Heading into Spring, more hosts start considering the option to hold an event outdoors. In most parts of California, outdoor events are an option year-round. However, an outdoor event should influence everything from the suggested attire to the food on the guests’ plates.
Logistically, outdoor events make serving hot food difficult. Not only are the kitchen facilities naturally further apart than the typical dining room and catering kitchen, but food tends to cool very quickly in the open air. Hosts have to consider some alternatives to the normal “chicken or beef” choices.
Quiches, salads, and sandwiches can be every bit as gourmet as a hot meal. In addition, more guests today are calorie and health conscious and prefer foods that easily fit into their own personal choices. Cold soups (like gazpacho) and pasta salads make fantastic side dishes that compliment any cold menu.