Chips and dip are the ultimate party food, and we aren’t talking about chocolate fountains and fondue stations. The act of dipping is why thumbs were invented. Like the word deep, dip comes from a Germanic base—d(e)up, meaning ‘deep or hollow.’ In Old English, it meant quite specifically ‘immerse.’ No one has laid claim to the distinction of the dip, but French onion as a flavor is said to have emerged in the 17th century.
One thing is constant at all events—the food. There are several decisions that go into the food choices at any event and many questions to be answered when it comes to catering options. Will it be buffet style or a seated dinner? Will desserts be plated or served in shot glasses? The event industry is ever changing, with each year rolling out a new set of food trends to sink our teeth into. To help your food conceptions be the best your guests have seen and tasted to date, here are our predictions for top catering trends this year.
The practice of a groom’s cake dates back to the Victorian era in England, when in addition to the main wedding cake, there was also a smaller groom’s cake. Both cakes were cut simultaneously and served to the bridesmaids and groomsmen. Especially in the south, the custom of a groom’s cake has endured in the United States and brides often view it as a chance for the groom to get some recognition when the day is primarily focused around her.