2016 Catering Magazine (Jan-Feb) PDF

Catering
january / february 2016

volume 22 >> number 1
magazine
The leading trade publication for foodservice and event professionals
THAT’S
SMOKIN’ Chefs create
exciting starters with
ancient preservation
techniques
PLUS
Experts
Predict Hot
Trends for
2016
Tech Tools
Products to
Liven Up Your
Stations and
Buffets
contents
volume 22 >> number 1
22 30
D E PA R T M E N T S
6 E DI TOR ’ S NOT E features
8 NEWS
A roundup of the latest in product, people and
event news in the catering world, to help you stay
22 STATION
in the loop. NATION
Caterers across the country
16 T R E N D S share the innovative ways they’re
Find out what’s hot in our roundup of foodservice
industry predictions for 2016.
serving food to guests.
BY SARA PEREZ WEBBER
38 HOW TO
Marketing expert Anna Wickham shares six tips
for a successful social media strategy.
30 SMOKING-
42 BUSI N E S S HOT STARTERS
Tech tools designed for the catering industry Catering chefs continue to
continue to add useful features, with more
explore the flavor potential
updates planned for 2016.
of smoking, curing, pickling
46 BA SIC S and fermenting, especially in
Products to make your buffets and stations more appetizers and hors d’oeuvres.
functional and fabulous. BY DEANNE MOSKOWITZ
50 CA L E N DA R
The 2016 calendar of trade shows, where you can
network and learn. ON THE COVER:
At Thomas Caterers of Distinction in
52 M A R K E T PL ACE Indianapolis, guests go wild for the “Up in
Smoke” station. A chef utilizes a “smoking gun”
54 R E CI PE COR N E R to add a smoky flavor to seared sea scallops
with sautéed crimini mushrooms, bacon and
corn kernels in a glass jar. When the guest lifts
the cork lid from the jar, the smoke is released,
creating an interesting and fun effect.
4 CATERING MAGAZINE  cateringmagazine.com

editor’s note Catering
magazine
the magazine for catering professionals
the next
Catering Magazine
60 E. Rio Salado Parkway, Suite 900
Tempe, AZ 85281
P H O N E : 480.366.6025 / FA X : 480.366.5801
big thing
E M A I L : info@cateringmagazine.com
I N T E R N E T: cateringmagazine.com
Publisher
>> Klaas De Waal
Klaas@cateringmagazine.com
S
Associate Publisher
o apparently scientists have created and >> Antoinette De Waal
patented a new type of seaweed “that tastes Antoinette@cateringmagazine.com
like bacon and is better for you than kale,” Editor
reports Time’s Newsfeed website. “The bizarre but >> Sara Perez Webber
Sara@cateringmagazine.com
tasty creation is actually a new strain of red marine
algae called ‘dulse’ that is packed full of minerals and Sales
>> Suzanne Bernhardt, Advertising Sales Manager
protein and looks like red lettuce,” the article explains. Suzanne@cateringmagazine.com
Talk about something that could reinvent the BLT.
Administration
It seems we’re always on the lookout for the latest >> Barbara M. Ragsdale, Administration Manager
and greatest, a natural tendency that’s especially Barbara@cateringmagazine.com
prevalent as the year ends and experts predict what
Circulation
the next big thing will be in the new one. (For a look >> Cherri Jonte, Subscription Administrator
at some interesting predictions for the foodservice Cherri@cateringmagazine.com
industry, turn to p. 16.) Food Editorial
The same impulse applies to guests at catered >> Deanne Moskowitz
Deanne@cateringmagazine.com
events, who are “sick of the norm” and want to be
“wowed” and “surprised,” according to Chris Crary, Creative
>> Randi Karabin, Art and Production Director
executive chef of sbe Events & Catering in Los Angeles. To meet— Randi@cateringmagazine.com
and surpass—their expectations, Crary and caterers across the
Website
country are creating food station concepts that are as tasty as they >> Domenica Cesare, Webmaster
are innovative, as you’ll see on p. 22. Domenica@cateringmagazine.com
Yet as the saying goes, the more things change, the more they
stay the same. As Deanne Moskowitz discovers in our feature article PUBLISHED BY
on p. 30, caterers are finding great success experimenting with such INTERNATIONAL MEDIA GROUP, INC.
Headquarters:
age-old cooking methods as smoking, curing, pickling and ferment- 6000 Fairview Road, Suite 1200
ing—especially when it comes to appetizers and hors d’oeuvres. Charlotte, NC 28210 USA
Phone: +1.704.552.3708
Whether your new year’s resolutions involve creating something
Klaas De Waal, Chief Executive Officer
new or tinkering with the old, you’ll find plenty of ideas to spur you Antoinette De Waal, Vice-President
along in this issue—from products that can enhance your stations
and buffets (p. 46), to strategies for successful social media market- CATERING MAGAZINE
is published 6 times per year
ing (p. 38), to technology tools that are continually being updated to © Copyright, International Media Group, Inc.
meet caterers’ needs (p. 42). 2016. All rights reserved.
If you have any ideas for stories you’d like to see in our pages SUBSCRIPTIONS:
USA Subscription price: $75.00
in 2016, please drop me a line. I’d love to hear from you. In the Other countries: $125.00 (Includes Air Mail Postage)
meantime, I’ll be eagerly awaiting the arrival of bacon seaweed. 20% Agency discounts available.
Single print or E-copy: $8.00
Publisher cannot be held liable for non-delivery due

Cheers! to circumstances beyond its control. No refunds. The
publisher is not responsible for the return of unsolicited
material. All editorial samples, slides, artwork, etc.,
which are to be returned, must be accompanied with
a self-addressed stamped envelope when submitted.
International Media Group, Inc. is not responsible for any
material that has been sent to its office after one year. No
part of this publication may be reproduced without the
Sara Perez Webber, Editor written consent of the publisher.
sara@cateringmagazine.com P O S T M A S T E R : send all address changes to
International Media Group, Inc. /
Catering Magazine
60 E. Rio Salado Parkway, Suite 900
LIKE US ON FAC E B O O K .C O M /C AT E R I N G M AG A Z I N E Tempe, AZ 85281 USA

news
products • people • events • extras
National
Foundation
for Celiac
Awareness
Changes Name
to Beyond
Celiac
To reflect its evolution as an
organization, the National
Foundation for Celiac Awareness
has changed its name to Beyond
Celiac and launched an updated
website. The foundation’s
original focus was increasing
awareness of celiac disease. It
now also works to increase the
rate of diagnosis, improve care
for the community and expand
research of new treatments, with
the ultimate goal of finding a
cure for celiac disease by 2025.
Beyond Celiac’s missions
include expanding access to
MORINGA and confidence in safe food

and dining options for those
Recently singled out as “the next superfood” by the Specialty Food diagnosed with celiac disease,
Association, moringa is native to south Asia. The moringa oleifera
and providing information and
educational programs to the
tree is also known as the “drumstick” tree, for the distinctive
foodservice industry. Beyond
appearance of its pods, and the “miracle” tree, for the high
Celiac offers gluten-free train-
nutritional content of its leaves and pods. ing programs to foodservice
In fact, each gram of moringa is said to boast two times the professionals through GREAT
protein of yogurt, three times the potassium of bananas, four times Kitchens. For more information,
the calcium of milk and seven times the vitamin C level of oranges.
visit greatgfkitchens.org or
beyondceliac.org.
It’s an important food source in parts of the world, and hailed as
an antidote to malnutrition in developing countries. Moringa pods
can be eaten like green beans, either raw or cooked. The leaves can
also be eaten raw or cooked, similar to spinach. For those who’d
like to add a nutritional wallop to their daily routine, moringa can be
consumed in capsules, in powder form, and as a tea.

news
appetizers
PRODUCTS YOU CAN'T LIVE WITHOUT:
The CR I SPY A SPA R AGUS

W I T H A SI AG O appetizer from
AppetizersUSA features fresh-cut asparagus
spears wrapped in phyllo, brushed with
melted butter and coated with asiago
cheese. Available in 50-piece trays.
 appetizersusa.com
The finger-sized BE E F SH E PH E R D’ S PI E in a
cream cheese shell from Appetizerstogo.com is stuffed
with seasoned beef and veggies, and topped with a
creamy sweet potato star. Available in 100-count boxes.
 appetizerstogo.com
John Wm. Macy’s A SI AG O & CH E DDA R

CH E E SE CR I SP S are made from layers of fresh
sourdough, aged cheese and select spices, and baked twice
for the perfect crunch. Serving suggestions include heating
in the oven for two minutes before serving, and as the base
for the topping of your choice. Available in 4.5-ounce retail
boxes, and bulk packaging for both restaurants and caterers.
 cheesesticks.com

The T W ICE BA K E D P OTATO BI T E
from Cuisine Innovations features creamy potatoes
with cheddar cheese and sour cream, bacon
crumbles and chives. Available in 60-piece cases.
 cuisineinnovations.com
Nine soft and chewy premium BR E A D ST ICK S

from DeIorio’s are topped with a special garlic herb
recipe and shredded 100% real mozzarella cheese. The
breadsticks are pre-scored, ready to bake and serve.
 deiorios.com
LOB ST E R A R A NCI N I from Stuffed

Foods feature a traditional saffron and seafood
broth risotto stuffed with claw and knuckle
North Atlantic lobster meat and a sherry cream
reduction, then lightly battered in whole egg
and coated in panko. Each case contains three
3-pound bags, with 16 pieces per pound.
 stuffed-foods.com
cateringmagazine.com  CATERING MAGAZINE 11

news
Katherine’s Catering
Celebrates 30th Anniversary
Katherine’s Catering, based in Ann Arbor, Mich., recently celebrated
its 30th anniversary. The company started out in 1985 as the official
corporate caterer for Domino’s Farms, a large office park in Ann Arbor
that’s home to the corporate headquarters of Domino’s Pizza. Since
then, Katherine’s has grown to employ more than 100 team members
Katherine Hilboldt Farrell, president and
co-founder of Katherine's Catering and has produced more than 65,000 events. It’s landed numerous
CALCULATE
YOUR PAYBACK
& FUTURE SAVINGS
Linenless Solutions
LUXURY MEETING & BANQUET FURNITURE
www.southernaluminum.com/ROI
Swirl Tables® Swirl Tables®
Southern Aluminum provides high-end meeting and

banquet furniture built to withstand the vigorous demands
of the catering industry.
The Linenless Table Co.

