smallpleasurescateringblog

Top Catering and Wedding Trends for 2012- Part 1

I thought I’d share some trends for 2012 predicted by catering and event planning professionals before January is over (it’s still the beginning of the year, right?). Some of the trends are tried and true returnees from the past couple of years, while some represent an evolution- after all, trends grow, gaining steam as they travel across the country.  Some are elements we’ve offered for a good while at Small Pleasures, and others we hope to have the opportunity to implement more and more in our party planning this coming year.

BTW, we’ve presented general catering trends and added a few that are specific wedding trends. Obviously, there’s a lot of cross over.

 So here they are:

Catering Trends

Small Plates and Rustic Fare- this is also a trend for weddings, and I say thank God!. While there’s still a need and desire for the plated sit down dinner (we at Small Pleasures have always found that a bit stuffy), the trend towards requests for a 5 or 6 course small plate dinner has clearly arrived. I’ve always preferred this style of dining. It allows for tasting a larger variety of flavor packed bites. And if the food is honest, homey food- all the better. Hint- Southern Cuisine isn’t going away. In fact, Bon Appetit Magazine just dubbed the South “America’s New Food Capital”, and, of course, Mediterranean food which never goes out of style in So Cal.

And in the small plates vein, classic as well as non-traditional flavors, are being served as shots, shooters, spoons, pops, balls and pick ups and other sundry mini-vessels.

Speaking of non-traditional vessels, Mason Jars are showing up everywhere holding everything from salads to creamy and custardy desserts.

Sliders are evolving -they’re no longer burgers, but short ribs, duck confit, ahi tuna, pulled pork and Cuban sandwiches are the go-to’s, and “grilled cheese is the new burger” according to one trade publication.

Mini Grilled Cheese and Shiitake Mushroom Sandwiches

Braised Dishes- comforting slow-cooked braises of lamb shanks, short ribs of beef and duck offer an ease of cooking, as they can be started in a caterer’s prep kitchen and finished on site, and in many ways produce a better end product. They can stand up well to being held in a steamy chafing dish or heating cabinet for longer than food items cooked by other processes. And who doesn’t love a comforting braised dish, which leads us to the next trend.

The trend over the past couple of years towards Comfort Food is still big, but the new trend is they are served in mini versions, and with a twist. Some caterers are serving Mac n’ Cheese with Duck Confit in mini ramekins or stews ( i.e. braised dishes) in individual puff pastry shells.

And Chicken is still a very popular protein choice, but now it’s served with exciting new sauces and spicy salsas and glazes. Think a medley of mushrooms with Dijon mustard, smoky and spicy mango salsas, Port wine tangerine or Thai chile glazes and marinades.

Artisanal Products-we understand this in So Cal. Hand-crafted, small batch cheeses, jams, vinegars, breads, beers- you name it, everyone wants them now.

Interactive Food Stations are big- paella (which we love, and if I do say so myself, make a jammin’ version of) and Mediterranean style fish soups cooked to order.

Check back next time for a look at dessert, beverage and décor trends.

And here are some related posts you may want to check out:

A Lovely Early Springtime Menu to Celebrate a Milestone Birthday

A Tropical Themed Party for a Warm Summer Evening

 Paella and Tapas for a Milestone Birthday

Comfort Food Buffets for the Holidays

Pulled Pork in Southern BBQ Sauce on Sweet Potato Biscuits

Paella

 

Suzanne Goin and I Chat on the Fine Art of Menu Planning

A while back I submitted a beautiful (IMHO) photo to one of those food porn sites (all of you who read food blogs know who they are). The post was rejected for publication at their site, not because the picture was unacceptable (presumably), but because in their words there was “not enough additional info” in the accompanying blog post.

Nice pic of Crab Cakes- don't you think?

I had to shake my head in wonder.  Hmmph! I muttered self-righteously, don’t they realize how important menu planning is, what an art it is?

You see, while I didn't post a recipe, I did post the complete party menu, with some info on the specific parameters the client provided re: the menu for this particular event.

Planning a well balanced menu is a very specific skill. In fact, it traditionally rates as a defined topic of study for culinary students, even down to correctly balancing  hors d'ouevre selections, cheese platters, and dessert buffets. It’s a vital aspect to catering, and party planning.

