weddings, large-scale fundraisers, and traditional family gatherings often lean more toward crowd- pleasing classics. Introducing bold flavors isn’t just about taste either, it is also about storytelling. Clients and guests are more likely to be excited about a dish when they understand its inspiration and the thought behind it. Bold flavors need bold storytelling. “If you know where a flavor comes from, you’re more open to tasting it," says Sarasin. “If I tell you this chutney recipe came from a region or household and was traditionally served with Idli during Pongal, it becomes more than just ‘spicy green stuff’—curiosity kicks in.” It’s important to start with curiosity. Explore new ingredients, experiment with different cultures, and don’t be afraid to take risks. But most importantly, keep it intentional—bold for the sake of bold isn’t enough. The key is knowing when to push and when to hold back. Introduce striking elements in a way that feels natural, layer flavors thoughtfully, and always taste, tweak, and refine. Daring doesn’t have to mean overwhelming—it should mean unforgettable. “Bold and unique flavors are all about matching the energy of the event,” says Abrams. “Unlike a typical dining experience, catered events often have a vibrant, dynamic atmosphere—from bustling galas to high-energy fundraisers. Our goal is to create flavors that stand out and leave a lasting impression, even amidst the excitement. Every bite should deliver a memorable taste that complements the overall experience.” *Catering Creations is a proud member of the Leading Caterers of America (a consortium of the top catering and event planners throughout the United States and Canada).
Spaghetti Squash with Curried Carrots and French Green Beans, Photo courtesy Butler's Pantry Hot SOME LIKE IT From smoked chili rims to jalapeño syrups, heat-driven cocktails are everywhere right
lose sight of the other 198 guests attending the event and that may be more conservative. The key is in variety and options and making sure that we have thought of everyone.” Never force bold flavors for the sake of being bold; instead, understand your audience and their comfort level. “Everyone has their own preferences and even an easy introduction to a new flavor might not be for everyone," says Chef Jenny Bast (Catering Creations*). “Blending a bit of the new with the old is how I overcome it.” For example, high-end galas, private chef experiences, and tech industry corporate events tend to have guests who are eager for something new and unexpected. On the other hand,
now, offering complexity, contrast, and a little bit of edge. This shift isn’t about shock value—it’s about creating layered, memorable flavor experiences that stand out. Head over to catersource.com for an exclusive look at how to turn up the heat on your bar menu.
CATERSOURCE ■ SUMMER 2025
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