The Sheraton event served hot dogs with an extensive array of toppings. Some of the more unusual options included fried garlic chips, braised short-rib chili, and wasabi. The event featured a hot dog cooking competition between chef Andrew Carmellini and all-star shortstop José Reyes.
National cupcake chain Sprinkles can prepare frosted treats with any Major League Baseball team logo.
GT Fish & Oyster in Chicago unveiled its fried pumpkin dessert for the month of October. Created by pastry chef Andrea Coté, the decadent dish presents a deep-fried pumpkin filled with sweet potato and cinnamon ice cream, apple sorbet, gingerbread cake, and meringue.
Cider appears again in the Stone Wall cocktail from Wolfgang Puck Catering. The drink is made with rum, apple cider, ginger beer, simple syrup, and fresh ginger.
San Francisco's Blueprint Studios has a rental piece known as the "Picnic Chill Table." The table has a built-in aluminum tray which allows it to chill drinks; the tray can also hold floral arrangements.
Whiskey Feast, a fall-theme whiskey cocktail and food festival from Cannonball Productions, took place November 11 at Hudson Terrace in New York. The event featured a doughnut wall, which served as a photo backdrop and invited guests to enjoy a variety of doughnuts from Underwest Donuts.Â
In 2010, the Joffrey Ballet hosted a Cinderella-theme luncheon at the Four Seasons Hotel Chicago. Dessert was a dark chocolate pumpkin filled with mousse and garnished with raspberries, hot pink sugar, and a chocolate "XO."
In 2008, the Lincoln Park Zoo in Chicago hosted a gala with a Wizard of Oz theme. Limelight Catering's desserts included a summer berry and lemonade cake parfait with a ruby slipper garnish.
For a recent wedding in Chicago, Truffleberry Market catering created Dr Pepper theme cupcakes for a couple who had bonded over their love of the soft drink on their first date.
![Bartender Noel Bughao of the Ballantyne Hotel & Lodge in Charlotte, North Carolina, serves up the Last Leaf, which contains Maker’s Mark Private Select bourbon, sour apple liqueur, pomegranate and lemon juices, and a syrup made with cinnamon and cardamom; it’s garnished with a spiced apple chip. “The result is a memory of home—the leaf is a tribute to fall and [leaves] falling.”](https://img.bizbash.com/files/base/bizbash/bzb/image/2017/10/last_leaf_002.png?auto=format%2Ccompress&q=70&w=400)
![“During the winter months, I love working with Dram Pine Syrup. It can be incorporated into so many different types of cocktails and personifies the taste and smell of the season,” says Teodora Bakardzhieva, partner and beverage director at Publico Kitchen & Garden in Boston. “The pine garnish [of the Pine Old Fashioned] brings that element of surprise and delight to the cocktail that makes it memorable for guests.”](https://img.bizbash.com/files/base/bizbash/bzb/image/2017/10/img_381.png?auto=format%2Ccompress&q=70&w=400)
Earlier this year, Clinton Hall teamed up the Doughnut Project to create the Flamin’ Hot Doughnut Grilled Cheese, a habanero-bacon glazed doughnut with mozzarella cheese and a side of tomato soup. In September, the New York gastropub did it again, this time partnering with the Sugar Factory to make the Sour Cream n' Onion Doughnut Grilled Cheese. The over-the-top concoction includes a scallion-filled doughnut with a sour cream glaze and gooey sharp cheddar cheese, all of which hangs over a bowl of potato soup.
Pretzel and doughnut walls have become familiar at events, but the wall concept itself is a trend that will continue, according to Toronto-based catering company Eatertainment. The company offers an ombré macaron peg wall, offering vanilla, rose, cotton candy, grapefruit cayenne, and Peruvian chocolate flavors.
Benefiting Kids Beating Cancer, the Hats & Heroes Masquerade Ball, which was held at the Waldorf Astoria Orlando in September, featured a Phantom of the Opera theme, which was reflected in the dessert dishes. The event raised $850,000 for the Kids Beating Cancer pediatric transplant center programs.
The event served golden mini waffle cones filled with fried chicken, paired with mini bottles of Coca-Cola with golden straws. Chef Cat Cora and Whoa Nelly Catering developed the menu.Â
Chicago-based Fig Catering serves a winter-inspired twist on the caprese salad, which is typically served during warmer months. The bite-size salad consists of beets, apples, mint, and mozzarella.
Since diamonds represent a 60th anniversary, the Academy incorporated diamond-shaped ice sculptures into the shrimp cocktail display at its official after-party, known as the Grammy Celebration, which was held at the Marriott Marquis immediately following the award show.
At the John Varvatos x Nick Jonas collaboration launch party, guests sipped on “hot-tails” by Stillhouse. Drink options included a “Temperature Toddy” with tequila served at 134 degrees and an “Apple Cinder” with whiskey served at 131 degrees. The event took place at the Angel Orensanz Foundation on January 27.
An Olympic-theme menu prepared by chef Zane Holmquist included mini desserts mimicking the Olympic rings. The desserts included New York cherry-glazed cheesecakes, blueberry and vanilla cream tarts, and chocolate and raspberry orange medallions.Â
Comcast hosted a ski mountain-theme employee-appreciation event for its Oregon and Southwest Washington area employees on February 17 at the Oregon Convention Center. The venue’s in-house catering team, Pacific Wild Catering, create on-theme treats such as Rice Krispy treats that resembled pine trees.
Operation BBQ Relief served cherrywood-smoked pork belly burnt end sliders with artisan red slaw on Martin’s Potato Rolls at the Beachside BBQ.
A savory twist on the familiar chocolate fountain, the barbecue sauce fountain was a main attraction from Operation BBQ Relief at the Beachside BBQ closing party.
Best of the Best host venue Fontainebleau presented a dessert buffet with an array of single-serving mousses topped with chocolates, coffee beans, and French macarons.
Bocas House presented a loaded milkshake at the first-ever Family Ice Cream Social, hosted by chef Duff Goldman at Loews Miami Beach Hotel.
Duffy’s served a mini Nicoise salad presented in tuna cans at Midnight Eats.
At Oyster Bash, chef Michael Cerny from Truluck’s showcased Kusshi oysters from Vancouver. Set on a custom ice bar and served on the half-shell, the oysters were topped with quick-pickled vegetables and cucumber caviar. The event took place at Lure Fishbar.
For a recent event at the Perot Museum of Science and Nature in Dallas, Wolfgang Puck Catering employed a "chef shadowbox." Meant to provide a strong visual behind a more standard food station, a chef in a shadowbox prepared appetizers as guests looked on.
In Chicago, Blue Plate Catering brings candy apple stations to holiday parties. Treats include apples dipped in caramel and assorted toppings and sliced up into snack-size portions.
In Chicago, catering firm Limelight has an innovative format for serving fruit skewers. The fruits are inserted into a custom wall with thematic wallpaper design (which varies for different events). Guests approach the wall and pull of a skewer and can dip the fruit in sauces that are arrayed on a nearby table.
Limelight's "Smash It" station offers assorted homemade chocolate bark in flavors such as dark chocolate with dried cherries. Mallets next to the sweets let guests "smash" off a snack-size piece of the bark.
Roar Events produced a summertime event at Estancia La Jolla Hotel and Spa in Southern California. The dinner had a modern Mexican theme and featured an interactive margarita station. Guests chose the type and flavor of their tequila, as well as one of many specialty salts.
