Fruit, bread, and cheese display, by en Ville Event Design & Catering (416.533.8800, enville.com) in Toronto
Photo: Courtesy of en Ville Event Design & Catering
Housemade hot pretzel rolls with assorted mustards, heated over river rocks, by A Thyme to Cook (877.849.6386, athymetocook.com) in North Stonington, Connecticut
Photo: Courtesy of A Thyme to Cook
At Barbra Streisand's recent fund-raiser for the Cedars-Sinai Women's Heart Center in Malibu, guests helped themselves to a raw fruit and veggie bar. In place of a tablecloth, organizers used a quilt to match the vintage-inspired aesthetic of the event.
Photo: Alex J. Berliner/ABImages
Nothing says summer like fresh seafood. At the Power Ball in Toronto, V.I.P. guests helped themselves to shrimp and freshly shucked oysters at a chilled seafood bar provided by Petite Thuet.
Photo: Josh Fee for BizBash
En Ville Event Design & Catering in Toronto created a picnic-themed display of fruit, bread, and cheese for a summer event.
Photo: Courtesy of en Ville Event Design & Catering
McCartney's carnival-themed presentation also had a mac 'n' cheese station. Guests could grab a mini serving wrapped in a spinach cone from a Ferris-wheel stand, or opt for a full cup that could be topped with veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.
Photo: Jim Shi
For the grand opening of the Miami Airport Convention Center in Miami earlier this year, the venue's catering team created an edible garden using toasted pumpernickel crumbs as "dirt" with spears of baby carrots, asparagus spears, and zucchini, as well as baby tomatoes and buffalo mozzarella "flowers."
Photo: Harvey Bilt
