ften, New York City, Miami and Chicago are known as the trendiest cities for “What's Hot and What's Not” in the line of catering. It seems that cool colors, and simple, elegant lines are in. With that, I have enlisted Jennifer Caraviotis, Catering Manager for the Hyatt-Sarasota, and Jamie Barrett, of Simply Gourmet, to share some of their ideas concerning the upcoming trends for corporate events, private dinner parties and large galas. Jennifer, just back from a recent training seminar on this very subject, is already gearing up for a great season.

According to The Hyatt Corporation, “trend,” in general, is in. “There is now a common mentality of building an event that is based on a trend that is hot”, says Caraviotis. For example, in Florida right now, the Tommy Bahamas décor theme has been very popular. A lot of buffets have been built with palm tree themes: tropical foods replacing chafing dish pasta, and entrees with cream sauces. (Look for several variations of ceviche, skewered chicken and beef, mango and pineapple salsas to accompany fresh grilled seafood in banana leaves, and hors d'oeuvres served in coconut shells.)

 Watch for a perfect example of this at one of the 2004 Winemaker's Dinners at Florida Winefest. The solidly successful Winefest, already trendsetters themselves, will be having a Tommy Bahamas hosted wine dinner at a private Siesta Key estate. It promises to be one of the hottest, sandal-clad themed dinners of the season.

Trendy glasswear (check out Tommy's martini glasses) and platters are also very popular, both for home parties and large functions. The beaded looks of candles, (Main Street Bistro has some fine examples), have replaced the candelabra look, while the influence of India is present with the tapestry presentations and stemware colors. Pier 1 Imports will be a great location this year to pick up mosaic vases and props.

Look for the Tuscan colors of terracotta to be replaced by hues of oranges and reds, with gold threading. According to Restaurant.org, Nuevo Latino cuisine will continue its upward trend. (Again, notice the color coordination with the cuisine of Latin America.) Asian cuisine will continue its popularity in a more creative sense, using fresh alternatives such as vegetable wrapped spring rolls.

The excitement of bold flavors, pitchers of sangria loaded with fresh-diced citrus and autumn apples, and frozen margaritas poured into salt-rimmed, colored stemmed glass wear is making a big hit for simple home gatherings. Fajitas and unique fresh salsas compliment colors, flavors and spices. And flans are a new dessert taking the traditional custard and enhancing such flavors as cocoanut, chocolate and lemon zest. Make your own tacos stations are being replaced by a more sophisticated palate of grilled poblano-chili glazed chicken and mojo pork tenderloin with authentic homemade tamales. Let your guests “kick it up a notch” on their own by displaying some creative bottled hot sauces or invite guests to bring their favorite homemade salsa with varying levels of heat. (Of course, frying your own tortilla chips will also be a crowd pleaser when served warm in bright colored baskets.)

While Asian seems tobe last year's theme, Asian cuisine remains on the hot list for the upcoming season again, due to the low carbohydrate eating plan that is sweeping the country. Feng Shui, the art of placing furniture and style for positive energy flow, was last year's theme (and beautifully demonstrated by House, Home and Garden's anniversary party at The Sanderling Club). This year look for buffets being decorated with bamboo, Buddha statues and flowing water themes, but truly, the cuisine will take center place! There is a move toward more authentic Asian cuisine: heavy ginger, oyster and black bean sauces. Thai curries will be very strong also.

Asian style platters and square colorful plates are going to be very noticeable at Asian cuisine parties. Look for lettuce wraps, grilled fruits and leche nut sorbets to round off such events. Jennifer also shares that the Hyatt's Executive Chef, George Hoek from Aruba and incorporates fusion cuisine in their food creations. Along with their Sous Chef, Tony Pondpaga from Thailand, cuisine will be married between both the tropical and Asian influence, creating beautifully high-color profile dishes. While trendy colors and more vibrant flavors are setting the stage for this year's social scene, wedding receptions are moving in a different direction.

Jamie Barrett from Simply Gourmet notices “Ivory, golden and silver are in.” While Caraviotis advises, “Keep it crisp and clean for receptions.” Plated dinners are definitely making the comeback.

Traditionally, buffets are an inexpensive alternative due to less preparation time, as well as simple staffing. If you are planning a buffet, work with your caterer and wedding coordinator to use mirrors and tiles for light reflection and effect. As with the cruise lines these days, people are put off by the once ever-flowing buffet. Less clutter is in, clean lines and simple but elegant selections. Caviar and smoked salmon, tenderloin and lobster tails are making the classic, elegant list.

Upgrading the champagne and full bodied reds that are served during dinner is a fabulous new trend due to the explosion of boutique wines. Dessert buffets are being replaced by cheese courses (Thank you Sean Murphy for introducing the “cheese cage” at Beach Bistro's special events.), and Caraviotis notes that mini pastries displayed on individual platters and 3-tiered dessert presentations for individual tables are popping up as 2004 approaches.

While carving and pasta stations joined the catering theme back in the 90's, interactive stations, such as wild mushroom, sushi and eggroll/wrap stations, are the biggest craze. However, if you are working on a budget and downsizing, these tend to be costly. Some caterers charge up to $50.00 extra per station for a station chef. For home parties, why not set up a tempura station with an electric wok? Create several dipping sauces for your guests and let them select from fresh vegetables and seafood, dipped in the traditional Japanese batter and fried: a much trendier version of the 80's fondue party era.

As for the bars, cigar bars are starting to fade a bit, while the ever popular martini continues to surge ahead. Having a martini bar that serves traditional and creative new age martinis during the cocktail hour (with dessert martinis such as creme brulée, espresso and Ghirradelli chocolate for later) makes a big splash!  In fact, Sean Murphy suggests serving several appetizers in martini glasses as well. At a recent business function, the chefs presented a sensational feast in various sized martini glasses, including gourmet pizzas, fried grouper cheeks with pecan sauce and creamy grits, outstanding tenderloin tips with demi-glace, and crumbled bleu cheese atop homemade smashed potatoes. The effects were amazing and the party flowed with incredible style.

As your event comes to an end, the trendiest gifts to present your guests just may be the most simple. Perhaps an original piece of poetry, a sash of colorful fabric used for your theme table, or perhaps a handwritten recipe of a favored dish created for the evening. And, guests, yes, thank you notes are aways in­Emily Post still prevails, in some way.