Atlanta catering chef will promote Georgia products

From barramundi to bulgogi to bhelpuri, caterers share their predictions on what's on its way in, what's on its way out and what's still going strong on event menus

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While the days of over-the-top events are gone, caterers today point to bigger budgets, bigger events for the 2012 holiday season.

House barrel-aged liquors, house-made mixers and homegrown garnishes — cocktails take it back a few decades with simple, classic recipes and fresh ingredients.

House barrel-aged liquors, house-made mixers and homegrown garnishes—cocktails take it back a few decades with simple, classic recipes and fresh ingredients.

Making a dish both vegetarian and gluten-free--there are many ways caterers today tweak menus to suit special guest requests.

More and more event guests are demanding special menus; here, an event planner who suffers from food allergies herself offers helpful advice for caterers.

From a completely gluten-free menu to an order for a rattlesnake entree, caterers are facing more and more special requests for event menus.