The dawning of a new year is exciting and an opportunity for transformation. The time to narrow down what we can expect from 2019 is now and we have asked our Event Stylist, Spencer Freeman, to give us the shakedown for this year’s event trends. Additionally, we have asked a few of our sister company, Crushed Ice Catering’s, team members to share their thoughts on the coming catering trends. Will your favorite 2018 trends hold their own and continue to make a name for themselves in 2019? What fresh ideas will 2019 bring to the table?
Continue reading below to learn what our team members believe Ice House and Crushed Ice Catering will be serving for the coming year and what trends you can expect to see across Louisville, Kentucky in 2019.
Spencer Freeman/ Event Stylist for The Ice House
“For 2019, we definitely will see couples continuing to favor a clean and more neutral palate, but adding pops of color and textured florals. Incorporating florals in event signage, in full floral walls, and in photo booths as well. Pampas grass, the Butterfly Ranunculus, and King Proteas will be choice florals to incorporate into a arrangements and bouquets.
Similar to what we’ve seen in previous years, you can bet that brides will continue choosing to dress their maids in a color palette with a unique dress for each rather than choosing a uniform style. Variety will be the key to 2019 weddings. Rich textures such as velvet and pure linen will make their way to tablescapes as table linens, napkins, and dresses.
What we are most excited to see is the incorporation of metallic accents! Against monochromatic and neutral palettes, metallic surfaces really pop. You can expect to see shimmery silvers and golds through mixed metal centerpieces and even disco balls. Seeing gold foiling on invitations is certainly here to stay.
Lastly, we believe more couples will begin to choose a signature touch for their wedding. Whether it be a monogram, custom logo, or color scheme, this option will appeal to clients looking to set a branding aspect for their event or wedding.”
Chef Agnew, Executive Chef for Crushed Ice Catering
“One trend we can be sure to see carry over from 2018 in to 2019 is the continuing interest in using local produce with more of a focus on plant based proteins served in fast and casual concepts. Similarly, I expect clients who are already focused on sourcing foods locally to also look for humane food experiences that promote sustainability. Think pasture-fed meats, farm-raised eggs, and supporting smaller producers who adhere to the ethical treatment of livestock. We expect floral flavors seeing more palate time by extracting flavor from teas, edible flowers, and ancient herbs like Moringa Leaves.
Another 2018 trend that will gain more traction is the request for clean eating menus and new diets like Ketogenic, Ayurvedic, and Pegan. Introducing healthful choices like fermented foods with vinegars and kombucha will incorporate more probiotics to promote improved digestion, boost immunity, and help maintain a healthy weight.
Grazing tables will make a more prominent stand for events. Presenting guests with beautiful grazing tables comprised of a large variety of foods ranging from cheeses, fruits, meats, and spreads will make a statement. Hummus is in for a makeover with new recipes such as Red Velvet, Chocolate, Pumpkin Pie, and Snickerdoodle.”
Sisi Bright, Bar Manager for Crushed Ice Catering
“For 2019, we expect clients to be inclined to choose beverages that are experiential creations including natural, wellness minded ingredients. Something in particular that our bar is excited to mix up is color changing cocktails. Ingredients, such as Butterfly Pea Powder, can be mixed with various other ingredients which create a mesmerizing visual while enjoying the cocktail! Clients are looking for healthful minded ingredients to serve guests signature cocktails. Ingredients like grapefruit, fig, thyme, and rosemary will find their way into the glasses of event attendees.
A fresh choice we see coming for liquor choice is the inclusion of cocktails made of Mezcal. Mezcal can confuse people, but the thing to remember is: All Tequila is Mezcal, but not all Mezcal is Tequila. The difference is that Tequila must be made from Agave Tequilana, but Mezcal can be made from any agave plant. Lastly, you can be sure to see cocktails finished off with charred cuts of citrus and other toppers.
But this is Louisville, Kentucky. The word going around is that we being recare ‘The Napa Valley of Bourbon‘. That is only going to increase the already steady demand of bourbon cocktails. In a similar vein, I am predicting that we will see a rise in Japanese Whiskey being used in cocktails around town. Especially so for the Brown Formanproduct Suntory Toki. “
Kelsey Powell, Senior Catering and Event Manager for Crushed Ice Catering
“People are foregoing the traditional buffet and gravitating towards experience based designs when it comes to the dinner portion of the event. The serving and displaying of food is becoming more interactive with more moving parts. Just in the past few years, the focus on food has grown tremendously. The dinner of an event and wedding was another step on the event timeline, but we have seen clients choose for food to be more of a focal point of events, and more of an experience.
The request to customize menus to adhere to Gluten Free, Dairy Free, Vegan, and Food Allergy restricted diets is also growing. For our team, this is not a new request, but it is one that we see growing in popularity and we are happy to cater to! Other trends we foresee making an appearance this year is Tapas with signature drink pairings that compliment one another.
The phrase ‘It’s all in the details.’ will ring true for this new year. The attention to detail, not just in a design aspect, but in bar service and food service will gain a greater focus and demand. We see a movement of clients wanting to provide an experience to their guests that feels personal and specific. We can expect to see clients looking to provide a larger variety of options to give a VIP experience to their guests.”
Happy 2019 and event planning,