Cater to me: Eat, drink and be trendy

South African caterers and event coordinators cleaned up at the Achievement in Catering Excellence awards - the Oscars of catering - last week.

Held annually during the Catersource and Events conference at the end of March in Las Vegas, US, caterers converge on The Strip's Paris Hotel in a city that is becoming as famous for its food as it is for its bright lights and fast cash.

Karen Short, founder of By Word of Mouth, a one-stop-event shop famous for attention to detail and mouth-watering food, won in two categories: Tablescapes and Best Multiple Day Event. Short attended the four-day conference, where she picked up some of the upcoming trends in food design and event production.

Event Themes

Colour of the moment

''Radiant Orchid is Pantone's colour of the year for 2014", said Short. It is complemented by turquoise, teal and light yellow. Short suggested using different tones of this rich colour to bring energy and fun to table settings.

Bling it on

Minimalism is out and OTT is in, said Short. Events are shiny and flash, characterised by materials like sequins and metallics.

''Elegant gold is popular this year," she added. ''Plates are framed with delicate gold designs and tables are accessorised with gold candelabras, softened with pale flowers and framed with black accents."

Outside in

''The Rustic Chic theme makes use of topiary and grass for a really fresh, natural feel accented with wood," said Short. Topiary is used at entrances and to decorate spaces. An example: Herb grass trays as place mats and tiny topiary place card holders growing out of little pots on the table.

Floral abundance

Flower arrangements are big and abundant. ''Loose and lots is the idea," said Short. Flowers are also used for table runners and to decorate the backs of chairs. Heaps of flowers are combined with big, bold prints and lavish materials like velvet and lace or ethnic prints - referencing the focus on Africa in fashion - to set the tables and drape the space.

Farm to table

''Continuing with the focus on artisanal food, the farm-to-table theme is popular," said Short.

''Great for buffets, red-checked tablecloths and farm produce adorned the tables as decoration and to munch."

Food Themes

Pairing is caring

''Food and drink pairing is being extended to the pairing of miniature canapes with miniature cocktails," said Short. ''Careful consideration goes into complementing the food flavours with a mix of drinks."

Profit from profiteroles

''Out with cupcakes and macaroons that have dominated dessert tables for years. It's the age of the glorious flavoured profiterole," said Short. ''They're more difficult to make but much nicer to eat."

Naked cakes

''It's goodbye to everything but a kiss of icing. This year's cake trend sees them undressed and proud, with nothing but a drizzle of sweet topping or a sprinkle of flavoured soil," said Short. Soil is big as a food flavouring element. Soil is dehydrated foodstuffs like strawberries, olives, chocolate and even truffles which are finely crushed and used as a garnish.

Food as entertainment

''We're not talking chocolate fountains here," said Short. Instead, the molecular food trend continues to wow the crowd with the wonders of science. Master chef Heston Blumenthal pioneered this trend a few years ago with food that foams, smokes and crackles in the mouth.

''Just be careful what chemicals you're eating," said Short.

Nostalgic tastes

''This runs across trends in both food and event design," said Short. ''Food and events are themed according to an era and everything, including planted guests (or actors) dressed and talking appropriately, reinforce the theme."

The 1920s era is popular with details like drinks trolleys, devilled eggs, steak Dianne, salmon mousse and crepe Suzettes making a comeback.