Monday, October 6, 2014

7 Wedding Catering Trends for Fall

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GUEST POST BY TATIYANA BAUKOVIC, MARKETING COORDINATOR AT JEWELL EVENTS CATERING


After spending countless hours researching (okay, maybe not countless, but quite a few), we've uncovered some of Fall 2014’s hottest food trends. Incorporate one or all of these trends in your next menu.



1. Escarole is replacing kale as the "it" superfood.
Kale has been in the spotlight for a few years now, but escarole, the cousin of the curly endive, has many of the same superfood qualities. Delicious raw in a salad, it can also be sautéed for a fun take on a vegetable side dish.

2. Stop overlooking kohlrabi!
With a taste and texture somewhere between cabbage and broccoli stems, kohlrabi is incredibly versatile and delicious. In it’s raw form, kohlrabi is a slightly crunchy and mildly spicy, similar to a radish mixed with a turnip. Roasted, steamed, or tossed into soup, the flavors from kohlrabi mellow out and sweeten up. Peel off the tough outermost layer of the kohlrabi bulb with a vegetable peeler and enjoy!

3. Use more vegetables as entrées rather than a typical protein main dish. 
Whether it’s rising food costs driving this trend or people becoming more health conscious, veggies are getting the spotlight. Dishes like roasted butternut squash with a warm bacon vinaigrette and hearty stuffed mushrooms are taking center stage.

4. Upscale comfort foods are still popular.
Think of mac and cheese made more grown up with add ins like sun dried tomato, onions, garlic, peppers, and sautéed salami or gourmet grilled cheese. From appetizers to desserts, there’s a place on every menu for some comfort food.

5. Don’t forget the grains!
More grains like amaranth, faro, wheat berries and quinoa are replacing traditional sides such as mashed potatoes and carrots. Having some of these grains puffed can add a whole new dimension to salads and other dishes as well.

6. Breakfast for dinner.
Everyone loves breakfast and there is no reason it can’t have a place at your wedding. Try a late night snack of mini egg sandwiches on biscuits or savory mini pancakes for a starter with sausage. Or get creative and have a duck egg with pork belly entrée.

7. Get interactive with food experiences.
Food is no longer enough, guests now want dinner AND a show. From omelet station to a ‘decorate your own’ cupcake bar, everything is customizable. Anything that can be created in front of your guests is sure to be a hit!



Thanks so much to Tatiyana for these excellent fall food trends! To learn more about Jewell Events Catering, visit their website!


What's your favorite fall food trend? Leave us a note in the comments!


Photo courtesy of Jewell Events Catering

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