Swirl Tables® 877.214.4581 www.sa-tables.com
Embassy Suites Orlando Lake Buena Vista South

preferred venue contracts, including the Jack Roth Stadium “Our food continues to evolve and change, with a continued
Suites at the University of Michigan football stadium. The focus on ‘full-service catering,’ which sets us apart,” says
company recently opened a second location in Royal Oak, Farrell. “We value the relationships we have built with venues,
Mich., to better serve the Metro Detroit area. It also has vendors and event planners who refer business and support
five-year management contracts to operate three banquet our efforts. Catering is definitely a team sport! I’m grateful to
facilities for Oakland and Wayne counties. “It’s a nice way to have spent over 30 years loving what I do, appreciating the
grow sales with minimal investment, and allows us to enter people I work with and finding ways to reinvent ourselves
new markets with ease and speed,” says Katherine Hilboldt every day. The entrepreneurial spirit is alive and well in
Farrell, president and co-founder. Michigan!” For more information, visit katherines.com.

news
Joey Kramer to Speak

at Upcoming New England
Food Show
A
t the upcoming 2016 New England Food Show—taking place March
13-15 at the Boston Convention & Exhibition Center—Aerosmith
drummer Joey Kramer will deliver the keynote address on Sunday,
March 13, at 1 p.m. Kramer, the founder and chairman of Rockin’ & Roastin’
organic coffee line, will discuss how he turned his passion for coffee into a
successful brand. Rockin’ & Roastin’ is now available in more than 2,500
grocery, wholesale and convenience store locations, and served by more than
250 restaurants and other establishments.
The three-day New England Food Show, produced by the National
Restaurant Association and the Massachusetts Restaurant Association,
convenes the entire New England restaurant, foodservice and hospitality
industries. Attendees can see culinary demonstrations from acclaimed chefs;
learn from a variety of educational sessions; browse the trade show floor with
booths displaying a wide variety of food and beverage products; and more. For Joey Kramer, drummer for the band
Aerosmith, will speak about his coffee
more information and to register, visit nefs.restaurant.org.
company, Rockin' & Roastin'.
NORTHWEST MARCH 20-21, 2016 • SEATTLE, WA
2016 FOODSERVICE Washington State Convention Center
SHOW Presenting Sponsor:
AT THE SHOW:
SAVE TIME AND MONEY! • 400+ VENDOR BOOTHS
AVOID STANDING IN LINE AND SAVE $25 • EDUCATIONAL SEMINARS
BY REGISTERING ONLINE NOW - FOR FREE! with tangible takeaways
• TASTING PAVILION
VISIT NWFoodserviceShow.com of beer, wine and spirits
• HOT PRODUCT SHOWCASE
info@NWFoodserviceShow.com | 800.645.7350
BOOTH SALES / SPONSORSHIP / ADVERTISING

WA: MICHELE HOLMES: MicheleH@WARestaurant.org | 206.423.3902 | KEVIN HANSEN: KevinH@WARestaurant.org | 206.850.7595
OR: CLYDE SHOWALTER: CShowalter@OregonRLA.org | 971.224.1543
The Northwest Foodservice Show is Produced by the Washington Restaurant Association and the Oregon Restaurant & Lodging Association.

The New England
Food Show will feature
cooking demonstrations
(far left and below)
as well as a variety of
foodservice products.
Modern Tabletop Ideas

from Service Ideas
• Over 30 coordinated
buffet and tabletop
pieces to mix & match
• Available in either
brushed or polished
18/8 stainless steel
• Only from Service Ideas
WE. SERVICE. IDEAS.

•70th Anniversary• W W W. S E R V I C E I D E A S . C O M
800.828.4493
CONNECT WITH US ON

trends
setting
the table
for 2016
experts predict the flavors
and trends that will shape the Peruvian chicken with chile sauces
culinary world this year
N
Trend: HEAT + TANG
ow that the new year is upon us, it’s a Spicy finds a welcome contrast with tangy accents to
good time to take a look at what experts elevate the eating experience.
think we have in store for us in 2016. Flavors: Peruvian chiles like rocoto, ají amarillo and
According to the various trend reports we’ve ají panca paired with lime; sambal sauce made with
assembled here, prepare for a hot-and-spicy chiles, rice vinegar and garlic
year, with lots of veggies and much less waste,
and a greater inclusion of global cuisine even
while customers clamor for local sourcing.
Trend: TROPICAL ASIAN

MCCORMICK The vibrant cuisine and distinctive flavors of Malaysia
FLAVOR FORECAST and the Philippines draw attention from adventurous
 flavorforecast.com palates seeking bold new tastes.
(see website for recipes) Flavors: Pinoy BBQ, a popular Filipino street food,
flavored with soy sauce, lemon, garlic, sugar, pepper
McCormick & Company’s annual Flavor and banana ketchup; rendang curry, a Malaysian
Forecast identifies the “top trends and ingredi- spice paste, which delivers a mild heat made from
ents driving the future of flavor,” according to chiles, lemongrass, garlic, ginger, tamarind, coriander
the company. It’s created by a global team of and turmeric
experts, including chefs, culinary professionals
and trend-trackers. “Innovation is crucial for
menu differentiation, and our Flavor Forecast Pinoy pork BBQ with
helps foodservice professionals stay steps green mango slaw
ahead of the current trends in the industry,” says
Megan Ford, vice president of branded food
service, McCormick & Company.
The top trends identified by the
McCormick Flavor Forecast and their
corresponding flavors include:

Matcha green tea cake with
lemon meringue frosting
Trend: BLENDS WITH BENEFITS

Flavorful herbs and spices add everyday versatility
to good-for-you ingredients.
Flavors: Matcha’s slightly bitter notes balanced
by ginger and citrus; chia seed paired with citrus,
chile and garlic; turmeric blended with cocoa, Mezcal marinated bison with roasted tomato sofrito
cinnamon and nutmeg; flaxseed combined with
Mediterranean herbs
Trend: ANCESTRAL FLAVORS
Modern dishes reconnect with native ingredients to
celebrate food that tastes real, pure and satisfying.
Flavors: Ancient herbs like thyme, peppermint,
parsley, lavender and rosemary are rediscovered;
amaranth, an ancient grain of the Aztecs, brings a
nutty, earthy flavor; mezcal, a smoky Mexican liquor
made from the agave plant
Trend: CULINARY-INFUSED SIPS

Three classic culinary techniques provide new tastes
and inspiration in the creation of the latest libations.
Flavors: Pickling combines tart with spice for zesty
results; roasting adds richness with a distinctive
browned flavor; brûléed ingredients provide depth
with a caramelized sugar note
Caribbean Culinary sips (left to right): Roasted peanut

coconut and old-fashioned; pickled watermelon shrub cocktail;
pigeon pea rice peach and vanilla brûlée cocktail
Trend: ALTERNATIVE “PULSE” PROTEINS

Packed with protein and nutrients, pulses are
elevated when paired with delicious ingredients.
Flavors: Pigeon peas, called toor dal when split,
traditionally paired with cumin and coconut;
cranberry beans, also called borlotti, perfectly
enhanced with sage and Albariño wine; black
beluga lentils, uniquely accented with peach
and mustard
ALL PHOTOS ON PAGES 16 AND 17 BY MCCORMICK FOR CHEFS cateringmagazine.com  CATERING MAGAZINE 17
trends
TOP 10 FOOD TRENDS

IN SPECIALTY FOOD
FOR 2016
 specialtyfood.com
The editors of Specialty Food News, the

daily newsletter from the Specialty Food
Association, predicted the top trends in
specialty food for the coming year. “Health
and convenience come across
loud and clear in 2016’s 1. Vegetables take root. Vegetables are getting new
trend forecast,” says Denise respect, and will crop up more in teas, yogurts and ice cream.
Purcell, head of content for the Seaweed is set to soar.
Specialty Food Association. 2. Fresh florals. Flower power will be evident in
“Consumers gravitate toward chocolate, cheese, snack foods, carbonated water and an
simpler foods and beverages, expanding variety of teas.
often sustainable and local, and 3. Food waste face-off. Food retailers, foodservice
they respond to products and establishments and food makers will look for more creative
new store formats that make solutions to combat food waste.
their lives easier. But, while 4. Local love. Locally sourced meats, seafood and
they may want their food sim- produce will continue to attract attention from consumers
pler, they don’t want it boring. who demand to know where their food comes from.
There’s always room for indulgence and new 5. Fungi frenzy. The humble mushroom is now at the
taste adventures.” In addition to the 10 trends intersection of several trends—vegetables, umami and foraging.
detailed here, the Specialty Food Association 6. Snack appeal. Snacks have new status as healthy
predicts moringa will be the next superfood; options for meal replacements that appeal to solo diners,
identifies broccoli leaves as “the new kale”; and busy parents and even their kids.
names millet as the latest alternative grain. 7. Fat is back. Full-fat products once deemed forbidden
are back in style, from milk to butter to red meat.
8. Convenient shifts. Food retailers large and small are
testing new strategies to lure in consumers who are looking
for the best in their food and willing to pay.
9. Supermarkets for super health. Expect more
supermarkets touting themselves as wellness centers with
dieticians on staff, blood sugar testing and nutrition classes.
10. The Latin kitchen. From bottled gazpacho to
renewed relations with Cuba, Latin American cuisine is
gaining fans from food halls to high-end eateries.

