Farm-to-Table: Fad, Trend, or Future of Catering?
By Cate Buscher, National Association for Catering
and Events/Lord Baltimore Hotel, Baltimore, Md.With the advent of Pinterest, the Food Network, and many other wedding television shows, wedding and event professionals are encountering more educated, food-oriented couples with distinct visions of their wedding day. Many times, their predetermined concepts allow caterers to do their job better. What better way to service clients than by knowing exactly what they want? Often, caterers and event planners must understand whether these ideas are fads about to go up in smoke or true trends with staying power. The notion of farm-to-table catering, however, is one that will remain and deserves to be fully understood so we can truly add value when this is the client’s desire. The basic concept is that caterers choose and buy items that are locally grown and not heavily merchandised, processed, or transported long distances. Buying from local farmers and vendors places emphasis on foods that are meant to be consumed fresh. This allows restaurants and caterers to provide clients with more seasonal and flavorful meals that have nutritional integrity.To appreciate the benefits of locally-grown fruits and vegetables, one has only to realize the process of shipping those items across the country—to prevent food from deteriorating while in transit, produce often needs to be picked before it has fully ripened. This prevents crucial nutrients from being absorbed and dilutes the taste. Plus, the environment is negatively affected by the amount of fuel being burned during transport. Approaching local farms and vendors eliminates all of those concerns and stimulates local economies.In the eyes of the public, farm-to-table was initially regarded as an aesthetic, feel-good movement, but increasing condemnation of genetically-modified organisms in our food supply has amplified the importance of measures needed to improve food quality and delivery. The farm-to-table crusade has grown more or less concurrently with these recent changes in attitude about food safety, freshness, and seasonality, as well as small-farm economics.
As a wedding planner what do you need to know about farm-to-table and how to implement it?Think healthy. This is a national trend that is not going away. In schools, fast food restaurants, and at catered affairs, people expect to see healthy options and choices. As the day-to-day menus of our clients adjust and adapt to reflect that importance, so do the menus of our special events. If, as a wedding planner, you are thinking healthy—organic and locally grown foods naturally present themselves as a terrific option.Embrace cultural items. Diverse food offerings reflect the backgrounds and ethnicities of the couples and their guests. Often the differences are found in spices and accents found locally; but this requires an understanding of the tastes and recipes involved.Less is more. Small plates and tasting stations are a major trend in catering events and these offerings naturally lend themselves to the kinds of dishes that can be prepared from local foods without major hassle.Incorporate existing trends. When it comes to introducing farm-to-table to wedding clients, caterers and planners are taking advantage of trends toward comfort food and farmhouse-style presentations, which lend themselves to the movement. Chris Marquis, of Slainte Irish Pub and Restaurant in Baltimore, for example, found a hit with his Irish Potato Terrine Station, featuring crispy carrot, English pea purée, a melted onion demi-glace, and chevre. Wedding couples have also been raving about the award-winning Triple A Sundae station created by Chef Bryan Sullivan, the Lord Baltimore Hotel, which showcases local apples in his homemade apple fritter, topped by apple pie ice cream, and finished with a drizzle of fresh apple butter syrup.Link the menu to the season. By encouraging couples to select menus that incorporate seasonal fare, planners ensure that the most flavorful meals are being served to their guests and further assist them in customizing their wedding and making it unique. Consider giving couples the fun “homework” assignment of visiting their local farmer’s market or wandering through a trendy, independent grocery store. They get to spend a morning or afternoon together discovering new cheeses, honeys, beers, and wines, while playing an active role in the development of their menu by requesting specific vendors.Prepare clients to understand the financial aspects. The farm-to-table movement is not the most cost-effective wedding trend. Mike Krokas, the founder of Upstate Farms, a distributor who works with a number of independent farms and suppliers, cites an increase of as much as 30 percent between purchasing food from the farm, versus via a wholesale distributor. But caterers and planners are flexible in meeting the needs of clients, and there are plenty of ways other costs can be managed or menus can be adjusted to include a combination of seasonal and/or locally grown foods.If the wedding planner actively engages in dialogue with couples and caterers, farm-to-table can be incorporated into a couple’s wedding plan to the tasteful benefit of everyone.By the Numbersthe number of miles the average piece of produce (among 16 common fruits and vegetables) travels before reaching a consumer.39% of fruits are imported from other countries.12% of vegetables are imported from other countries.- Source: The Leopold Center for Sustainable Agriculture
