the publication for wedding planners, professionals & designers

Catering
Catersource Celebrates 25 Years in the Big Easy

Catersource Celebrates 25 Years in the Big Easy

The 25th anniversary of the Catersource Conference and Trade Show was a busy, bustling time and a fantastic celebration. Caterers from across the country gathered to share advice, network, connect, and learn from March 12 – 15 in New Orleans, marking a change in venue for the first time in several years. New Orleans Cuisine...
Wedding Colors: A Culinary Point of View

Wedding Colors: A Culinary Point of View

Help your clients maximize their color use with tantalizing menus. Weddings are naturally associated with colors, and the culinary aspect is no exception. Colors help set the expression and mood of an affair. In this article, we’ll explore how culinary colors can enhance weddings—no matter what the season.
Stay Fresh on the  Latest Food Trends

Stay Fresh on the Latest Food Trends

By Beth Erickson, Wedding Planner Magazine editor, La Crosse, Wis. Photos contributed What are the flavors, products, and trends on the rise in 2015? Consumers want bolder flavors and more variety on their plates. The editors of Specialty Food News, a publication from the Specialty Food Association (SFA) listed their top trends for 2015. Here...
Cheese - New “Wheys” to Take Your Event to the Next Level

Cheese – New “Wheys” to Take Your Event to the Next Level

By Linwood Campbell, CPCE, National Association for Catering and Events/Horseshoe Casino, Cincinnati Whether it’s from wedding couples, corporate event planners, or someone organizing a social event, caterers and event planners hear the same refrain over and over again—“How can our event and menu be unique and different?” With only so many food options to go...
The Craft of the Summer Cocktail

The Craft of the Summer Cocktail

By Paul Sanguinetti, Ray’s & Stark Bar, The Patina Restaurant Group, Los Angeles Photo by Janet Mootz photography, La Crescent, Minn., styling by The Waterfront Restaurant and Tavern, La Crosse, Wis.
Midwest Foodservice Expo a Source for Event Ideas

Midwest Foodservice Expo a Source for Event Ideas

By David Caruso, Dynamic Events by David Caruso, Milwaukee, Wis., for the National Association for Catering and Events
 The Midwest Foodservice Expo, held 
annually in March, is the largest regional foodservice event. It showcases thousands of food and beverage professionals displaying innovative products and “oldies, but goodies.”  This year, I visited the show to pick...
Cloudy with a Chance of Ice Cream

Cloudy with a Chance of Ice Cream

NACE Members Forecast the Year’s Most Popular Sweet Treats So Long Cupcakes, Hello Options! Melanie Brzozowski, Chef’s Expressions, Baltimore, Md. Cupcakes are finally on their way out. They have stuck around much longer than expected. And while they will still have a presence, it will be nothing like we have seen the past two to...
Farm-to-Table: Fad, Trend, or Future 
of Catering?

Farm-to-Table: Fad, Trend, or Future 
of Catering?

By Cate Buscher, National Association for Catering 
and Events/Lord Baltimore Hotel, Baltimore, Md. With the advent of Pinterest, the Food Network, and many other wedding television shows, wedding and event professionals are encountering more educated, food-oriented couples with distinct visions of their wedding day. Many times, their predetermined concepts allow caterers to do their job...

Allergen-free Eats: Latest Trend Shows 
Consideration and May Even Be Lifesaving

By Lisa Hopkins, CPCE, CMP. President of the National Association for Catering and Events Today, it’s imperative for wedding planners and caterers to remain current with food trends that wedding customers will ask for and buy. One trend that’s coming into the mainstream right now isn’t glamorous or sexy, but it’s an absolute must for...