Carrying Over into 2020

Liquid Nitrogen has taken off in the catering industry. This station allows chefs to turn cre?me anglaise (ice cream base) into ice cream in seconds in front of guests. In 2020 I see it expanding beyond dessert to possibly add smoking/ frozen components to amuse bouches, present plated salads with liquid nitrogen berries, or turn family-style main course sauces into live action components at the dinner t able. Sustainability and No-Waste movements are going to continue into 2020, as the conversation of sustainability moves to the forefront in many indust ries.

Jamie Shaw, Senior Event Coordinator, Footers Catering

Duel Entrees, as opposed to guest choice dinners. Tapas and cocktail style weddings instead of traditional dinners.

Fausto Pifferrer, Owner, Blue Elephant Events and Catering

With stations, people love the alternative carving stations - carving vegetables, assorted bacons, cheeses, bison tomahawk steaks. They don't want to fill up at one station, so lots of small plates is the trend. Now that compostable disposable options are so good looking and high quality, we'll see them be the choice even more often than in 2019.

Jeremy Bronson, President /Owner, Occasions Catering

We predict a few trends from 2019 will still be alive and well come 2020. One that we can rely on is charcuterie displays, but glammed up. Guests expect a display that is both artisanal in nature and artistic in display. Charcuterie displays are also going to require more of, you guessed it, plant-based items. Going into 2020 we're seeing charcuterie displays featuring vegan or vegetarian friendly components, like fresh tapenades and hummus.

Margot Jones, Owner, Purple Onion Catering

Locally sourced made from scratch.Couples have relayed so many times that where the food comes from is just as important to them as how it is prepared. Composed appetizer stations with mini drink shooters are still taking a front seat on menus. Couples "Insert Food" Bar - Each one composes a pierogi, taco, silder, etc. and a drink to go with it. The appetizers are then a stationary piece along side a grazing table. Highly personalized appetizers that the couples help create.

Brandon Snooks, Executive Chef & Owner, Farm to Fire by Hudson Valley BBQ Co.

Top Wedding Beverage Trends

Table growlers are making their way onto so many menus. Themed appetizer cocktails to go with passed appetizers. Couples are really having fun with the food + cocktail themed experience during the cocktail course.

Brandon Snooks, Executive Chef & Owner, Farm to Fire by Hudson Valley BBQ Co.

1920's inspired drinks: gin and tonics, dirty martinis, tom collins, pink squirrels. Lots of champagne in coup glasses instead of flut es. Speakeasy inspired themed parties with 1920's inspired menus. CBD infused menus and cocktails. Everyt hing from hors d'ouvres to coffee.

Fausto Pifferrer, Owner, Blue Elephant Events and Catering

Handcrafted beverages will still be royalty in the coming year, but with more of a backyard, localized feel. Garnishes especially will rise in popularity, such as handpicked herbs and fruits from the wedding/event locale. Couples and guests alike will love nothing more than enjoying an Old Fashioned with orange or lemon zest plucked straight from the outdoor reception space!

Trip Wheeler, President, SB Value

Tequila will peak in 2020. It's been growing in popularity for several years, but just like with gin, there's a limit to how far it'll go, and I think it will hit that limit next year. We'll see a lot of cocktails with vegetable extracts and juices -- beet powder, carrot juice, cucumber infusion, as well as fresh herbs. The drinks will still be on the sweet side but will get a lot of their sweetness from the vegetable instead of added sugar.

Jeremy Bronson, President /Owner, Occasions Catering

I?m seeing lots of infusions with CBD oil incorporated into classic and new cocktails. It may be just because we are in Colorado, but I?m seeing CBD becomes the next big "natural" ingredient, like agave was!

Jamie Shaw, Senior Event Coordinator, Footers Catering

Craft cocktails seem to be hanging on strong for 2020. Not that they aren't delicious, however somewhere along the way they became a bit "much", almost losing their purpose/taste because there's a root of a rare bean clipped to the glass with a giant clothespin and an ice cube that takes up an entire glass. I'd like to see the classics with a twist be the trend but we shall see ;). Bourbon-based drinks are holding fast, gin is on the rise, herb-infused liquor, anything garnished with fresh herbs or crystallized herbed rims, edible flower garnishes, exotic fruits, etc. If it's an attractive drink, they want it.

Erin Corriveau, Director of Catering Sales & Events, Longitude Catering & Events

We're continuing on a theme from 2019 for 2020 cocktail trends and sticking with the elevated mocktail. As more and more people are embracing sober curiosity, the demand for mocktails that can compete with the flavor profiles of cocktails has increased. Gone are the days of grenadine-infused, saccharine mocktails. In 2020, expect more use of non-alcoholic spirits (like Seedlip) and artisanal, house-made syrups and tonics to up the mocktail ante.

Margot Jones, Owner, Purple Onion Cat ering