Trends in Summer Event Catering
As Brussels slowly basks in the warmth of summer, the world of institutional event catering is blossoming with fresh ideas. The season brings with it a desire for light, refreshing experiences that celebrate the bounty of the warmer months. At haca.studio, we're embracing these summer-inspired trends, constantly seeking new ways to elevate our events. Let's explore four cutting-edge trends that are redefining summer event catering in Brussels.
1. Embracing the Open Air
Summer in Brussels calls for outdoor celebrations, and event catering is answering that call with gusto. Open-air cooking stations have become the heart of many events, offering guests a sensory experience with the sizzle and aroma of freshly grilled seasonal delights. Chefs are showcasing their skills under the sun, preparing everything from colourful vegetable skewers to light, flaky fish dishes on state-of-the-art grills.
Adding a touch of whimsy to outdoor settings, vertical garden food walls are making a splash. These living installations allow guests to pluck fresh herbs and edible flowers directly from cascading greenery. Imagine garnishing your chilled summer soup with just-picked basil or adding a burst of color to your cocktail with a freshly plucked nasturtium. This trend aligns perfectly with the seasonal farm-to-table concept, as caterers source ingredients from local farms, ensuring the freshest summer produce while supporting the local economy.
To enjoy the season, solar-powered food trucks and cooling stations are becoming popular additions. These eco-friendly setups not only help manage temperatures but also showcase how renewable energy can enhance summer gatherings.
2. Seasonal Interactivity
Summer events are all about engagement, and interactive food stations are taking center stage. These experiences invite guests to become part of the culinary journey, crafting dishes that celebrate the flavours of the season. From assembling personalised summer salads with a rainbow of locally grown vegetables to creating custom fruit popsicles, these hands-on activities foster a festive atmosphere.
Imagine a "build-your-own gazpacho" station, where guests can blend their perfect chilled soup using an array of fresh, seasonal ingredients. Or picture a DIY bruschetta bar featuring an assortment of summer tomatoes, fresh herbs, and locally produced olive oils. These interactive elements not only provide entertainment but also cater to individual preferences, ensuring that every guest finds a refreshing option to their liking.
3. Sustainable Summer: Eco-Friendly Seasonal Feasting
Sustainability takes on a special significance in summer catering. Edible and biodegradable tableware is revolutionising how we approach outdoor dining. Picture finishing your meal and then eating your plate - made from compressed wheat bran, it's the perfect way to reduce waste while adding a touch of novelty to the event.
Summer's bounty also allows for creative approaches to waste reduction. Caterers are finding innovative uses for typically discarded parts of fruits and vegetables - watermelon rind pickles, anyone? Composting systems are being elegantly integrated into event setups, and partnerships with local food banks ensure that any excess food goes to those in need rather than to waste. Find out more of it in our articles on sustainable events trending this season.
4. When veggies are the new thing
Summer is the perfect time to showcase the diversity and deliciousness of plant-based cuisine. Innovative chefs are creating veggie-centric dishes that are so satisfying, they're winning over even dedicated carnivores. From watermelon "tuna sashimi" to grilled king oyster mushroom "scallops," these creative dishes challenge perceptions of what summer fare can be.
The plant-based trend extends to summer desserts as well. Imagine creamy popsicles made from coconut milk and fresh berries, or rich, chocolatey mousses crafted from avocado and raw cacao. These treats not only cater to various dietary preferences but also offer lighter, refreshing alternatives to traditional heavy desserts.
For those seeking alternative proteins, summer menus are featuring innovative options like chilled pea protein "chicken" salads or grilled seitan "steaks" with chimichurri sauce. These dishes offer familiar textures and flavours in more sustainable, season-appropriate packages.
Conclusion
As we embrace the summer season in Brussels, it's clear that event catering is evolving to create experiences that are as refreshing and vibrant as the season itself. At haca.studio, we're thrilled to incorporate these summer-inspired trends into our events, ensuring that each gathering is not just a meal, but an unforgettable experience that celebrates the best of the season.
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