2018-12-11 01:44:56
WHEN IT COMES TO SATISFYING TODAY’S COMPLEX DIETARY NEEDS AND PREFERENCES WITHOUT SACRIFICING FLAVOR AND FLARE, SAN FRANCISCO’S CHEFS AND CATERERS STEP UP TO THE PLATE. THEY’RE ALSO ADEPT AT ADDRESSING EXPECTATIONS FOR LOCALLY SOURCED FARE AND SMOOTH SERVICE THAT MAKES IT EASY TO NOSH AND NETWORK AT THE SAME TIME. HAVING IT THEIR WAY “Absolutely the biggest trend we’re seeing is that so many people have issues around allergies and diets, whether it’s gluten-free, dairy-free, paleo or vegan,” says Lee Gregory, executive vice president of McCalls Catering & Events. While a challenge, satisfying diverse requirements also fosters creativity. “We love to develop flavors that you wouldn’t even know are vegan or gluten-free,” says Michael Vaughn, executive chef at the Hilton San Francisco Union Square. “We’ve done a barbecue menu with caramelized wild mushrooms that tastes just like brisket burnt ends. Even meat lovers enjoy it! What’s important is that the vegan or gluten-free person isn’t relegated to a boring special plate. They get to share in the ‘wow’ factor with everyone else.” SAN FRANCISCO TREATS With its wide array of artisanal purveyors and specialty farms in the region, San Francisco is rich with locally sourced foods. “We’re in an amazing food area, so it makes sense to reflect where we are,” says Danielle Sommers, founder of Fraiche Catering. “All of our vendors are within an hour of our kitchen.” At the Westin St. Francis, attendees will enjoy such local delights as Italian-style dry cured meats from North Beach, goat cheese from Marin County dairy farms, bratwurst poached in Anchor Steam beer and cocoa drinks made with Ghirardelli chocolate, according to executive sous chef Xavier Camacho. At the Fairmont San Francisco, a local source is as close as the nine beehives on the hotel rooftop. Their honey makes it into everything from desserts to their Rooftop Honey Beer. QUICK AND EASY Styles of dining are becoming less formal and more conducive to social interaction. “We’re seeing that clients want foods that are easy to eat in one bite, to make it easy for them to walk around,” Gregory says. “Communal tables are also really big, reflecting the fact that many people work in communal environments now.” Vaughn agrees. “At receptions, we bring the food to the people, often using dim sum carts, so they can keep mingling. For sit-down lunches, we might put all the food in the middle of the table on a Lazy Susan. It allows people to get a sense of breaking bread together, while also saving time during a busy agenda.” A sense of play and interaction is also important. “Guests love whimsical food options. We’re doing a s’mores station that is very popular,” says Emilie Lynch, director of catering at the Fairmont San Francisco. Another crowd pleaser, especially for young tech groups, are stations where ice cream is made in front of guests with liquid nitrogen. RAISE A GLASS Creativity and personalization are a big part of cocktail service these days, according to Andrea Dabu, director of events for Hotel Vitale. “Specialty cocktails are always requested for private events,” she says. “Right now, lots of clients are into flavored mojitos, Moscow mules and bourbon cocktails.” Danielle Sommers at Fraiche Catering notes that many clients ask for unique cocktails crafted especially for the event. “We’ll do a full craft cocktail bar,” she says. “Tastings are another big trend; not just wines, but whiskeys and craft beers.” Healthy eating has crossed over into bar service as well, prompting greater use of fresh fruits, herbs and sweeteners such as agave.
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