Breakfast Bites
Esprit Events Kosher Catering's modern take on breakfast includes bite-size chocolate chip pancakes with maple syrup and fruit.
Photo: Jika González/BizBash
Spring Colors
Chicago's Boutique Bites has previously created a colorful spring-inspired display of lobster tacos, parmesan truffle popcorn, shrimp tempura lollipops, and mac ’n’ cheese canapés.
Photo: Scott Thompson
Flowery Flourishes
At an event at the Queens Botanical Garden, Tip of the Tongue served drinks in flower-clad carts.
Photo: Scott Fagen
Goodies to Go
Guests at the Stella McCartney resort 2013 presentation could take home prepackaged jars of fruit cobbler.
Photo: Jim Shi
Boxed Meal
Vegetarian bento boxes at a Saks Fifth Avenue event contained Israeli couscous, a brie wedge, assorted melon balls with honey-lime dressing, and a lemon meringue tart.
Photo: Jenny Berg/BizBash
Tea Time
Cocktails at the Alice in Wonderland-inspired National Ballet of Canada gala were served in teacups and topped off with a rabbit wafer.
Photo: Gary Beechy
Beer Nibbles
Boutique Bites pairs mini shots of Guinness with shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib.
Photo: Scott Thompson Photography
Grassy Display
At this summer's Luminescence gala in Chicago, cured salmon lollipops sat atop trays of wheatgrass.
Photo: Courtesy of John G. Shedd Aquarium
Picnic Fare
A stationary hors d'oeuvres display idea from Toronto's en Ville Event Design & Catering has fruit, bread, and cheese in a picnic basket with red-and-white checkered details.
Photo: Courtesy of En Ville Event & Design
Build-a-Taco Booth
Pinch Food Design's make-your-own taco station has ingredients organized on resin pedestal pieces inspired by handcrafted Mexican pottery.
Photo: Kerri Brewer
Vegetable Desserts
As an alternative to sweet desserts, Windows Catering Company offers caramelized vanilla napoleon with red beet confit.
Photo: Greg Powers for BizBash
Eco-Friendly Serving
Good Gracious Events in Los Angeles arranges a selection of tapas on sustainable bamboo risers.
Photo: Courtesy of Good Gracious Events!
Edible Spoons
Puff 'n Stuff Catering's leek cheesecake with arugula pesto comes on an edible pesto cracker spoon.
Photo: Food Photography by Visual Cuisines for BizBash
S'more, Please!
Cork Catering set up a make-your-own s'mores station at the Campfire Ball benefit.
Photo: Gerber and Scarelli Photography
Salty Trays
Michael Stuart's substitute for a typical catering tray is to serve short rib tacos on a slab of pink salt.
Photo: Jika González/BizBash
Raw Bar
A Joy Wallace Catering Production's artful seafood hors d'oeuvres station combines mirrors and rocks.
Photo: Courtesy of A Joy Wallace Catering Production
Dishes to Go
Yogurt trifles by Creative Tastes Catering are served in mason jars with an attached spoon for on-the-go guests.
Photo: Elizabeth Renfrow for BizBash
Solid Cocktails
Instead of drinking a cocktail, Windows Catering Company serves beverages like sangria in solid form.
Photo: Greg Powers for BizBash
On-Hand Desserts
A Divine Event in Atlanta's dessert display puts blueberry cobbler in iron skillets, blueberry pie on lollipop sticks, and Guinness stout cake in cups.
Photo: Courtesy of A Divine Event
Veggie Cart
L-Eat Catering in Toronto displays crudite, dip, and shrimp lollipops on antique carts.
Photo: Courtesy of L-Eat Catering
A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.
Photo: Courtesy of KG Fare Catering & Events
In Chicago, Truffleberry Market puts a twist on mozzarella sticks with its molten Brie with balsamic fig jam appetizer. "We typically serve it with cherry ale, but we had a client who loves apple ale, so we've used apple ale as another version," said executive chef and owner Brittany Ferrin.
