Top Catering Trends for the Fall Season

Create a unique experience for your clients this fall

Summer has ended, fall is here, and the next wave of themed events is upon us. 2019 and beyond bring new trends to catering, along with new flavors, ingredients, colors and themes. Weddings, business luncheons, corporate galas and destination events are among the most popular held in the fall, when the air is crisp, and the leaves turn beautiful shades of mustard and amber.

Catering events are not about just serving the food, but are about creating an experience, through bringing people together and facilitating connections. Simply put, providing a lackluster or generic meal service doesn’t do anything for your guests or your business. Now, more than ever, there is elevated consumer interest in exploring new cultural trends and interests through cuisine.

Here are the top trends in catering for fall:

Destination specific food

Chances are high that some people who are attending events like weddings and birthdays are from out of town. Caterers can impress guests by creating culinary experiences that highlight the specific destination. Chefs and caterers can turn to sustainable and local food sources that are in season to work from and build a menu and experience... menus that have cultural influences and are locally sourced will continue to rise in popularity.

But the destination themed experience doesn’t have to end there. Creating a similar atmosphere, highlighting local ingredients and beverages can also make corporate guests feel like the tastemakers of their own city or town. Additionally, giving guests an experience that they can’t get any other place by providing tableside service, or an interactive food demonstration with sustainably sourced food items could not only increase employee morale, but also boost any organization’s corporate image.

Cocktail Hour with a fall twist

A popular liquor choice for fall is bourbon, with drinks like the Apple-achian (bourbon, apple cider and ginger ale) or a Cinnamon Maple Whiskey Sour, using maple syrup as a sweetener, fresh lemon juice and cinnamon. Spiked ciders using cinnamon as a garnish are a going to be a hit this year, and sparkling apple cider sangria in different flavors will rise in popularity. It may also be a good idea to make these in large batches, served fountain style or in a large bowl for guests to serve themselves.

Another great fall idea for events like weddings and banquets is to give classic cocktails a fall twist. Drinks like the bourbon ginger can be accompanied with a cinnamon sugar rim, or the famous champagne mimosa can be made with pear juice instead of orange juice. Garnishes can include local produce, like fruit peels or even maple leaves for added flair. The serve yourself concept can also extend to adult slushy bars, where guests can drizzle mixers (think creamy pumpkin and crisp apple) and liquor shots on top of crushed ice. Don’t forget to offer a non-alcoholic signature drink for guests, so no one feels left out. CBD infused drink options are also popular this year and are a great additional choice for guests. Just make sure that it is legal to serve in your state, ingredients are clearly labeled and avoid mixing it with alcohol.

Creative and fancy food-and-drink parings are also all the rage this season. It takes from the more generic wine and course pairing and provides a fun twist for cocktail hour hors d’oeuvres. This concept opens the door for all kinds of creativity for this hour. For fall, caterers can incorporate comfort food ideas like miniature shepherd’s pie paired with Guinness, or apple cider sangria paired with stuffed mushrooms.

See cocktail recipes below.

Grab and go is the new buffet

Events that provide buffet style food service are making a comeback, except it has turned into more of a pre-dinner, light dinner or dessert smorgasbord of seasonal items that guests can graze from and visit as many times as they want throughout the event. Sometimes the traditional buffet ends up with cold, soggy food and looses the feel of fine dining. “Grazing tables” provide an opportunity for guests to mingle with one another, and strategically placed items can stay fresh as they are restocked.

Unlike a buffet that has several dishes placed in a row, a grazing table has a variety of foods mixing and mingling in one big display, like a huge cheese board. Sometimes food items like dips and sauces are placed in one large bowl for serving, with smaller items placed on serving boards or platters. Items can also be served in small, single use cups, so guests can transport them easily while they mingle.

Building on the local concept, providing artisanal and innovative items using unique spices, as well as making items that appeal to different dietary restrictions is the new normal across the nation – thanks to millennials. Tastes are moving away from sweet or foods that are high in sugar, and are leaning more toward salty, sour, savory and spicy. A recent “grazing menu” from a special events catering business in Atlanta included roasted, za’atar-seasoned cauliflower with house-made tahini sauce; a roasted vegetable salad in citrus tamari dressing made with cashews; fresh collard greens and roasted tri-colored carrots and crispy chickpeas with a coconut oil vinaigrette; gluten-free fried chicken and vegan mac and cheese made with pureed carrots, potatoes and spices, topped with breadcrumbs and toasted cashews. It’s all about serving a gourmet dish that can be broken down into small portions. Caterers can always keep the carving station for an additional classic touch.

Fall vegetable favorites:

• Tomatoes
• Carrots
• Brussels sprouts
• Cauliflower
• Sweet Potatoes
• Mushrooms
• Squash
• Marinated peppers and artichokes

Popular cheese items (including non-dairy)

• Marinated feta cheese
• Hard cheese, like Gruyere or Parmesan Reggiano
• A wheel of soft cheese, like brie or goat cheese
• Sliced provolone, havarti, cheddar, or Swiss cheese
• Dairy-free havarti style wedge
• Vegan queso dip

What will continue to impress guests this fall are smaller portions with the perfect pairing, with more savory and bitter as the dominant flavors over sweet. Education is also part of the experience as it will lend to the conversation. It’s all about facilitating connections with guests through food, creating a light mix-and-mingle atmosphere with a grab-and-go vibe.

Dessert grazing and donuts FTW

Recently, wedding and event hosts are ditching the standard dessert of cake for pies; mini pies, apple pies, pumpkin pies – it’s all about pie for fall. Creating a dessert bar or “grazing table” with various pie, cupcake and cookie options is extremely popular now. Think about creating bite-sized morsels of traditional favorites like apple tarts and pies, and a more unique item like mini pumpkin tarts with whipped cream and almond toffee that will make pumpkin spice latte lovers rejoice!

More and more, weddings and corporate events are seeing the donut buffet. As donuts become high class, and fitting for fall, this favorite comfort food can include a variety of different flavors with creative displays like a donut wall, seen on Boardwalkcatering.com, or a donut tower for guests to embrace and enjoy.

Fall Drink Recipes