In season Seasonality is not a new topic for caterers. For one, humans are naturally inclined towards in-season produce; it’s why watermelon trends in the summer while root vegetables grow popular in the winter. But beyond biology, seasonal menus allow caterers to source the freshest ingredients available without sacrificing quality to shipping timelines or transitory storage and refrigeration. With a growing number of consumers preferring to “eat local,” seasonality in the kitchen lets one procure items from farmers and butchers within the community. This means featuring food that is harvested at its peak rather than prematurely, and it relies on sourcing in-season food from local farms and suppliers instead of transporting over long distances when out of season. “It's not just a menu choice; it’s a whole vibe,” said Pacheco. “Events are ditching mystery meat for fresh, local ingredients that taste great but look even better, and food just hits different when you can say this tomato has a backstory.” (Left column starting from top) A vintage bookshelf (used as a food station) and atmosphere talent helped immerse attendees into the past during the Opening Night Party; These stations at the Closing Night Celebration added a pop of produce to their floral arrangements; Spring Pea Toasts with Gouda served during Art of Catering Food (Chowgirls Catering); "Flavor Bombs" are sauces and marinades that can be made with in-season produce and then saved for later. Shown: roasted cumin pork tenderloin with pickled jalapeño chimichurri served during Art of Catering Food (Chef Jenny Bast, Catering Creations). (Above) An abundant charcuterie display served during Art of Catering Food utlized varying heights and vessels for visual impact.
CATERSOURCE ■ SPRING 2025
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