I always look forward to receiving my issue of Catersource magazine and the current issue contains some exciting catering finds and trends for 2010. Since most brides and grooms don’t receive this magazine, I wanted to share a few of the catering trends listed in the magazine:
1. Purple is THE color. Jewel tones are hot!
2. Less is more – the trend is no longer the big and tall centerpieces. Understated and simple elegance is the key.
3. The trend is towards dark fruits such as black current, cherries, and cranberries making their way into banquet menus.
4. “Thursday is the new Sunday,” says Tony Conway of Legendary Events. Hmmm…I AM getting a lot less resistance when I mention a weekday wedding now…
5. I love this quote describing the move away from signature cocktails: “I find that the signature drink, a concoction of neon-colored liqueurs and mystery flavors, is a thing of the past and no one ever drinks them,” says Jim Horan of Blue Plate. “Vodka, scotch, beer and wine are king.”
6. According to the Boston Globe, Korean cuisine is the new hot Asian cuisine
7. Planning Green weddings and events will be as strong as ever as more and more people are becoming eco-conscious
Fun catering finds:
Chocolate cups for coffee or tea by Mona Lisa Food Products, Inc. YUM!
A few years ago, my mother in law gave me rose petals in a syrupy paste form on apples to try and it was delicious. My mother in law is one of those “new age” types who does yoga, zumba and is a licensed Ayurvedic practitioner, aesthetician, and all around hippy. Needless to say…life is fun…and I get to try new things all the time.
Anyway, I was excited to see this new similar item: Wild Hibiscus Flowers in Syrup. The Wild Hibiscus can be used in a variety of cocktails as well as in hors d’oeuvres or even eaten alone!