Vintage Food

Everything Old is New Again
ICA Corner

Weddings inspired by vintage and DIY looks are still wildly popular. A food trend that perfectly complements this design trend is house-made canned and pickled items. Marla Thurman, kitchen manager of La-Tea-Da's Catering in Charlotte, North Carolina, has been having great success with jams and jellies that are then branded with a design that matches the couple’s wedding invitation.

“At a recent farm wedding we did a pickled pate with assorted fresh pickled turnip, radishes, fennel and carrots,” she says. “We’ve also done little jars of jam on the table.”

But canning and pickling are not just for weddings. Janet Woodson, owner of La-Tea-Da’s, also sells a pickle bar that works well at barbecues. And Thurman adds that whether for an event or wedding, canning or pickling items can be a food technique that makes sense for caterers in certain regions.

“It can stretch your food dollar when ordering seasonal items,” she says. “And, when you have more than you can use of one item, you can transform that item into a sauce or a jam and sell it as a house-made condiment. It’s something special and totally branded with your personality.”

It would seem that a down-home trend is getting refreshed with the up-town trend of branding. The perfect summer take away for family reunions and corporate picnics, pickled and canned goods are proof that once again everything old is new again!

Thurman will be speaking at CaterArts on Canning and Pickling Techniques with Katie Payne from Sullivan University, July 31 – August 3. It’s not too late to register! For more information please click here.

 
Photo by Tommy McCart Photography