Catering & Parties
Tips and Trends

It’s bold, it’s vibrant and IT’S FUN

he 2005-2006 catering season is just beginning – and word has it – vibrant colors and exotic flavors are on the menu for this year's exciting new trends. I rely on two of the best in the business to keep us up to date on the trends of catering and banquets in Southwest Florida, wedding coordinator, Bobbi Hicks, of Special Events and the man whose presence guarantees a wonderful event, master caterer, Philip Mancini of Michael’s on East.

Both Bobbi, who focuses on the bridal traditions with graceful style, and Philip, who is re-energized by the excitement of these new trends, see vibrancy as the key. According to Special Events, linens have become livelier. The fear of color is gone and fun geometric patterns and interesting color combinations are making a splash in linen style and placement. Bright oranges paired with Granny Smith green apple table runners are the rage, with more and more brides looking to have the décor and table linens match the bridal colors. This is especially noticeable at museum style venues such as the Ca d’Zan and the Crosley Museum. Outdoor venues are lending themselves to the boldest of colors, fabrics are glittered, with mosaics in patterns. This emulates fun and excitement, especially with loads of votive candles glowing after sunset. The décor seems to match the excitement of the new style of cuisine. Retro, geometric patterns are what's hot on the runway and on the banquet table this year!

Look for stations that are more ethnic in the coming year. The oranges and gold fabrics, with metallic and sequin threads dress stations of curry and Moroccan spices. Philip Mancini could not be happier: “Fun, fresh and not as complicated is the ‘in’ for catering”, says this master of party planning. “People are certainly spending more than ever on the food budget, mostly because there is a tremendous awareness and focus on food throughout the country.”   This leads to more creative development for caterers, thinking out of the box for even passed hors d’oeuvres. In fact, Philip has been so inspired that he recently developed new menus for both in house and off site catering that include 30 different stations. The styling of these stations is receiving as much attention as the tuna tataki itself.  

Nationally acclaimed Word of Mouth Catering, well known for its pairing of flavors and style, take this to culinary mecca. Leaf-lined bamboo trays with fresh orchid garnish reflect the cuisine of ginger-dill marinated shrimp on patterned bamboo skewers.

Beautiful rainbow scallop shells become a food designers best friend, as noted at a private function at Beach Bistro which recently encompassed miso glazed diver scallops on sugar cane sticks with a large rainbow scallop shell. Rose petals gently placed to the side of the under liner accentuated the effect of soft color with stylish presentation.

Notice some not too subtle changes as well. Larger white serving platters from the past are being replaced with bolder colored dishes and smaller platters, some with chargers underneath for added affect. These new styling changes offer wonderful visuals to the “station” food selections as well.

        Imagine a soft taco station with citrus-smoked salmon tartare or a station designed for wine and food pairings. Special Events cited an elaborate tasting station of cedar roasted salmon dusted with maple sugar, and cedar jelly on squares of wood, paired with white wine; jumbo pasta shells filled with spinach, ricotta cheese and crabmeat, glazed with saffron-chablis sauce (paired with rosé) and seared angus beef with creamed horseradish and panko-crusted polenta round (paired with a full bodied red). Seafood, continues to be a highly requested item for most events according to our local experts. Tempura stations take over from a more traditional pasta station, and, if you were wondering about the low carb phase, forget about it, Philip Mancini’s mashed potato bar is the rave!!!

While Indian cuisine is definitely moving up the food chain at specialized events, Nuevo Latino cuisine along with the influence of the Caribbean and Pacific Islands are positioning themselves on many catering menus. Hummus, stuffed vine leaves and samosas are replacing the scallops wrapped in bacon, while a variety of satays with spicy peanut sauce have surpassed the fruit and cheese displays.

Bobbi Hicks adds however that maintaining offerings for those that do not like spicy, less traditional fare is very important. “Safe” menu options and slightly moderated dishes ensure that all guests will leave happy and satisfied. Asian style stations continue to be popular, but as Philip points out, it is not just a sushi bar that people want anymore.

There is the cuisine of specific regions of China, Thailand and Vietnam that make specialized Asian stations even more popular. Here, the seasoning can be adjusted by request as stir fry and wok creations are made to order instead of prepared in the kitchen and filled into chaffers.

Fabulous Foods Catering out of New York State offers some insight on this worldwide cuisine. They suggest that people love events that are a mini trip that does not require a passport! Ethnic cuisine and décor that helps transport  guests to an exotic spot-food is very much a part of setting the mood.

More and more destination weddings are planned right here in Southwest Florida, with many at beachside facilities such as the Sun House, Sandbar and BeachHouse on Anna Maria Island. Another great venue is the Hilton on Longboat Key.

With this trend of destination identity comes tropical libations and themes that include boat rides at sunset and beach parties, with lots of mango and calypso music. Martini bars are still requested, but note the hottest corporate events are now featuring sake tasting bars and styled mojitos.

As for the wedding cake? Well, it may still be a tradition for many, but the large chocolate fountains with various pound cakes and sugared fruit selections, along with cappuccino stations and single malt tastings, are taking over where the sugar coated bride and groom atop several layers of fondant once stood.

Elaborate Viennese tables, loaded with Bavarian cream layered in buttery pastry and Belgian chocolates, are being rolled out with even more elaborate candelabras and dozens of white and red roses for stunning effects.

The soirées of 2006 are sure to be bold, sassy, sexy and fun. Get on board: the days of chicken dinners with white napkins are over!

Judi Gallagher and Associates
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