5 Forward-Thinking Foodie Trends

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5 Foodie Trends, meetings
Craft cocktails like this Aperol Spritz find their place next to the traditional favorites.

These foodie trends bring sustainability into the forefront and use the latest concoctions to delight diners.

Here are 5 foodie trends from Melissa Johnson, managing director and operating partner of Cameron Mitchell Premiere Events, Columbus, Ohio and the Cameron Mitchell Restaurant Group, which is best-known for its nationally acclaimed Ocean Prime restaurants.

Reusable—or Even Edible—Flatware and Plates

China/glass/stainless steel will be the optimal choice, having the least environmental impact, but eco-friendly plateware, cutlery, glassware and napkins just keep getting better. There are even edible plates and cutlery made of oat bran, as one example, which takes things to a fun, interesting and different level.

Live Garnish Walls

Johnson and her team are building garnish walls with herbs and edible plants and flowers so that they can snip fresh at the station and garnish while letting the plant continue to grow.

Balancing Healthy & Traditional

Instead of “In with the old, out with the new,” why not do both? Have one table at a cocktail reception offer plant-based foods, while another is set with comfort foods. The drink choices might include a new barrel-aged rum cocktail next to a classic Manhattan.

A New Twist to Creative Presentation

Johnson sees more creative food presentations such as fizzy fruit carbonated with dry ice in white paper bags or balsamic pearls on fresh tomatoes with basil granite.

Nothing is Off the Table

There’s a new level of self-expression happening through color, thanks to the 2019 Pantone color palettes such as the Cravings Palette, which tempts with spicy reds, flamingo orange, rich purple, and neutrals of butter rum and cappuccino

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Barbara Scofidio is Editor of Prevue and heads up the Visionary Summits, our exclusive conference series targeting senior-level meeting and incentive planners. In her 30 years in the industry, she has become known for her passion around greening meetings, growing awareness of human trafficking and promoting CSR activities as part of business events. She is currently a member of SITE's Women IN Leadership committee and the media liaison for FICP's Education Committee. She was the first member of the media ever to be invited to sit on a committee by GBTA, where she spent three years on the Groups and Meetings Committee. She has also been an active member of SITE for 30 years, chairing its Crystal Awards committee and acting as a judge. Before joining Prevue in 2014, she served as Editor of Corporate Meetings & Incentives (MeetingsNet) for more than 20 years. She has a BA in Literature/Rhetoric from Binghamton University. Barbara is based outside Boston, in Groton, Mass.