Over the past few years, a full-fledged, global-inspired grilling renaissance has taken root across America, bringing more unique, interesting and delicious choices straight off the grill than ever before. Whether it's spicy Korean, chili-infused Mexican, garlicky Argentinean or good ole' sweet and smoky American, nearly every nation on Earth is now putting fire to meat and turning grilling traditions on their head.

Josh Allen believes the right loaf of bread can spark a great conversation between friends, neighbors and even strangers. That's the philosophy behind Companion, an artisan bakery founded by Allen in 1993. With no formal training in bread making and only a stone French bakers' oven, Allen set out to create wholesome and delicious European breads that would unite the community.

Small plates. Last-minute bookings. New twists on classic comfort food. Using the Internet for everything from the proposal to monitoring staff at an event. None of these is new, but they are all trends for the catering business in 2012. Trends in catering don't suddenly happen. They're slow expansions of ideas from one end of the country — or the world — to the other. We asked a few caterers to share what they're seeing and they came up with the lucky 13.

Grab your beach blanket and a fork. A trip to the ocean starts at Chappell's Coral Grill in Fort Wayne, Ind., where three generations of diners have gone for the freshest seafood in the Midwest. Everything is fresh and prepared on the spot.