It’s the busy season for catered events, and operators in all segments are competing to get a piece of the holiday party action. These five on-trend recipes get high marks for presentation and ease of execution.
College chefs are ramping up their catering operations to compete with full-time caterers and restaurants. For Aran Essig, executive chef at University of Northern Colorado, passed hors d’oeuvres are always popular at large events. For this vegetarian finger food, he scoops out small red potatoes and fills them with smoky cheddar cheese, garlic and caramelized onions.
Setting up stations at a catered event encourages interaction. At the Westin and W hotels in Seattle, Executive Chef Thomas Horner stages a mac and cheese bar, offering a variety of toppings so guests can customize this all-time favorite. He opts for rice-shaped orzo instead of macaroni, and uses the risotto cooking technique to turn the pasta into a creamy base.
FLIK chef Isha Njie dresses shrimp and mango for a party by serving the combo in a clear shot glass. Most of the prep can be done ahead, freeing up staff to assemble the appetizer. The colorful ingredients and whimsical presentation make for a festive addition to a catered event.
This classic quiche recipe is versatile enough to serve at a holiday brunch, cocktail reception or office party. Chef Jim Hinger of Horizon Catering changes it up by subbing vegetables for the bacon. He sources ingredients from the Inter-Faith Food Shuttle Farm in North Carolina. The farm not only provides fresh produce to those in need, but it also operates a recovery program to distribute food that goes uneaten, working with Horizon to meet the demand.
With just four ingredients, these bite-sized truffles require little labor and reap big rewards. Add them to a holiday party spread to balance the savories with something sweet and please chocolate fans.
The summit, which is part of the USDA’s and Action for Healthy Kids’ Healthy Meals Incentives, allowed operators from small and rural districts to connect and find ways to improve their programs.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.