Your companion for fresh, vibrant, and budgetfriendly menus.
Spring & Summer 2013 Trends
After a relatively cool winter, 2013s warm months brought a desire for light, bright, and healthfocused fare. Restaurants and event caterers responded with menus that celebrated fresh produce, global flavors, and interactive stations.
Farmtotable freshness: Locally sourced vegetables and herbs took centre stage.
Start with a clear understanding of the event type, guest profile, and venue. Below is a stepbystep framework that works for most spring and summer gatherings.
Define the event style: brunch, garden party, corporate luncheon, wedding reception, etc.
Set the budget: Allocate 45% for food, 30% for labor, 15% for rentals, 10% for incidentals.
Choose a theme: Mediterranean garden, Southern BBQ, Asian street food, or Classic British.
Draft a menu skeleton: 23 appetizers, 2 entres, 2 sides, a dessert, plus beverage options.
Perform a tasting: Present small portions to the client for feedback.
Finalize quantities: Use a 1.2 multiplier for anticipated waste and secondhelpings.
Pro tip: For outdoor events, plan for a 10% increase in chilled beverages to compensate for heat.
Key Ingredients for Spring & Summer
These produce items were at peak availability in 2013 and deliver both flavor and visual appeal.
Vegetables
Asparagus steam lightly, finish with lemon zest.
Snap peas toss with mint and a pinch of sea salt.
Heirloom tomatoes ideal for salads, bruschetta, and gazpacho.
Zucchini & summer squash grill on a bamboo skewer.
Fruits
Strawberries dip in dark chocolate for a sweet bite.
Peaches grill and serve with burrata.
Rhubarb a tangy compote for desserts.
Citrus (lime, lemon, yuzu) brightening sauces and dressings.
Proteins
Grilled chicken breast marinated in rosemarygarlic.
Seared ahi tuna with sesame crust.
Herbcrusted lamb chops perfect for a midsummer evening.
Basil, mint, dill, tarragon, and Thai basil were the stars. Pair them with light spices such as coriander, cumin, and smoked paprika to keep dishes lively without overwhelming the palate.
Presentation & Styling Ideas
Visual appeal drives guest satisfaction. Use seasonal dcor and thoughtful plating to create Instagramworthy moments.
Plating Techniques
Serve cold soups in hollowed watermelon bowls.
Arrange bitesize canaps on slate tiles for a modern look.
Drizzle sauces with a squeeze bottle for precise lines.
Tabletop Dcor
Simple, natural elements keep the focus on food.
Mini herb pots as napkin holders.
Glass vases filled with fresh wildflowers (daisies, lavender).
Vintage wooden boards for cheese and charcuterie spreads.
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