'Masterminds' Premiere
Relativity's new film Masterminds had its premiere party on September 26 at TCL Chinese Theatre in Los Angeles. Produced and designed by YourBash, the event showcased a candy buffet with a Loomis Fargo sign that nodded to the film's bank-robbery theme.
Photo: Sean Twomey/2Me Studios
For Lacoste's event, Daniel Boulud prepared passed hors d'oeuvres and the dinner menu, which included roasted Maine lobster, braised short ribs and roasted tenderloin, with apple tart tatin for dessert.
Photo: J. McCarthy/WireImage
Appetizingly Yours served hors d'oeuvres on picture frames, so that guests could see descriptions of each dish. The baked new potatoes were made to look like deviled eggs, a popular dish in the 1960s.
Photo: Josh Fee for BizBash
Passed hors d'oeuvres from Olivier Cheng included mini shrimp tacos and egg sandwiches.
Photo: Jika González for BizBash
Servers passed a selection of hors d'oeuvres, including yellow beets with goat cheese, from Daniel et Daniel Event Creation & Catering.
Photo: Gary Beechey for BizBash
Hors d'oeuvres included meatballs topped with smoked mozzarella served in spoons.
Photo: Ryan Emberley
Among Aaron's Catering's passed hors d'oeuvres was cucumber ceviche.
Photo: Elizabeth Renfrow for BizBash
Matching the event's projections of city imagery, Marcey Brownstein Catering passed hors d'oeuvres on trays decorated with an array of iconic New York items.
Photo: Patricia Willis
Michelle Bernstein Catering
An artfully presented passed hors d'oeuvre from Michelle Bernstein Catering is medjool dates stuffed with marcona almonds and valdeon blue cheese wrapped in bacon. They're sweet, creamy, crunchy and fatty all in one bite.
Photo: Courtesy of Michelle Bernstein Catering
Abigail Kirsch's menu of passed hors d'oeuvres included bites of peppercorn beef with caramelized onion jam and horseradish mousse on a rosemary croustade.
Photo: Alison Whittington for BizBash
Passed on trays covered with a bed of pea shoots, hors d'oeuvres from Creative Edge included chicken summer rolls, Tuscan grilled lemon shrimp with a white bean mousseline, and vegan banh mi.
Photo: Jika González for BizBash
Presented on colorful dishes, the reception's passed hors d'oeuvres from Restaurant Associates included spiced chicken samosas with a cilantro yogurt dip, fried truffle mac 'n' cheese cubes, and Belgian endives with beets, apples, and Gorgonzola.
Photo: Ronnie Andren for BizBash
