• 5 Trends for 2015

    FROM THE Winter 2015 ISSUE

    Make an impression that counts with the latest popular food and beverage ideas.

Ring in the new year with new ideas. Whether planning an annual event or first-time experience, these food trends are must-haves for 2015. Let’s uncover what’s haute for the year!

1 HAVE IT YOUR WAY. While traditional buffet service will never go away, taking it to a new level is the way to go. Action stations and build-your-own bars are going to be the hit for 2015. From crêpe bars to yogurt stations, guests are able to design their own creations according to their unique dietary needs, tastes and styles. This new trend is proving to be a top seller to corporate clients. Accommodating the growing trend of dietary restrictions including gluten free, nut allergies and vegan can be a challenge, but with a customizable station, the guests are in control.

2 “I WANT SOMETHING DIFFERENT, BUT NOT TOO DIFFERENT.” Translation: traditional with a twist. Whether it’s in the presentation or the ingredients, it has to be different. Customers are asking for elements that make their event unique. Taking a traditional seated dinner and modifying it to become multiple smallplate courses can tell a story. For example, companies with branches in different areas of the country can showcase regional favorites. Using a brand, logo or company products as part of the décor, food or presentation also can further highlight brand awareness.

3 PERFECT PAIRINGS. The 2015 event season will bring to life ever new and innovative food presentations. It is no longer just necessary to have great food, but rather great food that is displayed in a new and exciting way. Cocktail pairings made their first appearances back in 2013, but will make a major resurgence in 2015. Everything from beer and pretzels to vodka and caviar will be passed, poured or plated for your guest’s enjoyment. The variety of unique vessels is almost limitless: miniature brandy snifters, pilsners and margarita glasses will carry perfectly paired libations with bites to match.

4 STEEP, SIP & MIX. Move over coffee, tea is the new taste. This coming year, tea will go beyond the cup. Caterers are using tea in inventive ways such as marinades, cocktails, infusions and dry rubs. With a multitude of flavors available, you are able to create unique flavor profiles for any element of your event.

5 TINY TREATS. Sweets are a must-have for any occasion. Miniature desserts have been a trend, and they’re not going anywhere anytime soon. The key in 2015 is giving each guest more than one option. Dessert duets, trios and short plates are making a splash in the catering scene. Creating bold flavors in pintsize portions gives everyone the treat of trying everything and not feeling guilty.

The future of the event industry and catering is always evolving. Take these new ideas and elevate your client’s experiences in 2015.


Triple Creek Ranch in Darby, Montana, has named Molly Smith and Kristen Snavely co-general managers of the all-inclusive luxury property situated in the Bitterroot Valley. Smith is returning to Triple Creek Ranch after a brief hiatus. Previously serving as GM for four years after working her way up from pastry chef, she has since perfected her skills at The Inn at Hastings Park in Massachusetts, another Relais & Châteaux property. 


With meetings returning to normal as the COVID-19 pandemic levels out, outdoor mountain pursuits are finding more time on meeting agendas. Taking events outdoors not only boosts attendees’ comfort level as they ease back into in-person meetings, time spent in nature is proven to improve brain health and stimulate creative thinking as well.

We’ll be looking at this topic in-depth in the Spring/Summer 2022 issue of Mountain Meetings. Consider this as an introduction to some of the possibilities.  


While attending the 22nd annual Meetings Industry Council (MIC) of Colorado Educational Conference & Trade Show at the Colorado Convention Center in Denver on March 1 – 2, I was reminded about the important work We Don’t Wastehas been doing across the Denver metro region for more than a decade.