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Wednesday, February 12, 2014

NACE 2014 Event Trends Meeting

In January, we had the opportunity to host the Tampa Bay National Association of Catering and Events (NACE) meeting at the Museum of Fine Arts in St. Petersburg, FL.

The topic for first meeting of each year is event trends. This is a fun one – a member from each event profession (i.e. photographer, stationary designer, cake decorator, etc.) presents on what they think will be the hottest trends for the upcoming year. We didn’t want to disappoint in the food area, so we had our chefs develop a custom menu based on the 2014 food trends.

Below is our custom menu for this event – each one includes the food trend we highlighted. Enjoy!   

2014 Event Trends Menu

PASSED HORS D’OEUVRES 

Sugar Cane Shrimp Skewer
With a Blood Orange-Cilantro Glaze
food trend - locally sourced seafood 

Diamond Polenta Crostini
Goat Cheese, Sundried Tomato, Kalamata Olive Tapenade

food trends – gluten free, vegetarian 

Beef Tenderloin Bleu Cheese Popover
With Horseradish Cream, and Pickled Onions

food trend - locally sourced meat   

HORS D’OEUVRES STATIONS 

OLYMPIA’S ROVING FRESH SHUCKED OYSTER ART BAR:
Fresh Oysters from Apalachicola, FL
Harissa Cocktail Sauce, Wasabi Sauce, Lemon Paste
Blueberry Mignonette, Apple Mignonette, Sake-Lime Mignonette
food trend - locally sourced seafood   

PUERCO X TRES:
Caramelized Palm Honey Cayenne Pepper Pork Rinds
Shredded Adobo Pork, Salsa Verde and Plantain Straws
Bacon Wrapped, Chorizo Stuffed Pork Tenderloin Meatball with Guava BBQ Glaze

food trends - locally sourced meat, nose to tail cooking  

SALAD COURSE: 

Ancient Grains Salad
Farro Salad with Pomegranate, Spiced Walnuts, Arugula, Chive, Chervil
food trends - ancient grains, vegan, locally sourced, organic & seasonal ingredients  

ENTRÉE COURSE:

Free-Range Organic Chicken
Thyme-Tarragon-Black Garlic & White Wine Braised Free-Range Organic Chicken Creamy White Pepper & Brie Potato Purée, Kumquat Demi-Glacé, Aged Balsamic, Crispy Shallots, Caramelized Kumquat, Baby Top Carrots & Pea Tendrils
food trends - innovative & inexpensive cuts of meat as center of plate due to rising cost of beef, locally sourced, organic & seasonal ingredients, chef grown herbs  

VEGETARIAN OPTION:
Hummus & Grilled Vegetable Wellington with a Roasted Red Pepper & Thyme Veloute  

DESSERT COURSE:

Pizzoli
Cannoli Style Dessert Pizza with Crumbled Pistachio, Mini Chocolate Chips, Confectioners’ Sugar, Honey Drizzle
food trends - hybrid desserts, creatively packaged take home desserts

BEVERAGES:

Signature Martinis
Featuring TOUCH VODKA, Artisan Spirits Handmade in Ybor City, FL
Ruby Red Grapefruit Martini
Orange Cosmopolitan

CRAFT BEER
Featuring Cigar City Beers,
Locally Brewed in Tampa, FL
Jai Alai IPA
Maduro Brown Ale
Florida Cracker Belgian Style White Ale

beverage trends - artisan spirits and locally produced beer/spirits




A BIG THANK YOU to our participating vendor partners responsible for making this event a huge success:

 

Venue: Museum of Fine Arts, St. Petersburg, Florida

Cake: The Cake Zone

Chiavari Chairs: Signature Event Rentals

Décor and Lighting: Showorks

DJ and AV: Boone’s Professional Events

Floral: Ian Prosser Productions

Liquor Catering: Catering by Lundys

Linens: Connie Duglin Specialty Linens

Photography: Limelight Photography

Stationary: Invitation Galleria

Valet: Courtesy Valet

Wedding Gowns: Anglo Couture

Wedding Blogger: Every Last Detail

Author: LauraWalsh
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