As a caterer, I labor over cocktail party menu proposals to ensure that they have a proper balance of vegetarian, seafood, poultry and/or meat selections- that there is a proper balance of bread or dough based bites to skewered items, for example, hot to cold, fried to grilled, roasted to braised etc.  I want to make sure, if an entire dinner is being served, that flavors build from light to heavier- i.e. no tomato sauce laden lasagna served as a first course followed by a delicate fish entrée.

So I very happily felt vindicated when I recently had the opportunity to chat with Suzanne Goin, on the menu selection process.

The occasion was the feeding of 1,250 hungry actors and their guests at the Screen Actor’s Guild Awards show, which Ms. Goin, of renown Los Angeles restaurants Lucques, AOC and Tavern, was catering.

Goin had been given some specific parameters by the SAG committee in charge of the event (i.e. the client), which was fine with her. As she said, “I actually like it when clients give me a good amount of direction. It helps me to focus me and to be able to give them what they want.”  Something with which I heartily agree. In this case, the food couldn’t be too rich because there were nervous nominated actors who may have to give a speech after eating. It couldn't be too messy because of the dressed up finery of the guests (i.e. no drippy, or slurpy food). It needed to be served at room temperature, and the whole meal needed to be served as one tasting plate.

“The process is intuitive” Goin said, “usually with one dish coming first.” From there it’s a dialogue with herself, i.e. “ if I have an item like olives in the first course, I should add something else later as an alternative, or to complement.” I admit that I, also, find the process to be very intuitive, and in fact, will often literally sleep on the suggested parameters given me by the client. It’s a sort of puzzle solving exercise.

Another consideration for Goin-all the menu items have to work well together, but be different enough to stand to on their own. In the case of the SAG Awards menu she started with a fresh, bright tasting blood orange salad, so she felt, “something heartier and more savory, something in the grain or legume category to act as a satisfying counterpart” was required.

So, as you can see, a well balanced party menu, and the process used to plan it,  is very valuable info indeed. So take that food porn sites...

 

Bon Appetit!

Gisele

 

P.S. For a few insights into how small pleasures has worked with clients to create menus please visit the Menus section of our Website.

Important Tips for a Successful Cocktail Party

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Last time I shared some great ideas for a spring cocktail party. If you're planning a cocktail party, there are a few essential things to remember. Here are some important tips for ensuring that your cocktail party is a tremendous success.

1. When you’re serving only appetizers at your soirée, it’s important to note that in the invite, especially if the party lasts through the dinner hours. Guests have been known to approach the party staff after a few rounds of appetizers, asking when dinner is going to be served.

2. Mix things up, make sure your menu is varied. Plan items with a balanced amount of proteins, fats and carbs. Your menu should also contain a balance of fish, poultry, red meat and cheese (especially if it is serving as dinner), and don’t forget to offer a few completely non-meat items for any vegetarians who may be attending. Menu selections should be varied style wise, too, meaning you don’t want everything to be on a skewer, or a crostini, or serve crab cakes and another fish cake. 

3. Another tip for menu planning- while you want food selections to be varied, if you’re serving high alcohol content drinks (i.e. martinis), you do want to make sure there are enough protein items to absorb the alcohol. It’s important to keep everyone from getting too tipsy.

4. Make sure there’s enough of everything- glasses, cocktail napkins, ice. If your party goes on for a few hours, you will run through at least twice the number of glasses as you have guests, and one of the last things you want, is to have your party staff washing glasses throughout the evening, rather than serving your guests. You’ll run through at least three to four times the number of cocktail napkins as guests, and you should count on at least a pound of ice per person at your party-more if wine, sodas, etc, are not chilled ahead of time.

5. Have a good selection of soft drinks, and sparkling waters, not only for designated drivers, and non-drinkers, but for those drinking alcohol who will need to stay hydrated. It's a great idea to design a featured non-alcoholic cocktail.

6. For a really special treat, create one signature cocktail to serve your guests, like this great Mother-in-Law Cosmo courtesy of The Liquid Muse (recipe following on next page).

