One of the biggest trends in catering for the fall of 2011 seems to be Southwestern foods as well as other types of ethnic foods. Anything with a little bit of bite and some color to it is appealing to people these days.
Southwestern foods and finger buffets can go hand in hand at the ultimate southwestern style wedding this year when you explore new things such as quesadillas in miniature. Tiny finger sandwiches that are shot with spice and beautifully presented at a wedding or event are all the rage. Top them or serve them with guacamole and you've got a hit that will net you all of the new business that you can handle.
For a brunch or breakfast in fall of 2011, chocolate seems to be the order of the day. Pairing even crepes with chocolate ganache or spreading them with Nutella seems to be something that everyone loves. Chocolate muffins or adding chocolate chips to banana nut muffins, even adding chocolate to pancakes in the form of miniature chocolate chips that are sprinkled over fruit flavored syrups is well received. If its decadent and its chocolate and it's delicious, its' for breakfast this year.
Top that brunch off with a plate of healthy and wholesome fresh fruit that is dipped in more natural substances. Sliced fresh fruits, strawberries, grapes, raspberries, blueberries or foods that are very natural and very healthy are a well received part of breakfast or brunch, but dipping sauces are a real necessity for presentation and taste this year.
The sauces may be creative, honey and whole wheat berries, or even Greek yogurt sauces that are used to dip the fruits and add a bit of kick to the foods are what people seem to be looking for.
For brunch, lunch or even a buffet dinner, chips are also making a big hit this year, but done in a more natural and more healthy way. Deep fried seems to be okay with people, but the potatoes that were the staple are no longer the only way to go. Beets, carrots, even green beans and parsnips and sweet potatoes are all on the list of new chips to create. Serve them with some delightful gourmet dips that have been hand made, such as dill dip or ranch style dressings for a taste that is sure to make a hit anywhere that you serve it.
Duke Catering was started in 2000, by Nancy and Bernard Duke, both of whom are very experienced and well educated food service and catering professionals. They have quickly become one of the largest and fastest growing diversified caterers in the Southern New Jersey area. Duke Catering provides catering in South Jersey to over 1800 school children per day in South Jersey and also provides event catering for businesses and individuals.
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