Blue Plate Catering created a fresh take on a brunch menu with dozens of mini bites, including a mini chicken and waffle drizzled with thyme syrup.
Photo: Belen Aquino, Gerber Scarpelli
Other food options included doughnut-hole skewers (pictured), waffle cones with fruit, and mini bagels and lox.
Photo: Belen Aquino, Gerber Scarpelli
Mini granola berry parfaits were also on hand.
Photo: Belen Aquino, Gerber Scarpelli
Jadot Wines set up a wine punch bar featuring Madame and Monsieur herbed citrus cocktails.
Photo: Belen Aquino, Gerber Scarpelli
Paula LeDuc Fine Catering served popcorn in paper containers made from comic books.
Photo: Andrew Weeks
Brownie Nests
Jenny Keller, the Seattle-based founder of Jenny Cookies, is the author of Eat More Desserts. In her book, Keller provides a recipe for "brownie nests" (pictured) that are made with brownies, coconut shreds, buttercream frosting, and colored jelly beans.
Photo: KCB Photography
At a benefit for New York's High Line in 2011, fresh vegetables provided by Bite were displayed on a simple buffet spread.
Photo: Jeeyun Lee/BizBash
Building on the woodlands theme, catering labels at certain stations resembled tree stumps. Marcia Selden Catering & Event Planning handled catering.
Photo: Hechler Photographers
At Radish’s make-your-own ice cream float bar, staffers let guests choose their own flavors of gelato.
Photo: Ira Lippke Studios
Smart Social Suite by Spredfast
The social media marketing company decided to switch venues for its usual invite-only one-day SXSW suite, from its actual offices to the pool deck at the W Austin hotel. Among the activities for attendees included an Instagram station with photo-ready food like panna cotta colored with blue majik. On hand was a local food blogger, plus props and reflectors.
Photo: Nadia Chaudhury
Photo: Nadia Chaudhury/BizBash
Churro wheels, cinnamon-glazed pretzels, and candied bacon hung suspended from the Gravity Dessert Art Bar.
Photo: Pixelme Studio
Specialty cocktails included the purple-hued “Oceanic Haze,” which featured a mini decorative bottle garnish.
Photo: Joe Kohen
Guests received a minibar kit that included recipes for three cocktails and the ingredients needed to make them, like Red Bull, Goldschlager, and candy drink stirrers.
Photo: Readyluck
SimpleThings Sandwich & Pie Shop serves up sweet and savory items from a vintage-inspired venue.
Photo: Ryan Linke
Fox Upfront Party
As with years past, Fox stocked its party with an impressive array of food. For instance, one buffet station held a selection of miniature potpies, while another had sushi chefs preparing kappa maki, Thai summer rolls, shrimp tempura rolls, and other Asian options. The selection of desserts was just as extensive and included bite-size Bundt cakes and pies, cookies, and sundaes.
Photo: Jika González for BizBash
Last March, the Los Angeles PR firm BWR hosted an event for media to preview its clients' spring and summer products. Held in the company's offices, the intimate afternoon included a candy bar rendered in preppy pink and green.
Photo: Courtesy of BWR
An array of local food trucks provided lunch for attendees and participants.
Photo: Scott Clark Photo
The lunch had a farmer's-market-style vibe.
Photo: Scott Clark Photo
Sesame noodle salad with Asian vegetables, garnished with spicy tuna and California rolls, served in individual take-out containers, by Abigail Kirsch in New York
Photo: Andre Maier
Returning partner Ketel One Vodka styled their various bars after a Danish market. Guests at the cocktail hour and after-party could choose between three cocktail options garnished with fresh fruits, vegetables, and herbs.
Photo: Matt Petit/Image Group LA
The event offered guests custom, on-theme Belvedere Vodka cocktails.
Photo: Ernesto Distefano
Bartenders affixed hotel and destination photos to cocktails with mini clothespins.
Photo: Courtesy of Marriott
NBC News & MSNBC White House Correspondents’ Dinner After-Party
A late-night treat from Occasions Caterers was cereal ice cream sandwiches. Other desserts on the menu were mini cake cones, mini housemade ice cream Drumstick-style cones, mini palmiers, and a duo of savory and sweet mini scones.
Photo: Pablo Sartor Photography
NBC News & MSNBC White House Correspondents’ Dinner After-Party
Occasions paired quartered Scotch eggs with flights of Scotch.
