5 Hot Foodie Trends

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Nostalgic, comforting and traditional cookery is hot.

In her blog on healthful food and beverage for events, foodie Tracy Stuckrath of Thrive! Meetings & Events often inspires new ways of thinking.

Following are 5 foodie trends she’s seeing right now:

Interactive stations

It’s more enjoyable when we demonstrate the essence of hospitality by facilitating exchanges between chefs and guests. Foodies enjoy strolling buffets and build-your-own stations with ideas like BYO ceviche carts, rolling dim sum and the ever popular ice cream sundae cart.

Ugly veggies

Chefs are challenging themselves to create hearty, tasty and satisfying plant-based dishes, which in turn leads to innovative creations and the involvement of ugly root vegetables. Ugly and lesser known veggies are not only making it onto more plates, but into centerpieces.

Pickled and fermented foods

Nostalgic, comforting and traditional cookery is in. Look for more relish, cured meats, preserves, kombucha tea and more.

Eastern spices

Spices associated with the East are making more of an appearance. Korea, Japan, Southeast Asia, and the Middle East are inspiring bold menus, hotter spices, and varied textures. Expect to see more unami, kimchi, seaweed and fermented chili paste.

No-waste kitchens

Innovative chefs have created no-waste menus. Kitchens and restaurants have given themselves no-waste badges. More emphasis has been put on reinventing leftovers and minimizing excess.

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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.