Good Food is a Global Thing

“Good food is a global thing. I find there is always something new and amazing to learn…”

-Jamie Oliver

Each year catering and event professionals from around the world come together for the industry’s largest conference and trade show experience. Catersource offers continuing education and professional development led by some of the biggest names in events and catering.

Servers dressed as referees passed lemonade at this sports themed Bar Mitzvah at the Samuel Riggs Alumni Center at the University of Maryland campus in College Park, MD.  Photo by Michael Bennett Kress Photography

This year, Catering by Seasons was represented by Senior Special Events Manager, Glynis Keith. “My favorite was the session on creating cohesiveness between culinary and event design for a totally immersive guest experience“ Keith said. Led by a panel of master event planners and caterers including Kristin Banta, David Merrill, AOO Events and Joe Mineo, Joe Mineo Creative, the discussion centered on how when planners and caterers collaborate on the front end, they can create a truly memorable experience for their clients. Watch for more events where the venue, theme, decor and menu all come together to stimulate all the senses. For a sports themed party, think stadium inspired food served by waiters in referee shirts.

Another great session led by the fabulous and funny Shannon Boudreau from The Lazy Gourmet, focused on global culinary trends including the rise in Asian inspired cocktails, food as art, and more plant based meal options. One growing trend that Catering by Seasons has been on the front of the curve on is the concept of Root to Stem – where once discarded parts of fruits and vegetables are turning up on plates in high end restaurants across the country.  Root to Stem cooking attempts to address the global issue of massive food waste. Instead of throwing away lemon rinds, potato peels and carrot tops, talented chefs, including our own Chef Kyle, are putting these scraps to use.

Carrots with a Pesto made from the carrot tops
Colorful French Macarons passed on artist palattes at an event to benefit VisARTS in Rockville, MD  Photo by Kimberly Z Photography

Another great session taught attendees about the finer points of Mitzvah Menu Planning, led by our good friends Cara Weiss and Christine Ash at Save the Date, LLC.

A highlight for Keith is the day and a half spent on the trade show floor. “I am so excited to use some of our new finds at upcoming events! There are so many fun and beautiful ways to keep food warm on a buffet or station table – I can’t think of any reason to use a traditional chafer at a party. Additionally, compostables have come a long, long way. It’s possible to be elegant and eco-friendly. Bamboo may be the new china!”

A “wow” moment? Lunch with Chef Curtis Stone. After years as a celebrity restaurant chef, Stone recently launched an event catering company. “Hearing Chef Stone talk about the transition from restaurants to off-site catering and listening to him describe his challenges and near-disasters and the extraordinary steps he took to overcome them really drove home how far we all go to make sure we exceed our clients expectations despite what may be happening behind the scenes.”

 

 

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Reviews

It was a pleasure to work with Alberto Trevizo and Catering by Seasons. Alberto was knowledgeable and pleasant to work with, and was very accommodating when we had to postpone our wedding one year.

Catering by Seasons is great! We booked them for our wedding. Stephanie was so great with working with us on our desired budget.

Stefanie was such a huge help! Everything was smooth, she helped us find ways to cut costs and advocated for us with our venue.