What’s trending in the beach culinary world?
“Simple grilled food. Upscale cookouts,” said Adelee Cabrera, regional director of Starr Catering Group/Starr Events in Miami.
“People want to know where their food comes from and how it’s raised and handled,” said Jean McGuiness, owner of Jean McGuiness Food Service in East Quogue, N.Y.
“Locally sourced foods, seafood ‘dumps’ (seafood is literally dumped onto paper-lined tables), satay, two-bite finger foods and Pan-Asian cuisine,” said Scott O’Hanlon, director of sales and marketing at The Waterfront Beach Resort in Huntington Beach, Calif.
“Popsicles with alcohol,” said Michele Wilde, director of conferences and events at The Breakers Palm Beach in Florida.
“We have a food truck that serves Cuban sandwiches,” said Grace Duncan, director of sales at Nautilus, a Sixty Hotel, in Miami Beach, Fla. “Groups can rent it out hourly.”
Hot on the Beach Drink Scene: Mocktails, (refreshing non-alcoholic drinks); sweet and savory, such as strawberry basil lemonade; mojitos and all its variations; rose wine; and fresh-muddled anything.
