Food & Beverage Trends

The food & drinks 2020 couples will be serving

Food & Beverage Trends with Meryl Snow

OWNER OF SNOWSTORM SOLUTIONS

In 2020, we will see African-Caribbean, or Afro-Carib, cuisine take off. The origins of this type of cuisine dates back to when European slave trade was prominent in the area and was also heavily influenced by Chinese and Indian flavours as well.

These dishes from the region are mainly comprised of seafood and flavourful cuts of meat. Items like yams, cassava, plantains, sweet potatoes cocoyam, coconut, lentils and rice contribute to the majority of this style of cuisine.

We will see chefs take these ingredients, flavors and textures and elevate them to the next level with new takes on old favorites. We will also see them change the serving style to better fit events and wedding celebrations. These recipes can have some heat, so we will also see the spices adjusted to better fit a multitude of palates.

CBD oil is quickly becoming mainstream and gaining popularity, as it is a great mood booster. We will see CBD utilized in high end cocktail concoctions that will have an interactive, performance factory by dropping it into drinks via one of many forms- power, oil or water-soluble. With that, I do suggest that you check with your state laws before suggesting this to a client as every state has different regulations.

Wedding Cateringin 2020

"Sustainability and ethical preferences are reaching critical mass in catering selections. Lots of clients are have wanted for years to reflect their values with their wedding menus, but most opted for the safer, traditional selections. Now they're seeing that they can be true to themselves and still provide a delicious menu that everyone enjoys. There's an uptick in dairy free requests and a growing preference for completely plant-based menus instead of vegetarian. Wedding couples hosting destination celebrations want to spotlight the foods and beverages of the destination, not just as ingredients but as feature highlights of the menu."

Jeremy Bronson, President /Owner, Occasions Cat ering

Interactive/live food "experiences" are absolutely on the rise for 2020 - especially for the wedding industry. Couples see what other friends/ family have done at their weddings and they are making mental notes for their own. The biggest thought in their mind is "what can I do that hasn't been done?". Offering their guests an interactive/live food experience fits that criteria and adds the wow factor to their day/event. Examples: Chef-attended stations (fresh pasta/noodle bars), gastronomy dessert bars (because science is fun to eat!), shuck-to-plate raw bars, crepe station with a shaveable chocolate wheel, etc.) Another trend on the rise is not a new one - but a welcome one! The traditional, plated dinner is making a comeback vs. buffet and/or family style. We used to see a good 50/ 30/ 20 split (plated/buffet/ family style) for 2017/ 2018 but now it's 70/ 25/ 5 looking ahead into our 2020 season.

Erin Corriveau, Director of Catering Sales & Event s, Longit ude Catering & Events

"2020 will see a whole load of unconventional dining and whether this is because it?s the year of the millennials or because you can incorporate so much of your personality into these types of menus we?ll never know. But what we do know is that the buffet is back and bigger than ever. Taking a twist on this classic wedding breakfast style we really do mean it is bigger than ever, people are really starting to think about the props, flowers, foliage they want to accompany to emphasise what delicious food t hey have on show.

Forget three courses, 2020 is set to see four, five, six or even seven course wedding breakfasts. Couples and caterers alike are loving having fun with an amuse bouche course, cheese course or even just a second starter which can bring so much personality into their chosen menu as well as allowing their guests a glimpse into their chef ?s brilliant mind. Some are even going that step further by surprising their guests with an additional course and who doesn?t love a surprise!"

Hannah Martin, Director, Goose & Berry

More menus are leaning toward ?clean-eating?per the request of clients and guests, so fully-decked out salads with bold flavors are on the way in. What was once thought to only be a starter is now becoming a main course, with statement build-your-own stations. Spicy, filling proteins, grains, dressings, toppings, veggies, and cheeses are satisfying to any palate and can be served in larger wooden bowls for an added special touch.

Believe it or not, it may be time to take a page out of Edible Arrangements?book. Constructed displays of edible centerpieces and ?de?cor?for each table can make for icebreakers and pre-dinner or dessert snacks. Chocolat e and fruit are no- fail pairings here.

In the vein of desserts, we?ll see the trend of smoothie bowls make their way into events as eco-friendly, clean options ? particularly carved-out fruits such as pineapple or coconut to hold these sweets! Whether premade by a chef on hand or laid out as a DIY station with toppings, fruit, and more, guests will love this alternative to cake and past ries.

Trip Wheeler, President, SB Value