The PartySlate content team spends a good portion of its days searching our platform for the best party inspiration. In 2023 alone, 12,264 real event albums were uploaded to PartySlate.com. I confess, personally, that I spend most of that time looking at pictures of food. I’m talking six-course meals, passed apps, unique catering stations, and more. There’s something about food that is so core to a celebration. Food is so much more than fuel; it’s the crossroads of tradition and innovation. The best meals dazzle the senses, engage guests, and generate conversations — or “buzz.”
We reached out to some of the top wedding and event caterers across the country to learn which new catering trends they expect to see in 2024. It turns out, some of last year’s trends are still going strong. Lauren Eck, Regional Director of Catering Sales, Texas for Wolfgang Puck Catering, shares, “Things such as sustainability and guest experience continue to be at the forefront of our customers’ minds as they plan an event that touches all five senses.”
Of course, it’s not just business as usual. New trends will reimagine traditional event fare. Elie Hanna, Owner of La Mila Catering & Events, shares, “In general, I think people are still exhausted from the pandemic. Clients are looking to their caterers to come up with and present innovative ideas.”
For Erica Tefel, Director of Sales & Events at KALON Event + Food Design, that innovation looks like “the rise of technology, demand for authenticity, and appreciation of artistic expression.”
Keep reading to see which 19 catering trends will make 2024 the best food-forward year yet. It’s time to raise a toast (mocktails included) to local ingredients, global flavors, cutting-edge presentations, and so much more.
But First, See if You Can Spot the 2024 Catering Trends From This Stunning Manhattan Wedding
1. Dedicated Mocktail Bars
We see it everywhere: a new prioritization on mental wellness and well-being. According to Tefel of KALON Event + Food Design, that focus is reflected in menus, as well. “Expect mindfulness in chill-out lounges, quiet zones, and wellness bars that serve non-alcoholic cocktails — a crisp cleanse for the senses.”
Michael Stavros, Partner and VP of Business Development at M Culinary Concepts, further elaborates, “The ‘Sober Curious’ movement is growing and will be a big thing in 2024. What started as ‘Dry January’ a few years ago is evolving into year-round reductions in alcohol consumption, especially among Millennial and Gen Z consumers.
“Our beverage R+D team at M Culinary Concepts is leaning into non-alcoholic cocktails made with alcohol-free distilled spirits (along with alcohol-free wines and beers). Yesterday’s sugary, syrupy ‘mocktails’ are giving way to tomorrow’s thoughtfully crafted ‘zero-proof cocktails.’ The right balance of high-quality ingredients makes all the difference.”
Rob Pausmith, Founder of Pausmith Group, adds, “There are SO many possibilities that are completely alcohol-free: fruit-infused lemonades and iced teas, Italian soda stations with fresh fruit garnishes, kombucha on tap, flavored seltzers, the list goes on and on. We love that going spirit-free doesn’t have to mean sacrificing on flavor or creativity.”
Make no mistake: Mocktails are no longer just an afterthought or single offering squeezed onto a long list of boozy options. Jim Mozina, Owner of Le Basque, tells us, “Many guests who don’t drink for any variety of reasons will be treated to a similar guest experience as the other guests at an event.”
Pakistani Dholki Wedding in Citrus Hues
At this Pakistani wedding, Hedrick’s Catering & Events and event planning team Events by Picnics In The City teamed up to create a seamless color palette — from the orange and red floral prayer mat to the citrus-colored mocktails. Make sure to check out the delectable bites that included burgundy red waffles and fried chicken fritters, mini cheeseburger sliders (including an orange bun, of course), and more.
Skip the Booze, Just Do It
The Nike Air Gallery event kept guests refreshed with fruity-flavored mocktails with fun puns like NoJito instead of Mojito. Unique garnishes included edible blooms and fruit crystals for the most Instagrammable sips by STYLE Catering, Inc..
2. Evolving Cocktails
For those who choose to imbibe, let every sip be unique with continuously evolving cocktails — where the first sip is not the same as the last. According to Hanna of La Mila Catering & Events, “Gone are the days of a simple gin & tonic. Clients are asking for sculptured ice cubes, freeze dried garnishes, fun colors, and fresh ingredients.”
