We just returned from the annual Catersource Conference and Trade Show held in Las Vegas, and can't wait to bring the new catering trends to Fargo! This conference, along with NACE, is truly what helps us stay on top of all the trends in catering, decorating and service. It was 4 intense days of education sessions and shopping on the trade show floor. We learned new ways to display and create mini desserts in original ways, which is becoming the fastest growing catering trend. We also learned that the newest and latest in decorating is texture, texture and MORE TEXTURE. It's on the chair covers, the table linen and the napkins. It's not for all but it definitely adds a dramatic look! Another thing we learned about is the "stand up, sit down dinner". This new dinner technique is for the couple that wants both the social atmosphere that hors d'oeuvres receptions offer, but the complete meal of the plated dinner. Everything is butlered to the guests but in bite size pieces. They'd start with the appetizers, about 2 or 3 choices, move to the salad course which is just a lettuce leaf topped with cheese, other veggies and dressing and offer the guest two to three bites. After the salad is complete a "shooter", which resembles something a little larger than a shot glass, of soup would be served to the guests, followed by the main course which would be more bite size portions of pork, chicken, steak or seafood, potatoes, usually place right on a spoon, and veggies, much of the time speared right on the fork. What a fabulous FUN idea, I can't wait for one of our couples to try it out! We also took a "behind the scenes" tour of the Rio. Their Catering Manager, Wendy, and their Executive Chef, David, shared so much information on how their property is run it amazing how similar our facilities operate. With the Rio having 2500 rooms and over 160,000 square feet of meeting space it makes the Radisson Fargo seem like a pin drop in there facility. We have to sincerely thank them for bringing us in all of their "off limits to the public" areas, it was a very unique learning experience. The pictures below will highlight only some of the aspects from the conference. With less food demonstrations than NACE, there is never an opportunity to capture the food ideas but we look forward to sharing them with our clients when they come in!
Welcome to the Trade Show!
The Las Vegas convention center was FULL from wall to wall with booths!
Check out this AWESOME double sided chocolate fountain! Two kinds of chocolate or cheese can flow through this unique piece of machinery!
The table top design contest is always a cool way to get decorating ideas...
This is the table that was FULL of texture! From the chair covers to the table linen, everything had the texture of a rose.. I just don't know how you'd set your drink down!
Check out these cool things!! They're bonbons... BEDAZZLED! They're rolled in an edible glitter and make for SUPER fun cake additions or party favors for your guests. They're available in almost EVERY color under the rainbow and can be custom ordered for you by one of our sales professionals.
Of course no show is complete without a group picture! Here we are on the trade show floor after a FULL day of walking booth to booth. From left to right... Monte, restaurant manager, Sandi, general manager and owner, Jess (myself), convention sales manager, and Jerry, banquet manager.
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