Photo: Logan Beck
Shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib paired with a mini shot of Guinness from Boutique Bites in Chicago
Photo: Scott Thompson Photography
Lamb kebobs and Mediterranean couscous with rose tea sips from Mary Giuliani Catering & Events in New York.
Photo: Emily Gilbert for BizBash
Arancini de riso with butternut squash, sage, mascarpone, and brown butter pancetta vinaigrette paired with a pumpkin martini with cream liqueur, vanilla vodka, pumpkin spice syrup, and garnished with whipped cream and a cinnamon stick from Choura Events in Long Beach, California
Photo: Bridget Kenny for BizBash
In New York, El Rey Coffee Bar & Luncheonette serves duck confit and cherry hand pies with Stiegl Pils beer from Austria.
Photo: Alan Gastelum
Brulée cinnamon French toast with seared fois gras, ice cider gelée glazed with choice of cape gooseberry, bing cherry, blackberry, or apple coupled with Antolino Brongo Cryomalus ice cider from Kindred Spirits Catering in Toronto
Photo: Ryan Szulc Photography for BizBash
Roasted calabaza and chorizo tartlette with spiced goat cheese and candied walnut served with a “Not Hot” toddy with sparkling apple cider, Maker’s Mark bourbon, orange, lemon, fresh mint, a touch of honey, and a dash of cinnamon and clove from Creative Tastes Catering & Event Production in Miami
Photo: Elizabeth Renfrow for BizBash
The second course from Naturally Delicious was winter celery root soup with spicy chorizo and crispy shallots, served again with the Bewery Ommegang Rare Vos Amber Ale.
Photo: Amber Gress
Harissa shrimp with mango dip paired with a shooter of mango lasse from East Meets West Catering in Boston
Photo: BĂ©atrice Peltre for BizBash
Thai-style local skirt steak tacos with cilantro, onion, sour cream, and sriracha paired with Phoebe’s Fall Pilsner brewed by Eat & Smile in Washington
Photo: Alexandra Friendly
Naturally Delicious's third course was herb-roasted chicken with roasted Brussels sprouts and creamy polenta, served with SixPoint Brewery's Global Warmer.
Photo: Amber Gress
For the cheese course, Naturally Delicious served roasted hazelnut honey and spiced walnuts, cheeses, and the SixPoint Brewery Global Warmer.
Photo: Amber Gress
At Pinch American Grill in New York's Empire City Casino, executive chef Fabienne Eymard serves a gratinéed onion soup with a shot of Ithaca Nut Brown Ale. According to the culinary team, the caramel notes in the beer complement the sweetness of the onions in the soup.
Photo: Steve Legato
As part of its "Sip & Taste" concept, which pairs snacks with beverages, Wolfgang Puck Catering offers pastrami sandwiches made with American Waygu beef and Russian dressing. The hearty bites are presented atop miniature mugs of Anchor Brewing Company’s Liberty Ale.
Photo: Courtesy of Wolfgang Puck Catering
In Los Angeles, Love Catering pairs Ashai beer with bites of tuna sashimi dressed with blood orange, cucumber, and yuzu vinaigrette. "There is a reason the Japanese pair this beer with sushi," said a Love spokesperson. "Both flavors are so delicate that they don't ruin either the food or the drink. This really is a perfect match."
Photo: Roman Udalov
Also on Love Catering's menu: house-made beet, carrot, and potato chips with a lemon labneh (strained yogurt) dipping sauce. "We pair this with Pislner Urquell," said the Love rep. "The chips are crunchy and salty with a bit of sweetness, and the lemon labneh has a creamy flavor. The pilsner cuts right through the heaviness of the dip and ... the lemon on the labneh carries through with the beer."
Photo: Roman Udalov
Wolfgang Puck Catering's Chef Shadowboxes
For a recent event at the Perot Museum of Science and Nature in Dallas, Wolfgang Puck Catering employed a "chef shadowbox." Meant to provide a strong visual behind a more standard food station, a chef in a shadowbox prepared appetizers as guests looked on.
