Spice Up Your Holiday Party

By Kristine Hansen | Photo © Blue Plate Catering

Another year, another holiday party. Are you really going to serve the same menu you always do? Holiday parties are a double-edged sword. On the one hand, the stakes are high. On the other hand, guests might be open to being surprised and perhaps nudged out of their comfort zone. Because many offices are now remote or hybrid, this could be the year where the annual holiday party is the most anticipated. But it’s also something event planners struggle with.

“When people are working remotely, they need something that excites them to get them out of the house,” says Liv Boyd, a sales consultant for Blue Plate Catering in Chicago. “A lot of planners are struggling to find activation opportunities rather than ‘Here’s a place where you can eat and drink, and socialize.’”

This is why she suggests food stations, especially if they’re interactive, over plated meals. Now you have entertainment and grab-and-go options, all rolled into one. “People want to be social and celebrate with each other at the end of the year. They want to get up and walk around,” she says. Heavy passed appetizers are popular as of late, which lets guests work the room and not be locked in at their tables.

“Interactive pizza stations are fabulous,” suggests Jodi Curry, sales and event manager at Belvedere Events & Banquets in Elk Grove Village, Illinois. “Make your own wood-fired pizza, customized to what the guest likes. What’s great about wood-fired pizza is they cook quickly.”

To get away from chafing dishes, “we’re doing a lot of composed plates for guests to just go up to a table and grab, rather than standing there while someone makes a plate,” says Boyd. “People love an action station, like a tortellini station or Korean barbecue carving station … more of a fun twist than a traditional steak-carving station.”

“If you have to go with the warming trays, have some beautiful flowers or an ornament or fake snow,” says Shanisty Ireland, a food and lifestyle influencer in Ohio. “Make it more beautiful.”

But for smaller, more intimate gatherings where you really want to treat employees for their hard work, a sit-down dinner is best. “It’s very elegant and shows appreciation to the folks you may be working with. It adds that extra value,” says Ireland.

“We have done Disney-themed holiday events, anniversary milestones that incorporate vintage pieces and design, and food stations that encompass different ethnicities and countries, highlighting specialties from around the world. The holidays are the perfect time to expand your imagination,” urges Maria Bartolotta, the director of catering for The Bartolotta Restaurants.

Adding Spice, Nutrition and Sustainability to Your Menu

Another way to spice up the menu is literally — through flavors from exotic locations. By introducing them as passed appetizers or at food stations, it’s a low commitment for guests as opposed to a self-selected entrée.

Blue Plate Catering found success with folding gochujang (a Korean red pepper paste) into starches or proteins, such as for a Korean barbecue, as well as Calabrian chiles (a versatile red chili pepper), yuzu (a light, airy citrus flavor) and harissa (a North African hot chili pepper paste).

The goal is “to spice things up and show appreciation for other cuisines this time of year,” says Boyd, adding that you can achieve this with global food stations, like Bartolotta mentions, focusing on other countries’ holiday foods.

Two other ingredients Boyd feels are trending are black sesame and passion fruit. “Passion fruit has been a more prevalent flavor in sweets,” she says, “while black sesame is popular in both savory and sweet options.”

Swapping out traditional grains for ancient grains is another trend. “People are exploring things such as quinoa and farro as opposed to just having rice,” says Ireland, who also suggests elevating sweets, which can double as décor. “They can serve as a beautiful centerpiece. You can have delicious desserts that also call out to you because they are gorgeous.”

Another ongoing trend — and a necessity — is providing meat-, dairy-, nut- and gluten-free alternatives. “I don’t think there’s any gathering where you’re not going to see that,” says Ireland.

But planners are increasingly seeking out how to satisfy dietary needs in a way that feels natural and healthy. “I don’t want to put fake meat on a table anymore,” says Boyd. “We’re really highlighting fun back-to-basics. A vegetable as a protein or a main dish is possible. The mushroom market is going crazy right now. A lot of people are exploring that. It feels real, not artificial.”

Sourcing from local farms and food producers whenever possible also continues to be expected. “We all know that Wisconsin is the Cheese State, so we love curating a diverse selection of local cheeses, or an over-the-top charcuterie board with cheese, meats, fruit, honey or fig jam, and crackers,” says Bartolotta. “Many people also don’t know that Wisconsin is the top producer of cranberries in the world. We love to add cranberries to spice up a holiday menu … or add a cranberry sauce to pork and turkey.”

“We’re highlighting our local farmers more than ever,” notes Boyd, including Four Star Mushrooms in Chicago.

“I think using local ingredients is a very important trend that has been on the scene, but needs to stay,” agrees Curry. “I like knowing where my ingredients come from, how they are grown and where.”

This taps into practicing sustainability, too — especially in reducing food waste and supporting local food producers where the products aren’t traveling thousands of miles to reach guests. “Food sustainability is something people still want to see,” says Ireland. “Finding those brands and those products … people appreciate that.”

Boyd offers another way to reduce food waste, saying, “We’ve been working with food rescue organizations. If we have any food that hasn’t gone out on the floor, and is still in the back of the house and regulated temperature-wise, we pack it up and the organization picks it up. Sustainability isn’t really an option anymore.”

Don’t Forget the Drink Menu

Beverages also deserve innovation. “Signature drinks are a great theme,” says Bartolotta. “Cocktails have been elevated to compete with the culinary aspects of an event. They are a fun way to leave a lasting impression and personalize your event, too. Cocktails can be tailored to the theme of the party. We love incorporating seasonal ingredients, such as spices and herbs for the holidays, or even smoking wood to create an inviting scent in the room.”

Planners would be remiss to not include non-alcoholic options.

“I haven’t done a holiday party in the last two years where we haven’t had a mocktail available,” says Boyd. “Not just a mocktail itself, but also non-alcoholic beer and wine at the bar.” Among her favorite brands is Lyre’s Spirit Co., whose alcohol-free liquors include a Prosecco alternative.

This sparkling wine could be a key ingredient in wintertime cocktails that everyone can enjoy.

Like finding meat-free alternatives, the idea is to keep the drink as natural as possible. “This new trend is not your typical juice mixes,” says Curry. “More people are incorporating different carbonated sodas, fresh fruits and herbs.”

Ireland agrees that non-alcoholic elements are important. “There’s a lot of people who are moving away from alcohol and they want delicious mocktails,” she says.

Still, there are many alcoholic products in the Midwest that she recommends, including Buckeye Vodka. “It’s very smooth. It’s versatile. It’s a staple for any after-work-hours party. The quality is really wonderful. It has a premium taste without a premium price,” she says.

Another idea is to make a cocktail that’s well- known in the region for a classic, traditional touch. “We love a brandy Old Fashioned in Wisconsin, and these are always a hit at any event,” concludes Bartolotta. Cheers to that!