ANDREW FREEMAN & CO. 2016 TRENDS REPORT
 afandco.com
Boutique hospitality and restaurant consulting >> ROCK & (LOBSTER) ROLLS
firm Andrew Freeman & Co. (AF&Co.) recently The ultimate comfort food/seafood sandwich is the
published “The Year of Multiple Personalities” lobster roll. Despite always appearing as a more
report, a preview of the hottest trends and pre- premium-priced menu item, diners willingly pay the
dictions that will be shaping the restaurant and price for decadent, buttery lobster meat on a bun.
hotel industries in 2016. The report finds that
restaurateurs and hoteliers will have to flex their >> DISCARDED TO DELICIOUS
creative muscles even more than in years past With higher food and labor costs impacting restau-
in order to satisfy many audiences, taking on rateurs, there’s a growing need to figure out how to
“multiple personalities” to please multiple types save money. Chefs are embracing and utilizing the
of people at multiple times. bits and pieces of all sorts of ingredients that were
“Guests are looking for more multi-faceted previously discarded to create delicious new dishes.
unique experiences, and sometimes those are
conflicting,” says Andrew Freeman, president >> YOU’RE SO CUKE
of AF&Co. “It wouldn’t be unlikely for a guest Cucumbers have become the “it” vegetable,
to want a vegetable-centric meal on a Monday prompting chefs to source more varieties that go
and then want to have an over-the-top decadent way beyond the familiar English seedless varieties.
brunch on that same Sunday.” Cucumbers are versatile because they add texture,
coolness and freshness, and absorb flavoring easily
Following are 10 of the report’s food trends: (and they’re packed with fiber).
>> GO VEG OR GO HOME
Vegetables are the hero this year. They’ve >> UNDER COMPRESSION
become the center of the plate component, not Compressed melon and root vegetables are
simply a side dish. People want less animal pro- becoming staples in both high-end and casual
tein and are requesting that veggies are ramped establishments, as modernist technique is further
up to their fullest creative potential. Dedicated investigated and integrated.
menus and menu items are an absolute must
since guests are identifying themselves as vegan, >> MY BRUNCH IS BIGGER
vegetarian and gluten-free more than ever. THAN YOUR BRUNCH
Breakfast and brunch go full-throttle with
>> HAPPY IN HAWAII, decadence and indulgence.
WISH YOU WERE HERE
Hawaiian food is the latest regional >> ICE CREAM SANDWICH MANIA
“New American” food that’s getting its Ice cream sandwiches have been popping up
place in the spotlight. on dessert menus from casual spots to fine
dining eateries.
>> SLIDERS LANDSLIDE,
WHERE’S THE BURGER?
Compressed root
Sliders continue to lend themselves to more vegetables are a growing
than just mini burgers these days, and due to trend, demonstrated in
their small size, they’re the perfect mini-bite beet-cured salmon tartare
indulgence to experiment with. from Bluestem Brasserie
in San Francisco.
>> FIERY, FIERY FOODS
Fiery, spicy foods are not only delicious, but
supposedly really good for you, according to
various news sources. From the obvious chile oil
to the now-ubiquitous sriracha to the creatively
inspired spicy maple syrup, American palates
are embracing and relishing the heat. Now more
than ever, desserts and beverages are enhanced
with spice and heat.
RIGHT PHOTO BY NADER KHOURI cateringmagazine.com  CATERING MAGAZINE 19

trends
Locally sourced
meat and produce
will continue to be
in high demand.
WHAT’S HOT IN
2016 CULINARY FORECAST
FROM THE NATIONAL
RESTAURANT ASSOCIATION
 restaurant.org/foodtrends
Each year, the National Restaurant Association surveys pro-

fessional chefs who are members of the American Culinary
Federation on which food, cuisines, beverages and culinary
themes will be hot trends on restaurant menus in the year
ahead. Nearly 1,600 chefs participated in the latest survey.
The top 20 food trends in the 2016 Culinary Forecast are:
1. Locally sourced meats and seafood

2. Chef-driven fast-casual concepts
3. Locally grown produce
4. Hyper-local sourcing
5. Natural ingredients/minimally processed food
6. Environmental sustainability
7. Healthful kids’ meals
8. New cuts of meat TECHNOMIC 2016
9. Sustainable seafood FOOD TRENDS
10. House-made/artisan ice cream  technomic.com
11. Ethnic condiments/spices
12. Authentic ethnic cuisine Food research and consulting firm
13. Farm/estate branded items Technomic identified the top trends it
14. Artisan butchery believes may prove transformational
15. Ancient grains in 2016.Technomic’s consultants and
16. Ethnic-inspired breakfast items experts base their annual predictions
17. Fresh/house-made sausage on site visits in trendsetting cities, plus
18. House-made/artisan pickles interviews and surveys of operators and
19. Food waste reduction/management consumers, backed up by the company’s
20. Street food/food trucks own qualitative data. Following are five of
Technomic’s top trends:
Ethnic spices heat up
chicken wings. 1. The Sriracha effect. Having learned
that Sriracha sauce can add instant ethnic
cachet to something as straightforward as
a sandwich, chefs are scouting the world
for other assertive flavorings to employ
in similar ways. Likely bets: ghost pepper
from India; sambal from Southeast Asia;

Butterball Foodservice’s recipe for the
Kimchi Turkey Burger is served on a bao bun,
highlighting the “peasant fare” trend. For the
recipe, visit butterballfoodservice.com.
gochujang from Korea; and harissa, sumac and

dukka from North Africa.
2. Elevating peasant fare. Just as meatballs
and sausages are proliferating, multi-ethnic
dumplings are also on the rise, from pierogis to
bao buns.
3. Trash to treasure. Rising prices for pro-
teins raise the profiles of under-utilized stewing
cuts, organ meats and “trash” species of fish—but
the “use it all” mindset has also moved beyond the
center of the plate. How about a veggie burger
made with carrot pulp from the juicer?
4. Burned. Smoke and fire are showing up
everywhere on the menu: in charred or roasted
vegetable sides; in desserts with charred fruits
or burnt-sugar toppings; in cocktails featuring
smoked salt, smoked ice or smoky syrups.
5. Bubbly. Effervescence makes light work
of the trendiest beverages: Champagnes and
Proseccos; Campari-and-soda aperitifs; adults-
only “hard” soft drinks, including ginger ales
and root beers; fruit-based artisanal sodas; and
sparkling teas. 

feature
Station
Nation Caterers across the
country share the
innovative ways they’re
serving food to guests
BY SARA
PEREZ WEBBER
S uccessful catered events these days often involve all the senses.
Not only do event guests want their taste buds tantalized, they enjoy
seeing imaginative presentations, hearing the sizzle and smelling
the aroma of their food being prepared, and holding clever vessels that put
the standard white plate to shame. Rising to the challenge, caterers across
the country—including the four profiled here—are finding new ways to serve
food at station set-ups that showcase their cuisine and their creativity.

Clockwise from opposite left: Chef
Chris Crary used plastic seed pots
to present asparagus at a recent
event; sbe often utilizes wood trays
with the bark still intact; the make-
your-own s'mores station around
the outdoor fire pit at Hyde Sunset
Kitchen + Cocktails in Los Angeles.
sbe Events
& Catering
18-inch bones sticking out of a prime rib, and for a little fun,
as opposed to your standard horseradish sauce, we offer
C
hris Crary, the new executive chef for sbe house-infused horseradish vodka that we keep in a frozen
Events & Catering in Los Angeles, says block of ice.”
clients are expecting more innovative Even a salad station becomes visually interesting when
stations at their events. (Crary, who appeared sbe covers multiple tables with butcher paper and plates
on Bravo’s Top Chef: Texas in 2011, previously the salad directly on the table, making it look like the
served as executive chef of sbe’s Hyde Sunset lettuce and accompaniments are growing right out of the
Kitchen + Cocktails in Los Angeles.) table. At Hyde Sunset Kitchen + Cocktails, outdoor fire
“They want to be wowed, they want to be pits are the setting for a make-your-own s’mores station,
surprised,” says Crary. “They are sick of the with guests roasting their own marshmallows, then assem-
norm and want to see the next great thing!” bling their dessert with all the fixings.
A few station concepts that “wow” sbe “Guests love being able to interact with the food and other
guests include an “Interactional Pasta” station, in people,” notes Crary about sbe’s interactive stations. “It’s a
which pasta is handmade in front of customers, great way to meet new people and learn new things about
cooked and then served in giant hollowed-out people you have known for years. Customers get bored of
wheels of Parmesan. “People love to see all the the same-old, same-old, and, quite frankly, so do we.”
aspects of how food is made,” says Crary. Crary and his team are working to include more tech-
Another favorite is the “Dinosaur Prime Rib” nology into stations, such as illuminating food by placing
carving station. “We roast a whole bone-in ribeye, lights under glass tables and trays. At the other end of the
and we ask our butcher to not cut the bones so spectrum, he’s “playing around with eating off of trees and
they are super-long,” says Crary. “We end up with branches,” like manzanita branches.
“Clients want fun innovative ways to serve food,”
he says. “At sbe Catering, we don’t own any standard
white tray-pass plates. Mostly we use slices of wood
from trees with the bark still intact.”
If Crary is setting up a buffet, he’ll do whatever
he can to avoid using a chafing dish. “I like to plate
things directly on the table or use vessels that typi-
cally wouldn’t be used for buffets,” he says, such as
small terracotta pots purchased from CB2. Recently
he used plastic seed pots as disposable containers
for an asparagus and “dirt” grab-and-go.
“If I could, I would make every one of my stations
interactive!” adds Crary. “It is so important in these
times of smart phones and social media to actu-
ally interact with people—see how things are made,
understand what goes into food, have fun with it. In
the end, that’s what it’s all about.” sbe.com

feature
Wolfgang Puck
Catering
G
uests couldn’t stop talking about a
recent station concept dreamed up
by Wolfgang Puck Catering (WPC),
Wolfgang Puck
Catering utilizes which debuted at the Night at the Museum
vertical buffets for event at the Perot Museum of Nature and
a clean, pleasing Science in Dallas, where WPC is the exclu-
presentation. sive caterer. In the “chef shadow box,” a
chef stood inside a light box preparing food,
which guests could pick up from a table in
front of the box.
“I don’t think anyone’s done this
before,” says Stephanie Edens, vice presi-
dent of sales for Wolfgang Puck Catering.
“For the chef to be present but not present,
it’s mystical. Guests aren’t sure if it’s a
projection, but they realize there’s a live
24 CATERING MAGAZINE  cateringmagazine.com PHOTOS ON P. 24 BY KEVIN MARPLE

