It takes a special kind of creativity to develop event menus — the offerings need to be fresh but familiar, affordable and accessible, and most challenging of all, scalable and reproducible for gatherings of 12 or 1200.
Bizbash magazine honed in on this challenge in their recent article, Big Flavors, Not-So-Big Prices. As they describe it, they “talked to food experts and combed restaurant offerings to identify the year’s 10 hottest ingredients, then asked caterers to transform them into innovative dishes that would be at home at a modestly priced event.”
Some of the results were surprising — I wouldn’t have thought that Brussels sprouts had such potential for mass appeal — but each makes a unique contribution to an innovative catering menu. The authors identified pickled foods, popcorn and burrata as three of the ten on-trend items (the image shown here is of Toronto-based Daniel et Daniel’s layered burrata Napoleon).
Check out the article if you’re curious about the rest!
