2013 Catering Trends

Still Going Strong

Short plates and shooters

New twists on comfort foods, especially for late night snacks

More vegan and gluten free options

Flavored salts of all varieties

Cheese as a dessert course

Molecular gastronomy

Local, regional, sustainable

Sweet and savory intermingled

Microgreens and fresh herbs

Family style service

Meatballs and sausages

Salted caramel anything

Seasonal flavors like corn in the summer and pumpkin in the fall

Indian and Moroccan spices

New This Year

Butters of all flavors

Crudites served with butter and salt

Exotic Fruit

All styles of ceviche

Ancient grains like millet and amaranth

Flavored popcorns

more noodle soups and noodle bars

 

I love reading about trends and finding Fresh from the Kitchen is right on! We rock, and we’d love to rock your event. Call us or email us. We don’t care just book with us and see for yourself why we are “a taste of perfection!”

 

Catering Trends were sourced from Catersource Magazine 2013.