Jump into Spring with F&B trends

Springtime in the meeting and events industry is when we recollect from the holidays, inspire with new ideas and plan some killer events. For Blue Plate Catering, our focus goes to the food, because, after all, food is the anchor for the beginnings of a memorable event. Here are some quick tips on trends we are seeing going into spring.

Focus on Vegetables
Vegetables have had a slow run to the center of the plate, but increased interest in plant-based products and a shift to healthier eating has given vegetables their due, especially for first courses and at stations says Executive Sous Chef, Randal Jacobs. Spring vegetables like artichokes, radishes and fennel not only offer light and unique flavors but also provide chefs opportunities for using the ingredient as part of the vehicle.

Interactive Food Stations
Guests want to get closer to the food experience, and that remains true going into 2018. “Interactive, chef-attended food stations are increasingly popular these days as more and more people are inspired by creating unique food experiences. Rather than present a simple buffet, an action food station attended by a live chef provides another level of service while also adding to the decor of the space.”

Lower alcohol content cocktails
Mocktails were all the rage last year and this year we are seeing a shift back to the booze, but just less of it. “There's been a growing trend towards health consciousness over the last few years; simultaneously, cocktail culture has gained popularity,” says Blue Plate head mixologist, Lov Carpenter. “People want to regularly take part in that culture without the consequences. Low abv/alcohol content allows drinkers to enjoy fully enjoy their cocktails while lowering health risks and chances of a hangover.”