Photo: Pablo Sartor Photography
CNN’s Political Hangover Brunch
The buffet by Occasions Caterers included a spread of crumpets, assorted scones, English tea cakes, and lady fingers.
Photo: Erin Schaff
CNN’s Political Hangover Brunch
Occasions created “The Red Queen’s Bloody Mary Bar.” Beverage service also included a hibiscus margarita, a Champagne fountain and mimosa station, a specialty coffee bar, and a Moscow mule bar that offered garnishes such as lime wheels, grapefruit segments, sprigs of rosemary, cucumber wheels, and fresh mint.
Photo: Erin Schaff
NBC News & MSNBC White House Correspondents’ Dinner After-Party
NBC News and MSNBC brought its White House Correspondents’ Dinner after-party to the Organization of American States’ Art Museum of the Americas April 28 in Washington. A late-night treat from Occasions Caterers was cereal ice cream sandwiches. Other desserts on the menu were mini cake cones, mini housemade ice cream Drumstick-style cones, mini palmiers, and a duo of savory and sweet mini scones.
Photo: Pablo Sartor Photography
Marriott One Program Announcement Event
Bartenders affixed hotel and destination photos to cocktails with mini clothespins.
Photo: Courtesy of Marriott
Ritz-Carlton Orlando's "Cranberry Cobbler"
Incorporating traditional fall flavors, the nonalcoholic "Cranberry Cobbler" punch at hotel restaurant Highball & Harvest in Orlando combines muddled lemon and raspberry with cranberry juice and honey syrup; it's topped with soda. The drink was created by bartender Blake Herndon and can be made alcoholic with the addition of vodka.
Photo: Courtesy of The Ritz-Carlton Orlando, Grande Lakes
Limelight's Summer Vegetable Sangria Punch
Chicago catering company Limelight makes a summery drink that puts a spin on the usually fruity sangria. The Vegetable Sangira Punch incorporates white wine, fresh herbs, heirloom tomatoes, watermelon radish, and cucumber.
Photo: Courtesy of Limelight
Earlier this year, the Snowdonia Cheese Company in North Wales presented Prince Harry and Meghan with a five-tiered wedding cake made of five different cheeses.
Photo: Courtesy of Snowdonia Cheese Company
During the White House Correspondents' Association Dinner weekend last month in Washington, Politico’s brunch featured a British theme, with a menu from Occasions Caterers that included classics such as fish and chips, along with a full English breakfast, shepherd’s pie, and corned beef sandwich wedges. Tea stations featured scones with clotted cream, spring fruit tartlets, and shortbread cookies.
Photo: Courtesy of Occasions Caterers
J.C. Penney built its own garden patch in the middle of Times Square to herald the launch of the Joe Fresh Kids collection. The activation, produced by MKG, featured a wall of oranges that served as the backdrop to the bar, where staff poured complimentary cups of freshly squeezed orange juice.
Photo: Nadia Chaudhury/BizBash
In June, Patina Catering catered the opening of Skyspace Los Angeles, the observation deck that also includes a glass slide 1,000 feet above the city. As part of an elaborate catering offering, Patina served late-night hors d'oeuvres that were passed as the party came to a close. The grab-and-go boxes featured cheddar beef sliders on mini sesame buns, crispy tater tots, and mini milkshakes.
Photo: Christopher Todd Studios
During the White House Correspondents Dinner in Washington in May, The New Yorker hosted a cocktail party where passed hors d'oeuvres from the W Washington D.C. were presented on trays featuring previous covers of the magazine.
Photo: Dimitrios Kambouris
In June, the Museum of Modern Art in New York hosted its Party in the Garden, and caterers paid special attention to food presentation on the tray. Sweet pea and pesto crostini from Union Square Events took on artful forms of their own.
Photo: Beth Kormanik/BizBash
At a Los Angeles event hosted by Century 21 Real Estate in July with a futuristic look and feel, hors d’oeuvres—such as lump crab cakes with remoulade and micro arugula—were served on modern-style white platters that included unusual cutout forms.
Photo: Chelsea Lauren
Guests dined on classic finger sandwiches with cucumber, salmon, and egg salad at the Ruinart Champagne event.
Photo: Michael Bruckner for WireImage/Getty Images
Tea house Teaism teamed up with Sticky Fingers Bakery chef Doron Petersan to host a five-course vegan meal in April 2013 at its Alexandria, Virginia, location with tea and sake pairings. The menu by Petersan and Teaism executive chef Alison Swope included a matcha, or green tea, cake with cherry port and almond.
