2014 Food Trends Pt. 2

In our previous post, we introduced you to some of the food trends we’ve been tracking for 2014.  Recently, we asked some of our industry colleagues to comment on how they are already incorporating current trends into their events or to make their own predictions for hot new ideas.  Here’s what they had to say.

Trend:  Celery

At Your Event:  Chap Gage of Susan Gage Caterers predicts that celery is going to be the newest veggie Chefs and mixologists alike will be elevating and highlighting.  He has created two custom cocktails featuring this often over-looked green that can pack a mighty punch of flavor.

Aquavite Celery Martini

Photo courtesy of: Susan Gage Caterers

Celery-Aquavit Martini

2 oz. Linea Aquavit

1 oz. Celery simple syrup

.5 oz. Dolin Blanc

Top off with soda water

Garnish with celery

Rim with smoked sugar


Celery simple syrup

1 Cup water

1 Cup Sugar

3 stalks of celery (chopped)

Boil water, add sugar until dissolved, add celery and simmer for 10 minutes

Strain and allow to cool (will last in your fridge for a couple of weeks)


Celery Greyhound

Photo courtesy of: Susan Gage Caterers

Muddled Celery Greyhound

2oz Jensen Gin

2oz Fresh squeezed grapefruit juice

Small handful of celery greens


Muddle greens in bottom of a rocks glass

Add ice

Add juice and gin

Lightly stir


Trend:  Cauliflower

At Your Event:  Wolfgang Puck Catering at The Newseum offers a delicious and unique first course highlighting the media’s pick for veggie of the year.  The Roasted Cauliflower Soup with Indian Spices shows just how versatile this pale sister of broccoli can be.

Wolfgang Puck Cauliflower Soup

Photo Courtesy of Wolfgang Puck Catering The Newseum


Trend:  Artisan Gin

At Your Event:  Occasions Caterers has been noticing an increase in custom cocktail bars at events.  To highlight this year’s trend of artisan gins, offer a selection of small batch gins, including DC’s own Green Hat Gin.  Then, invite your guests to mix their own cocktail with an assortment of options like housemade syrups; fresh herbs and berries; citrus peel ribbons; lemongrass sticks and candied ginger batons, small batch tonics, fresh squeezed juices and more.

Photo courtesy of Occasions Caterers

Photo courtesy of Occasions Caterers

Trend:  Juicing

At Your Event:  Kimpton properties across the country are now featuring fresh juice menus, and The Hotel Monaco Baltimore’s Juice Caboose Break offers a fresh and healthy option for meetings and events.

Kimpton Juice Bar

Trend: Hyper-Local

At Your Event:  Farm-to-table dining and local, seasonal, green events continue to grow in popularity. Some venues are going beyond sourcing at local farms and actually growing their own produce.  The Hay Adams Hotel recently announced a “partnership with the University of the District of Columbia’s College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES) to serve locally grown produce from its Muirkirk Farm. The farm uses sustainable growing methods to produce a range of fresh herbs and vegetables including ethnic crops not native to the US, but that can be grown locally.”

Hay Adams DC farm

Photo courtesy of Hay Adams


Everything’s Better With…



Jen Bacon Elizabeth Duncan Events

Jen Bacon joins Elizabeth Duncan Events, Company Expands to National and International Events

2013 was a year of truly astounding events and incredible growth for Elizabeth Duncan Events!  As we look ahead to 2014 and beyond, we are excited to to be expanding our wedding, corporate and non-profit events portfolio in the DC area and around the World.

To help me continue to give my clients the best service possible, I am delighted to welcome the newest member of the EDE team, Jen Bacon. Jen has a background in Communications and political fundraising event planning.  Jen brings Southern charm, a passion for fashion and design, an attention to detail and organization, and a genuine enthusiasm for planning fabulous events.  I am so excited to introduce her to all of you!

Wild, Wild Woolly

via Woolly Mammoth Theatre

I am thrilled to once again be helping with the Woolly Mammoth Spring Benefit Bash.  This year’s event, Wild, Wild Woolly, will be held on April 21 at the newly renovated Fairmont Hotel into the Victorian era American West.  Attending cowboys, outlaws, lawmen, saloon girls, dapper gents and elegant ladies will find a Silent Auction filled with unique experiences and items, a custom-designed multi-course dinner from the Fairmont’s acclaimed chef, and a fabulous after party featuring the Wil Gravatt Band, provided by Hill Country BBQ.

Check out my guest post over on the Woolly blog and be sure to buy your gala ticket and Best of the Best raffle ticket today as this event always sells out!

Washington Post: Nancy & Scott

I was so excited to see one of my January weddings featured in the Washington Post recently.  Nancy and Scott were an amazing couple to work with and we lucked out with a gorgeous, sunny day for their wedding.  One of my favorite things about this wedding was that Nancy’s wedding dress has been worn by every woman in her family since 1950.

via Freed Photography

You can see more photos in the Washington Post gallery, here.