Grilled Chicken Skewers with Mango Salsa

Recipe by Pranzi Catering & Events

Marinate cubes of chicken overnight in a dressing of cilantro, lime juice, olive oil, salt and pepper. Place on skewers and grill on both sides until chicken is fully cooked.

Mango Salsa

3 ripe mangos, diced

1 red bell pepper, diced

½ cup red onion, diced

¼ cup cilantro leaves, finely chopped

2 large limes, squeezed

1 lemon, squeezed

¼ teaspoon salt

Toss all ingredients together and let sit for 1 hour before dressing the grilled chicken skewers.

Herb-Encrusted

Tenderloin with Creamy

Horseradish Sauce

Recipe by Blackstone Catering

1 tenderloin (usually about 5 pounds)

Herb Rub

5¼ cloves of garlic

3 tablespoons dry red bell pepper flakes

1 bunch fresh parsley, stems removed

¼ cup olive oil salt and pepper to taste

Put all rub ingredients in a blender and combine until smooth (does not need to be completely puréed). Rub blended mixture on tenderloin. Roast meat at 350°F for 30 minutes or until internal temperature reaches 110°F. Remove from oven and let rest for 10-15 minutes before slicing.

Creamy Horseradish Sauce

1 cup mayonnaise

1 cup sour cream

½ cup horseradish, drained or pressed to release moisture

1 tablespoon Worcestershire sauce salt and pepper to taste

Whisk all ingredients together. Serve on the side or atop sliced tenderloin.

HOT STUFF COMING THROUGH: SIZZLING PARTY TRENDS FOR 2016

Just like the seasons, party trends are continually changing and, this year, guests are seeking interactive food stations to motivate more fun in the sun.

“We always advise our clients to create a menu that will not only be delicious day-of but will keep people talking after the event,” says Marconi. “One great way to do that is by creating interactive stations like our party-side guacamole station, where guests can build their perfect pairing of guacamole and chips. Hosts have also begun incorporating miniature items, like mini tacos and mini margaritas, into their menus. Mini lobster rolls, for example, are a crowd favorite and are perfect for light dining in the warmer months.”

Messina agrees and notes that in addition to guests being drawn to organic and gluten-free options, diverse food stations and mini menu items are game changers. “A spectrum of stations featuring miniature desserts, cakes and cocktails encourage guests to try a little of this and a little of that. They also motivate guests to get up, move around and mingle,” he says. “Long five-course sit-down dinners have gone by the wayside because guests really enjoy food that becomes part of the conversation and experience instead of just something that’s there to eat.”

Mattiello adds that while many of her clients are embracing “mini” catering, they are also craving traditional favorites with a twist. In her experience, “People are loving the fish and chips, chowder and lobster roll stations but also want to see their favorite barbecue options like hamburgers and hot dogs,” she explains. “We take that a step further and, instead of just a hamburger from the grill, we prepare lamb burger sliders with different seasonal sauces and dips. Instead of franks, we’ll serve mini-bratwurst or sausage and peppers. It’s all about taking what people love and making it unique and distinct.”

THE WOW FACTOR: INSIDER CATERING SECRETS

The number one thing that Edick focuses on when planning an event is attention to detail. He says event planners shouldn’t strive for just one wow factor; they should focus on adding an extra special touch to each element so that the entire event is over the top.

“If you look at a glass of lemonade, for example, what kind of ice cubes are you using and what will the garnish be? Maybe you’ll opt for lavender lemonade and add a lavender sprig and a striped straw,” Edick says. “You want to look at each aspect in the same way: the flowers, food, linens and even the tent style. Take your time and as you develop your details, you will see the scheme come together in ways you couldn’t have imagined.”

When fostering each event characteristic, Messina advises that hosts look at their surroundings and opt for details that awaken the senses. “We have a huge garden at our corporate headquarters and Russ will often use fresh mint and other herbs in his dishes to enhance the food’s natural flavors,” Messina says. “With all the fresh items of spring and summer, guests encounter these amazing subtleties that arouse the nose, mouth and palate.”

Another thing that Messina says guests will never lose sight of is the way an event makes them feel. “The larger overall message that we try to remember is that these events are special to those who are hosting as well as their guests,” he says. “Never losing sight of service and quality helps people form lasting memories, and that’s really what matters at the end of the day.”

Coffee shops became all the rage in the ’90s, thanks in part to television series like Friends and Frasier, and their popularity is still going strong, whether your poison is coffee black, espresso neat or an iced chai tea latte to go. They are the perfect spot for a business convo or friendly catch-up; yet, unlike a restaurant, there is no stigma attached to hanging solo. Typically, there’s satisfying nibbles and a decent view out the window; plus, let’s face it, your Keurig can’t compete with the magic of a barista with a steam wand. So give in to that caffeine craving and head to the following stops for a pick-me-up.