Juan Hernandez, Owner and Chef of Delivering Experiences, adds, “Customized, creative, and curated cocktails are in trend; those have to tell a story or have a special meaning.” For example, they recently created strawberry, lime, and Lillet rose ice cubes to melt inside their crafted cocktails, adding new flavors moment by moment.
Sometimes, the story unfolds even before the first taste. See how The Cup Bearer brought the five senses into this culinary experience with smoking, edible cocktails.
Grateful for Garnishes
This intimate Thanksgiving dinner, catered by Sol y Sal, beautifully matched autumnal-hued cocktails to the sleek tablescapes by Curated Rentals. Cloves of cinnamon, dried fruits, and crimson blooms were just a few of the garnishes that perfected every sip from start to finish.
Gone in a Puff of Smoke
This tented beach wedding, catered by La Mila Catering & Events, transformed a traditional cocktail hour with edible bubbles that popped into a puff of smoke. Make sure to see the delectable buffet that ensured guests were satiated between sips.
3. Local Ingredients, Global Flavor
A commitment to local ingredients doesn’t mean that you can’t embrace bold, global flavors. Tefel of KALON Event + Food Design tells us, “Fine dining chefs will continue to seek an increasing level of depth in their use of local, responsibly sourced ingredients. It’s not merely about locality anymore, but embracing regionality — or glocalism.”
Like many trends, this one has more than one layer. Keep reading to see how world-inspiration is revitalizing the culinary events scene.
From Local to Global
Sarah Duffin, Director of Catering at the Barnes Foundation at Constellation Culinary Group, tells us, “At a recent event, Constellation Culinary Group presented several “surf & turf”-themed stations — including an eye-catching ‘Deconstructed Paella’ honoring the rich culinary traditions of Spain in a new, creative display of squid, scallops, and shrimp hanging over a bed of locally sourced grilled summer vegetables.”
Bon Appetit
What’s even better than a Parisian-inspired Chef’s table dinner? How about one made from local ingredients? 24 Carrots Catering and Events tells us, “From the salad course, which felt like a crudité of freshly picked farmer’s market veggies, to the main course entrée, which had the flavors of a croque-madame, and the elevated presentation of a classic French dish, all playful courses were presented elegantly and paired with a beverage.”
Fresh Fusion Seafood
This private back-to-school party for parents put fine cuisine at the forefront of the celebration. BITE New York paired local seafood offerings, like white prawns and sea scallop crudo, with global treats like hamachi tiradito and hon shimeji ceviche. The result was a fusion menu sourced with fresh local ingredients — and a whole lot of style.
4. World Inspiration
No passport? No problem. Bring your favorite destination to you with the latest culinary trends. Eck of Wolfgang Puck Catering tells us that reception-style menus are increasingly incorporating global flavors. “We are often being asked to assist in creating menus that are Spanish-inspired, Mediterranean-inspired, Asian-inspired, etc.
“When our culinary team worked on updating our menus this year, they took into consideration these asks and added some food stations that are a nod to the global flavors trend. We have a delicious poke and crispy rice station, a Mediterranean station that includes a Porchetta Roast, Dolmas, and a variety of hummus.”
Tefel of KALON Event + Food Design adds, “The explosion of global flavors will continue to drive new authentic experiences in menu design. Think Filipino Adobo, West African Jollof, and Turkish Meze (to name a few). These cultures will become mainstream while overarching themes, like Mediterranean, will take a deeper dive focusing on sub-regional cuisines.”
See some of our favorite world inspiration trends below:
Kokumi, The Noetic 6th Taste
Tefel of KALON Event + Food Design shares, “After sweet, salty, sour, bitter, and umami is Kokumi. It relates, not to flavor, but an effect – enhancing heartiness and endurance, expanding flavors without them overpowering the tasters.” We love how this bass presse, scallop sausage, confit shallot farro and swiss chard, and broken butter sauce does just that.
