Food Trends to Take Your Menus from Winter to Spring

As the weather warms and the flowers are in bloom, it is time your menu followed suit and embraced the spring season. Seasonality is something we have discussed on the blog before and a topic that is near and dear to us — especially when you consider how it aligns with sourcing ingredients locally, which reduces the costs and waste associated with food. 

Seasonal ingredients are, of course, dependent on location and time of year. Thus, people’s palates change and adapt throughout the year based on where they live. Those in the northern hemisphere are drawn to rich and hearty foods during the fall and winter, then crisp and refreshing meals during the spring and summer — and vice versa for those in the southern hemisphere.

With that said, let’s explore a few 2020 trends that can help you transition from cold winter days to long spring—and, eventually, summer—nights, while keeping up with the latest culinary trends that you will surely see in the year ahead.

Breakfast delicacies

The days are getting longer, which means there are more hours of sunlight in the day — perfect for a special breakfast celebration. Think delicate pastries, tasty hors d’oeuvres, and buffets flowing with hearty breakfast foods. Take advantage of the earlier sunrise and build your daytime menus around favorite morning meals.

With brunch events on the rise, this is the perfect opportunity to mix up your menu and incorporate brunchtime staples (hello, waffles and mimosas!) with your most popular dishes. It is worth noting that this does not need to be limited to morning events — there is nothing wrong with a breakfast-for-dinner meal!

Hand-picked garnishes

Garnishes do not get enough credit in our book. They’re not just decorative, as they can also pack a punch of flavor to an already-delicious meal or drink. With spring on the scene, we are seeing garnishes and other accoutrements freshly sourced from nearby gardens, orchards, or even a couple of potted plants. It adds depth to the guest experience when a guest is handed a cocktail or hors d’oeuvre with the chance to hand-pick their garnish of choice.

A fresh orange rind, a sprig of rosemary, or a few mint leaves can go a long way in creating a dynamic flavor profile. With the culinary industry’s focus on all-things-local, consider what your event’s venue has to offer or bring your own plants for picking.

Plant-based alternatives

From the Academy Awards to fast-food chains, everyone’s hopping on the plant-based wagon these days. Expect for more and more clients to begin requesting vegetarian and vegan alternatives to traditional proteins. This shift aligns well with the change of seasons, as you can leave the heaviness of dark meat and dairy-based meals behind in favor of lighter, fresher dishes for the warm weather.

Proteins like tofu, tempeh, lentils, seitan, quinoa, and beans are a quick way to add robustness to a simple salad, which you can top off with nuts, dried fruit, fresh herbs, and other additions. These proteins can also be the star of the show, taking the spotlight from typical meat and seafood entrees.

As mentioned before, sourcing local ingredients is key to embracing seasonal foods and also provides the added benefit of reducing the waste and emissions associated with storing and transporting off-season food from around the world.