Clockwise from
left: Guests loved
the "chef shadow
box" concept at a
recent Wolfgang
Puck Catering
event; orchids were
suspended in blocks
of ice for a stunning
sushi station;
the Hot Toddy
Station has been
a popular concept
at Wolfgang Puck
person back there. It’s a fantastic way to do Catering venues
an action station with a chef attending but across the country.
add a little bit of a mystery to it.”
Another recent station innovation
involved suspending orchids and other
flowers in lighted blocks of ice to create
a frozen sushi station. Guests chose their
sushi rolls from a display on top of the ice
block. “We collaborated with a local ice
carver and worked on a concept that would
bring something new to the sushi sta- Since WPC provides catering at venues
tion and ice-carving,” says Edens. “It was in nine U.S. cities, chefs and teams in each
two-fold in its purpose; it kept the sushi city share best practices. A popular concept
nice and cold, and it presented something across the country has been the Hot Toddy
eye-catching and unique.” Station. While the specifics may vary, the
station generally offers three to four warm
cocktails made-to-order, such as a pear
brandy hot toddy, and can also include
mulled wine, hot cider and hot chocolate,
and garnishes including homemade marsh-
mallows and swizzle sticks.
“People appreciate being able to
customize to their own preferences,” says
Edens. “'Build-your-own' concepts are a
trend not just in catering but in restaurants
as well. People enjoy being in control.”
 wolfgangpuck.com

feature
Cutting Edge
Cuisine
I
n Bloomfield, Mich., Cutting Edge Cuisine is
living up to its name, having become locally
identified with its innovative stations. Its most
popular, the sushi wall, displays sushi rolls on
pieces of metal inserted into a wall covered with
greenery. The sushi is accompanied by pipettes of
soy sauce, wasabi and ginger.
Cutting Edge Cuisine is known for its innovative “We roll it all in-house, and we take pride in
stations, such as its salad wall (above and top). The sending our team members to training for this
company created a welcoming brunch buffet for a
art,” says Emily Marrah, catering director.
charity event at a private home (right), with such
options as a parfait station, egg strudel, open-faced The sushi wall often accompanies the salad
mini bagels and two types of French toast—dulce de wall, custom-made for Cutting Edge. The wall,
leche, and bananas and walnut. covered with faux ivy, displays mini mason jars
featuring two salad varieties. The company also

Eye-catching food presentations from Cutting Edge Cuisine
include (top to bottom) crispy tempura Dr Pepper-braised short
ribs with peanuts and basil, served in mini Dr Pepper cans with
stadium peanuts; smoked mozzarella wrapped in prosciutto
atop basil paint; pita tacos with hummus, lamb and parsley salad,
served on a retrofitted staircase handrail; chocolate pot de crème
with salted caramel, caramel foam and potato chip.
pairs the sushi wall with a dim sum station,

with chicken, shrimp and pork dumplings
cooked by a chef and then served in bam-
boo baskets, often with steamed barbecue
pork buns.
At another increasingly popular station,
clients choose a preferred grain for their
event—either mushroom-scented quinoa,
creamy Parmesan polenta or cheddar
grits—which is served with a choice of top-
pings, including sweet-and-sour eggplant,
grilled zucchini, crispy onions, whipped
ricotta and roasted red peppers. “The
quinoa is gluten-free and vegan, so we can
provide a vegan option, which we’re seeing
more demand for than we have in the past,”
says Marrah.
Inspired by the popularity of
Mediterranean cuisine in the area, Cutting
Edge’s hummus station features a chef
making the hummus in front of guests while
a chef attendant grills whole-wheat pita
bread. It’s served with hashwi and such top-
pings as pomegranate and parsley. “We did
it this past weekend for an event, and people
could not get enough of it,” says Marrah.
Looking forward, the company is work-
ing with a florist to create a living floral
wall—similar to the salad and sushi walls
but covered with live flowers and display-
ing cold canapes. It’s also building a brick
fire pit that will be used to prepare wood-
smoked lamb chops in front of guests at
an upcoming wedding. The rustic-looking
piece will be transported to the event site
with a forklift, then disassembled so it can
be used again at future events. “We like
interactive stations,” says Marrah. “We like
our chefs to be engaging with the guests.”
 cuttingedgecuisine.com
BRUNCH BUFFET PHOTO BY CUTTING EDGE CUISINE; ALL

OTHER PHOTOS BY GRAND RAPIDS DOWNTOWN MARKET cateringmagazine.com  CATERING MAGAZINE 27
feature
Joel Catering
& Special Events
A
t Joel Catering & Special Events in
New Orleans, “we’ve always had a high
demand for food stations and buffets
at our events,” says Sarah Hall, president, who
adds that cocktail reception-style events have
traditionally been much more common in the city
than seated or served events. “That being said,
we’re definitely having more conversations with
our clients about the style of food stations and
food service, and it’s become more common to
add food stations to cocktail hours, when we’ve
normally just served passed hors d’oeuvres.”
Joel Catering often offers food-and-bev-
erage pairing stations, so guests can pick up a
drink that complements the food being served
at the same station. “Wine is always a great
choice—like our Wild Mushroom Truffle Risotto
PHOTOS BY SAM HANNA

Joel Catering's Bananas
Foster station (opposite with Italian red and white wine—but we also Joel Catering tends to skip traditional
two photos) delights like to pair food with cocktails,” says Hall. staffed stations, such as carving stations,
guests with a New Orleans “We’ve matched a station with traditional in favor of “food stations that really take
specialty. At an event
food, like beef tenderloin and fingerling advantage of having a chef on the floor,”
that paid tribute to local
favorites, Joel presented a potatoes, with a traditional cocktail like an says Hall. “Being in New Orleans, we love
Southern Frito Pie station old-fashioned.” Hall notes that the company to have a station where we sauté shrimp
(above) and "A Tribute to doesn’t decrease the number of bartenders to order and serve it atop our stone-
Popeye's" station (above with this set-up; the drinks at the food sta- ground grits. We also have a great station
right). St. Tropez-Style
tions are an addition to regular bar service. with seared or grilled New Zealand lamb
Crudite in individual cups
(below) accompanied a “To offer a beverage that matches food chops served with a white bean puree and
foie gras action station at a elevates the dining experience and makes romesco sauce.”
debutante party. it more convenient for guests to get a Taking full advantage of the local cuisine,
drink,” says Hall. a recent corporate event featured such
Big Easy-flavored stations as “A Tribute
to Popeye’s,” with Southern fried chicken
and white truffle macaroni and cheese;
“Nola Po-Boys,” mini gourmet po-boys
with a choice of cochon de lait with mirliton
slaw and purple onion confit, or shrimp
remoulade with pickled green tomatoes
and shredded lettuce, along with a choice
of Zapp’s potato chips; and beignets fried to
order with such dipping sauces as choco-
late, lemon curd and mocha cream. Joel has
also brought dinners to a sweet end with a
New Orleans specialty tailor-made for an
action station—bananas Foster, with a chef
preparing to order sliced bananas sautéed
in a sauce of rum, brown sugar and banana
liqueur, served with ice cream and a topping
of praline crumble.  joels.com

feature
At Thomas Caterers of Distinction's

Up in Smoke station, a chef uses
a "smoking gun" to add a smoky
flavor to seared sea scallop with
sautéed crimini mushrooms, bacon
and corn kernels in a glass jar.
When the guest lifts the cork lid,
the smoke is released, unveiling
this colorful dish. The concept also
has been applied there recently
to shrimp and grits, and chopped
brisket.
BY DEANNE MOSKOWITZ
SMOKING-
HOT
S TA R T E R S
Catering chefs continue to explore the
flavor potential of smoking, curing, pickling and fermenting,
especially in appetizers and hors d’oeuvres
T
he focus on seasonal ingredients Laurine Wickett, chef/owner of Left Coast
may have sparked interest in ancient Catering in San Francisco, sees more fermented
preservation techniques, but their ability items entering the market, from kombucha to
to fire-up flavor has fanned the flame—particu- sauerkraut. She’s developing a beet sauerkraut
larly in the appetizer and hors d’oeuvre category, to serve with latkes and sour cream.
with its mission to kick-start the taste buds. Vegetables star in the array of pickled and fer-
The perceived health benefits of pickled and mented appetizers curated by Karen O’Connor,
fermented foods has helped to stoke the fire. executive chef at Daniel et Daniel Event Creation
Ignited by the roaring popularity of charcute- & Catering in Toronto. Among them are zucchini
rie and kimchi, now the trend is being fueled by cups with pickled vegetables, beet-pickled quail
new ingredients. eggs with saffron egg yolk, and Reuben pastrami
Smoking is showing up in unexpected potato skins with fermented summer sauerkraut.
places, from butters, vegetables and cheeses to But chefs aren’t only experimenting with new
salts, nuts, and even beers and spirits, observes foodstuffs. As this round-up of dishes illustrates,
Joanne Purnell, chef de cuisine at Good they’re double-teaming techniques and finding
Gracious! Events in Los Angeles. ways to brandish them that ratchet up flavor.
PHOTO BY ERIN HESION PHOTOGRAPHY cateringmagazine.com  CATERING MAGAZINE 31