Fusion Apps
According to Sonali Sharma, Director of Business Development at Mantra – Indian Garden, “More people are looking for fusion items for appetizers. People have been attracted to the idea of small bites from various countries, giving them a chance to taste the world.” We love how their tacos combine Indian and Mexican cuisines for a fusion bite that’s absolutely mouthwatering.
Ethnic Main Course
“Though many of our clients ask for fusion and small bite appetizers,” Sharma of Mantra – Indian Garden tells us, “they want to go back to the traditional and authentic dishes for the main course.” Some of our favorites include Shahi Chicken, Basalt Poddi Veg, and Dal Makhani like the dishes served at this beautiful reception at The Old Post Office.
French Inspiration
Clint Upchurch, Business Development Strategist for Tres LA Catering, tells us, “Currently, people are super inspired by Francois Perret from Le comptoir at the Ritz in Paris and the reinvention of the croissant into a long buttery and crispy vehicle for an updated lobster roll or ham and cheese.” Needless to say, we are here for every minute of it.
5. Menus on the Move (Dance Floor Bites)
Some of the best moments of a celebration happen on the dance floor — and caterers are taking note. Hanna of La Mila Catering & Events tells us, “Rather than sitting the entire night, people want to get up and move. Coming out of a global pandemic, we are finding that clients want to dance, talk, walk around, and not be tied to an assigned seat for 4-5 hours.”
Of course, all that movement requires fuel — so make sure to serve delicious bites that are easy to consume on the move. Remember, dessert includes sips as well. Lean into coffee carts or passed aperitifs (don’t forget the zero-proof versions) to round out the culinary experience.
Lastly, don’t forget that dessert isn’t your only option on the dance floor. Reuben Bell, President of Blue Elephant Events and Catering, tells us, “Late night snacks served in creative ways are also trending right now. We have had several clients who want pizza served late in the evening while people are dancing. Instead of plating it, our team circulates on the dance floor with hot slices on wooden pizza paddles. This slight change in presentation makes the crowds go wild.”
Coffee on the Go
With mobility in mind, Delivering Experiences created a dessert and coffee cart. Hernandez says, “People love it since it’s interactive and different from a traditional mini sweets station. Passed-around-desserts are super trendy, especially since the wedding cake is no longer the start of the show. Most of the couples only get a small cake to cut for picture purposes, so they want to delight the guests with multiple choices of sweet options.”
Ain’t No Party Like a Pizza Party
Betty Zlatchin Catering & Events made this rustic outdoor wedding special with passed pizza slices in unique eggplant favors. Make sure to see the other delicious passed bites that included caviar and tortilla dip.
Blue Hues, Blue Bites
This Boston Ballet Ball at SoWa Power Station wowed with blue uplighting, glittery tablescapes, and passed sweets that carried on the shimmer factor. See how the plated dinner by MAX Ultimate Food was just as scrumptious.
6. Intimate Dinner Parties
2024 is a year for meaningful connections. “Smaller, ultra-personalized events will outshine larger traditional affairs,” Tefel of KALON Event + Food Design tells us.
Why you might ask? “One trend that stuck from COVID-19 is micro events,” Eck of Wolfgang Puck Catering shares. “We are seeing more and more social and corporate clients who decide to go the route of a smaller and more intimate event with the focus on a high-end dining experience for this small group.
“Rather than have a large event with a standard buffet, they are choosing to do an intimate gathering with a six-course tasting dinner, with beverage pairings, or a variety of interactive chef stations — both giving their guests a wonderful dining experience and making the food and beverage part of the overall story of the event.”
Vines, Views & Intimate Conversations
A picturesque tasting dinner at Montage Healdsburg featured local flavors and exquisite wine pairings. We especially adore how geometric tenting and a custom-built bar by Hensley Event Resources offered the perfect space for intimate conversations — without sacrificing the vineyard views.
It’s Always a Good “Time” for a Dinner Party
Limelight Catering and Revel Decor perfectly executed this time and space dinner party for 20 guests in a helicopter hanger. See how the garden mosaic salad was on theme with its celestial crescent moon shape.
