Celebrity Party Planner Christian O’Dowd of the Cantering Caterer Cites Food and Entertaining Trends for 2008

Ethnocentric Parties, Super Fruit Cocktails, and One-Bite Menus Will be Hot in 2008 Says O’Dowd

Westport, CT —January 2008—
Party planner extraordinaire Christian O’Dowd of the acclaimed Cantering Caterer in Westport and Greenwich, Connecticut, forecasts dining and entertaining trends that incorporate his taste sensations and one-of-a-kind party ideas that have wowed celebrities such as Paul Newman and Billy Joel, and high-profile CEOs from ING, Goldman Sachs, among others, who hire O’Dowd to plan their high-budget parties, birthday celebrations, weddings and corporate events.

Some of O’Dowd trend predictions for 2008 include:

• Ethnocentric Events: Based on the cultural heritage of the hosts, menus and party themes are developed such as the wedding of a bride from Puerto Rico and a groom from Eastern European Jewish descent where O’Dowd “married” their cultures by creating a menu of Queso Blanco and Tomato Salad with Cilantro Pesto; Florida Red Snapper with Pickled Pink Onion and Key Lime Sauce on Spinach; Beef Briskett; Sofrito Chicken Stew; Steamed Vegetables With Coulis Rouge; and Yellow Jasmine Rice.
• Superfruits: Out from the rainforests comes Goji, which is harvested in the Tibetan Himalayas and has powerful wellness benefits, as well as Cupua, and coffee berry extracts. These elixirs have started to appear in drinks and ice creams such as Dark Chocolate and Goji Berry Ice Cream; Cupua Hot Chocolate (Cupua has less calories, more antioxidants, and is more heat tolerant than cocoa); and Acai Yogurt; as well as the following cocktails: Go Go Goji with Goji juice, vodka, blackberry brandy, and tropical punch and Himalayan Summer with Goji Juice, Vodka, Cherry Pucker, and Lemonade.
• One-Bite Menus: With a cocktail in hand it is easier to serve food to your guests that are simple, not messy, and in one bite! O’Dowd’s one-bite sensations include Crudités with Sundried Tomatoes and a Gorgonzola Dip; Poached Quail Egg and Thick Cut Maple Smoked Bacon Served on a Brioche; Seared Sea Scallop on a Yucca Crisp with Apple Infused Simple Syrup; and Shrimp Roasted with Gorgonzola and Proscuitto Cuddled in a Snow Pea.
• Green Conscious: Concerns about animal welfare, the environment, fair trade practices, and supporting local communities and businesses will increasingly steer chefs and caterers to “cook green” and use locally grown and organic meats, eggs, dairy, vegetables, and fruit.
• Budgets Are Up: People are spending record amounts of money on entertaining. Some as high as nearly $1,000-a-head were seen during the 2007 holiday season. For 2008, O’Dowd is seeing more being spent on foods that were once considered “exotic” such as foie gras, small-batch artisanal cheeses, caviars, and small-producer wines. He is also seeing money being spent on top-quality service, including one party where there will be one server for every two guests.
• Molecular Cooking: Imagine a gelatinous ball (the size of a pea) that has the flavor of chicken soup, or fresh sage, or a cold beer. Molecular gastronomy is the idea that we can scientifically alter how we make food.
• Unique Receptions for Weddings and Celebrations: People are doing away with the traditional sit-down dinner for their wedding receptions and celebrations, opting for more creative parties such as a wedding O’Dowd is catering in February where he is converting an old cabaret theatre into a silver and white winter wonderland. Or a baby shower O’Dowd did recently in the theme of Lollapalooza with beer gardens, grill tents, bands, and kettle corn station.
• Salt is Hot: Many salts from all over the world will become mainstream in American kitchens in 2008, including Black Lava Salt from Greece; Alaea Salt from Hawaii; and smoked salts that will add a whole new dimension to the world of flavor.
• Fresh Cocktails: Look for clever mixologists to use fresh herbs like purple basil with mint in your Mojito. Tea-based martinis using Earl Grey or black tea will also be served.
• Color-themed menus such as:
  • GREEN
    Green Iced Ginger Tea
    Baby Greens with Pesto Vinaigrette
    Lightly Grilled Crab and Herb Cakes with Zesty Green Sauce
    Grilled Swordfish with Fried Green Tomatoes and Sage
    Beans with Butter and Marjoram
    Homemade Spinach Drop Biscuits with Sweet Cream Butter
    Green Gellee with Kiwi Foam and Apple Mint
  • YELLOW
    Icy Lemonade
    Roasted Patty Pan Squash with Blossoms
    Curry Chicken with Pineapple Skewers
    Yellow Rice with Wax Beans
    Corn Bread with Jalapeno Butter
    Vanilla Pot de Creme with Candied Lemon Zest
  • RED
    Raspberry Lemonade
    Red Leaf and Walnut Salad in a Radicchio Cup
    Plank Roasted Red Snapped with Pimento Pepper Coulis
    Roasted Red Potatoes
    Red Root Vegetables with a
    Red Bread! With Red Pepper Compound Butter
    Red Velvet Cake with Raspberry and Apple Mint Sauce