It’s hard to believe we will be ringing in the New Year in just a few short days! Last year around this time I talked about some fun Spring and Summer catering trends to look for in 2011. Some of these included savory cupcakes and gourmet popsicles.
As we enter 2012, here are my ideas for new stations to incorporate in your wedding and event planning.
Shaved Ice Bar:
Give your guests the choice of healthy “toppings” such as, mango juice, pineapple juice, and POM. Top off the “snowcones”with fresh fruit.
Root Beer Floats:
This would be another great idea for a summertime wedding. Offer these desserts spiked with cinnamon schnapps, rum, or root beer liqours.
Deviled Egg Bar:
Allow your guests to make their own deviled eggs with toppings of capers, bacon, sausage, curry powder, cayenne pepper, chives, and jalapeños.
Individual Fondue Bar:
Offer warmed votive cups filled with hot fudge or warm white chocolate sauces. Serve with bowls of cubed yellow cake, angel food cake, brownies, marshmallows, pretzel sticks, and fresh fruit for your guests to dip into their own votive cups!
An open kitchen scenario gives your guests a chance to get into the action instead of being served dinner out of a silver chafing dish. Keep in mind that many venues do not allow cooking inside the reception area, so check first if this is something that
you’re interested in. One of the easiest ways to do this is with fresh pasta. Guests can choose their own fresh pasta and watch it being cooked and finished with their favorite sauce/toppings. Tuna is another good option since this can be done with a small cooking rechaud and doesn’t cause a fire hazard like a larger open flame source.