feature
Good Gracious! Events' Purnell points out that smoke adds an element
beyond what’s possible using such enhancers as marinades and rubs.
Above: Pomegranate
Cured Salmon with Pickled For instance, using the ubiquitous mac
Fennel over Smoked Wild ’n cheese as an example, Purnell points
Mushroom and Farro Salad out that smoke adds an element beyond
from Blackstone Caterers. what’s possible using such enhancers as
Right: A little black marinades and rubs. Instead of substituting
cauldron from BG Events &
Catering's Smokin' Stand. smoked cheese to add smokiness, she sug-
gests lightly smoking the entire completed
dish for just half an hour to achieve an
almost indescribable, dramatic, umami-like
depth of flavor.
BG Events & Catering in Boston
harnesses smoke for a spellbinding effect at
the Smokin’ Stand, a chef’s station where
guests can grab little black cauldrons packed
with their choice of freshly prepared foods
and watch as—poof!—they are lightly smoked
on the spot using a smoking gun. They can
choose from salmon glazed with a pome-
granate-balsamic reduction garnished with
32 CATERING MAGAZINE  cateringmagazine.com TOP PHOTO BY SAMANTHA LONCZAK OF BLACKSTONE CATERERS
Below: Cherry Wood Smoked Duck Breast with
Pickled Shallots and Cherries, and Smoked &
Smashed Cauliflower from The Clean Plate Club.
Bottom: Pastrami Cured Tuna with Fermented
Tomato Gel & Smoked Aioli on a potato-cornmeal
caraway chip from Daniel et Daniel.
the blood-red seeds; oregano-marinated

grilled chicken with mushroom polenta cake;
or roasted butternut squash with wilted
greens and mozzarella. Complementing the
station’s theme and making eating while
standing easier, the cauldrons augment the
magic, since a puff of smoke escapes when
the covers are removed.
Inspired by the rough New England
winters, Derek R. Jolie, executive chef at
Blackstone Caterers in Middletown, R.I.,
developed Pomegranate Cured Salmon
with Pickled Fennel over Smoked Wild
Mushroom and Farro Salad, which wields
a trio of techniques to fuel the body and
delight the senses. “It just felt like winter to
me,” he muses. To make it, Jolie produces
a curing liquid by pouring pomegranate
juice over a combination of brown sugar,
kosher salt, mustard seed, ground bay leaf
and ground fennel, until the consistency
is like wet sand; covers boneless, skinless
Atlantic salmon filets with the liquid, sets
them in a small pan, evenly weights them
and refrigerates them for two days; then
removes them from the cure, rinses them
and returns them to the refrigerator to
continue curing. He boils a mixture of dried
wild mushrooms to restore their tenderness,
before grilling them until “nice and smoky,”
and flavors the julienne of fennel in a brine
of water, unseasoned rice vinegar, sugar,
salt and mustard seed. The dish is served in
small portions on crusty bread as an hors
d’oeuvre, or with local lettuces as a first
course or a light entrée.
Monica Holmes, president of The Clean
Plate Club in Nashville, Tenn., proves that
big things come in little packages with butter. Just before service, the cherries are
Cherry Wood Smoked Duck Breast flamed in brandy and flavored with a touch of
with Pickled Shallots and Cherries, and coconut sugar. The appetizer is presented open-
Smoked & Smashed Cauliflower, an faced on grilled French bread, with a piping of
appetizer as satisfying as the entrée that the vegetable puree atop slices of the duck, and
inspired it. The duck is rubbed in a mix of a garnish of cherries and shallots that have been
chili powder, sugar, parsley, garlic, mustard, pickled in a brine of red wine vinegar, granulated
sage, thyme and cayenne; seared, fat side sugar, kosher salt and a sliced serrano chile.
only, until crispy; and cold-smoked using Pastrami Cured Tuna with Fermented
cherry wood. The cauliflower is blanched Tomato Gel & Smoked Aioli is only one bright
and refreshed, smoked briefly in a stovetop entry in a brilliant assortment from Daniel
smoker, processed until almost smooth, et Daniel Event Creation & Catering in
and enriched with ricotta, garlic and melted Toronto, where Karen O’Connor, executive chef,

feature
appreciates the health benefits of ferment-

ing and the “funky” flavor the process
fosters. Cubes of the gel top a rare slice of
pastrami-cured tuna, presented on a potato-
cornmeal caraway chip. O’Connor creates
the gel from fermented tomato juice she
makes by salting 10 large ripe tomatoes cut
into chunks, sealing them in a vacuum bag
and leaving them at room temperature for
three days until the bag puffs up, indicating
fermentation. Then she blends the tomatoes
and any water released in a blender, strains
through cheesecloth and boils 1 liter of
the reserved juice with agar agar for five
minutes, finally removing from the heat,
adding six sheets of bloomed gelatin and
setting in a flat hotel pan.
Joanne Purnell, chef de cuisine at Good
Gracious! Events in Los Angeles, has been
Above: Curried Chicken Sliders with Pickled Red Onions and preoccupied with pickling, since clients
Mango-Curry Cream from Good Gracious! Events. Below: Watermelon seem attracted to pickled foods. A spin-off
Radish Tacos, a vegan hors d'oeuvre from Great Performances. of Southern barbecue, where pickles are
Daniel et Daniel's O’Connor appreciates the health benefits of

fermenting and the “funky” flavor the process fosters.

paired with pulled pork sandwiches, the
Curried Chicken Slider with Pickled
Red Onions and Mango-Curry Cream
is one increasingly popular example. A
mixture of light- and dark-meat ground
chicken, sauteed finely diced white onions
and pureed fresh garlic, and seasoned
with Patak’s Original Concentrated Curry
Paste, the dollar-sized patties are sauteed
in canola oil or ghee in a nonstick skillet
for about three minutes per side or until
browned. They’re presented on buns
slathered with the mango-curry cream
and piled with pickled onions, made by
combining finely sliced red onion, red wine
vinegar, olive oil, chopped cilantro, salt and
pepper, and a pinch of smoked paprika; left
to marinate for 24 hours at room temp; and
then strained and refrigerated until ready
for use. Also house-made, the curry cream
contains prepared chutney, mayo, balsamic,
Patak’s paste and olive oil.
Mark Russell, executive creative chef at
Great Performances in New York, turns
to smoking for the Watermelon Radish
Taco, a vegan hors d’oeuvre notable for its
striking appearance and sizzling flavor. For
his modern take on the taco, he dresses a
julienne of smoked firm tofu in Vegenaise
mayo, minced jalapeños and hot sauce,
and cleverly wraps it in a shell of paper-thin
watermelon radish.
Striving to stay current in the competitive
San Francisco market, Left Coast Catering
created Kimchi Pancake with Miso Aioli
for last year’s San Francisco Chronicle party
for the top 100 restaurants. The appetizer
incorporates the flavors and sensibilities of
the San Francisco food scene and packs a
punch, reports Laurine Wickett, head chef
and founder. To form the batter, Wickett
chops, drains and reserves the liquid from Above: Kimchi
house-made Napa cabbage kimchi and Pancakes with
combines it with ground pork, all-purpose Miso Aioli from Left
flour, rice flour, chopped scallions, a beaten Coast Catering.
egg and salt to taste, adding some reserved
liquid if the mixture seems too stiff, and

feature
Right: Everything
Cronuts from
Marcia Selden
Catering & Event
Planning. Below:
The Savory Goat
Cheesecake hors
d'oeuvre from
Thomas Caterers
of Distinction.
Chefs are double-teaming

techniques and finding ways to
brandish them that ratchet up flavor.
letting the batter rest for 15-20 minutes. Then

she crisp-fries half tablespoons of the batter
in canola oil in a nonstick skillet. She tops the
finished pancakes with house-made Kewpie-
style mayonnaise aioli, garnishing them with
black sesame seeds or sliced scallions.
Robin Selden, managing partner/executive
chef at Marcia Selden Catering & Event
Planning, with locations in Stamford, Conn., and
New York, thought of everything when she cre-
ated the Everything Cronut, a bite-sized twist
on the everything bagel. She substituted flaky
butter-rich puff pastry for the blander, chewy
bagel dough; packed the tiny hors d’oeuvre with
big flavors; and lined serving trays with warm
“everything” seasoning to tempt guests with the
aroma of toasted onions, poppy and sesame
seeds, and garlic. To form the base, Selden
spread house-made dill mustard between two
thinly rolled sheets of puff pastry, folded in the
sides and rerolled to 1/3-inch thickness, and
fried little circles of the dough until they were
golden brown. Then she layered the crispy disks
with house-made popped caper cream cheese,
house-smoked salmon, a slice of cherry tomato
and a sprinkling of in-house seasoning blend.
Savory Goat Cheesecake hors d’oeuvres
from Rachanee Keovorabouth, executive chef
36 CATERING MAGAZINE  cateringmagazine.com LEFT PHOTO BY ERIN HESION PHOTOGRAPHY

at Thomas Caterers of Distinction in
Indianapolis, are tiny in stature but huge
in flavor, owing in part to their micro
green and tomato jam accompaniment,
and a showering of sweet-and-sour
pickle relish. She makes the cakes
from a mixture of cream cheese, goat
cheese, eggs and lemon, seasoned
with rosemary and chives, and bakes
them in crusts she creates from Ritz
Crackers. Both the jam and the English
cucumber and onion relish are also
made in-house. 
FOR MORE
INFORMATION
BG Events & Catering
 bgeventsandcatering.com
Blackstone Caterers
 blackstonecaterers.com
The Clean Plate Club

 cleanplateclubevents.com
Daniel et Daniel
Event Creation & Catering
 danieletdaniel.ca
Good Gracious! Events

 goodgraciousevents.com
Great Performances
visit us
 greatperformances.com
Left Coast Catering
online
 leftcoastcatering.com
Marcia Selden Catering

