Gone Foraging

The wild food trend you need to try

Inspired by recent culinary trends (particularly from Sweden) paired with the push for environmentally friendly practices, the epicurean world’s spotlight has turned to foraged food. Fiddlehead ferns, edible flowers, dandelion greens, ramps, wild leeks — a number of varieties on the list — are being incorporated into gourmet dishes. Here are just a few ways that you can incorporate foraged produce into your banquet menu and break stations. 

Toast of the Town

Also a big trend in the culinary world, toasts are taking over — and it’s not just avocado and bruschetta varieties. Expand on a foraged theme by crafting crispy rounds of bread with mushrooms, and do a sweet one, too, with foraged berries and sweet cream.  

Charcuterie-Style Spread

Turn a traditional charcuterie spread on its head and display bowls of fresh mushrooms, savory roasted leeks, decorative (and edible!) flora and some warm, crusty bread for a delicious, rustic pre-dinner (or midmeeting) snack.

Salad Sensation

Stock a gourmet salad with fresh foraged produce and create a dazzling display that’s the perfect beginning to any banquet.   

Soup’s On

From mushroom to leek to French onion, a hot, savory soup can be as easy as piping hot water and fresh ingredients. Let guests choose their own ingredients for their soup by laying them out buffet-style.

Berry Good

Fresh foraged berries can be used in a number of sweet ways: From ice cream toppings to healthy midmeeting snacks and even cocktail garnishes.