For example, Chowgirls Catering (who took a deep dive into sustainability and seasonality during their Art of Catering Food session Achievable Sustainability Standards and Menu Creativity ) has an item on their menu simply called “Crostini with Seasonal Toppings,” in which the chef creates a seasonal bite based on the ingredients that are in season. During the session, attendees sampled a crostini topped with pea purée and gouda ( find the recipe here) in celebration of spring, while a previous tasting event held during the summer topped the crostini with whipped chèvre, saffron tomato jam, and sauteéd organic spinach. “Emphasizing seasonal menu items allows us to maximize the use of ingredients we already have on hand,” said Liz Mullen (Chowgirls Catering). “This can be a great challenge for our chefs to create beautiful, innovative dishes with the freshest, in-season produce while reducing food waste in our kitchen.” “Clients appreciate it when we can explain why certain ingredients, like tomatoes for bruschetta, aren’t available year-round,” adds Lindsay Erstad (Chowgirls Catering). “They not only understand, but they also get excited about experiencing the best flavors of the season.” Fortunately, there are plenty of ways caterers can meet client expectations without compromising flavor, texture, or presentation. Start small by featuring one local ingredient or menu item that’s unique to your region. Not only does seasonal produce taste better, but it also offers a fresh, creative twist that excites clients. Plus, sourcing locally helps you build relationships with farmers and suppliers, which can give you a competitive edge. You may discover ingredients other caterers haven’t even considered, allowing you to stand out while educating your clients about the benefits of going local.
“Caterers are designing menus in real time, creating seasonal cocktails and limited-time food stations based on ingredient availability,” said Chris Sanchez (LUX Catering & Events*) in Catersource’s State of the Industry report. Consider this example: During Art of Catering Food, AJ Harris (Dish Food & Events) had planned to serve his award-winning Carrot Wellington during the Taste of the CATIES Lunch & Learn; however, due to unforeseen circumstances, his dish never made it onsite, so with a little creativity and ingenuity Harris and the back-of-house Art of Catering Food chefs were able to pivot and prepared a Sweet Potato Wellington as a substitute. As a complement to seasonality, many chefs are turning toward creative solutions to get the most out of their seasonal ingredients as well by extending lifespans through such processes as pickling and fermentation (as discussed previously), in addition to utilizing seasonal ingredients in sauces and marinades, which can be batched and saved for later. We saw the sign Event and catering signage are evolving; innovative designs and technology are now being used as a way to enhance guest experiences and reinforce brand messaging. Many caterers are now incorporating digital signage at food stations, using LED screens or projectors to showcase dynamic menus, real- time event updates, chef highlights, and engaging visuals. These modern solutions not only improve functionality but also contribute to a more immersive event atmosphere, where guests can interact with the signage in a meaningful way. “Digital signage has come a long way,” said Stavros. “It’s getting better and better looking.”
(Starting from top) Large format signage during the Closing Nigh the whiskey bar during the Opening Night Party; Vintage style theme during the Opening Night Party.
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SPRING 2025 ■ CATERSOURCE
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