& Event Planning
 marciaselden.com
Thomas Caterers of Distinction cateringmagazine.com

 thomascaterers.com
cateringmagazine.com
cateringmagazine.com

how to
BY ANNA WICKHAM
#gettingthewordout
C
hances are, you’re already using social media to market your
six ideas for catering business. Social media is one of the most effective,
marketing inexpensive and fun ways to get the word out about your business
your business and gain more customers in the process. To be successful using social
media, however, it’s important that you share with your audience consis-
successfully on tently, each and every week.
social media But with all that posting and sharing, you may feel you’re running out
of fresh things to say that catch the attention of your fans. That’s why I put
together a list of six ideas you can use to spice up your social media page.
Start peppering some of these items into your existing routine to gain more
shares, more engagement, more reach and more customers.
1. Create a partnership with a local

complementary business.
When most of us post on social media, we think of sharing our content

directly with our existing list of followers.
But power-users of social media know the Partner up with another local company
real leverage comes from collaborating
with others to gain an even larger audience. that does something different from your
Partner up with another local company
that does something different from your business, but that complements it.
business, but that complements it. Some
ideas include a party supply store, a florist,
an events venue or a local organic farm.
You can share one another’s promotions;
share content with one another’s audience; Second, it works as social proof to show
or even create packages that incorporate your audience how many happy customers
both partners’ products or services. you have, which builds their trust in you and
your business.
2. Make friends online.
This is different than creating a partnership, 4. Create Facebook events.
but it works in much the same way. The Facebook events are a huge opportunity for
only difference is you aren’t officially form- your business. Why? Because Facebook
ing an association with them. events allow you to communicate with those
Once you have identified other social who have RSVP’d by using notifications—an
profiles that would work, share their con- extremely powerful tool to use as a means
tent with your audience (giving them due of getting attention. Utilizing this feature
credit, of course). This helps them reach ensures that every person who RSVP’d will
more people. Your “new friends” will start get a notification from you when you make a
to notice you because you are sharing their change to the event, write a comment about
content. Many of them will reciprocate, it or share a new photo.
putting your business in front of a bigger You may be thinking, “That’s great, but
audience in return. what if I’m not having an event to which I
can invite all of my followers?” Then it’s time
3. Use hashtags to find and share to get creative. Here are a couple of ideas:
content from people who are
talking about your business.
Create a hashtag that is used exclusively
to refer to your business. (Search mul-
tiple social media channels first to make
sure that it’s not already in use by another
brand.) Then, make sure everyone knows
to tag their photos or videos with your
hashtag when they refer to your company.
This allows you to easily find images in
which people are mentioning your busi-
ness; maybe they are at one of your events,
or perhaps they are a happy customer and
want to say thank you for your help with
their event.
Bringing these images together to be
shared on your social media page does at
least two things: First, it further exposes
your company to the posting individual’s
personal network on said channel (this
occurs within most social media channels).

how to
As a caterer, you have tons of

ideas when it comes to preparing
food and planning events. The
trick is to make that information
shareable so it helps advertise
your business.
• Host a video broadcast using free live video

streaming services, such as Periscope or Google
Hangouts. One idea is to market the broadcast as
a “Q & A,” in which people can ask questions about
events and get expert advice.
• Offer a webinar to help people plan a
wedding, choose their menu for an event, or learn
about food-and-drink pairings.
5. Share an original video weekly.

You may not realize it, but your business has an
advantage over many other businesses: your work
is very “hands-on.” While a lot of people do inter-
esting work by sitting at a computer all day, your Here are some examples (above)
work involves preparing colorful cookies, going to Sharing these tips helps your audience and markets your
various venues all over town, attending fabulous business at the same time.
events and entertaining people as they celebrate There are a number of creative ways you can use social
their happiest of days. (Aren’t you lucky?) media to expand your business. The key is to be consistent
A lot of people think they must make videos once you’ve found the perfect recipe for success. With a
that would qualify for an Academy Award in little ingenuity and some dedication, your social media plan
cinematography, but it’s not true. All you need is a could turn into one of the strongest aspects of your overall
little bit of simple video footage from your phone. marketing strategy. Start your experiment today to reach
You’ll be surprised how receptive your audience more people and gain more customers in the process. 
will be to a glimpse into your fascinating industry.
6. Share a weekly tip in an image.

As a caterer, you have tons of ideas when it comes
to preparing food and planning events. The trick
is to make that information shareable so it helps ABOUT THE AUTHOR
advertise your business. Anna Wickham is author of the book
One of the best ways to do this is to create How to Get More Catering Customers
custom images with your tips to share online. Make with Content Marketing and owner of
sure they are branded with your company logo Charm House, a marketing company
so that no matter where an image is shared, your that helps catering businesses grow using online content.
business branding goes with it. For her free interactive PDF guide to marketing your catering
business, visit charmhouse.io/catering.

give your guests the
luxury of lobster
Say farewell to shucking live lobster and treat your guests

to Clearwater Split Lobster. Each split lobster comes ‘chef
ready’ containing one half tail as well as the meat of one claw
& knuckle placed in the body. It’s never been easier to give
your guests the luxury they crave. Enhance your menu with
Clearwater Split Lobster today.
USA: 703.669.6119 | ussales@clearwater.ca

Canada: 905.858.9514 | cdnsales@clearwater.ca
clearwater.ca
business
tech tools
companies offering software and Web-based solutions for the catering
industry continue to add more features, with more to come in 2016
I
f you’ve resolved to increase productivity With the speed and flexibility to provide
and profits this year, there’s no better place immediate customer event bids without
to start than with the array of technological jeopardizing profitability, the software also
tools available in the marketplace. Whether automatically calculates the inventory necessary
you’re looking to boost profit margins, create for one or more events, and generates produc-
better proposals, capture more leads or retool tion sheets for recipe and menu production.
your menus, there’s a program out there to The company keeps tabs on what its custom-
help you do it. And the good news is, these ers are looking for and tailors new features to
software and Web-based programs are adding match their needs. “At Culinary Software Services,
more functionality all the time. Following is 70% of software upgrades come from customer
a roundup of the newest features and plans feedback,” says Bennett. Recent updates include:
offered by software companies targeting the • The latest software version of CorTec and
catering industry, and what some of them have ChefTec, xt6, released in late January. Updates
in store for 2016. include enhancements to catering functionality as
well as Mobile Solutions Software capabilities.
CorTec and ChefTec • A new integration functionality, allowing
 culinarysoftware.com the import of Banquet Event Orders from
The maker of CorTec and Caterease software for the automatic creation
ChefTec software, Culinary of production sheets.
Software Services has been • The recently released Event Management
developing software to meet the Module, which extends the management and
POWERFUL
challenges of the foodservice customer interfacing capabilities for caterers
and hospitality marketplace since and can be used for providing customers with
VERSATILE
EASY TO USE
1990, and is continually upgrad- event menus, summary or detailed quotes, and
ing the software to meet custom- invoices. Staffing and mise-en-place can be
ers’ needs. “CorTec and ChefTec easily managed, and non-food inventory tracked
SOFT WARE SOLUTIONS FOR FOODSERVICE
FOODSERVIC OPERATIONS
software are used extensively in for present and future event requirements.
Culinary Software Services, Inc.
the catering industry,” says Brian
Bennett, president of Culinary Total Party Planner
Software Services.  totalpartyplanner.com
According to the company, the biggest Computica, Inc.—developer of Total Party
benefits of CorTec and ChefTec software include Planner software—is paving the way for growth
that they enable caterers to know event costs and innovation
in advance so that customer pricing will result with the company’s
in the necessary profit margins. CorTec and recent hire of Jim
ChefTec allow caterers to do this without time- Israel as chief oper-
consuming manual calculations for each event. ating officer. Israel,
The software also allows users to cost events in a former catering
minutes, rescale for varying numbers of people,
and assess the effect of menu changes on the Jim Israel,
Computica’s new chief
cost and profit margins.
operating officer

executive and consultant, was brought onboard
by John Cohen, Computica’s owner.
Cohen originally created the company’s Total
Party Planner software for his parents, who
owned their own catering company. Total Party
Planner’s many features include the ability to set
up custom proposals, view a calendar of events,
create invoices, track clients, calculate food
costs, hire staff, build recipes and more. The Caterease  caterease.com Caterease is
on the verge
software is now used by thousands of caterers After a record year in sales, Horizon Business Services— of releasing a
in more than five countries. developer of Caterease Software, a comprehensive event major update.
Israel is tasked with overseeing the compa- management program—is on the verge of releasing Caterease
ny’s next phase of development, which includes v16, which is “the most powerful update we have released
a major update of the Total Party Planner maybe ever, but certainly within the last decade,” according
catering software and the companion mobile to Chris Kopriva, director of sales and training for Caterease
app, as well as plans for new client onboarding Software. The updated program will most likely be available at
and software implementation. the beginning of the second quarter.
“The market for catering software is growing, The new version will include “hundreds and hundreds
and so is the competition,” says Cohen. “That’s of new features throughout the program,” says Kopriva.
what makes Jim the right person at the right time One key addition is a new Web Inquiry tool that allows
to lead Total Party Planner’s new endeavors.” potential customers to fill out and submit forms on a caterer’s
Israel owned and operated his own catering website—information that will go directly into Caterease as
company, Culinary Concepts, for 23 years in new leads. Caterers have been “chomping at the bit” for such
Philadelphia, where he was an early adopter of a feature, says Kopriva. In addition to submitting their names
catering software. He sold his catering business and addresses, potential customers can also add rudimentary
in 2010 and started his own consulting company, event details, so Caterease will recognize whether the
Conjure Consulting, in 2011. There, one of his information is a general lead or for a specific event.
main focuses was helping clients find success “It makes the data entry process non-existent from the user
with the implementation of catering software. perspective,” adds Kopriva. “We always tell people you never
“I have two missions,” Israel says. “First, make have to type the same thing more than once, and the cool thing
sure Total Party Planner stays on the cutting edge, about this is you never even have to type it once. How much
as they’ve done for the past 18 years. They were business do you lose when someone browses your website but
the first in the industry to make their program then they leave because they don’t have a way to easily submit
web-based and the first to develop a mobile app. their information? So it’s a huge potential for enhanced sales.”
We want to stay ahead of the tech curve. Second, Other new features include interfaces with third-party
position them in the market as the premier, go-to applications, including AllSeated, LocalTable and Janus display
software for caterers and their sales teams. It was boards. Kopriva notes that Caterease v16 maintains the look
the first and is still one of the only programs out and feel of the program, so there’s no learning curve. “Caterers
there developed by a person with industry experi- don’t have time to be relearning software programs,” he says.
ence. John understands what caterers need to be “We understand that caterers need the consistency and user-
successful, both in sales and in the kitchen.” friendliness they have come to expect with Caterease.”

