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What's Hot: Event Trends 2017: Page 2 of 7

Zero Food Waste
This trend is all about the "scraps and leftovers," says Keovorabouth-Teipen. "We came up with a fun hors d’oeuvre that utilizes leftover strawberries. It’s a strawberry hibiscus fruit roll up filled with brie cheese and garnished with strawberry crispies and micro basil." Click here for the recipe.

Photo Thomas Caterers of Distinction