Photo: Courtesy of Sticky Fingers Bakery
Occasions Caterers served hot tea with pink, yellow, green, and blue iced cookies for dessert at the Washingtonian's Alice in Wonderland-theme AT&T Best of Washington Party in July 2014, held at the National Building Museum.
Photo: Antatony Brown/IMIJPHOTO.com
Fruit-Infused Ice Cubes
To keep guests' drinks cool without watering them down, Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Add berries, grapes, or pomegranate seeds to the water in ice cube trays to create the refreshing treat.
Photo: Courtesy of Westside Market NYC
When hiring multiple food trucks, lining the perimeter of a venue with food trucks is an effective way to space them out.
Photo: Courtesy of Ritz-Carlton Orlando
St. Regis Welcome Party
Chilled shrimp cocktail with a pepita crunch from Top Chef contestant Fatima Ali was among the dishes at the St. Regis Welcome Party.
Photo: Courtesy of the Food & Wine Classic in Aspen
One evening event featured a cereal station as an out-of-the-box dessert.
Photo: Courtesy of Google
Nitrogen vodka milkshakes topped with cereal, chocolate chips, sprinkles, or pretzels, by Patina Restaurant Group in California and New York
Photo: Courtesy of Patina Catering
In addition to Svedka cocktails and burgers, corndogs, and chicken skewers, barbecue guests drank Svedka’s Rocket Pop—a frozen slushie made with Svedka vodka plus layers of strawberry purée, coconut cream, and blue curaçao.
Photo: Michael Simon/StarTrakPhotos.com
Austin’s Tiny Pies offers a variety of July 4-theme pastries, including the Star Hand Pies: golden butter-crust stars filled with apple, cherry, or blueberry filling.
Photo: Courtesy of Tiny Pies
HBO’s ‘Sharp Objects’ Experience
Guests could pour cocktails inspired by the series in teacups. The bar featured the show’s key art wallpaper pattern.
Photo: Courtesy of HBO
A bartender makes a cocktail using Seedlip Spice 94, which incorporates all spice, cardamom, oak, lemon, grapefruit, and cascarilla. The brand's other flavor, Garden 108, is made from peas, hay, spearmint, rosemary, and thyme.
Photo: Courtesy of Seedlip
The High Low cocktail is made with Seedlip Garden, Campari, rhubarb tonic, soda, and grapefruit peel. The cocktail will be served at Seedlip's No & Low cocktail pop-ups, which will appear at bars in 15 cities around the world.
Photo: Alexa Fernando
All countries in the European Union must notify consumers when foods contain any of the top 14 allergens that the E.U. regulates. At an MPI event in Poland, organizers wrote on the table covers to indicate which allergens were present in the buffet items. Stuckrath says she would like to see the U.S. Food and Drug Administration adopt a similar requirement. “The more transparent you are up front the less headaches you’ll have from questions,” she says.
Photo: Tracy Stuckrath
Wolfgang Puck Catering's Chef Shadowboxes
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.
Photo: Courtesy of Wolfgang Puck Catering
Blue Plate's Caramel Apple Station
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.
Photo: Courtesy of Blue Plate Catering
Limelight's "Smash It" Station
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.
Photo: Erika DuFour Photography
Roar Events' Interactive Margarita Station
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.
Photo: Courtesy of Roar Events
House-made hummus, handmade dolmas, cucumbers, marinated olives, halloumi cheese, and pita triangles, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Artichoke and four-cheese focaccia flatbread with marinara sauce, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Eatertainment’s Beats & Eats Bash
Toronto-based Eatertainment Special Events & Catering hosted its annual summer party on July 25 at its headquarters. The event had a D.I.Y. ice cream and cereal bar with cereal dispensers that offered Golden Grahams, Lucky Charms, Fruit Loops, and more.
Photo: Courtesy of Eatertainment
Toyota at Lollapalooza
Guests could top their ice cream with sprinkles and other fixings found at stations surrounding display vehicles.
Photo: Barry Brecheisen/BizBash
The Peggy Notebaert Nature Museum's Butterfly Ball, held in Chicago in May 2013, had a farm-like atmosphere. Playing off the event's “Savour Nature” theme, which highlighted the new exhibition “Food: The Nature of Eating,” Event Creative brought in vegetable-centric decor. Tables were decked with miniature gardens potted with tomatoes, colorful peppers, asparagus, and kale; around the centerpieces, fairy lights in miniature Mason jars added to the elegant yard-party vibe.
