Thanksgiving at Catersource

As we in the U.S. prepare for next week’s short week and pre-Thanksgiving activities, check out what Catersource.com has had to say about the holiday over the years, from our features to our forum. Check out menu and business advice, ideas and thoughts on turkey and all the trimmings from preparation to sales:

The twist on a traditional Thanksgiving might mean, Tertner says, taking the standard turkey and trimmings and turning them into small bites, like turkey tartlets served with a cranberry sauce, then doing something else for the main course.

Yaniv Cohen, vice president and creative director at Shiraz in Miami, says local ethnic cuisine and food products can become part of the traditional meal. “If it’s stuffing for turkey, we use chorizo as the sausage,” he says. “Instead of potatoes, we use plantains. For the cranberry sauce, we use Florida oranges in the sauce. In general, we try to use local ingredients as opposed to shipping, even for holiday parties. Luckily, in Florida we have a lot of wonderful tropical fruits and vegetables.”

Holiday Catering: Mixing tradition and new ideas is the catering challenge
September/October 2011

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How to Make a Definitively Nashville Party

Nashville: a town of twang, of giant dreams, of newly successful tv shows and old movies starring Lily Tomlin and, most recently, a town with a huge culinary history. For this year’s International Foodservice Editorial Council (IFEC) conference, 179 foodservice editors and publicists headed down to Music City– or NashVegas– to check out the newest products and culinary trends. From November 5-8, 2012, I ate through foodservice trends with other IFECers. Here are my highlights:

1. Learning about classic Nashville specialties: Before the New American Foodie Revolution of the past 10 years, Nashville had already contributed two distinguished regional dishes beyond the basics of Southern cuisine.

Meat-n-Three designates the type of restaurant where you serve a protein (usually fried chicken) and three sides, cafeteria style, with the addition of cornbread. And Meat-n-Threes are common throughout the South, but they hold a particular significance in NashVegas. At many of Nashville’s meat-n-three joints, you can see country stars, aspirational singers, tourists and just about anyone else in town shuffling through the cafeteria lines, selecting their sides. As one of the speakers at IFEC put it, the cafeteria line itself is “the great equalizer.”

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We’re winners!

Catersource and our sister magazine, Event Solutions, won a whopping total of 10 awards at the Minnesota Magazine Publishing Association’s Excellence awards on November 3.

Minnesota has a large, thriving magazine publishing community– home of huge local glossies as well as national heavy hitters like Exhibitor and American Craft– and we were excited to be honored for design, content and overall excellence. You could even say that we cleaned up in the Business/Trade under 30,000 category.

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