Hot Trends in Catering
By Diane Welland M.S., R.D.

Over the last ten years, catering has gone through something of a revolution. Driven by high expectations, increasing demand and more competition the industry has undergone tremendous change. Not only have catering services grown in importance, becoming a vital source of revenue for many noncommercial operations, but the events themselves have gone through a major overhaul. Increasingly viewed as part of the evening's entertainment, today's customers seek a "dining experience" for even the smallest catered function.

In an effort to appease these clients, menus have gotten bigger, better and more sophisticated than ever before. Variety and excitement are buzzwords in the industry and creative chef-manned stations and buffets specifically tailored for each event are the norm rather than the exception. To attract and keep customers, caterers must not only follow the latest, "in" foods in restaurants; they must also create their own trends. As a result, many catering chefs are experimenting with a wide range of international cuisines and fusion dishes, along with a number of exotic or specialty ingredients. Here are some of the hottest, "happening" foods and catering trends in cities across the country. Some are based on what's "in" in restaurant cuisine, while others have evolved purely from the catering field.

Steak - Steak is back, as evident by the many steak houses popping up all over the country and the fact that beef consumption is on the rise in foodservice operations. And, while a thick, juicy steak, lightly seasoned and simply grilled will never go out of fashion, contemporary chefs are looking for bigger, bolder flavors. Here Latino cuisine fits the bill. Rubbed with chile peppers and sofrito, marinated with ancho adobo or served with Peruvian potatoes and mariachi sauce (a type of espagnole or classic brown sauce) ethnic steaks that hail from Cuba, Argentina, Mexico and South America are all the rage. Other nations also view steak as a hot commodity; consider favorite Mediterranean pairings of red meat with blue cheese, garlic, onions, Dijon mustard, anchovy butter or a puree of white beans and basil. Thinly sliced these high-powered steaks are ideal served on baguettes, as a passed hors d'oeuvre or, tossed in a noodle salad or carved at a station.

Foams and Purees - Light and low in calories, reduction and puree sauces are becoming more popular than the classic, "mother sauces" and for good reason too. First, they provide a burst of taste and freshness that heavy butter and cream sauces lack. Second, in vibrant hues of red, green or yellow, they splash color onto an otherwise monotonous plate. Inexpensive and easy to prepare, their versatility in the kitchen allows them to be used in a myriad of applications. One of the newest is the "foam," a reduced sauce, which is simply a whipped emulsion. The beating of air into the sauce creates a thick, foamy texture that can stand up on plates like a dollop of sour cream. Used as a garnish or sauce, some interesting foams are parmesan foam, red pepper foam, horseradish foam and green tomato foam.

Soufflés - Classic soufflés, once considered passé, are now appearing in droves in all forms, from a savory lobster soufflé entrée to a sweet Meyer lemon soufflé dessert. Although they must be prepared to order, soufflés can be part of an upscale catering menu, as long as event warrants it. As a take off there are also savory flans, custards and crèmes; Parmesan is again, a popular pick for these as well as spinach and cheddar cheese.

Organ Meats - It's not likely that this restaurant trend will ever hit it big in the catering field; however, sweetbreads, liver, brains and other organ meats, are making a comeback in the culinary profession. Whether served in traditional style, fried or breaded or in more eclectic ways, sweetbreads no doubt appeal to a limited crowd. Another movement along those lines is the proliferation of "cheeks," as an enticing entrée - pork cheeks, codfish cheeks, beef cheeks etc. Marketed as a delicacy, they are simply a way to upsell underutilized cuts.

Homestyle Desserts - Rice pudding, apple pie, and chocolate cake have returned. To work in the catering field, however, chefs are putting a new twist on these old-fashioned specialties, serving them up in miniature versions such as individual portions of apple cobbler or chocolate mousse poured into small ramekins. Whatever the item, it must be bite-sized. At the same time, it has a signature touch like a maple crème anglaise to go with a crossaint bread pudding or a devil's food cake, highlighted with a touch of ginger.

Unusual Starches - Step aside, white rice and plain potatoes, now there's farro, quinoa, risotto, black rice, couscous (a tiny pasta), barley, millet and dozens more. Although a bit more expensive than standard sides, these fanciful grains and pastas have won over many chefs with their nutty flavor and distinct taste. Used as a bed for grilled meats, tossed in salads or served on the side with chicken or fish, we haven't seen the last of these exotic starches. In fact, it's just beginning.

Fusion Buffets - In this melting pot of cultures, it's only natural that certain cuisines gravitate toward each other, such as the blending of Italian and French or Floribbean (Florida cuisine and Carribbean cooking). Lately, however, more and more caterers are pushing the envelope judiciously blending cuisines not normally seen together - Asian and Latino, Russian and Italian or Indian and Mexican. The result is a bevy of fusion menu items that can be as complex as tuna proscuitto with cumin date puree on a taro chip or as simple as curried shrimp with a mango salsa.

Miniature Meals - Born from the station concept, miniature entrées (sometimes called martini meals) are the way to go in catering. Presented as smaller-sized items such as miniature hot dogs, hamburgers and reubens or just smaller portions of standard meals like sliced chicken breast on a bed of field greens or filled spinach pasta with gorgonzola and pine nuts, these items give customers the choices they want and caterers the flexibility they need. They're fun too. Not only are they expanding on the catering menu - almost anything can be made into a miniature meal - but chefs are also getting more creative with their presen-tations, serving them up in unique and interesting containers like a martini glass, bento box or Chinese take-out container.

Theme Events - As the demand for unique and interesting catering events grows, so does the number of "theme" events. Not only are they easier to sell to clients, they are also easier on the caterer, creating continuity and focus for the event, as well as a cohesive menu and décor. Typical themes like Mardi Gras and Italian night are becoming less and less common as operators stretch their imagination to come up with simple yet exciting ideas. Some interesting concepts: a Bombay buffet, featuring Indian cuisine, a coffee table theme with different types of coffee and various add-in's (cinnamon sticks, crystallized ginger, chocolate curls etc.) or a Farmer's market highlighting seasonal produce.

Authentic Ethnic Stations - Appealing to consumers' ever-growing desire to experience new and exotic cultures, without ever leaving the confines of their neighborhood, caterers are going beyond the norm of just offering ethnic cuisine. Rather it's an entire ethnic experience. Thus, buffets and stations, with an ethnic slant, not only boast authentic preparations, they also follow through with ethnic décor, tablecloths, table settings, centerpieces, props, utensils, cooking equipment and sometimes even music. The result is a station that can instantly transport the client to a different place or time instantly.