Station Success

Creating memorable moments with clever and interactive food stations

By Connie Jeske Crane

Whether they’re dessert walls, cilantro-scented DIY taco bars or rumbling carts bearing dim sum, it seems food stations are everywhere these days. As the International Caterers Association reported in 2016, “One of the biggest growths in requested food styles has been food stations, with more caterers providing more food stations than ever before.” And the trend shows no signs of stopping. Continue reading »

Mediterranean’s on the Move

Middle Eastern and North African cuisines are making waves

By Deanne Moskowitz

When restaurants start winning James Beard awards for Israeli/Mediterranean cuisine, the general public gets excited,” points out Ryan Bouillet, executive chef at A Fare Extraordinaire in Houston. He’s alluding to Israeli-themed Zahav in Philadelphia, whose chef/owner Michael Solomonov was the 2017 James Beard choice for Best Chef and who turned Bouillet on to Middle Eastern cuisine at a chefs’ workshop in New York City in 2013. Continue reading »

Seeds to Success

What does it take to be named Greenest Caterer in the nation? We find out from Heidi Moorman Coudal, owner of Big Delicious Planet in Chicago

By Sara Perez Webber

In October, Big Delicous Planet—a Chicago-based catering company founded in 1994—earned the Greenest Caterer in the nation award from the Green Restaurant Association (GRA). It’s an impressive feat, reflecting the sustainable practices the company has increasingly incorporated into its day-to-day operations. Continue reading »

Sweet Talk

How are couples choosing to add a sweet note to their wedding receptions? Experts share the latest trends in cakes and wedding desserts.

By Sara Perez Webber

A signature wedding order at Charlotte Patisserie in Brooklyn, personal cakes allow each guest to have his or her own miniature cake. Most popular are airy sponge cakes, sweetened with a light mousse. In fact, Michael Lechowicz—the French Culinary Institute-trained executive chef of Charlotte Patisserie—carved out a niche in Brooklyn’s Greenpoint neighborhood by offering lighter, Continue reading »

Something New

What’s popular and up-and-coming at wedding receptions? The experts fill us in.

By Sara Perez Webber

If you’ve ever seen wedding photos from the ’70s, you know how important having a timeless wedding-day look can be. But that doesn’t mean that nuptial traditions and customs should be frozen in time. To find out what’s popular and up-and-coming in food, décor and entertainment at wedding receptions, we asked a range of industry experts what they’re seeing. Continue reading »

How to Garner Great Reviews

Wedding industry pros have much to gain from positive online reviews, so it pays to know how to ask for them

By Sara Perez Webber

Where do you turn when you need a recommendation? In addition to querying friends and family, most people are searching them out online. In fact, these days a good word from a stranger online counts almost as much as a next-door neighbor’s or favorite aunt’s. According to BrightLocal’s Local Consumer Review Continue reading »

’Tis the Season

By Sara Perez Webber

Atlanta-based Legendary Events created a glamorous December dinner party for 48 guests at Flourish, Legendary Events’ special events facility in the Buckhead neighborhood ( Guests dined at a continuous mirrored estate table underneath a 90-foot canopy, adorned with 15,000 red roses, and 12,000 crystals and ornaments. The tablescape was no less stunning, with 400 red amaryllises and hundreds of white tapered candles. Continue reading »

On the Rise

By Deanne Moskowitz

Capers Catering in Boston recently produced “a big, beautiful” high school graduation party on the water, a gift from the graduate’s grandmother. The girl “could have had any kind of a party she wanted,” marvels Kevin Marsland, the company’s executive chef. What she wanted was brunch. Continue reading »

Don’t Get Stuck in the Party Room

By Sandy Korem, The Catering Coach

In its January 2018 edition, Catering Magazine reported that consumers should expect to see “more venues adding private dining to their business models, as well as more venues building private dining into their establishments. In new build-outs, event spaces will be par for the course.” Continue reading »

Taking It to the Streets

By Deanne Moskowitz

When he started B. Lin Catering five years ago, it was the “goal and food vision” of Founder and CEO Ben Lin to incorporate lots of global street foods into his menu, because they weren’t being done in Washington, D.C., where the company is located, he recalls. Continue reading »