Midwest caterers are elevating local flavors with fresh, farm-sourced ingredients that celebrate the region’s agricultural heritage.
In the culinary world, chefs and caterers have long been revered for their creativity, skill, and ability to craft exquisite dishes. However, a new trend is emerging where these culinary maestros are taking their commitment to excellence a step further by incorporating farm-to-table menus.
Farm-to-table is not really anything new or earth-shattering, but it is not just a trend anymore; it is a way of life. While farm-to-table menus have been popular for quite a while (and continue to grow in popularity due to the continued importance of sustainability).
Throughout the year, these caterers are creating seasonal menus based on what is growing in the garden. This means featuring food that is harvested at its peak rather than prematurely, and it relies on sourcing in-season food from local farms and suppliers instead of transporting over long distances when out of season.
The popularity of farm-to-table is primarily being driven by consumers who are becoming more health-aware, but it is so much more than just looking for the low calorie or fat-free options. It is also a desire to know what is in the foods they eat and where those foods come from. It is the desire for greater quality with a focus on whole foods and short ingredient lists.
