Passed hors d'oeuvres, like deviled eggs, were served on slate boards with item names written in chalk for an event at the Breakers Mediterranean Courtyard during the Palm Beach Food & Wine Festival in December 2013.
Photo: Lila Photo
Costumed Servers
Masked servers roamed Revel's event during the cocktail hour. The evening's design was inspired by "a fashionable twist on a fairytale, with hints of mystery and sex appeal," said a company rep. The servers held an appetizer known as the "Vegetable Garden," which comprised raw spring vegetables with a trio of dips.Â
Photo: Erika Dufour
At the same sweet sixteen, a custom-designed raw bar with assorted sushi push pops caught the attention of the younger crowd and provided an innovative twist on the standard hors d’oeuvre.
Photo: Courtesy of Leslie Gilbert Photography
Paramount Catering and Events in Chicago offers whimsical pretzel Âstations. The pretzels hang on stands, and guests dip them in sauces, including whole-grain mustard and tomato-bacon jam.
Photo: Courtesy of Paramount Catering and Events
Paramount Events suggests utilizing a tabletop pegboard to present breakfast items like bagels and doughnuts in a fresh, new way for a bridal brunch.
Photo: Courtesy of Paramount Catering and Events
The Knot Gala also featured a fresh method for engaging guests during the cocktail hour. At one food station, globes filled with tuna ceviche hung from trees, and guests were encouraged to “forage” for the items with help from staffers.
Photo: Courtesy of the Knot
Playful menu items included cherry bocconcini with grape tomatoes with individual tubes of balsamic vinaigrette. Liberty Grand Entertainment Complex handled the catering.
Photo: Caitlin Wickham/Photagonist.ca
Alzheimer's Association National Capital Area Chapter Brain Ball
The charity hosted its fund-raiser at the Andrew W. Mellon Auditorium in Washington on May 8. Ridgewells handled catering, and festive menu items included pours of champagne over popsicles for dessert cocktails.
Photo: Tony Brown/imijphoto.com
