Seafood more popular: "Clients tend to eliminate beef items such as filet mignon to cut both costs and cholesterol," Baum observes. "People are looking for beef other than Chateaubriand. They also want something a little bit different," he says. "We have had great success lately with grass-fed short ribs served with truffled taro root."
He notes that customers still seek quality seafood items such as sea bass, salmon, and shrimp. A popular dish right now is "sea bass with a ginger-wasabi glaze. We also serve a tamarind grilled shrimp with fresh cilantro over Japanese rice noodles, all in a ceramic dish. We use very large shrimp for a great presentation," he says.
Fun hors d'oeuvres: Baum says that beautiful presentation is also important when it comes to hors d'oeuvres. Whether served before, or instead of, a full-course dinner, hors d'oeuvres have the potential to dazzle guests.
Among those he suggests to customers: chilled gazpacho shooters with a shrimp garnish, cheeseburger sliders on brioche, goat cheese bruschetta, and lime coconut shrimp with ginger dip.
Like other caterers, Baum finds that party-goers always enjoy Mexican food included in hors d'oeuvres displays. "People love our homemade tortilla crisps with guacamole and mango salsa," he boasts.
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