Photo: Steve Becker/beckermedia.com
Photo: Devon Morgan
At the beginning of the night, V.I.P guests were directed to a downstairs speakeasy, which transformed the children’s portion of the museum into a Sherlock Holmes-inspired space with wine barrels and leather furniture. Glamorous snacks from Wolfgang Puck Catering were on hand, including a “Golden Egg” made from butterscotch pudding and milk chocolate cream, as well as mimosa cupcakes with gold liners.
Photo: Antonio Diaz
For the rest of the catering, Swanson and his team opted for a series of seasonal small plates. “We’ve found over the years that it’s an easier way to provide variety, serving everything in a small two- to three-bite portion,” he said.
Photo: Antonio Diaz
Patina Catering will offer more than 35 different small plates this year. In all, the three Governors Ball events will feature 126,000 miniature plated dishes, plus 50,400 single-bite hors d'oeuvres. L.A. Kitchen will join Patina for the second year in a row; the nonprofit's team members who are seeking job training will assist with food preparation.
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Desserts will also be served as small plates, with highlights including strawberry rhubarb tart, chocolate croissant bread pudding, and white and chocolate waffle cones filled with seasonal toppings.
Photo: Matt Sayles/Invision for the Television Academy/AP Images
The menu from from Peter Callahan Catering included summertime favorites like sliders, hot dogs, and cheesesteaks, paired with mini bottles of Coca-Cola.
Photo: Paolo Ferraris/Michael Jurick Photography
The catering tray for the mustard-topped corn dogs incorporated the label of Heinz's new yellow mustard.
Photo: Paolo Ferraris/Michael Jurick Photography
Vegan “ceviche” with lime-marinated cashews, hearts of palm, cucumber, leche de tigre, tiny cilantro, avocado mousse, and crispy blue corn
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Valdivia Farms heirloom tomatoes with extra virgin olive oil, balsamic molasses, and crispy basil
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Grilled cheese with heirloom tomato soup
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Mashed potatoes with toppings including smoked bacon, crème fraîche, chives, and Maldon sea salt
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Angus beef sliders with aged cheddar, caramelized onions, and tomato aioli on a potato roll
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Mini jars filled with Harry’s Berries strawberry shortcake (left) and vegan coconut chia seed tapioca (right)
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Tarts in apricot almond, apple vanilla, and pear chocolate flavors
Photo: Matt Sayles/Invision for the Television Academy/AP Images
A bar offered four different cider cocktails.
Photo: Donald Bowers
In the V.I.P. lounge area, Smirnoff showed off its redesigned 2018 “Love Wins” bottles and a dramatic pour-over drink presentation.
Photo: FotoBriceno
This Messy Table L.A. specializes in perfectly imperfect grazing tables composed of locally sourced fruits and veggies, cheeses, cured meats, dips, fresh-baked bread, and more. An unexpected alternative to traditional catering, the eye-catching tables can be customized for dietary restrictions and preferences. Tables start at $30 per person; smaller boards start at $15.
Photo: Courtesy of This Messy Table
LondonHouse Chicago’s new $16-per-person Willy Wonka catering package lives up to its name. Sugar fans will love the Nerd-covered cheesecake pops, made-to-order cotton candy, and everlasting Gobstoppers, among other sweets. The menu options inspired by the classic Roald Dahl children's novel include suspended “Violet” blueberry treats with vanilla cream ready to be plucked off the wall. The LondonHouse culinary team can even create custom-wrapped chocolate bars with a select few containing “golden tickets” for raffle prizes.
Photo: Rebecca Marie Photography
Blue Plate is putting a unique twist on the traditional bread service for seated dinners. At each setting, the evening's menu is printed on a bread sleeve containing an individual baguette. A trio of butters—including flavors like garlic and herb, honey pecan, and goat’s milk—is placed on the table and served family style for everyone to share.
Photo: Courtesy of Blue Plate
New York-based catering company Abigail Kirsch offers three fruity mocktails for events. The first is the pom fizz mocktail, which has pomegranate, orange, and lemon juices mixed with sparkling cider.
Photo: Courtesy of Abigail Kirsch
Abigail Kirsch’s peach rosemary mocktail includes peach puree, rosemary infusion, and sparkling soda.