An Intimate “Choose Your Own Adventure”
This intimate dinner party for some of San Francisco’s top event industry professionals won our hearts with its playful lemon ceiling installation and lightning bolt-shaped tablescapes. We especially love Foxtail Catering & Events’ “decadent appetizer spread that cascaded down the table for guests to choose their own adventure.”
7. Interactive Experiences
Today’s event caterers are proving that food is more than just energy for the dance floor; it’s an experience that engages guests. Duffin of Constellation Culinary Group shares, “We believe these immersive experiences, including hanging displays and interactive stations, will continue to be a highlight in the year ahead, creating unforgettable memories for event attendees.”
For Tefel of KALON Event + Food Design, “Dining at events will shape into ‘experiences’ — enabling guests to have profound interactions with culinary and bartending teams. Patrons will continue to pursue less rigid dining formats and instead focus on interactive, personalized food environments that embrace the idea of sharing.”
Clint of Tres LA Catering goes on to say, “Allowing the guest to be part of the process and add a customized finishing touch is very on-trend. Interactive elements such as a selection of fun, flavored spritzes to finish a cocktail, or a living garnish-gathering garden with unexpected utensils like embroidery scissors really enhance the guest experience.”
Eck of Wolfgang Puck Catering shares other interactive food station ideas. She tells us, “Clients are looking to offer an experience for their guests and to ensure the food is a part of the overall story. That means more guests are wanting to have a made-to-order sushi bar, carving stations with multiple locally sourced proteins for guests to choose from, a build-your-own taco bar, and liquid nitrogen ice cream. These types of stations add an element of engagement and entertainment to the experience for the guests.”
From Darkness to Light
This “gastronomic voyage from dark to light” at Event Space at 1111 Lincoln Road featured a four-course menu by Thierry Isambert Culinary and Event Design. Guests enjoyed caviar in every course — as well as stunning bites that explored the gradients of black and white.
Smoked Flavor & Flair
Delivering Experiences took the dining experience at this sophisticated wedding to the next level with a “flavour blaster” that added additional smoked flavor to the filet mignon servings. Make sure to check out the mirrored tablescapes with sleek gray seating, as well.
Spin for Sweets
Joy Wallace Catering paired sumptuous desserts with a playful “Spin Art” demonstration — and the result was an edible work of art. Make sure to check out other delicious bites from this neon-floral corporate lunch, like a “spud mash” bar and homemade cocoa waffle cones.
8. Root to Stem Approach
Sustainable catering practices are taking root in the events community. But what exactly does that mean? Jodi Fyfe, CEO and Founder of Paramount Events, tells us, “People are becoming more aware of their choices, and it’s great to witness. Clients are now more selective and prefer locally sourced and seasonal ingredients for their menus — while trying to reduce waste. Event planners are also on board with these practices and are adopting eco-friendly methods such as composting, recycling, and donating leftover food. This trend is not just a fad; it’s revolutionizing event planning and sparking innovative ideas.”
The team at Abigail Kirsch Catering agrees, saying, “Clients have also become more conscious of food rescue organizations that collect leftover food post-event and deliver it to those who are food insecure.”
For Eck of Wolfgang Puck Catering, it’s all about the relationships. “Farm-to-table and sustainability continues to be important, as we focus on locally sourced and organic ingredients where we can. We partner with local farms and create menus featuring their product. A lot of inspiration for our culinary team comes from working with the farmers and creating a dish around that. The culinary team can then speak to the ingredients as well as the preparation of the dish. We even make note of the names of the farms on the menu cards for our guests.”
As you can see, conscious catering involves many steps, from the relationships with food growers to what happens post-event when left-overs can easily lead to food waste. We also love how caterers are zeroing in on a step in between and paying note to the menu itself. For example, why just serve the root of a carrot, when the leaves are just as edible? The team at Abigail Kirsch Catering adds, “On the culinary side, we’re experiencing an increase in requests for plant-forward, locally sourced, or entirely vegan menus that minimize waste through our root-to-stem approach.”
