What's New in Catering at The Flying Pig

Food Trends From SW Florida's Favorite Catering Company

Mar 16, 2009

The Flying Pig has more than one trick up its sleeve, a catering company with a desire to excel by bringing a wide variety of choices to the customers who keep returning.

The catering company extraordinaire, The Flying Pig, answers questions regarding the current state of catering, food trends and the art of keeping and attracting new customers.

With a wide range of culinary expertise, The Flying Pig is a company known for its creative menu items and its brownies. When Suite101 sat down with Chef Karen Hutto of The Flying Pig, the following subjects were addressed:

Current Food Trends in Catering

Suite101: What are the current food trends you see in catering today?

Chef Karen: Because of the economy, clients are watching their budgets very closely and are looking for a good value. People are scaling down on the number of menu items especially if they want high-end appetizers.

Healthy appetizers have become more important to my customers and everyone loves the one or two bite appetizers with great flavor, and fresh local product with a beautiful presence.

Appetizers served on an Asian spoons or skewers are quite popular. And so are savory and sweet "shooters".

Mini desserts are still very trendy. Another big trend is redux of comfort foods from the 50s and 60s.

Tapas - Most Popular Choice

Suite 101: Are Tapas the most popular choice or do you still see requests for the old standards?

Chef Karen: That varies from client to client but for the most part, the parties we cater offer both. My customers still like the filler foods like cheese displays and Crudite, but we'll add some fun passed items that compliment the theme of the event.

Recipe Changes

Suite 101: Do you change recipes often?

Chef Karen: I don't completely change the menu but will delete and add menu items about twice a year. I have hundreds of tapas and menu items and recipes that aren't on our catering menu. They can be added to any menu.

Suite 101: What is your company known for (other than that great collection of flying pigs)?

Chef Karen: We are known for our creative menu items and our brownies. I hate 'tortured' food so I try to keep the flavors fresh and clean.

My Cajun Bowtie Pasta is probably the most requested lunch or dinner item. Most of my customers won't have a party without some of our homemade brownies and home made desserts.

I try to zero in on the vision that each customer has for their event and make it happen for them.

What's Happening in Food Today

Suite 101: How do you stay connected to what's happening in food today?

Chef Karen: I attend the national Catersource convention and read numerous food and wine publications. I network with local chefs and farmers. There is awesome culinary talent in Ft. Myers, Cape Coral and Bonita Springs and I learn something new every time I talk to my colleagues.

Future Goals

Suite 101: What is your goal for the future?

Chef Karen: Since the inception of The Flying Pig, I've worked every position involved in the business. I have a couple of phenomenal part time chefs but I would like a full time chef partner. I think that would take my business to the next level.

For those of you interested in trying out a delicious Flying Pig dessert recipe, be sure to read about the White Chocolate-Citrus Parfait!

The copyright of the article What's New in Catering at The Flying Pig in Catering is owned by Vicki F. Chavis. Permission to republish What's New in Catering at The Flying Pig in print or online must be granted by the author in writing.