catering

October 5, 2012

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.

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

Crudite, dip, and shrimp display, on an antique cart, by L-Eat Catering in Toronto

Crudite, dip, and shrimp display, on an antique cart, by L-Eat Catering in Toronto

Photo: Courtesy of L-Eat Catering

Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta

Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta

Photo: Courtesy of A Divine Event

Dessert and artisanal tea buffet, by chef Tomas Rivera for Poko Event Productions in Los Angeles

Dessert and artisanal tea buffet, by chef Tomas Rivera for Poko Event Productions in Los Angeles

Photo: Sean Twomey/2me Studios

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