Keep reading to see how some of our favorite catering teams go the extra mile to reduce food waste both during and after the celebration.
When Guest Turns Gardener
This elegant garden wedding, catered by Delivering Experiences, impressed guests with passed bites served on candelabra-style serving platters and a fresh salad bar full of verdant garden vegetables. We are especially swooning over the carrots that guests could “plant” and then consume — along with the edible soil.
Lush, Living Gardens
This living garden Deborah Miller Catering & Events let guests “dig” and “replant” their own organic veggies in dip with crunchy rye breadcrumbs for a fun twist on traditional crudités
See how Wedded Events made sure the party décor was just as lush and inviting.
Food to the Rescue
When it comes to innovative fare served in creative ways, CxRA has always led the way. But that’s not where their dedication to a positive event experience ends — the premier New York caterer routinely partners with Rethink Food, a nonprofit committed to delivering nutrient-rich meals to those in need. Through this partnership, CxRA is able to turn event excess into delicious, healthy meals for communities that face food insecurity. Now this is a feat worth celebrating.
9. Décor to the Grazing Table
In the events industry, food is never just food: It’s an opportunity to wow guests. Hanna of La Mila Catering & Events shares, “As we all know, social media is leading the charge — as we have non-stop access to what celebrities are doing, as well as easy access to see what’s going on next door.” What was once unknown, is now not only known but prioritized. Luxury event elements trickle down and become part of the fabric of the event industry at every level.
“This affects plateware, flatware, glassware, serving pieces, and more,” Hanna tells us. Caterers must ask themselves, “How can we think outside the box and use a vessel to help showcase a dish or an hors d’oeuvres? In addition, I think chefs and caterers are going to have to think outside the box on how they present their food. The slightest pop of color or the most minimal garnish can make a plate. Remember, we see before we taste.”
Never is this more true than with a grazing table. Kabrel Geller, Founder of This Messy Table LA, shares, “We’re seeing a bit of a change in the grazing table space. The tables will still be abundant, a feast for the eyes, but with more refinement. It started in 2023, and we see this being the start of a new era! It’s not enough anymore to give people simply a ‘grazing table.’ People’s expectations have changed, and 2024 will see an increase in florals, visuals, and interesting décor.” The result? A grazing table you can proudly post on your favorite social media channel.
Influenced, Indeed
You can expect an influencer’s birthday party to elevate décor at every turn — so it was no surprise that this curated grazing table by This Messy Table LA showcased a Gothic candelabra and sumptuous blooms that included dahlias and draped amaranthus. Berries and dark chocolate added to the moody aesthetic.
A Wintry Spread
Caterer Pausmith Group teamed up with XO Bloom for this winter wonderland holiday party. A lavish grazing table was beautifully accented with fresh fir needles, pine cones, and winter berries.
See some of our other favorite food-forward moments at this holiday fête. We especially love the colorful cocktails with wintry garnishes.
By Bloom & Candlelight
Autumn brings warm hues and all of the riches of the harvest. This open house at Arlington Hall captured the season in all its glory with florals and flavors alike. A decadent grazing table by Food Glorious Food paired blooms and candlelight with a delectable spread for a photo-worthy grazing hour.
Make sure to see how the seated dinner was just as inviting with dishes like crispy eggplant parm with caponata and saba as well as pear bourbon smash cocktails.
10. Full Vegan Menus
Synthetic meats and plant-based Innovation are no longer just dietary accommodations; they’re the star of the menu. Tefel of KALON Event + Food Design shares, “Rising awareness about climate change creates more demand for alternatives to traditional meats — expanding beyond burgers and steaks to mimic more complex textures and richer flavors. New ingredients and techniques in developing these products will influence design presentations, enhancing how we perceive vegetarian and vegan foods.”
Fyfe of Paramount Events, agrees, saying, “The food and beverage scene is undergoing significant changes. Plant-based options and protein alternatives are gaining popularity, driven by a focus on wellness and environmental friendliness.”
