HoT FooD AND BEVERAGE TRENDS 23 STOP Global Gourmet Live Scallop Yakitori Edible Centerpiece Foxtail Catering Painted Panna Cotta McCalls Catering Early Spring Vegetable Salad Joyce oudkerk Pool Photography for Global Gourmet Catering; Foxtail Catering; McCalls Catering FIVE HOT FOOD AND BEVERAGE TRENDS San Francisco’s chefs and caterers are leading the pack on everything from sustainability to experiential dining, making the most of incredible, locally sourced ingredients. They’re offering exciting, interactive dining options that take advantage of signature San Francisco flavors, while also delivering plant-based menus, alcohol-free beverages and seasonal produce that attendees will adore. INTERACTIVE EXPERIENCES “Being in San Francisco, the center of the tech universe, means that innovation is the name of the game for all service providers,” says Laura Lyons, CEo of Global Gourmet Catering. Anything that can be Instagrammed is an automatic hit, she says, especially when it comes to dining experiences that guests can actually interact with. The company offers an interactive “Sip and Repeat” wall where guests can grab a glass of wine and capture the moment on camera. “Lots of events want to have some kind of interactive element,” says Kismat Dhanoa, business development manager at Foxtail Catering. “We recently did an interactive dessert station where we literally painted the food onto the table in front of the guest, then they served themselves from our Pollock-esque creation,” Dhanoa explains. Alex Tamburro, director of operations at Componere Fine Catering, says that Argentinian live fire cooking has also been a big hit with guests because the visuals and smoky aromas help them feel more connected to the food. ALCOHOL-FREE BEVERAGES Lee Gregory, executive vice president of McCalls Catering and Events, says that she’s definitely seen a growing interest in alcohol-free beverages of all stripes. “We always offer at least one mocktail,” she says, “and we always include a non-alcoholic beer on our bar list as well.” But it’s not just mocktails that people are asking for — Lyons says that she’s also seen an increase in requests for customized boba and kombucha served on tap. PLANT-BASED AND GLUTEN-FREE Gregory has received so many special meal requests at McCalls Catering and Events that she’s found it’s just easier to include a vegan and gluten-free menu alternative in the first place. “We are seeing an increase in requests for gluten-free desserts,” adds Dhanoa. “Luckily, we have a lot of resources because there are a ton of gluten-free, artisan bakers in San Francisco.” SPOTLIGHT ON SUSTAINABILITY The focus on sustainability in San Francisco is bigger than ever, and chefs and caterers are definitely taking notice. Dhanoa says that Foxtail Catering is doing everything it can to reduce its carbon footprint and reduce food waste, like donating more than 385 pounds of food recently. And Nate Pollak, co-founder of American Grilled Cheese Kitchen, has seen a huge switch from plastic to compostable products across the board. FRESH AND FARM-TO-TABLE From freshly caught seafood to the best California wine, caterers are having a lot of success building menus around the food that makes the region great. “We like to feature local products to put a fun spin on our 'Streets of San Francisco' inspired menus, such as using 4505 Meats in our barbecue offerings, Cowgirl Creamery cheeses, client-customized Humphry Slocombe ice cream flavors, and local breweries such as Fort Point Beer Company and Almanac Beer Company for our beer gardens, to name a few,” says Lyons. Lately, Gregory has noticed that guests are more interested in quality food than they are in gimmicks. “Fewer people are asking for weird, frothy things, or soup served in test tubes, and more people want healthy, fresh, California food,” she explains, “just really getting back to farm-to-table.” sftravel.com
San Francisco Meeting Planner's Guide 2020 MPG: Page 23