 7. Lastly, but most importantly, although you want everyone to have a great time, keep an eye on your guests to make sure no one’s drinking is getting out of hand. Enlist your bartender’s help with this. A seasoned, professional bartender will have subtle techniques for dealing with this issue.

And- oops- even though I promised it, I realized I never posted re: Suzanne Goin and I chatting about menu planning- a very important topic, so that's up next.

Welcome to Wedding Season-Celebrate your Engagement with a Spring Cocktail Party

The period between Thanksgiving and Valentine’s Day is the busiest season for marriage proposals. That means we’re now right smack in the midst of engagement party and wedding planning season.

So today, I am beginning an occasional series of posts on how to's- suggestions for parties and receptions, and tips on how to find, select and work with a caterer for all the festivities coming up, starting with the engagement party.

Early Spring is a great time for a cocktail party-okay, so really, I think anytime is a great time for a cocktail party-but featuring the produce of early Spring at a cocktail party, after the doldrums of winter, is a lovely theme to signify the beginning of your new life together.

Serve asparagus spears that are just beginning to push through the cold earth with a luscious creamy dip, delicate smoked salmon canapés topped with salmon roe, (recipe below), garnish a crostini of herbed English pea purée with tender pea tendrils. Morels are a truly special treat, if you can find them at your local farmer’s market. Sauté them with early green garlic and herbs, and top a stuffed new potato with them. Splurge (after all- you are getting married!) on spring baby lamb chops with a minty salse verde. Garnish platters with delicate sweet pea flowers, and sprigs of herbs (chive blossoms are delightfully springy). Hint- notice the pink, lavender and green color theme emerging.

BTW, if you're getting married in early spring, a spring cocktail party happens to make for a great wedding reception, too.

Come back next time when I'll share important tips for ensuring a successful cocktail party.

Smoked Salmon Canapé Recipe follows:

Brunch for a Wedding Reception? Part 1

I have catered several brunches over the last few months. Sunday brunch has always been a favorite dining out experience of mine, and I happen to think brunch is a great idea for a party now that we are in times where everyone is watching their bottom line.

So when the topic of weddings came up yesterday while  having lunch with my mother (we were celebrating her 83rd birthday!), I naturally got on my shtick about other kinds of receptions rather than the Saturday night dinner. Mom was relating a story of a wedding years ago  she had been to some  years back where in an apparent attempt to save money, the bride had hired a caterer to bring food but had not hired servers. Mom said she and some other friends of the bride’s mother (who were guests) jumped behind the buffet line to help mete out the food because they noticed that people were piling their plates high with food she knew they wouldn’t finish.

“I just don’t get it” I said, “catering is more than just the food. The servers are part of ensuring the whole experience goes well, and people do tend to pile up their plates with food that will just get tossed out later”.

“Well, I’m sure they were just trying to save money” Mom said.

“I’m sure they were” I responded. “Believe me, I am not one of those people who thinks people have to spend a fortune on weddings. But they can have other kinds of reception- a brunch or lunch, or a tea party- that are more cost effective”

And Mom reminded me that those kinds of receptions were quite common in the past.

I remember them, too, and quite a bit more fondly I might add, than the many “cookie cutter” hotel banquet room “rubber chicken“ sit down dinner receptions that have become the norm-and in the process, have more than doubled the cost of wedding receptions.

I had just earlier that morning exchanged e-mails with a recent bride from New York regarding her Sunday brunch reception. I was put in touch with Lainie because I had put the word out that I was seeking out couples who had thrown out the Saturday sit down dinner model for more creative wedding receptions. As you may have gathered (ahem!), I have a strong bias against hotel banquet room receptions. I think they are the least creative, the most expensive, the least fun for your guests, and btw, usually have the worst food.

Okay, so enough for now. I'll chat more about Lainie's wonderful brunch reception next time.

Ciao,

Gisele

small pleasures catering

 

P.S. Oh yeah! I am going to be a guest on Kara Oh's BlogTalkRadio show this Tuesday afternoon at 3 P.M PST. I'll be talking about planning a more creative and memorable wedding reception- and saving money in the process.

http://www.blogtalkradio.com/The-Heart-Whisperer/