Photo: Courtesy of Wolfgang Puck Catering
Blue Plate's Caramel Apple Station
In Chicago, Blue Plate Catering brings candy apple stations to holiday parties. Treats include apples dipped in caramel and assorted toppings and sliced up into snack-size portions.
Photo: Courtesy of Blue Plate Catering
Blue Plate's Burrata Action Station
The catering firm also has a new burrata action station. Staffers top the creamy cheese with toasted pine nuts and Italian muscat syrup. The snack is gluten-free.
Photo: Courtesy of Blue Plate Catering
Eatertainment's Bar Cart Station
The Toronto firm is also using bar carts to display food items. One such spread, wheeled to tables at an event, offered snacks such as frittatas, foie gras, sliders, and lobster.
Photo: Courtesy of Eatertainment
Limelight's Fruit Wallpaper
In Chicago, catering firm Limelight has an innovative format for serving fruit skewers. The fruits are inserted into a custom wall with thematic wallpaper design (which varies for different events). Guests approach the wall and pull of a skewer and can dip the fruit in sauces that are arrayed on a nearby table.
Photo: Courtesy of Limelight
Limelight's "One Potato, Two Potato" Station
Instead of serving French fries at a stationary table, Limelight has used a wheelbarrow to deliver Belgian frites at events. The fries are served in cones, and assorted sauces are displayed on the side.
Photo: Artisan Events
Limelight's "Smash It" Station
Limelight's "Smash It" station offers assorted homemade chocolate bark in flavors such as dark chocolate with dried cherries. Mallets next to the sweets let guests "smash" off a snack-size piece of the bark.
Photo: Erika DuFour Photography
Roar Events' Interactive Margarita Station
Roar Events produced a summertime event at Estancia La Jolla Hotel and Spa in Southern California. The dinner had a modern Mexican theme and featured an interactive margarita station. Guests chose the type and flavor of their tequila, as well as one of many specialty salts.
Photo: Courtesy of Roar Events
Pumpkin Creme Brulee
In a reference to Cinderella's pumpkin carriage, pumpkin creme brulee from Superb Cuisine was served after dinner.
Photo: Evelyn Alas
At BizBash's IdeaFest Chicago last year, Jewell Events Catering founder George Jewell brought 200 mini pumpkins from his own Michigan farm to create a special catering station where guests could get theirs filled with chipotle mashed potatoes with braised short ribs, kale salad, or pumpkin-spice mousse.
Photo: Jenny Berg/BizBash
For the Knot event, Selden created a next-level breadstick bar. Hand-rolled breadsticks were served with flavored dips like spiced butternut squash, curried cream, and ricotta and fava bean, along with carrot and ginger and truffled wild mushroom soups. "You'd never guess it's a less expensive option because of the abundance of food on the table," the chef says.
Photo: ReadyLuck
At a party celebrating the Toms for Target partnership in Los Angeles last year, colorful nonalcoholic drinks were presented in glass decanters.
Photo:Â David Crotty/PatrickMcMullan.com
Guests could get toasty (and tipsy) at the hot chocolate bar with alcoholic mix-ins, which was set up at a private holiday party, held at 26 Bridge in December 2014 and produced by New York-based event firm Rock Paper Scissors Events.
Photo:Â Elizabeth Bruneau
At the How I Met Your Mother holiday party in Los Angeles at Fox Studios in December 2013, the show's cast and crew ate and played at a gingerbread-decorating station set up by Marina del Ray-based Schaffer's Genuine Foods.
Photo: Courtesy of Schaffer's Genuine Foods
Deutsch LA's Studio 54-theme holiday party, held at Hangar 8 in Santa Monica, California, in December 2014, featured a new classic—peppermint cake pops by Schaffer's Genuine Foods.
Photo:Â Sherri J Photography
JDK Group served fruity spritzers at a private holiday party at Linwood Estate in Carlisle, Pennsylvania, in January.
Photo: Sam Costello Photography
"Budgets for signature drinks are on the rise again. We are getting a lot of requests for welcome beverages for corporate events, especially with the huge cocktail craze," says Steve Sanchez, chief marketing officer at Camp Hill, Pennsylvania-based catering and events company JDK Group.