Vegan menus have more advantages than just a low carbon footprint, however. Pausmith of Pausmith Group shares, “Vegan menus can almost entirely eliminate most dietary restrictions, so it can be a great way to simplify what you’re serving to guests if you know that several people have specific dietary needs that can be met by eliminating meat, shellfish, and dairy products from the start.
“Vegan menus also can infuse creativity into the day. Chefs can push themselves past the limitations or expectations that have come to be associated with a ‘standard’ event meal (protein, vegetable, and a starch) and can instead get creative with the dishes they’re preparing, providing a unique culinary experience for couples and their guests.” We’re here for every second of it.
Go Green: Both With Flavor & Flora
Mozina of Le Basque says, “We find that a lot of food choices that were once exceptions (such as vegan, raw, or plant-based) are now taking center stage. We build entire menus that are plant based and vegan now quite regularly.” Their menu at the Re:wild Launch did just that — and the results are wow-worthy.
Compostable Centerpieces + Fresh Fare
The team at Abigail Kirsch Catering shares, “At a recent Climate Week event, we collaborated with The New York Times to bring some of their most popular vegan recipes to life for guests to enjoy during their Changemaker Lunch. The event featured artistically arranged, compostable centerpieces and potted greenery throughout the venue, with leftover items being rescued by the NY Common Pantry.”
Luckily for guests, it doesn’t end with vegan menus. According to Tefel of KALON Event + Food Design, “Biophilic design will grip the industry as humans crave to sync with nature. See how 24 Carrots Catering and Events treated guests to fresh fare against a backdrop of organic floral décor at an intimate dinner party (another 2024 trend) and Untitled Events LA satiated guests at a lush garden-inspired wedding.
photographer: Lorely Meza Photography | floral: Lavenders Florals | venue: The MODERN | caterer: 24 Carrots Catering and Events | rentals: Found Rental Co.
photographer: Michelle Beller Photography | planner: Details Event Planning | décor: Revelry Event Designers & Mark’s Garden | caterer: Untitled Events LA
11. Fare with a Side of Symbolism
Let food add flavor to your business or personal brand. Mozina of Le Basque tells us, “Clients are now using menus and food presentation to expand on their brand awareness in events — and using catering as an extension of the overall marketing campaign, sometimes completely supplanting typical marketing strategies.”
Mozina elaborates on the Re:wild launch mentioned above. We incorporated the actions of a guest picking their canapés from trees and branches as a way to convey the need for nature in our lives.
“For this year’s Art Basel iteration with Re:wild, we are incorporating a living plant wall made entirely with an irrigated variety of living seaweed species in order to serve a vegan sushi — with flat river rocks as the plates.” Consider us impressed.
Perfectly Branded Pancakes
A “Night at the Museum” promised to be interactive and fun. Wolfgang Puck Catering – Dallas made sure that it also extended to the menu with branded pancakes. Don’t forget to see some of the interactive catering moments, as well. We especially appreciate the blind whiskey tasting.
Spell It Out
PartySlate’s second annual summit was made even sweeter with JoJo’s Shake Bar Catering’s 400-piece branded dessert bar — with the company name spelled out in chocolate. Employees enjoyed chocolate covered pretzels, strawberries, marshmallows, donut holes, and chocolate chip cookies while they mixed and mingled post breakout sessions.
Cue the Color Palette
The marketers for CeraVe skincare products know that when it comes to packaging, less is more — and Mary Giuliani Catering & Events followed suit with passed macarons in the company’s core color palette. We love this subtle nod to a brand that lets their product speak for itself.
12. Monochromatic Meals
One of the most delightful steps in planning a party is choosing your color palette. Tefel of KALON Event + Food Design expects monochrome hues to steal the spotlight this year — and caterers should take note. “Tapping into an emotive aspect of color theory, a uni-color plate compiles different ingredients based on unique shades of the same color, leading to a striking, vibrant presentation.” See how monochrome meals will have guests eating with their eyes first, and mouths second.
Veuve Before Vows
This elegant engagement party, catered by Hedrick’s Catering & Events, impressed guests with its unique Veuve Clicquot theme. Veuve’s iconic orange color palette found its way to everything from the bright citrusy blooms to the aproned staff. Even the fresh fare boasted this punchy color scheme with sliders on bright orange buns.
