Food & Beverage Trends with Hannah Martin

DIRECTOR, GOOSE AND BERRY

Food trends that will carry into 2020?

We won?t be seeing the back of the graze table just yet, thank god! In fact, we?re seeing people choosing to have a grazing station at reception instead of canapes.

We are thrilled to see that people are still loving sustainability for their wedding breakfasts and really thinking about seasonality when choosing their menus. We have also noticed people wanting to incorporate their hometowns, family heritages into their menus as well, making their menus just that tad more special.

What catering trends are out in 2020?

Addressing dietary lifestyles has become increasingly more common and who says it has to be dull? Whether it?s gluten free, vegan, nut free, keto or paleo, we are always getting requested by our couples to include a menu which is suitable for all. Everyone?s going to want the vegan opt ion!

A classic tea and coffee buffet station is soo 2019. Next year we are set to see iced coffees and espresso martinis being served as the caffeinated go to and what an innovative way to still serve this beloved part of a wedding day but in such an untraditional way.

Cocktail trend predictions for 2020?

I have a feeling tequila is going to take the crown for 2020. Whether served as a shot with the salt and lime wedge, or making a signature cocktail to commemorate your big day, everyone?s going to want a slice.

Cocktails have never been so readily available with the likes of a canned pornstar martinis and mojitos and why not have these chilling on ice at a help yourself cocktail station? It?s a great way to save a few quid on cocktail staff and ingredients, as well as saving you heaps on glassware! But lets not forget those all important biodegradable st raws!

What's Still In

Erin Corriveau of Longitude Catering & Events says...

Grazing tables for sure! Clients are so in love with how bountiful (and colorful!) these farm to table, overflowing cheese/charcuterie/crudite displays are and they continue to let us know that this look is exactly what they're going for. Speaking of farm-to-table, this concept is not going anywhere anytime soon either. The majority of today's couples are inquiring as to where their food is sourced from (local vs. imported, farm-raised vs. ocean-caught, etc.) and are heavily invested in how it's presented.

Trip Wheeler of SB Value says...

Food bars and interactive stations aren?t going anywhere, and you can expect even more over-the-top options to satisfy guests. Seafood is making a comeback in this arena, with full selections of oysters on ice (sourced locally from the area, of course) and complete with an array of condiments and mini-sized utensils for easy eating. Catered events are continuing to meet the individual dietary needs and restrictions of guests, but now with versatile menus that can be tweaked easily (rather than serving separate dishes to plant-based or gluten- free att endees altoget her).

What's Out

Erin Corriveau of Longitude Catering & Events says...

The "sub cauliflower for every starch" trend is already making its exit and I don't anticipate it returning. The amount of times we're asked to substitute mashed cauliflower for mashed potatoes, or cauliflower pizza crust for regular are at least 75% less than they were in the 2017/ 2018 "Cauliflower Craze".

Jeremy Bronson of Occasions Catering says...

Longtime favorites are being taken over my updated versions and trends. We're seeing less of tacos and sliders and more empanadas, mini bao banh mi sandwiches, fusion egg rolls, and the like.

Fausto Pifferrer, Blue Elephant Events and Catering says...

- Anything that hangs! Donuts, pretzels, small pails of crudite?s, etc...

- Salads in mason jars. Mason jars in general.

- Family style dinner service. If you want to eat like you are at home, stay at home!

Margot Jones of Purple Onion Catering says...

We have strong opinions on what we think should be going out of style in 2020 (we'll take real meat over lab-made meat any day of the week), but that doesn't necessarily match the trends. One thing we've seen in our weddings, events, and parties are that cupcakes continue to decline. We're seeing less and less of them on our dessert stations and more unique one-bite desserts chosen. Another trend we're seeing dwindle is ginger beer based cocktails, like the Moscow Mule.