Catersource Takeaways

The Fork + Farm team is back from Catersource 2019 and full of inspiration for the coming year! The Catersource Conference & Tradeshow unites the world’s most passionate professionals around a singular focus: to celebrate and enhance the value of their catered events.

While there we picked up ideas on team building, the evolving nature of the wedding industry, and  tips on working more effectively within the events community. Out of everything, however, the thing we’re most excited to share with our clients is all of the upcoming catering trends we heard about for 2019 and beyond!


1. Non Alcoholic Beverage Options

Research shows that people are drinking less (especially millennials), but that doesn’t mean they want to sacrifice the beverage experience; caterers in the know are taking non-alcoholic beverages and reimagining them with creatively complex flavour profiles.


2. Plant-Based Dishes

If you want to talk about what’s hot right now in the catering world, you just have to say one word: plants. Plant based diets are becoming more and more popular and event planners are looking to see what caterers can do to bring some excitement and approachability to vegan or veggie plates.


3. International Flavour Profiles

This is a trend we can get behind; incorporating the distinct flavours of other regions is a great way to expand the palate and get creative with your cooking. One of the biggest of these international flavours for 2019 is going to be turmeric- you’re already seeing it in lattes and cocktails, and it’s going to be a major profile in mains and canapés.


4. Local and Sustainable Practices

We’ve been advocates for local and sustainable food sourcing for seven years, so it’s incredibly exciting to see this admirable way of living and eating taking hold of the catering world. Want to know more about how you can support your local farmers and ranchers? Click here to download our handy infographic with a list of what’s in season around Calgary!


5. Experience-Driven Dining

There’s been a movement in dining towards embracing the experience (hello, dark room dining!), and we’re thrilled to see this trend move into catering. At Fork + Farm we believe food is a dialogue, and the more engaged guests can be with their food, the better!

Fork + Farm’s 2017 Top 5

January is the time people make New Year’s resolutions; February is when they begin planning how they’re going to make them happen. The Fork + Farm team of world-class chefs is no exception, but while we’ve been busy dreaming up new ways to wow our clients for the new year, we can’t help but look back on some of the highlights from 2017!

1. Okanagan Garden Party 

It was an honour for the F + F team to plan, execute, and cater a very special  birthday for one of our corporate clients. Over a dozen of our staff came together to create this “Okanagan Garden Party” themed event in the Napa of the North, which featured two nights of celebration, creative and interactive food stations, and the incomparable 54/40 playing long into the night- all under two huge tents on the warm, sunny shores of Lake Okanagan. Our team is incredibly proud to have created this celebration of such a community pillar and looks back on this as not only our biggest event yet, but one of our most successful.

2. Avenue Magazine Feature

We make sure we always have our finger on the pulse of the latest and most innovative industry trends, so we were thrilled to be featured in Avenue Magazine as wedding food trend experts. The article showcased some of the newest and most exciting wedding food trends of 2017. Expert Tip? 2018 is going to be all about geo cakes, ice branding (it’s a thing!), seafood charcuterie, gold on everything, and yes folks, it looks like frosé is here to stay!

3. F + F Does New Orlean’s Catersource

At F + F we’re devoted to providing our clients with passionately crafted culinary experiences. We believe an important part of being able to deliver those experiences is having an innovative team that’s always on the cutting edge of new technologies and trends. This past year F + F brought six outstanding members of our team on a week long adventure to New Orleans, Louisiana, to attend Catersource 2017, an educational catering conference which teaches the latest trends and techniques in the industry. We loved being able to bring these new skills back to YYC, so this year our team is set to learn once more from the best in Denver, at The Special Event in New Orleans, and, of course, at Catersource Las Vegas!

4. 18 Offsite Christmas Events in 10 Days!

… And no sleep! Our amazing team pulled off 18 spectacular Christmas events for our clients in just over a week. They dug down deep and pulled the hard hours to make sure all of the events were seamless and beautifully produced. The result was over a dozen beautiful event experiences, hundreds of happy guests, and clients who were blown away by our team’s attention to detail and polished execution. Here’s a note from one happy client:

“Last Thursday was truly spectacular! We have had rave reviews from our clients as well as our management teams on how fabulous the décor, drinks and especially the food were. A big thank you to you, Dennis, and your amazing team for being an integral part of our spectacular event!” – CIBC

5. The F + F Team Is Growing and Growing…

2017 truly was a banner year for F + F – we had an incredibly busy year and broke all our previous records! With that excitement comes a bigger team; we now have three Event Experience Coordinators and seven Chefs, all committed to creating “hand-crafted everything” culinary experiences for Calgary and beyond.

2018, let’s go.

Interested in booking Fork + Farm? Click here!