Photo: Seth Nenstiel
For the Cirque du Soleil-style holiday party for Traffic Control Services, held at its corporate office in Hummelstown, Pennsylvania, in December 2014, JDK Group's culinary team created inventive food presentations, including torched meat.
Photo: Samuel Costello Photography
A chef prepared a cloud of nitrogen popcorn at the JDK Group-produced circus-inspired bash.
Photo:Â Samuel Costello Photography
For Comcast Spotlight's '70s shindig at the Chameleon Club in Lancaster, Pennsylvania, in November 2014, designed by the JDK Group, guests sipped on raspberry-garnished champagne and Chambord cocktails with decorative LED ice cubes.
Photo: PhotOle Photography
At an event for the Knot, held at the New York Public Library in October 2014, executive chef Robin Selden of Marcia Selden Catering & Event Planning hung small crystal orbs filled with two types of salad—a fruit and kale one with shaved coconut and a wheatberry salad with mushrooms, caramelized shallots, and roasted fennel—from a tree.
Photo:Â Courtesy of Marcia Selden Catering & Event Planning
Occasions Caterers served hot tea with pink, yellow, green, and blue iced cookies for dessert at the Washingtonian's Alice in Wonderland-theme AT&T Best of Washington Party in July 2014, held at the National Building Museum.
Photo: Antatony Brown/IMIJPHOTO.com
For Ruinart Champagne's afternoon tea and auction at the London in Los Angeles in October 2011, event planner Jes Gordon modernized high tea with white linens topped with khaki runners trimmed in bright, neon borders. Ping-pong paddles served as auction paddles.
Photo: Michael Bruckner for WireImage/Getty Images
Guests dined on classic finger sandwiches with cucumber, salmon, and egg salad at the Ruinart Champagne event.
Photo: Michael Bruckner for WireImage/Getty Images
New York-based JPO Concepts' catering team uses Bigelow Tea's Novus collection to craft creative hors d'oeuvres, including fresh burrata cheese served with mint tea pesto.
Photo: JPO Concepts Inc.
Tea house Teaism teamed up with Sticky Fingers Bakery chef Doron Petersan to host a five-course vegan meal in April 2013 at its Alexandria, Virginia, location with tea and sake pairings. The menu by Petersan and Teaism executive chef Alison Swope included a matcha, or green tea, cake with cherry port and almond.
Photo: Courtesy of Sticky Fingers Bakery
All countries in the European Union must notify consumers when foods contain any of the top 14 allergens that the E.U. regulates. At an MPI event in Poland, organizers wrote on the table covers to indicate which allergens were present in the buffet items. Stuckrath says she would like to see the U.S. Food and Drug Administration adopt a similar requirement. “The more transparent you are up front the less headaches you’ll have from questions,” she says.
Photo: Tracy Stuckrath
Photo: Courtesy of Entertaining Company
Fried chicken with buttermilk dressing, served with a house-made biscuit, long-cooked cavolo nero, summer succotash salad, and a chocolate chip or oatmeal cookie, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
A bento box filled with heirloom beet and watercress salad with goat cheese and spiced pistachios; open-faced roasted chicken salad on a pretzel croissant; and olive-oil-poached salmon with tomato-fennel chutney and balsamic roasted vegetable skewers, by Truffleberry Market in Chicago
Photo: Courtesy of Truffleberry Market
Classic roast beef sandwiches and Italian sandwiches with layered meats, shredded Parmesan Reggiano and Asiago cheeses, red onion, pepperoncini, and Farmhouse vinaigrette served on baguettes, by Santa Barbara Catering Company in Tempe, Arizona
Photo: Courtesy of Santa Barbara Catering
Slow-roasted salmon with cucumber-dill yogurt sauce, served with a mixed grain salad, broccoli with arbol chili, and berries with crème fraîche, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
Sesame noodle salad with Asian vegetables, garnished with spicy tuna and California rolls, served in individual take-out containers, by Abigail Kirsch in New York
Photo: Andre Maier
