We partnered with the editors at Salt Lake magazine and Utah Style & Design to bring you some of the latest entertaining trends this season.
As you’re planning your holiday parties, take notes from top pros on the trends they’re watching and incorporate them in your seasonal soirees.
Mary Brown Malouf, food and dining editor Salt Lake Magazine:
“A meal in a bowl is more fun—take a cue from Vietnamese pho, Japanese ramen or Javanese curry: Serve guests a bowlful of rice or noodles and meat in a rich broth and let them create their own supper from a buffet of additions and condiments.”
“Forget the fork: Tuck your fruit, custard, meat or vegetable filling between two pieces of pastry, then bake or fry for a perfect picnic meal, party tidbit or tailgate treat.”
Brad Mee, editor in chief Utah Style & Design
“Don't settle for an everyday vase when autumn's harvest offers a bounty of unique alternatives. Squash, gourds, pumpkins and cabbage heads are just a few of our fall favorites.”
“Create a living runner for your tabletop or mantle by weaving ribbon through a row of fresh apples of small squash, cored and inset with votive candles.”