in lakes and rives throughout North and Central America and their flesh is firm, not flakey with a delicate flavour which is best highlighted by grilling. Sheepshead are found in warmer southern waters but its firm, moist flesh tastes great when pan-fried or baked, as you would with flounder.

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Edgardo Spano

Ed has always been drawn to taking on challenges and basks in the opportunity to be creative and visionary. From its inception, Ed has been a part of Seventh Heaven Event Catering. On paper, he oversees all the marketing, social media and sales of the business and is a Senior Catering Consultant for larger events, but what he does is so much more than that. Ed is the mastermind behind bringing together flawless presentations under tight deadlines. His motto is, “Anything is possible!” and he loves to be the one to make it happen at each new event. With the keenest eye for detail, Ed specializes in ensuring that each aspect is considered in every unique layout while bringing each one to life. He prides himself on being at the forefront of innovations for creative food presentation and is responsible for keeping Seventh Heaven on the cutting edge. For Ed, the best part of his job is a satisfied client, making them look good at their event and properly representing them to their clients. If Seventh Heaven can elevate their clients’ social or corporate presence in the market, he considers it a job well done.
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