Spring Events Take Us Outside

I have been reading as much as possible to gain a understanding of what's in store for caterers this spring. Sara Perez Webber covers this topic in this month's Catering Magazine on page 16. She points out the trend toward backyard parties. Rather than renting a high profile venue, many catering clients are using their office property or private home as the venue.

They start with a Down East shellfish dominated wedding menu staged in a backyard in Chatham (Cape Cod). The signs are small chalkboards. The mini lobster rolls sound good to me along with a signature Pomegranate Cape Codder served in a Mason jar. Friends of the bride brought homemade cookies.


[Source: Catering Magazine]

One of the featured outdoor events is a block party affair held on the company's property. The simple menu is loaded with backyard faves: burgers, hot dogs, grilled chicken, bratwurst and ice cream. Again, we see the trend away from the upscale affair to the down home themes.

The last backyard wedding reception example in the article is actually a surprise. This is no run of the mill backyard party. Splurging on the menu, the host offers the guests caviar, Prime Beef, Lobster Tails, Dungeness crab and other high end menu items. Even the tents in the photos looked elegant.

[Source: Catering Magazine]