The Crystal Catering team places the highest priority on staying on the culinary cutting edge, setting out on some amazing adventures to research great culinary trends across the country! Identifying trendy and happening food destinations and traveling to taste and observe the dishes produced by top chefs has become an annual tradition. On the trip the expectation is inspiration, team building, continued education and downright fun!

Culinary Trends-San Francisco

Previous destinations include New York and Miami. This year Crystal Catering took San Francisco by storm!  Just like in New York, the Culinary Institute of America was a must stop.  Chef Dave Leyva instructed on a few techniques that have already been put to good use here at Crane Bay, such as: molding an almond tuile into a three-dimensional work of art garnish, deconstructing a classic lemon meringue pie into a martini glass and repurposing a zabaglione sauce into a standalone dessert. The class was a blast and made learning fun!

Culinary trends were the topic of Crystal Catering's trip to San Francisco.


We learned the latest culinary trends in San Francisco.

If “Foodie” wasn’t everyone’s middle name before, it definitely was after the highly customized tasting and sightseeing tour through Avital Tours! Our culinary trend tour guide, whose name was fittingly, “Margherita, like the pizza”, took great care and was sure to share bits of history about the city at each spot. From Mission District to North Beach; Lombard Street to Coit Tower there was a stop at what seemed to be every restaurant along the way. Pimento Deviled Eggs and Mojitos at 15 Romolo, Arancini and Wine at Original Joe’s, the famous “Rebel Within” and Cider from Craftsman’s and Wolves, the best baked goods from Tartine Manufactory, award winning pastries from Sixth Course Artisan Confections, a Vegan Butternut Squash Enchilada at Gracias Madres, Mission style Burritos at La Cumbre and perfectly pan fried dumplings at China Live. It was all that and Dim Sum!

San Francisco was the site of our latest trip to keep up on culinary trends.

Culinary trends were in evidence during the trip.

We’ll have more from our culinary adventure next week!