The typical crowd is a mix of college students and working types; at night, after dinner, restaurant goers swing through (it stays open until 10 p.m.). The Coffee Exchange on Wickenden Street in Providence is a welcoming shop where colorful notices (of the “need a babysitter” variety) provide entertaining reading material and an ensemble of wooden tables and chairs achieves a new configuration almost hourly. Mochas are touted as customer favorites because of their deep, intense flavors and the snacks include vegan and gluten-free options. You can buy a bag of houseroasted coffee and feel good doing so, since The Coffee Exchange is devoted to sustainability for coffee farmers and their employees. sustainablecoffee.com empireteaandcoffee.com

The Coffee Depot in Warren sports wicker chairs, wood floors, cool murals and wainscoting and gives off a warm and inviting vibe. It has a rotating monthly art exhibit to promote local artists and also supports local farmers like Full Bloom Apiaries and Narragansett Creamery. A variety of freshly roasted coffees and teas are brewed in individual pots and, when the weather is warm, be sure to sample one of the delicious iced teas like blueberry rooibos. When a shipment of PV Donuts arrives on the weekend, don’t delay, because flavors like toasted coconut and peanut butter don’t last long.

At Empire Tea & Coffee’s three locations—two in Newport and one in Middletown—the staff is friendly and prone to remembering your order and name if you’re a regular. Each shop has its own feel, with the Bellevue Avenue site marked by a touristy bustle, Broadway by its neighborhood devotees and Middletown by its order-and-go beach-loving patrons. In addition to its impressive coffee and tea selections, Empire’s baked goods are topnotch. If you happen to be there when a fresh batch of chocolate chip cookies comes out of the oven, you won’t be able to resist the wafting aroma and may notice a line quickly forming to snag one while they’re still warm and gooey.

Coffee Obsession in downtown Falmouth and Woods Hole are funky little coffee shops with a mishmash of tables and chairs. Coffee O’ has books to read and games to play while you enjoy your coffee, latte or chai. The Falmouth location offers bagels, quiche and other baked goods while the Woods Hole shop serves breakfast sandwiches and soups. coffeeobsession.com

If you’re a coffee aficionado, then Cape Cod Coffee in Mashpee should be on your radar. First and foremost, it sources the best, most consistently satisfying beans it can find and then roasts them onsite—plus all beans are grown on Rainforest Alliance Certified farms and many are certified organic. Its shelves are lined with coffee for sale by the pound as well as a variety of brewing equipment for both coffee and tea. And although it doesn’t currently have a seating area, there is a counter where you can order hot and iced coffee and maybe a donut, made fresh daily onsite, before relaxing in one of the 10 cheerful orange Adirondack chairs outside. If you have the time, go behind the scenes and tour its roasting facility on Tuesdays and Thursdays. capecodroasters.com

In Brewster, Snowy Owl Coffee Roasters is a hip new hangout in a 200-year-old reclaimed barn. Husbandand-wife team Manuel Ainzuain and Shayna Ferullo roast their coffee in small batches and meticulously prepare each cup they serve, whether it is cold brewed, poured over or cold filtered. The Jaws blend pour over and coconut-infused Costa Rica cold brew pair well with a pastry or homemade soup.

Snowy Owl is comfortable, with small tables, bar-style seating and one big round communal table. It’s a great place to meet friends, chill out with your laptop or even channel your inner child with one of the adult coloring books. socoffee.co

While L.A. Burdick Handmade Chocolates, with locations in Boston’s Back Bay and Cambridge, serves a great cup of coffee or tea, its most popular order is rich and creamy hot chocolate. And forget about the store-bought kind: L.A. Burdick makes its drinking chocolate by steaming your choice of chocolate—dark, milk or white—with milk, a combination that is, in a word, delectable. At least once, opt for a spicy version (made with ancho, morita and New Mexico peppers): the spice is pronounced enough to awaken your taste buds but mild enough that the flavor can be enjoyed thoroughly. The Burdick Mocha, made with dark hot chocolate and espresso, is sinfully addictive. They sell their hot chocolate blends to go, but the atmosphere is inviting enough that you’ll want to stay.

For an added bonus, the coffee shop is also an artisan candy store and sells chocolates from all over the world, homemade truffles, candies and luxurious pastries. It’s particularly famous for its chocolate mice, which have delicious fillings, toasted almond ears and colorful silk tails. burdickchocolate.com

Each of the six Pavement Coffeehouse locations in Boston has a slightly different décor geared to its respective neighborhood, but they all share the same sleek, ultra-modern style with upholstered leather chairs, cool art and industrial accents like brick and wood. The company specializes in single-origin coffees and customer favorites include the Spanish latte and mocha latte. If you’re feeling adventurous, try a more exotic choice, such as a cup of cinnamon plum tea. Pavement is famous for its homemade bagels that can be eaten plain or turned into a variety of breakfast and lunch sandwiches. The food is flavorful and bold and wins rave reviews in its own right. pavementcoffeehouse.com