Baby Blues We Can Get Behind
This charming blue baby shower paired vibrant blue blooms with the most whimsical blue sweets. Alexandra Dettori Catering & Events delivered with an ombré tower of blue macarons, while Bloom & Tonic made sure the sips were in the perfect matching shade.
Pretty in Pink Venue Launch
Boscobel House and Gardens launched to much acclaim with a perfectly pink outdoor tented soirée. Pink florals and linen found their counterpart with vibrant pink sips, charcuterie blooms, and spicy tuna and crispy rice bites by ONTHEMARC Events.
Remember, monochromatic color schemes can include analogous colors. We love how this bright and airy rustic wedding featured warm hues that ranged from marigold and pumpkin to copper and coral. The bites and sips by Capers Catering were just as on theme with “watermelon cups with feta, basil and balsamic aioli,” and spicy palomas.
photographer: Brooke Nash Photography | event planner: Mavinhouse | design & floral: Borrowed Blu, Luna Moss & Gooseberry Tabletop | venue: The Greenery | caterer: Capers Catering
13. Get it How You Want it
Picky eaters might get a bad rap these days, but there’s nothing wrong with knowing what you want and how you want it. Hernandez of Delivering Experiences says, “Chef-attended stations where guests can pick and build their own meal are becoming very trendy, since the clients are bored of traditional buffets, alternative chafers, and aerialists serving drinks.”
The solution? How about an immersive catering experience that brings the guest into the cooking process — where choice is not only optional but celebrated.
The Best Burrata Bar
Creative Edge Parties let guests don their own chef hats with an on-the-move burrata bar. Celebrants could choose their favorite toppings that included roasted tomatoes, kale and basil pesto, truffle honey, grilled figs, and more.
Of course, great caterers make sure there’s something for everyone — so guests who were just looking to relax were able to enjoy pre-made passed bites, fresh salads, and home-made pizzas.
Spin for Savory Fare
This fundraiser, catered by Creative Edge Parties, let guests spin a lazy Susan to find the perfect dip to pair with hanging bread. Other delectable bites included a variety of savory ice cream cones, a dim sum station, and fresh salad offerings. Make sure to check out the custom cocktails, as well.
14. Open Kitchen Cooking
Fyfe of Paramount Events tells us, “Menus are becoming more collaborative with outdoor vendors, pop-ups, chef collaborations, and limited-edition items.” New takes on behind-the-Scene cooking is also trending.
Tefel of KALON Event + Food Design says, “A new twist on ‘BTS’ includes inviting guests to the chef’s table to create chef/guest interactions and to provide a live look into the kitchen. This is considered a new experiential luxury. Visually enhancing live kitchen dramas provide a live opportunity for guests to be involved in the trajectory of their food.”
Hot Off the Grill
Watch the Chefs from Wolfgang Puck Catering – Los Angeles cook live at Life & Thyme’s 5th anniversary holiday party. Make sure to also check out the bartenders that turned custom cocktails into a show-stopping performance
Food That’s On Fire
This “Kubo and the Two Strings” Ninja-themed kid’s birthday party was as interactive as can be with an origami-making station and a custom fidget spinner activity. Of course, the cuisine offerings were just as engaging. See how The Gastro Garage was on hand to wow guests with their “Gastro Mechanics.”
Torched Beef Tataki
The Food Dudes wowed with a live demonstration on how to smoke the perfect beef tataki at this planner open house. Delectable accoutrements included meyer lemon ginger ponzu, king mushroom, toasted garlic, preserved chili, chives, pomme frites, and charred scallions.
15. Deconstructed Dessert Plating
While deconstructed plating has been trending in the fine dining scene for some time, desserts are now benefiting from this ultra-creative technique. Tefel of KALON Event + Food Design explains, “This design trend embraces the separation of constituent elements fostered around playful food silhouettes and the innovation of unconventional spatial relationships between ingredients — as the ‘less is more’ trend continues to gain traction. Simplistic presentations that accentuate ingredients and flavors reign over frills and extravagance. Look forward to natural hues and original ingredients harmoniously plated and representing technique, precision, and simplistic beauty.”
