08 Jun Trend Alert: Appetizers & Desserts
Just like fine wine, trends for 2015 keep flowing. Moving past cocktail hour, every event is guaranteed to have two things: a beginning and an ending. Many times, the first thing your guests see (or eat) are hors d’oeuvres and the very last, dessert. Here’s what is hot for the rest of 2015!
Special Diets Welcome
As vegan and vegetarian cuisine becomes more mainstream, chefs have been getting more creative and experimental, giving guests delicious and visually stunning vegetarian appetizers.
Food Trucks Optional
Food trucks are notoriously known for their creative mash-ups and blending of cuisines. In 2015, trucks are optional, but street food-inspired appetizers are all the rage. With a strong focus on ethnic flavors, these hors d’oeuvres a flavorful bites that immediately transport guests to different countries.
Pass the Charcuterie Please!
Charcuterie plates are moving beyond traditional cured meats (although they’re still very popular) and have splashed into seafood. From tuna pate to crab leg terrine, seafood charcuterie is the next wave of appetizers.
I Scream, You Scream, We All Scream For…
Ice cream! It’s hard to find anyone who doesn’t enjoy cold, velvety, dairy goodness, especially when that ice cream has been hand crafted by a small batch ice cream maker. Similar to last week’s trends, artisanal, small batch ice cream allows the maker to use high quality, unique ingredients that will shine through. Plus, a smaller batch makes it much easier (and more fun) to play around with interesting flavor combinations.
For Those Times You Just Want A Bite
The bite-sized food craze is sticking around in 2015 and we’re okay with that. As the night starts to wind down, guests start to anticipate what will be served for dessert. Will there be a big piece of cake? Maybe a beautiful tart? How can I decide??? Here is where the bite-sized morsels of deliciousness come into play. Giving your guests a taste of many different desserts allows them to satisfy all their cravings without going into a full on sugar buzz.
What trend do you look forward to seeing?_