Catering Trends
BY DANIEL MEGLY, MARCH 25, 2003

In a world where "everything old is new again", and the latest fad is old next week, how do we keep up, much less be innovative and cutting edge? Unlike the restaurant industry, caterers must have style and flair but must do it on a grand scale, which poses certain logistical problems…what may be presented in a restaurant may not work for a party of 800! In the following article, we will examine Toronto's food, drink and décor trends.

To begin, the client's vision is paramount to any caterer. Usually, we are given certain parameters to work with, and are responsible for executing their plan. Themed parties have always been a trend. So, if we are throwing a 50th Birthday party and the theme is the 1950's, a "Happy Days" party with appropriate food, décor and waiter outfits would be a great choice, and there is no limit to the creativity that can be found in one party, with specialty invitations, custom venue, décor, costuming, etc. The possibilities are endless.

But what is new and exciting? What can we look out for at upcoming events?

Food
It's true, "everything old is new again"! Classic familiar meats with big taste are making a comeback. Grilled Beef Tenderloin with Onion Rings is back as well as Pork Tenderloin. An extremely popular way of presenting these courses is through a tasting menu (Hot! Hot! Hot!) with many small courses giving a cleaner, leaner look, paired with wines that are course-appropriate. Trendy courses will include seared Tuna, salads with Blue Cheese and candied nuts, as well as Artisanal artistic cCcheese presentations. Multi-grain risottos with sweet potato, barley and quinoa are a big hit, especially with our esteemed vegetarian clients. Fowl is free-range and vegetables are organic with quality and big flavour the names of the game. Foie Gras is also emerging as a popular item primarily at cocktail parties, due to its restrictive pricing. Near-extinct fish such as Chilean Sea Bass and the over-used Salmon have been replaced with Arctic Char or Halibut and are getting a lot of press. Beginning and rounding off the evening are bite-sized hors d'oeuvres and "mini-mini" desserts, bursting with flavour but not immense in size. Ethnic foods such as East Indian and Dim Sum are becoming more traditional, moving away from fusion creations and are incorporating themselves quite nicely into trendy-themed "Taste of Toronto" evenings. They are a huge hit with visiting conventions, showcasing the multicultural nature of our city. Also on the rise are mixed-culture weddings that request a blend of two different types of cuisine (i.e. Italian and Indian) which feature elements of both cultures to a spectacular effect. Another trend making its way into our events are foods featuring both local and national Canadian foods, such as Canadian Caviar, Quebec Farm Cheeses, Arctic Char, and gamey meats such as Venison and Bison.

Beverages
The martini just refuses to die, and has reinvented itself with ingredients such as Saki, Champagne, flavoured Vodkas and fresh fruit purées. The mini bottle of Champagne consumed with a straw is still "in" (as is any type of Champagne, really!) and clients are consuming better wines with their meals. It seems that less is more, which reflects in the beer choices of today, with lighter beers such as Stella Artois, Becks, Heineken, Corona and Sol leading the pack of imports which are a little off the beaten beer track! And don't forget the summer blender drinks, which will never go out of style!

Presentation & Décor
Presentation is EVERYTHING. You can have the best tasting food in the world, but if it is not presented with flair, then it loses its appeal. Your entire event hinges on this premise. The trend is now veering sharply towards a clean, lean look. Gone are the days of multiple draped linens, and some events are beginning to be completely linen-free! Seating is at square or rectangular tables made of stainless steel, glass and plexi-glass. High-top tables are interspersed with regular sized dining tables. This "club look" is often accented with sofas, coffee tables and ottomans, giving the event a funky, yet comfortable ambience. And lighting has also become a major factor in giving events their spark. Intelligent lighting with company logos, snowflakes or changing colours can be combined with laser lights or a simple par light washing the room with an ambient glow. And don't forget your candles, now available in multi-coloured votives or square glass containers. Flowers are less "arranged" and lean toward bunches of similar-coloured cut flowers presented in low glass containers, or single stems in a simple glass. When linens are used, tablecloths and chair covers are used to transform a room and set a specific tone and are available in a wide array of colours and textures. As for food presentation, courses are routinely presented on square plates, frosted glass, ice containers and unusual bowls. Food stations offering one or two items on tiny plates have replaced sprawling buffets with multiple items and arrays of chafing dishes.

So, to recap: Events are getting back to basics with clean presentation, big taste on small plates, quality wines as a compliment to the food, clean décor lines and ambient lighting to enhance the event experience. But keep in mind that your event ideas are foremost in our minds, and when challenged with your event scenario, we will rise to the challenge and give you our best!