Pinch Food Design offers a different spin on babyback ribs, serving the barbecue classic on a spoon-shaped skewer with creamed corn and jalapeños.
Photo: Courtesy of Pinch Food Design
As a late-night snack, Marcey Brownstein Catering & Events serves mini pretzel bites alongside whole grain mustard and shots of Hefeweizen.
Photo: Courtesy of Marcey Brownstein Catering & Events
SD26 Events' eggplant terrine features sauteed eggplant that is layered with fresh tomatoes and herbs then baked in the oven. The dish is served with a dab of basil pesto and garnished with a parmigiano reggiano-flavored milk foam.
Photo: Courtesy of SD26 Events
Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests can pipe into mini-beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, earl grey, and vanilla bean.
Photo: Courtesy of Great Performances
This cucumber feta salad with roasted pepper hummus by Abigail Kirsch makes for an interesting alternative to the standard mixed green salad.
Photo: Courtesy of Abigail Kirsch
Created by Hell's Kitchen contestant and chef Guy Vaknin, Beyond Sushi is a new store serving vegetarian sushi. Offering catering for private events, the organic menu features unrefined fruits and vegetables wrapped in six-grain and black Chinese forbidden rice, topped with tofu and veggie puree sauces in flavors like jalapeno-wasabi, toasted-cayenne, carrot-ginger, shitake-teriyaki, mango-chili, and white-miso.
Photo: Courtesy of Beyond Sushi
Thomas Preti Events to Savor will be serving their s'mores cheesecake as part of their dessert lineup this fall.
Photo: Courtesy of Thomas Preti Events to Savor
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.
Photo: Courtesy of Tip of the Tongue Catering
Feast & FĂŞtes' new "Aioli Presentation" is a spread featuring dishes like poached wild Alaskan salmon, cod confit, and jumbo Carolina shrimp.
Photo: Courtesy of Feast & FĂŞtes
Sant Ambroeus is offering an appetizer called "salmone fresco," consisting of smoked salmon topped with chives and a light balsamic reduction.
Photo: Courtesy of Sant Ambroeus
Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto
Photo: Emma McIntyre for BizBash
Photo: Rodney Bailey
Ancient Super Grains
"Ancient super grains—which include, but are not limited to, amaranth, farro, bulgur, quinoa, and kañiwa—can be used in everything from baking to hot applications to cold salads. Plus, they’re easy to cook and packed full of nutrition and flavor." —Sean Docker, assistant banquet chef at the Peabody Orlando, Orlando
Photo: Courtesy of the Peabody Orlando
