So many emails hit our inboxes on a daily basis, we welcome a great newsletter into that work-centric mix. From fashion intel and lifestyle musings to wanderlust-inducing travel guides, the best newsletters provide a nice mental break and even help us discover new favorite products, services and destinations. Add a fun pop to your inbox and subscribe to these handful of newsletters we love.
Get your fashion fix with The Flair Index, Jennifer Alfano’s well-heeled newsletter. A former editor, Jennifer’s newsletter (and podcast) are a source of inspiration not just for her discerning fashion picks, but for her interviews. Subscribe to read everything from conversations with inspiring women in fashion and beyond, to seasonal style guides, outfit inspo, beauty picks and travel essentials.
Travertine Hot Springs
Travel Curator is the authority on luxury domestic and international jet-setting. Makes sense, since it was founded by Melanie Brandman of luxury travel PR firm The Brandman Agency. Get your global guidance in the form of insiders’ city guides, roundups of the best hotels in the world, intel on where to eat and drink and more. TC is also the ultimate source for bucket list travel inspiration, highlighting unique locales all over the world.
No. 29 co-founders Melody Serafino and Erin Allweiss launched their newsletter and podcast, Enough., to further their mission of supporting businesses making positive changes in the world. The result is a series of interviews and intel highlighting the changemakers across industries bringing attention (and solutions) to issues in sustainability and beyond.
From local NYC favorites to international travel gems, home design and DIY tips to foodie favorites, Patrick Janelle does not disappoint. His witty lifestyle content is paired with equally-captivating photography by this former creative director. Patrick’s newsletter is where you’ll discover game-changing products (from furniture to fashion), inspiration for your next cocktail party and interesting picks in cities all over the world.
Accidentally Wes Anderson at The Old Bank Vault
Writer and editor Laura Neilson packages up a roundup of five random topics in her weekly newsletter, A Few Good Mentions. She serves up a little bit of everything in the best way, from fashion and food, to books, film, cocktails and culture. It’s where you’ll find your new favorite recipe, a great piece of art to gift, must-have fashion accessory and beyond.
Fall events have been in full swing, with safe social gatherings happening from NY to LA and everywhere in between. One of the fun parts of being back to attending IRL outings has been tasting the amazing bites that top caterers from coast to coast have been serving up. We tapped the best in the biz for their insights on fall food trends so you know what to make sure you try at your next event.
Menus are getting more ambitious and multicultural. Little Gem clients don’t want to be so conservative when making menu selections, and they seem more excited to try new flavors and spices and push the envelope a little bit. An example is our chicken samosa with mint cucumber labneh, which has been a very popular selection.
Photo: @aletzia
Everyone wants to be sustainable and appeal to all diets, so menus are chock full of vegan offerings. One of our most popular menu items is our crispy rice. Formerly topped with spicy tuna, it’s been reworked for fall to be accompanied by butternut squash and chive.
Photo: BFA
Even though guests are gathering in larger numbers, we are still seeing a need for individually portioned menus this fall. Recently, we partnered with New York-based experiential marketing firm Gradient to serve 100 guests an authentic Qatari menu. Each guest received a gorgeous tray with bowls of traditional foods such as machboos and lokma, as well as an individually-portioned mocktail, served in a Boston bottle. Gradient’s creative team chose serving pieces that were both luxurious and functional.
Also, at both social and corporate events, planners are asking for easy grab-and-go items that look amazing on their own as well as when presented on a station. We are mixing kraft paper containers, pressed-leaf bowls and bamboo boats to create visual interest.
We’re of course serving evergreen seasonal items, like all things apple, mushroom and pumpkin. We have been seeing a lot of requests for vegetarian soups and comfort food in general, such as baked pies and meat and beans stews, as well as mocktails.
Something unique that we are experiencing this year is that our clients have a tendency to entertain in a more casual than formal way; most of our culinary services are requested to be served buffet or family style.