business
iMenuPro  imenupro.com

The online menu maker iMenuPro now includes a
live-sync feature, which pushes revisions instantly to
desktop, mobile and Facebook menu versions in a single
click. Making the program even easier to use on social
media, parent company
SoftCafe LLC most
recently added Twitter
integration, so users are
able to tweet their live-
sync menu to their fol-
lowers with a few clicks.
“The key selling point
of iMenuPro is its ease of
use,” says Scott Tyburski,
co-founder of SoftCafe.
“No technical or design
skills are required to make
the most of the toolkit.
The drag-and-drop user
interface is intuitive and
updates on the fly as users
make additions, deletions and changes. Daily or seasonal
specials can be altered as needed; there’s never the feeling
of being ‘locked in’ to a menu because so much effort and
time went into its creation.”
With iMenuPro, users can design and edit menus com-
pletely online, then print the menu as well as publish it to a
website or social media. Users can upload their own logos
or choose from more than 2,000 graphics, backgrounds
and images. With a single click, users can switch out or
rearrange elements and instantly see the effects. The
numerous options mean that every menu looks original
and expertly designed. SoftCafe continually updates its
product suite based on the needs of its customer base,
which includes more than 20,000 restaurants, caterers,
hotels and other diverse businesses. 
Top: A menu designed on iMenuPro.

Bottom: iMenuPro’s live-sync feature.

Exceeding Culinary Expectations
— MASTER THE EMERGING TRENDS —
March 6–8, 2016 Javits Center N e w Yo r k , N Y

SHOW HIGHLIGHTS: Food Trends Experience, Ferdinand Metz Foodservice Forum, Live Culinary Demonstrations, The Pub,
New Product Showcase, US Pastry Competition, Taste NY & Craft Beverage Showcase, 550+ Leading Vendors, and more!
Presenting: Sponsored by: Produced & Managed by: Featuring: Highlights Include:
SM
GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS ®
www.internationalrestaurantny.com
basics
sumptuous products to make

your buffets
spreads
and stations
more functional
and fabulous
I t’s a new year—

an ideal time to
take a fresh look
at your station
and buffet set-ups.
Perhaps they’re
not working as
well as you’d
like—or attracting
the attention they
deserve. If you’re
stuck in a rut, the
following products
should help you
out of it.
Distinctive and eye-catching pieces

from CATA LON I A PL AT E S ,
an official distributor of luxury
tableware made in Spain, artfully
frame culinary masterpieces. The
company’s intricately designed
products for catering and events
are shock- and heat-resistant, safe
for repeated use in microwaves and
dishwashers, and can be safely used in
ovens. Pictured is the Boro glass dome.
 cataloniaplates.com

ClearWick by BL A Z E PRODUCT S is the only SE RV ICE I DE A S engineered the body of
chafing dish fuel in the industry that allows an operator the Original Flame Free Thermo-Urn to achieve
to confirm, at a glance, how much fuel is remaining in the true vacuum insulation. It provides up to six hours of
canister, so the same canister can be reused at another retention without an external heat source. A recent
event. ClearWick is not alcohol-based, so there is no danger upgrade utilizes a redesigned base with interlocking legs
of the fuel igniting if the canister is knocked over while lit. that bolt to the base of the urn for maximum support.
The patented canisters, which can be stacked together,  serviceideas.com
are also designed to keep the flame away from the rim of
the cup in case of a knock-over. ClearWick is designed
to burn for at least six hours using Diethylene glycol.
 foodservice.blazeproducts.com
The B3 by FOH Buffet Bag, a transportation and

storage solution, has a large capacity, able to hold
multiple buffet foundation pieces. The drawstring storage
bags and safety straps protect risers and boards. With six
zippered pouches—ideal for utensils, tongs, menu/sign
holders and other smaller items—the buffet bag features
strong wheels for easy transportation, and it folds flat
for easy, compact storage. A clear front pocket allows
for labeling and organization of the bag’s contents.
 frontofthehouse.com
New from CA R DI NA L
I N T E R NAT IONA L , the Reveal’ Up
Cooling Base and Reveal’ Up Soft Fresh
Tumbler—which recently won an Editor’s
Choice Award at the Hotel Experience show
in New York—are ideal for chilling beverages
and desserts. The base, velvet to the touch
and similar to porcelain with its bone-china
tonality, rests beneath the tumbler and
features a cooling base gel that becomes
fully operational after storing in a freezer
upside-down at 0°F for 4 hours. The base is
kept chilled at an ideal temperature of 42.8°F.
 cardinalglass.com

basics
Mayfair Risers from I M PU L SE

E N T E R PR I SE S can take buffets
to new heights. The pedestals are made
of 18/10 stainless steel and feature a
laser-cut pattern. Compatible with a
wide variety of toppers, the risers are
sold in a set of three: small (6 inches),
medium (8 inches) and large (10 inches).
 impulseenterprises.com
J U L E -A RT, I NC. , a manufacturer

of acrylic displays, makes a specialty line
of wholesale displays for caterers and
foodservice professionals. One of its most
popular products for caterers is the cupcake
tower. With a choice of either round or The Slotted Egg Tower from CU L I NA RY E Y E
square platforms, each tower is made in CA N DY holds up to 40 plates. Hand-designed,
five sizes, ranging from 11.5 inches tall built and polished at the Culinary Eye Candy Design
to 34.5 inches tall. The towers pack flat Studio in Houston, the tower is made of crystal-
to make transport easy, and assemble clear acrylic. Finishes include onyx, frosted, crystal,
by sliding together in less than a minute. nautica, monochromatic, smoked and more.
 culinaryeyecandy.com
 displaysforfood.com

From E N T ICI NG
TA BL E S ’ portfolio of
original food and dessert
stands, this Ferris wheel
would be an eye-catcher
at any circus- or carnival-
themed event. Ideal for small
bites, the stand revolves
manually and is made in
four colors: red, yellow, blue
and white. Enticing Tables
fabricates its stands with steel
for long wear and powder
coating for easy clean-up.
 enticingtables.com
The new Homestyle Induction & Grill Chafers from

BA M BO OM N has introduced two new
DW H A BE R A N D SON make it look
bamboo products. Arrow Pick Skewers,
as though the food being presented has been
approximately 10 inches long, are ideal for
prepared and served in the same cookware. The
serving kebabs, desserts, fresh vegetables,
Homestyle chafers add a “fresh-from-the-kitchen”
satays and more. The Double-Pronged
appeal to the functionality of a traditional chafing
Skewers, approximately 10 inches long
dish on the buffet table. The stainless chafers are
with two prongs, hold fragile foods, such
available in a variety of sizes, including 2 gallon, 4
as fish, and secure delicate foods for
quart, 2-quart round and 3.5-quart oval; and in 4
even grilling, such as shrimp and veggies.
quart, 2 quart and 3.5 quart with fry pan handles.
 bamboomn.com
 habersilver.com/products

calendar
2016 Planned Events

and Distribution Schedule
C atering Magazine has a substantial nationwide distribution and circulation system in place with many strategic
trade show and conference partners. Working closely together with our partners, we promote and support all
these important events for our industry, and distribute thousands of additional magazines at these shows.
Texas Restaurant
Association Marketplace
H O U STO N , T E X AS
June 26-27, 2016
tramarketplace.com
Experience 2016!
Produced by the National
Association for Catering
and Events
F T. L AU D E R DA L E , F L A .
July 17-20, 2016
nace.net
Louisiana Foodservice &

Hospitality EXPO
N EW O R L E A N S , L A .
August 6-8, 2016
lra.org
Mark your calendars for these 2016 events, Western Foodservice &
Hospitality Expo
where Catering Magazine will be distributed. LO S A N G E L E S , CA L I F.
August 28-30, 2016
westernfoodexpo.com
2016 EVENTS New England Food Show Florida Restaurant

B O STO N , M AS S . & Lodging Show
International Restaurant March 13-15, 2016 ORLAN DO, FLA.
& Foodservice Show restaurant.org/nefs September 27-29, 2016
of New York flrestaurantandlodgingshow.com
N EW YO R K , N . Y. Northwest Foodservice Show
March 6-8, 2016 S E AT T L E , WAS H . Trade & Trends Food Show
internationalrestaurantny.com March 20-21, 2016 S ECAU C U S , N . J .
nwfoodserviceshow.com Date TBA
Midwest Foodservice Expo ttfoodshow.com
M I LWAU K E E , W I S . National Restaurant
March 7-9, 2016 Association Show Kosherfest
wirestaurant.org/expo C H I CAG O , I L L . S ECAU C U S , N . J .
May 21-24, 2016 Date TBA
show.restaurant.org/home kosherfest.com
PLEASE NOTE: Once additional events are introduced to Catering Magazine, they may be added at a later date.
If you wish to target and promote your company before and during these events, please contact our Advertising
Sales Manager, Suzanne Bernhardt. Phone: 678.880.9282 Email: Suzanne@cateringmagazine.com
50
PHOTO FROM INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK
CATERING MAGAZINE  cateringmagazine.com
Enjoy
reading
C AT E R I N G M A G A Z I N E
IN
2016!
In the Professional Kitchen Issue
Special Section: Institutional Catering
MARCH/APRIL 2016
FEATURING:
Foodservice Equipment, Cookware, Cutlery,
Appliances, Temperature Control Devices,
Heating & Holding Equipment, Utensils
Uniforms & Footwear
Organic & Gluten-Free Foods
The Outdoor Cooking & Events Issue

MAY/JUNE 2016
FEATURING:
Outdoor Cooking Equipment: Grills,
Smokers & Mobile Pizza Ovens
BBQ Meats & Sauces
Packaging/Storage Containers & Disposables
The Future of Catering

