Whether you're a regular on the events circuit or only RSVP yes every once in a while, chances are you've seen the same, classic catering apps being served. But the top event caterers are getting creative, refreshing their offerings with healthy options, savory desserts, specialty cocktails and more. We asked a few of the best names in the biz to share what food and beverage trends are new on the menu.

Jordana Blitz - Founder, Little Gem

Trend: Plays on color
For the LoveShackFancy dinner to celebrate their collaboration with Nick Fouquet, we did an all-green vegetable crudite. It was the opposite of the rainbow spreads that have been ubiquitous in catering, and it felt refreshing to play around with some new ideas.



Trend: Boozy desserts
For an in-store event at goop in Sag Harbor, we crafted rosé wine popsicles with edible flowers and fresh fruit. We are also really excited to bring Spoonable Spirits in for some fun holiday collaborations. 



Trend: Healthy snacks
This is a constant ask. For small press previews, our clients love to offer simple nutritious bites. Our turmeric date balls are always a big hit in this department.




Kathleen Schaffer, Owner + Creative Director, Schaffer LA

Trend: Vegan/vegetarian bites
Our vegan/vegetarian tartare bar is a modern twist on a classic. At this interactive station, chefs take roasted vegetables and press them through our old fashioned meat grinders, then add a few other ingredients to create different tartares which delight omnivores and vegans alike.



Trend: All things hemp
We still love all things hemp! Our new fall menu includes vegan roasted acorn squash with hemp seed butter (think: mizuna, charred green onion, hemp seed butter, maple habanero dressing and spiced pepita brittle).



Trend: Savory as sweet
This is still a trend we love, and we are always incorporating savory ingredients into desserts. We enjoy a more sophisticated finale, and believe savory flavor profiles with a hint of sweetness are a perfect way to end a meal! A perfect example: our Kabocha Panna Cotta, with graham cracker shards, vanilla marshmallow and salted caramel.




Jill Donenfeld and Tiana Tenet, Founders, The Culinistas

Trend: The new occasion is no occasion
People are having smaller dinners, more frequently, simply for the purpose of gathering together. No need for a special occasion to gather friends and family around the table for delicious food and conversation!



Trend: Specialty cocktail
In lieu of a full bar, which is expensive and a lot of pressure to buy all the right brands, hosts are offering one special cocktail, plus wine. 



Trend: Family style 
Serving all dishes on the table allows guests to eat what they want, how much they want and when they want. We always opt for family-style at all the gatherings we host!