Photo: Courtesy of Abigail Kirsch
Abigail Kirsch’s also offers an alcohol-free mango mule with mango and passion fruit puree, honey syrup, lime juice, and ginger beer.
Photo: Courtesy of Abigail Kirsch
Bar Mercado, a Spanish tapas restaurant in Atlanta, serves the Tomato King. The drink has fresh-squeezed watermelon, basil-infused agave, muddled cherry tomatoes, and fresh lemon juice, topped with club soda and a half tomato sprinkled with smoked sea salt.
Photo: Courtesy of Bar Mercado
Civana, a wellness resort located just outside of Scottsdale, serves the Citrine. The cocktail features whiskey, simple syrup, 20 mint leaves, fresh carrot juice, and ginger beer.
Photo: Lisa Diederich Photography
Atlanta-based Oak Steakhouse serves the From Nowhere. The alcohol-free drink includes lemon juice, Fee Brothers rhubarb bitters, soda, and basil.
Photo: Courtesy of Oak Steakhouse
The Conservatory at the Ritz-Carlton, Half Moon Bay, located south of San Francisco, serves a mocktail called the Juniper Tree. The drink has elderflower tonic, juniper berry syrup, and lime.
Photo: Courtesy of Ritz-Carlton, Half Moon Bay
Sushi restaurant O-Ku in Atlanta serves the White Dragon mocktail, made with lychee, mint, and sparkling green tea.
Photo: Heidi Geldhauser
The New York and Las Vegas outposts of American restaurant Beauty & Essex serve specialty mocktails. The Platinum Peacock is made with two slices of cucumber, mint leaves, apple puree, pineapple juice, lime juice, and mint simple syrup.
Photo: Courtesy of Beauty & Essex
Beauty & Essex’s also serves a mint lemonade mocktail, made with lemon simple syrup, lemon juice, six to eight shredded mint leaves (not strained), and club soda.
Photo: Courtesy of Beauty & Essex
Beauty & Essex’s third mocktail, the garnet gimlet, includes white cranberry juice, strawberry puree, lemon simple syrup, lime juice, three shredded basil leaves, and a splash of ginger ale.
Photo: Courtesy of Beauty & Essex
Donetto, an Italian restaurant in Atlanta, serves a rosemary limonata, which has water, lemon juice, simple sugar, lavender bitters, and rosemary.
Photo: Henri Hollis
Tequila brand Patrón has two reduced-guilt cocktail ideas for January. The first is a cucumber-coconut margarita, made with Patrón Silver, coconut water, lime juice, simple syrup, and slices of cucumber.
Photo: Michael Haskins
Patrón’s second cocktail is the Detox Tonic: Patrón Silver, Fever Tree citrus tonic water, 10 mint leaves, a cucumber slice, and a cucumber ribbon and mint spring for garnish.
Photo: Courtesy of Patron
Spanish eatery the Iberian Pig in Atlanta serves a dark green drink called the Dreamsters. It has cacao-infused almond milk, cinnamon matcha syrup, and tapioca pearls.
Photo: The Iberian Pig
Catering with a Twist’s Starter Boards
Austin's Catering with a Twist found a crowd-pleasing hit in its new starter boards. Each board is priced from $9 to $12, depending on the chosen items. Rosy-hued starter boards are laden down with nibbles like raspberries, pimento cheese, smoked salmon pate, and beet chips.
Photo: Al Gawlik Photography
1. Thematic Snacks
Tony C's Sports Bar and Grill, a restaurant with two Boston-area locations, is serving up football-inspired fare this season. Clever menu items include a dish called "Pig Skins," which is actually potato skins with two types of cheese, bacon, scallions, and sour cream drizzled to reflect the stitches on a football.
Photo: Courtesy of Tony C's
Shake It Up, a food truck specializing in artistic milkshakes, launched in October. Available for private events, the truck serves up over-the-top desserts adorned with indulgent goodies like cotton candy, pop rocks, cookies, doughnuts, lollipops, and more. The shakes are just as Instagrammable as they are delicious.
Photo: Courtesy of Shake It Up
Joe Flamm, the executive chef of Chicago's Spiaggia and Café Spiaggia, is creating four Renaissance-inspired food stations for the Grammys Awards' official after-party on February 10. A station inspired by Venice, Italy, will serve Salumi, made with soppressata, prosciutto, and nostrano served with toasted house bread, pickled vegetables, jam, and mustard.
Photo: Vivien Killilea Best/Getty Images