JULY/AUGUST 2016
FEATURING:
Culinary Schools & Educational Services
Ethnic Cuisine/International Foods
Transport Equipment: Vehicles, Mobile Kitchens,
Carts, Carriers & Totes
The Holiday Season Issue

SEPTEMBER/OCTOBER 2016
FEATURING:
Wine, Beer, Spirits & Craft Cocktails
Appetizers, Meats & Seafoods
New Ideas and Products to Jazz Up Holiday Events
The Wedding Issue

NOVEMBER/DECEMBER 2016
FEATURING:
Linens, Dinnerware, Flatware, Glassware & Serviceware
Event & Restaurant Furniture
Wedding Cakes & Desserts
Dessert Wines, Champagnes & More
LIKE US ON FAC E B O O K .C O M /C AT E R I N G M AG A Z I N E
marketplace PRODUCTS PRODUCTS
COM P U T E R S O F T WA R E PRE-SEASON SPECIAL

USE CODE 20FOLD
FOR 20% DISCOUNT
ACROSS THE RANGE
WITH FREE SHIPPING
ENDS APRIL 30
The gas grill you can fold

and take anywhere!
CINDERS SLIMFOLD LLC

Tollfree: 1-877-426-2900
PRODUCTS www.foldinggrills.com
GET ROASTED!
HOG ROASTING PIT!
“HOG ROASTER with
REPLACEMENT
adjustable Grill” also has a
“spitt” over the grill. Cooks
COOLER HINGES for pig in 1/2 the time and very
entertaining for catering jobs!
Igloo® • Coleman® • Rubbermaid® Coolers
UNBREAKABLE WITH A LIFETIME GUARANTEE!
WWW.TEXASORGINALPITS.COM
1-888-810-7283 | www.coolerhinge.com
CLASSIFIED
AMERICAN WHOLESALE REFRIGERATION
NEW/USED
WALK-IN-COOLERS-FREEZER BOXES
FROM 5 - 75 DOORS, LARGE INVENTORY - ALL SIZES
Buy • Sell • Ship Nationwide
Installation Available
Toll Free 1-877-220-8882
www.awrco.com awcco@aol.com
FOR A DV E RT ISI NG I N FOR M AT ION

Please contact Suzanne Bernhardt for information about advertising in Catering Magazine.
suzanne@cateringmagazine.com 678.880.9282

ad index THE NEW
JA N UA RY/ F E BRUA RY
DIGI TA L
E DI T ION
Blanc de Bleu Back Cover
Blaze Products 44
Catering Crate 21 OF CAT E R I NG M AGA Z I N E!
Clearwater 41
ring
2016
/ february
e
january 1
>> number
t
volume 22
Ca
e
magazin
Continental Plastics & Packaging 13
ls
fessiona
d event pro
Front of the House 5 trade pu
blication
for foods
ervice an
ding
The lea
THAT’S’
SMOKIN
Horizon Business Systems 37
te
Chefs crea
arters with
exciting st ervation
International Restaurant es
ancient pr chniques
te
& Foodservice Show of New York 45
New England
Food Show Inside Back Cover
PLUS
Experts
t
Predict Ho r
Trends fo
2016
Northwest Foodservice Show 14 s
Tech Tool
to
Products ur
Yo
Liven Up and
Stations ts
Ram Truck Inside Front Cover/3 Buffe
Rubbermaid Commercial Products 7
Service Ideas 15 The current issue (and archived issues) are available
in digital format for online viewing and download at
Southern Aluminum 12 cateringmagazine.com.
Click! Enjoy! Share with friends and co-workers!

Total Party Planner 44
For advertising information and to
Ultimate Textile 9 RESERVE YOUR AD SPACE in the next issue
of Catering Magazine — In the Professional Kitchen
Yamato 21
Issue — March/April 2016, please contact:
Suzanne Bernhardt
Advertising Sales Manager
678-880-9282
suzanne@cateringmagazine.com
Catering Magazine apologizes for
any errors or omiss÷ns that may
have occurred in this list.
LIKE US ON FAC E B O O K .C O M /C AT E R I N G M AG A Z I N E

recipe corner
American Lamb loin roulade

with olive tapenade and arugula
YIELD 3 tablespoons olive oil In a sauté pan, sear lamb loins on all sides.
24 appetizer servings 1 ½ cups arugula leaves Bake at 325°F for approximately 10 minutes.
Salt and pepper, to taste Remove, and let rest 10 minutes.
INGREDIENTS
6 American Lamb boneless loins, METHOD 2. Remove string and slice into ½-inch-thick
split open and flattened 1. In small bowl, combine the olives, rounds. Serve with hummus on pita bread
1 ½ cups Kalamata olives, garlic, bell peppers, goat cheese and for an appetizer.
pitted and chopped olive oil. Lay the arugula leaves on the
6 garlic cloves, smashed flattened lamb loins, and spread olive
1 ½ cups roasted red bell peppers, mixture evenly over the arugula. Roll Recipe and image provided by the American
chopped up loins, and tie with butcher’s string. Lamb Board (americanlamb.com).
¾ cup goat cheese Rub loins with olive oil, salt and pepper.

MARCH 13-15, 2016
Boston Convention & Exhibition Center
BOSTON, MA
2016 IS THE YEAR YOU CAN’T

AFFORD TO MISS.
New England Food Show is the most important
and lucrative gathering of the region’s restaurant,
foodservice, and hospitality community. It’s the
one time of the year when the entire New England
foodservice industry comes together to share
ideas, experience new products and services, and
to discover ways to grow the region’s thriving
foodservice business.
And in 2016, the Massachusetts Restaurant Association

is partnering with the National Restaurant Association®
to produce a blockbuster event. A bigger Show floor,
a beefed up lineup of education sessions and culinary
demos, and even more opportunities for you to
connect with the community.
Visit Restaurant.org/NEFS to see what’s in

store for 2016.
REGISTER TODAY Produced by Sponsored by
FOR JUST $35

Restaurant.org/NEFS
©2016 National Restaurant Association. All rights reserved.
Introducing Blanc de Bleu
Cuvée Mousseux Brut
Blanc de Bleu Cuvée Mousseux Brut, a sparkling wine
with an added hint of blueberries, is a delicate wine
reserved for memorable celebrations. It offers seductive
flavors and fresh aromatic effervescence—vividly pasteled
with blueberries. All of this is contained in an impressively
sexy bottle with tasteful flair.
The fruit for Blanc de Bleu is grown in select vineyards,
known for their cool and clear breezes—ideal conditions
for the exclusive grapes and soils that accentuate the
profoundly flavorful characteristics.
Marketed by Bronco Wine Company, Ceres, CA | 855.874.2394

Sparkling grape wine with natural flavors and certified color.
Drink responsibly. Drive responsibly.

2016 Catering Magazine (Jan-Feb) PDF

Uploaded by

Copyright:

Available Formats

You might also like

2016 Catering Magazine (Jan-Feb) PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2016 Catering Magazine (Jan-Feb) PDF

Uploaded by

Copyright:

Available Formats

Catering

january / february 2016

4 CATERING MAGAZINE  cateringmagazine.com

Publisher cannot be held liable for non-delivery due

6 CATERING MAGAZINE  cateringmagazine.com

MORINGA and confidence in safe food

8 CATERING MAGAZINE  cateringmagazine.com

The CR I SPY A SPA R AGUS

John Wm. Macy’s A SI AG O & CH E DDA R

10 CATERING MAGAZINE  cateringmagazine.com

Nine soft and chewy premium BR E A D ST ICK S

LOB ST E R A R A NCI N I from Stuffed

cateringmagazine.com  CATERING MAGAZINE 11

Swirl Tables® Swirl Tables®

Southern Aluminum provides high-end meeting and

The Linenless Table Co.

12 CATERING MAGAZINE  cateringmagazine.com

cateringmagazine.com  CATERING MAGAZINE 13

Joey Kramer to Speak

NORTHWEST MARCH 20-21, 2016 • SEATTLE, WA

2016 FOODSERVICE Washington State Convention Center

SHOW Presenting Sponsor:

BOOTH SALES / SPONSORSHIP / ADVERTISING

14 CATERING MAGAZINE  cateringmagazine.com

Modern Tabletop Ideas

• Only from Service Ideas

WE. SERVICE. IDEAS.

cateringmagazine.com  CATERING MAGAZINE 15

culinary world this year

Trend: TROPICAL ASIAN

16 CATERING MAGAZINE  cateringmagazine.com

Trend: BLENDS WITH BENEFITS

Trend: CULINARY-INFUSED SIPS

Caribbean Culinary sips (left to right): Roasted peanut

Trend: ALTERNATIVE “PULSE” PROTEINS

TOP 10 FOOD TRENDS

The editors of Specialty Food News, the

18 CATERING MAGAZINE  cateringmagazine.com

RIGHT PHOTO BY NADER KHOURI cateringmagazine.com  CATERING MAGAZINE 19

Each year, the National Restaurant Association surveys pro-

1. Locally sourced meats and seafood

20 CATERING MAGAZINE  cateringmagazine.com

gochujang from Korea; and harissa, sumac and

cateringmagazine.com  CATERING MAGAZINE 21

22 CATERING MAGAZINE  cateringmagazine.com

cateringmagazine.com  CATERING MAGAZINE 23

24 CATERING MAGAZINE  cateringmagazine.com PHOTOS ON P. 24 BY KEVIN MARPLE

cateringmagazine.com  CATERING MAGAZINE 25

26 CATERING MAGAZINE  cateringmagazine.com

pairs the sushi wall with a dim sum station,

BRUNCH BUFFET PHOTO BY CUTTING EDGE CUISINE; ALL

PHOTOS BY SAM HANNA

28 CATERING MAGAZINE  cateringmagazine.com

cateringmagazine.com  CATERING MAGAZINE 29

At Thomas Caterers of Distinction's

PHOTO BY ERIN HESION PHOTOGRAPHY cateringmagazine.com  CATERING MAGAZINE 31

the blood-red seeds; oregano-marinated

cateringmagazine.com  CATERING MAGAZINE 33