Catering

Thomas Preti Caterers in New York recently created a Bloody Mary bar with ingredients including pickled vegetables, scallions, beef jerky, and rosemary stirrers, plus spicy elements like banana peppers and jalapeños.

To give guests a variety of flavors, L-Eat Catering in Toronto now uses a four-compartment dish for multiple entrées, including roasted petit beef tenderloin fillet, miso-glazed black cod, mushroom risotto, and a green bean bundle. 

At Stella McCartney's Resort 2013 collection preview, waitstaff passed citrus-infused cocktails in Mason jars.

For a fun spin on a summer favorite, LoLo Event Design has caterers serve passed bite-size ice cream cones and ice cream sandwiches.

Mini-donut bar, served alongside an espresso station with mini desserts, from the Waldorf Astoria Chicago

Fava bean-and-basil dip served with vegetable crudité and baked pita chips, cucumber water, and blueberry lemonade, from Hotel Marlowe in Cambridge, Massachusetts

Ritzy Bee Events used craft paper and chalk to label the passed appetizers for a rehearsal dinner at the Decatur House in Washington so guests wouldn’t be left guessing.

For a donut-themed bridal shower put together by blogger Elsie Larson, a giant chalkboard filled with descriptive doodles served as the backdrop of the food spread.

For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.

Thomas Preti Events to Savor will be serving their s'mores cheesecake as part of their dessert lineup this fall.

Caterers report that pies filled with seasonal fruit are becoming a popular dessert item at events. These latticed fruit pies are by Tip of the Tongue Caterers.