We asked caterers on both coasts to give us a peek at their summertime menus. Jordana Blitz, President of Little Gem NYC, and Kathleen Schaffer, Owner and Creative Director of Schaffer LA, shared their top food and beverage trends for summer 2018. Turns out, they share one common ingredient: Instagram. Read on for what – and how – to serve and sip this summer.
Jordana Blitz, President, Little Gem NYC
People are eating at events again. Our fashion press events used to abide by all of the typical fashion cliches when it came to food, but lately, when we would provide a small, modest menu the guests were asking for more. We worked with Ralph Lauren on a press breakfast last month and gave them the opposite: a bountiful breakfast spread with lots of colors and variety, with healthy choices like coconut milk chia pudding and more decadent white chocolate strawberry scones. 
A theme that carries over from that breakfast is the request for a combination of healthy and sinful food. At a recent press day at the Karla Otto showroom for the afternoon snack we had baby donuts on the same tray as a dark chocolate, quinoa and apricot bark. In my opinion, if you want some sugar, have the cake, so I'm personally happy to see more traditional sweets making their way back onto the menus.
Baby donuts served alongside a dark chocolate, quinoa and apricot bark
Our clients all want something their guests will post on Instagram so many of them are opting for a theme. With a themed menu it’s easy for the rest of the event details to organically fall into place and it also lends itself to a fun hashtag and consistency on Instagram. For a recent dinner to celebrate the La Ligne collaboration with Cuyana we prepared a Moroccan meal, featuring dishes such as a preserved lemon chicken tagine, skirt steak with chermoula and herbed rice with currants and pistachios. Not a morsel of food remained when we cleared the table.
Kathleen Schaffer, Owner& Creative Director, Schaffer
The word “interactive” is a constant request from both social and corporate clients. Brands are aiming to solicit engagement with their guests and create “Instagrammable” moments while social clients want their weddings and celebrations to be memorable and unique. Think: live action chef stations with on trend items like Poke bowls or Fresh Crudo Stations where guests can add their own toppings: micro herbs, flavored salts, oils, tear-droppers of Aji Amarillo etc. 
Interactive station for customizing crudo
Kombucha cocktails continue to be all the rage; we have created several lately that are still being requested for summer events. A favorite right now is our “Jalabucha” made with jalapeno simple syrup, fresh mint, lime juice, organic vodka and Healthade™ Lady Apple Kombucha.
We have seen a rise in all-vegan menus as plant-based diets are on the rise.Many clients want to express their core beliefs and values through their menu choices. Gluten-free options are still commonly requested, and we are embracing alternative proteins like the Impossible Burger™ for cocktail hour sliders which delight both vegans and carnivores alike.
Interactive station for customizing crudo
We have also seen the pendulum shift and swing away from casual bohemian events and more towards chic and elegant moments. Out with flower crowns and family-style vineyard dinners and in with tuxedos and gowns. To accompany the formal attire, martini bars and four-course plated meals are being requested. We are taking classic dishes from the 40s and 50s and morphing them into modern interpretations.
