What’s cookin’ for 2009?
Say goodbye to the rubber chicken dinner
Your high-profile speaker may not want to hear this, but the biggest factor that can make or break a meeting is usually food.
In this cost-conscious economy, one of the trends that you can take advantage of is going light—smaller, healthier portions, choices that incorporate less expensive fruits and vegetables, and fewer choices.
While your group or your budget may require you to stick with safe and basic foods, you can still pick up ideas from dining trends appearing in award-winning restaurants, hotels and resorts.
“Fresh and locally produced ingredients, intense rich flavors, and, thankfully, the demise of supersizing is where America’s chefs are trending this year,” says Robert Zappatelli, vice president of food & beverage, with Benchmark Hospitality. “But we still love our comfort food.”
What’s in:
1. Organically grown produce and locally produced, hormone-free meats are showing up more and more in restaurants and at home.
How you can use this trend: Farmers markets are cropping up in communities across the country and are a popular stop on tours, so see if there are any in your host city. Incorporate local and ethnic food into your event’s theme.
2. Sliders—today’s comfort food
No longer simply petit hamburgers, these bite-sized crowd pleasers are showing up at tastings with fillings ranging from tuna to Kobe beef, lamb masala, crab cakes and portobello mushrooms presented on breads from brioche to semolina and pretzel rolls.
How you can use this trend: Finger foods are always popular at breaks and informal gatherings. Be creative—mini-peanut butter and banana sandwiches in Memphis (think Elvis!); fruit skewers rolled in fresh coconut for beachside events.
3. Classics updated
An old classic like calves liver and onions is back, with a touch of Marsala and pancetta, as are ox tails with root vegetables and red wine.
How you can use this trend: Consider a sampling of sausages with savory marmalade, a choice of mustards and other toppings.
4. Down-sizing
Whether it’s the economy or the beltline, we’re all down-sizing. Fresh vegetables, in-season fruits, indigenous dishes, and a reduced center meat selection are the response.
How you can use this trend: Tempt them with garden freshness, local favorites and plenty of variety. Ask the caterer or chef to incorporate locally available selections in the menu.
5. Green benefits
Food grown and consumed locally doesn’t require massive fleets of refrigerated trucks for transport, doesn’t need to sit in large temperature-controlled warehouses, and doesn’t require shots of coloring to make it look fresher. All of these trends help reduce the footprint of your event on the earth’s resources.
How you can use this trend: Reap extra benefits by publicizing the greening of your event. As the chef to give a brief presentation about where the various menu items came from; or invite a representative of the local farmers’ cooperative.
And for those groups that include bar drinks at events, here are a few more trends to consider–Cocktails for 2009!
What’s in:
1. Bar chefs
Anyone can mix ingredients and pour them into a glass but a bar chef works with the culinary team using ingredients such as fresh mint sprigs; lemongrass, for a sour substitution in recipes; raw sugar cane for simple syrup; fresh herbs like basil and cilantro; and fruit such as blueberries, strawberries, and seasonal selections that are macerated to create a smooth concoction. Citrus rinds, no longer just for garnishes, are laced with powdered egg whites or sugar, frozen and then used atop elegant, freshly created cocktails.
2. Going natural
Fresh fruit and vegetables can be “muddled” for an energizing, refreshing drink. Organic teas, rose water, natural and sparkling waters can be added. Decorate drinks with bamboo skewers, which recycle themselves.
3. Old school with a new twist
Old-school drinks are making a come back, and bar staffs are brushing up on recipes. Knowing what is in a Sidecar is important as well as knowing what other ingredients may be substituted to bring this classic to a new level for today’s customer.
4. Forgotten liqueurs & cordials
These forgotten spirits are some of the best ingredients to enhance a specialty cocktail: Drambuie, Benedictine, Galliano, Pernod, Sambuca, Absinthe, Licor 43, Chartreuse, Grand Marnier and Amaretto, to name a few. Bar staffs must know not only the names of these items, but also the flavor and aroma of each in order to balance flavors in a glass.
How you can use these trends:
Ask the bar chef to create a special drink for your group and name it appropriately. Finally, take advantage of your creativity by preparing a menu card that can be saved by your attendees, adding to their fine memories of a wonderful event.
Source: Benchmark Hospitality
