Welcome to an insightful conversation with Katarina Railko, a seasoned hospitality expert with a rich background in travel, tourism, and event planning. With her extensive experience in crafting memorable experiences at expos and conferences, Katarina has a keen eye for detail, especially when it comes to seasonal menu transitions. Today, we dive into the art of shifting event catering from the bright, airy flavors of summer to the warm, comforting essence of fall. Our discussion explores everything from ingredient swaps and cooking techniques to the magic of seasonal spices and desserts, offering a behind-the-scenes look at how to create a cohesive and inviting autumnal menu.
How do you approach transitioning an event menu from summer to fall, and what’s the first step in your planning process?
I start by looking at the bigger picture of the season—fall is all about warmth and comfort. The first thing I consider is the mood I want to evoke for guests. Summer menus are light and refreshing, but fall calls for something cozier. I think about the setting, whether it’s an outdoor evening event or an indoor conference, and how the food can reflect the changing weather. From there, I assess the ingredients that are at their peak in autumn and build around those to ensure freshness and relevance.
What are some creative ways you balance familiar dishes with new fall flavors during this transition?
It’s important to ease guests into the seasonal shift. I like to keep some crowd-pleasers on the menu—think a popular salad or protein option—but give them a fall twist. For instance, a summer caprese might become a roasted beet and goat cheese salad with walnuts. I also introduce new dishes gradually, focusing on flavors that feel intuitive for the season, like incorporating apples or squash in unexpected ways. It’s about striking a balance between comfort and excitement so guests feel both at home and intrigued.
You’ve worked with orchard fruits like apples and pears for fall menus. Can you share some of your favorite dishes featuring these ingredients?
Absolutely, I love working with orchard fruits because they’re so versatile. One of my go-to dishes is a pear and arugula salad with a honey vinaigrette and candied pecans—it’s light yet distinctly autumnal. For something heartier, I’ve done apple-glazed pork tenderloin, where the sweetness of the apple really complements the savory meat. These fruits bring a natural sweetness and texture that can elevate both appetizers and main courses.
How do you ensure these fruits stand out as special at an event, rather than feeling like everyday ingredients?
Presentation and pairing are key. I focus on combining them with unexpected elements—think pairing pears with a sharp blue cheese or using apples in a savory tart with caramelized onions. I also play with preparation methods, like poaching pears in spiced wine for a dessert or creating thin apple slices for a visually striking garnish. It’s about transforming something familiar into a wow factor that guests remember.
Roasting seems to be a hallmark of fall cooking. Why do you think this method resonates so well with the season?
Roasting just feels like fall—it’s all about intensifying flavors and adding that warm, comforting depth you crave as the weather cools. Unlike grilling, which is so tied to summer’s outdoor vibe, roasting brings out a caramelized richness in ingredients. It’s also incredibly forgiving; you can roast a wide range of vegetables and proteins with minimal effort, yet the result feels sophisticated and hearty, perfect for the season’s gatherings.
What are some specific vegetables or proteins you love to roast for a fall event menu?
I’m a big fan of roasting root vegetables like carrots, parsnips, and beets—they take on such a sweet, earthy flavor. Squash, especially butternut or acorn, is another staple; it’s versatile for both savory and sweet dishes. For proteins, I often go for lamb or duck, as roasting brings out their richness and pairs beautifully with fall spices. These choices anchor the menu and give it that robust, seasonal feel.
Hearty grains and warm sides often define fall menus. How do you incorporate these elements into an event setting?
Warm sides and grains are fantastic for fall because they add substance without overpowering the main dishes. I like to move away from cold salads and introduce something like a wild rice pilaf with mushrooms and dried cranberries—it’s filling and festive. Barley with roasted vegetables is another favorite; it has a nutty flavor that feels grounding. These sides help create a sense of abundance, which is so tied to the harvest theme of autumn.
How do you elevate these grains and sides to match the sophistication of an event?
It’s all about layering flavors and textures. I might add toasted nuts or seeds for crunch, or fold in seasonal greens like kale for color and nutrition. Presentation matters too—serving grains in small, individual ramekins or as part of a composed plate makes them feel intentional rather than an afterthought. I also balance richness with acidity, like a drizzle of balsamic reduction, to keep the dish elegant and refined for an event atmosphere.
Fall spices and herbs like cinnamon and rosemary add such depth. How do you weave these flavors into dishes without overwhelming the palate?
I approach spices and herbs with a light hand, using them to enhance rather than dominate. I think about the ingredient first and what will complement it. For example, a hint of cinnamon in a butternut squash soup adds warmth without turning it into dessert. Rosemary works beautifully with roasted meats or focaccia, but I use just enough to hint at the season. It’s about creating subtle nods to fall that guests notice subconsciously.
Can you share a favorite fall recipe or dish that highlights these seasonal spices or herbs?
One dish I love is a spiced apple cider glaze for roasted chicken. I simmer apple cider with a touch of cinnamon, nutmeg, and a sprig of thyme until it reduces into a sticky, flavorful glaze. Brushing it over the chicken during the last few minutes of roasting gives this incredible sweet-savory balance. It’s simple but feels so special, and the aroma alone screams fall. Guests always ask about it!
Let’s talk drinks—how do you update a beverage menu to reflect the cozy vibe of fall at events?
Drinks are a huge part of setting the tone. I swap out light, summery cocktails for warmer options like mulled wine or hot toddies, especially for evening or outdoor events. Spiced apple cider, served warm with a cinnamon stick, is a non-alcoholic favorite that still feels festive. For something with a kick, I might create a signature bourbon cocktail with maple syrup and a dash of bitters. It’s about mirroring the food’s warmth and richness in the drink offerings.
Finally, how important are seasonal desserts in capturing the spirit of fall at an event?
Desserts are crucial—they’re often the last thing guests remember, so they’re a chance to leave a lasting impression. Fall desserts like pumpkin cheesecake bites or mini pecan pies instantly evoke nostalgia and tie into the season’s harvest theme. They’re not just sweet treats; they’re a storytelling element that rounds out the menu and reinforces the cozy, celebratory vibe of autumn events.
Looking ahead, what’s your forecast for upcoming trends in seasonal event catering?
I think we’ll see even more emphasis on hyper-local and sustainable ingredients as guests become more conscious of where their food comes from. There’s also a growing interest in interactive food stations, like build-your-own fall dessert bars or live mulled wine stations, that engage attendees. And I expect bold flavor pairings—think unexpected spice combinations or savory twists on sweets—to keep pushing boundaries. Fall catering will continue to be about creating warmth and connection, but with a modern, personalized twist.