Gulf shrimp with house-made cocktail sauce, by Royal Fig Catering in Austin, Texas
Photo: SMS Photography
Build-your-own tacos with fresh tortillas and assorted fillings, including carne asada, carnitas, and mushroom, plus toppings and sides, by Otto's Tacos in New York
Photo: Courtesy of Otto's Tacos
Nova Scotia lobster in chive mayonnaise, served in an artisanal bun, along with kettle chips, bean, snow and snap peas, broccoli salad, and a chocolate whoopie pie, by En Ville Event Design & Catering in Toronto
Photo: Simon Burn
House-made hummus, handmade dolmas, cucumbers, marinated olives, halloumi cheese, and pita triangles, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Deep-dish pizzas with a house-made olive oil crust, tomato ragout, mozzarella, and basil, served with tiny shakers of Parmesan, garlic powder, oregano, and red pepper flakes, by Abigail Kirsch in New York
Photo: Courtesy of Abigail Kirsch
Artichoke and four-cheese focaccia flatbread with marinara sauce, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Tiramisu in a jar with chocolate ganache, espresso biscuits, and vanilla mascarpone, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
An Illinois bar mitzvah on March 12 had a Candy Land theme. Designer Event Chicago planned the event, as well as the design and concept for a sweets table—actually part of an entire sweets room—over which colorful candies dangled from multicolored ribbons of varying lengths. HMR Designs handled decor.
Photo: Jai Girard
The Boston Children's Museum’s 2013 gala included a rather meta dessert table: The entire display took the form of a giant cake, decorated with paper flowers, and set with desserts such as cake pops, mini whoopie pies, mini Twinkies, and chocolate-dipped strawberries.
Photo: Scott Indermaur
Patina assumed catering duties for the Recording Academy’s massive “Grammy Celebration,” the official after-party for the Grammy awards in Los Angeles in February. At the Candy Land-inspired event, the caterer’s dessert station offered sweets like blue chocolate popcorn, Pop Rocks shooters, and liquid chocolate s’mores—plus cotton candy trees, where guests could pluck their treats right from the branches.
Photo: Dan Collopy
At an in-office preview for its clients' wares during the holidays in 2015, Los Angeles-based PR agency BWR offered a metallic dessert bar decorated with the word “Joy” in marquee-style letters.
Photo: Alesandra Dubin/BizBash
Last year in Chicago, Restoration Hardware hosted an opening event with a dessert bar that consisted of vintage-style candies presented in apothecary jars and on glass cake plates.
Photo: Jenny Berg/BizBash
To celebrate its 10th anniversary, Sterling Engagements hosted a party in Los Angeles in 2015, where vast catering options throughout the residential venue included a milk-and-cookies dessert bar.
Photo: Alesandra Dubin/BizBash
In 2012, Tori Spelling and J.C. Penney celebrated the launch of the star’s line for kids, Little Maven, in Los Angeles. The glamping-style event included a sweets table where the dessert offerings sat upon rustic wood slabs.
Photo: Michael Simon/StarTraks
In 2013, the New York City Opera staged the United States premiere of the opera Anna Nicole. The dessert table got a boudoir-inspired look, with a menu was written on mirrors in lipstick. Candy overflowed from jewelry boxes and glass jars, and Lucite displays offered pink cotton candy presented in paper cones.
Photo: Elena Olivo
The Meridian International Center celebrated its 50th anniversary in 2010 with its annual black-tie Meridian Ball in Washington. There, the dessert table had black-and-white trompe l'oeil look. It included candelabras, arrangements of monochromatic roses, and—of course—copious desserts.
Photo:Â Tony Brown/Imijination Photography for BizBash
At the National Urban League’s annual conference in 2010, a Target-sponsored welcome reception included a sweets table dominated by red—the on-brand color for the mass retailer. Candies included Swedish Fish, red and black jellybeans, and red-and-white Starlight peppermints.
