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
