November 2010

November 2010

Titles link back to full stories in our online Library!

Finding Flavor | Just a Sip
How beverage producers develop new flavors that combine well with many ingredients.

Beverage Trends | Options for Creativity
Beverage service allows you to use your creativity at the beginning and end of every event.

SPECIAL FOCUS

Beverages | From Cocktails to Coffee
Virtually every event starts—and ends—with a beverage. From signature cocktails to wine or water to the final sip of coffee, having the right beverage in the right serving vessel has a big impact on the guests’ experience.

Software/Business Solutions | Business Smarts
 New ideas in technology can help your company be more efficient, economical and successful.

DEPARTMENTS

Starters
Crisp Food Containers; Essential Tool for Catering Kitchens; A New Twist on Wine, Beer and Bread; Kiwis to Tomatotes; If It Looks Like a Duck; Garlic Tops the List

Behind the Cover | Jay's Catering of Santa Barbara CA
A custom cocktail that delighted the client—and won a CATIE Award

Caterer to caterer | Menu Writing and Design
You need a process to be creative with themes

Sensibly Green | Sodexo Builds a Better Tomorrow
Sustainability plan across the company affects catering at all campuses

On the Menu | Catering’s Classic Protein
Chicken still rules the menu, with creative options

Spotlight | Hospitality Education
EHL brings European ideas to Catersource

Recipe Contest | Hors d'oeuvre/Platter
Experiment with Tofu
New vegetarian option started with ‘fiddling’

Expert Advice | Wines Beyond the Usual
Look for different regions and producers to save money and please your clients

Conference News

Takeaway | Make it Spicy!
Something as simple as raw spices can make a big impact on an event without making a big impact on your budget.

Catersource

November 2010

SPECIAL FOCUS

DEPARTMENTS

VOICES

IN EVERY ISSUE

ON THE COVER