Photo: Tony Brown/Imijination Photography for BizBash
"By far one of the coolest catering concepts I've experienced was for TEDMed's 2013 conference dinner at the Smithsonian National Air and Space Museum. United Kingdom company Gastrophonic worked with Occasions Caterers to design multiple flights of food and drink that combined the taste and smell of the small plates with your senses of sight and sound through lighting and music. As the music got bolder, the combinations of flavors in the food and drinks did too. With the food all placed on shelves at illuminated stations, it was an amazing, full-sensory experience." —D. Channing Muller, contributing editor
Photo: Pepe Gomez/Pixelme Photogaphy
"In 2013, the Museum of Contemporary Art in Chicago had a winter gala with an industrial/warehouse theme. Jewell Events Catering brought in several inventive food stations that matched the theme, but the one that I remember best is a soup station with servers ladling chili and butternut squash soup out of trash cans—clean ones, of course." —Jenny Berg, senior editor
Photo: Alain Milott
The cocktail at the Art Institute of Chicago's Magritte-inspired gala was dubbed the "Magritte-Ahh," a concoction made with tequila, agave, and lime-kaffir salt, and topped with cotton candy.
Photo: Cheri Eisenberg
Jennifer Rubell's art-meets-food menu for Performa's 2009 benefit in New York included seven chocolate versions of Jeff Koons's "Rabbit" sculpture made by chocolatier Jacques Torres. Guests were given hammers and invited to smash the edible work into pieces that they could then eat.
Photo: Paula Court/Performa Benefit
At the 2010 Brooklyn Ball, eight blank canvases fitted with spigots, dubbed “drinking paintings,” invited guests to pour their own cocktails and wine. The splashes made by the liquid were a subtle reference to Jackson Pollock's drip painting style.
Photo: Alison Whittington for BizBash
Chef Greg Grossman's menu for the Sanctuary Hotel's 2011 "Pop Art Pop Up" included beef, lamb, salmon, and bass plated atop different colored sauces—in imitation of Andy Warhol's monoprint style.
Photo: Sunny Norton
The Mandarin Oriental Hong Kong's art-focused menu is not only served at banquet events, but also at its Mandarin Grill & Bar restaurant and intimate eatery the Krug Room. Dubbed "Paint," the dish inspired by Jackson Pollock's abstract paintings sees guests top a plate of beef calotte with different colored sauces in pipettes. Those include the truffle (black), pepper (red), spinach (green), and potato mash (white).
Photo: Courtesy of Mandarin Oriental Hong Kong
Takashi Murakami's style is hard to render in food—the Japanese contemporary artist is known for his intense, cartoon-like pieces that mix bright colors, pop culture, and recurring motifs. But Greg Grossman' effort for the Sanctuary Hotel's pop-up dinner series, included the chef's take on Murakami's "Flower of Joy" icon that used fennel, yuzu, mango, white chocolate, and strawberry.
Photo: Sunny Norton
The Adler Planetarium's Celestial Ball on September 13 had a "Starry Night" theme taken from Vincent van Gogh's famous piece. As such, the dessert by Food for Thought was inspired by the Dutch artist and the swirling patterns in the painting.
Photo: Jenny Berg/BizBash
Passed hors d'oeuvres, like deviled eggs, were served on slate boards with item names written in chalk for an event at the Breakers Mediterranean Courtyard during the Palm Beach Food & Wine Festival in December 2013.
Photo: Lila Photo
At Thinkery's Imaginarium gala, held in Austin in September, vintage games and throwback toys popped up throughout the “Playing It Forward”-theme event, including classic Slinkies as part of the hors d'oeuvres presentation.
Photo: Nadia Chaudhury/BizBash
At the annual Rammy awards gala, held at the Walter E. Washington Convention Center in June, food pavilions made from pallet wood were covered in chalkboards that featured the each station's sponsor and the menu items in decorative writing.
Photo: Tony Brown/imijphoto.com for BizBash
At The Knot's “Knot-so-Typical Industry Event” at Miami's Studio 743 in January 2013, servers from Hugh's Catering wore apple-shaped food signage on their foreheads and were encouraged not to speak during the surrealist-theme party.
Photo: The LXA
