In the back of the house, menus continue to be developed with an eye toward local sourcing of healthy and sustainable food stuffs. Evidence and transparency to this end will become a standard operating procedure as the new decade begins. Less fuss and more flavor is in demand.
A growing demand for micro-ethnic cuisines is leading to menus that incorporate more authenticity and exciting flavors.
Now it is all about value. Recession foods and comfort foods no longer seem to satisfy.
In the front of the house, the food becomes part of the entertainment as innovative buffets and unique presentations provide for a visual feast. More and more vertical displays, illuminated tables and roving trolley carts and are replacing traditional buffets. The "smaller is better" approach remains in high demand. Exquisitely executed small plates (cocktail portions of a meal served on a variety of diminutive plates and vessels) offer variety and a nod to the artisanal. Demitasse soups and hors d'oeuvre and cocktail sip parings are the new style for passed hors d'oeuvre.
For the wedding market, a variety of late-night eats are storming the scene. Warm miniature donuts in small brown bags and cappuccino in classic to-go cups rolled out during the last dance or after dinner cordials and port offered with dessert cheeses and French macaroons set out later in the evening are unexpected treats.
Hand-crafted signature cocktails have become a staple on bars at both social and business functions. Creative concoction of ingredients: fresh organic juices, premium sodas, infused spirits and small batch liqueurs, along with exotic garnishes are the necessary ingredients for the perfect recipe. Look for more variety as obscure and once-popular products move to the forefront.
On event design, color is key. Organics are the new pastels: blues, greens and browns, take their cue from nature. Coffee colors, shades of browns, paired with a neutral white or jet black push the traditional ivory and cream to a more sophisticated place. Fruity colors like watermelon, pear and mango are replacing the once-standard citrus hues for the warmer months.