See how M Culinary Concepts Created Deconstructed S’mores for the Most Visually Pleasing Plates
Cue the Carrot Cake
KALON Event + Food Design turned carrot cake into a work of art with this deconstructed plating for a luxury wedding in The Hamptons. Make sure to check out their Instagram account to see an example of their matcha dessert with salted caramel, pistachio sponge, and cherry mouse.
What Cheesecake Can Do
Events by RHC remimaged traditional cheesecake with this decadent spread of cheesecake, almond nougatine, and strawberry sorbet. We especially love how black dinnerware allows the colors to pop for a playful and punchy aesthetic.
16. Technology
New technologies are hitting the market faster than we can blink. Generative AI tools like ChatGPT revolutionize what it means to create works of art, while the metaverse redefines social interactions and community. New technologies are changing the event industry, as well. Celebrants can expect more QR codes, virtual photo booths, and even biometrics at their 2024 celebrations. Caterers will also find new frontiers to explore.
Hanna of La Mila Catering & Events shares, “As we move into 2024, I think technology is going to play a big part in how food is presented. I see digital print being added to a cookie in real-time. I see guests lined up to see the hottest innovation at a mitzvah or wedding.”
See how technology is changing food and presentation as we know it — and let your imagination soar.
Computerized Bar Menus
You can expect a video game-themed cocktail party at the Computer History Museum to be full of high-tech moments. Tonic Beverage Catering did not disappoint with their computerized bar menu and custom cocktails. Neon lighting and projections screens amplified the innovative effect.
The Future in Rotation
Catering by Design went beyond just delivering delectable fare at this Aspen gala. A rotating apps table brought the galactic party theme to life. See some of the other themed bites that have us thinking of a high-tech future: like vegan moon crater phyllo cups and solar eclipse crostinis. Next up: robots with food trays.
17. Sustainable Food Delivery & Presentation
Sustainable food practices go beyond just sourcing local ingredients and leaning into vegetable-heavy menus. Fyfe of Paramount Events says, “Event presentation and food delivery are also getting a sustainability overhaul. Reusable and compostable tableware is the norm, while single-use plastics are being phased out.
“When it comes to event decor, we’re seeing more upcycled, repurposed, and natural elements used in centerpieces and food presentation designs. We’re thrilled that sustainability is taking center stage in many event planning and catering areas and are proud to be a part of that change.”
Saving the Planet One Bite at a Time
Windows Catering is proud to be a Certified Green Restaurant®, committed to green initiatives for sustainable event catering. With Windows Catering, you can expect biodegradable and compostable disposable products — which means eating the most delicious bites can be good for the planet.
A Chic, Environmental Design
Savory Hospitality uses a large percentage of plant-based and compostable packaging that’s still elegant and chic. We love their sugarcane plates and cutlery made from corn. The neutral aesthetic allows it to pair well with any party theme or event design.
People Also Ask…
Where can I find a wedding or event caterer?
PartySlate makes it easy to connect with the best wedding and event caterers in the country with our curated directory. Look for the “featured” tags to see PartySlate’s top picks in your city. You can also reach out to our contributing panel below.
Meet Our Expert Contributing Panel
Where can I find an event planner?
Before you check off any other item on your to-do list, make sure you finalize your party planner. PartySlate makes it easy to find the perfect event planner with our curated directories. Click below to begin your search, and look for the “featured” tags to find PartySlate’s top recommendations.
Where can I find a venue for my celebration?
Once you’ve found your event planner, it’s time to select a venue. So much goes into choosing the right venue. You’ll want to consider everything from your location, guest count, amenities, and more. PartySlate makes it simple with our Find a Venue page and filter selections. From there, look for the “featured” tags for PartySlate’s top picks. You can reach out for a direct quote from the directory or the venue’s PartySlate profile for planning made easy.
Check below for some of the industry’s top tips for choosing a venue:
