Catering Trends

Esprit Events Kosher Catering's modern take on breakfast includes bite-size chocolate chip pancakes with maple syrup and fruit.

Cocktails at the Alice in Wonderland-inspired National Ballet of Canada gala were served in teacups and topped off with a rabbit wafer.

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.

Pinch Food Design's make-your-own taco station has ingredients organized on resin pedestal pieces inspired by handcrafted Mexican pottery.

Puff 'n Stuff Catering's leek cheesecake with arugula pesto comes on an edible pesto cracker spoon.

Cork Catering set up a make-your-own s'mores station at the Campfire Ball benefit.

Instead of drinking a cocktail, Windows Catering Company serves beverages like sangria in solid form.

Big Brothers Big Sisters of Massachusetts Bay held its annual "Big Night" event at House of Blues Boston February 9. At the soiree, servers circulated with appetizers including shrimp and guacamole tostadas and wild mushroom profiteroles. The event included high-octane performances from two bands—Grace Potter and the Nocturnals and Sharon Jones and the Dap-Kings—so servers from the Catered Affair wore signage that labeled each item in case verbal descriptions couldn't be heard over the music. Branded lanyards strapped around staffers' necks read "Hi, these are," with a quick menu description and warnings about any ingredients that potentially could cause allergic reactions.