Hosting a corporate event in New York City is a constantly evolving art form. Are you setting the menu for your 2015 corporate event? Here are four tips that are sure to please:
The End of Low-Fat Options
The industry-leading corporate event caterers and chefs are often known for their decadent desserts and creamy side dishes that calorie counters must do their best to avoid. As a way to appease those of us trying to slim down (and who isn’t), many caterers have begun offering low-fat options. While these low-fat options may have been welcomed by dieting diners, the truth is the “healthy” option rarely held up to the real thing.
Part of the reason that there will no longer be a healthy option is that overall meals are getting healthier, whether you like it or not. The days of greasy, deep-fried and extra creamy are behind us. Instead, the top chefs are embracing fresh, local ingredients and creating delicious dishes that also just happen to be better for us. What does that mean for desserts? More on that later.
Small Plates Are on the Rise
Corporate events, and even weddings and social events, were once built around a meal featuring a large main course. Obviously there were hors d’oeuvres, salads and desserts, but the main course was the main attraction. In 2015, the main course may go away altogether.
That may sound a bit dramatic, but these days corporate event crowds are much more interested in trying many small bites than having a large filet or plate of pasta. Chefs are responding by offering eclectic mix of tastes, textures and cultures giving event guests an incredible variety in a single meal. A “main course” may include 5 or 6 different plates, paired together by a chef aiming at taking guests on a culinary journey, not just keeping them full.
Dairy/Gluten/Nut Free is Here to Stay
While diet options are starting to disappear, dishes that take into account serious allergies like lactose, gluten and nuts are here to stay. Whether the healthy diner likes it or not, allergies are a serious issue for the catering business. While some foods may just cause diners temporary discomfort, other interactions can be truly life-threatening. It is simply not worth it to most caterers to offer guests foods with common allergens, even if that means sacrificing many of their most delicious dishes.
Many social and corporate event invitations now even include a question on allergies. Being alerted of potential allergens early on can really help a caterer to plan a menu without having to be wary of every dish that they create. If you’re planning a corporate event, asking guests ahead of time about allergies may not only be a way to keep them safe, you may also receive a better meal.
Frozen Desserts Like You’ve Never Seen Before
The desire for gluten-free desserts has rejuvenated frozen desserts like ice cream and sorbet in a somewhat unexpected way. Just as traditional comfort foods have recently received new life through innovation, so has ice cream. The traditional hot fudge sundae bar has been replaced by bowls filled with a wild mix of flavors, including ice cream flavored with ingredients like root vegetables. You may be hard-pressed to find chocolate and vanilla, while flavors like cucumber and avocado are becoming more popular than ever.
While many ice cream traditionalists are unhappy, for those corporate dinners interested in trying something truly new and different from anything they’ve had before, these frozen desserts are totally hitting the spot.
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