Catering

An artfully presented passed hors d'oeuvre from Michelle Bernstein Catering is medjool dates stuffed with marcona almonds and valdeon blue cheese wrapped in bacon. They're sweet, creamy, crunchy and fatty all in one bite.

The Cabana Caprese from Shiraz Events stacks honeydew melon, fresh mozzarella, and basil salt.

Another option from Michelle Bernstein Catering is white gazpacho made from blended marcona almonds, green grapes, cucumbers, garlic, dill and sherry vinegar. Bernstein also serves the same soup, only heated, as a sauce for her snapper entree.

An illuminated table held jars filled with candy.

The candy shop was brightly lit and filled with Ernst & Young's colours, yellow and white. There were four candy stations that had fudge, yellow cotton candy, a self-serve candy bar with branded plastic bags, and white-iced cookies and cupcakes.

Ridgewells provided two dessert stations with mini-sweets like pie bites and tiny macaroons for the after-party.

A candy buffet toward the entrance had a mostly blue palette.

At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.

Inspired by the food truck craze, Abigail Kirsch in New York created roving carts to bring guests desserts and beverages, like gelato with dipped miniature cones and toppings, or sangria and punch.