More Fun Food Stations

Great for daytime events as well! We have sweet and savory options.

February 25, 2013

Candy stations

Candy stations

Customized mini donut station baggies

Customized mini donut station baggies

Our newest addition: shaved-ice parfait station

Our newest addition: shaved-ice parfait station

Preparing some mini corndogs

Preparing some mini corndogs

Delicious mini corn dogs

Delicious mini corn dogs

Candy station with personalized cotton candy baggies

Candy station with personalized cotton candy baggies

Gourmet apple station

Gourmet apple station

Potato twists, corndogs, nachos, hot dogs

Potato twists, corndogs, nachos, hot dogs

Dippin’ dots

Dippin’ dots

Unicef Masquerade Ball

Unicef Masquerade Ball

Designed by Shiraz Events, the event took place on December 13 at New York's Angel Orensanz and had a sinister, superhero-inspired look. Deriving inspiration from comic books, the dessert table had candies with phrases such as "pow!" and "blow!" written on bright signs.

Photo: Sean T. Smith

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.

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.

Photo: Gerber + Scarpelli Photography

At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

Brands & Event Pros

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Event planners expect elevated mocktails, embedded sustainability, and family-style catering to take off this year.

Out: meat carving stations. In: vegetable carving stations.

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Lona by Chef Richard Sandoval, a modern Mexican eatery in Tampa, is serving the Caramelized Pumpkin Crema this season. The eye-catching dish is made with pumpkin custard, caramelized pepitas, edible marigolds, and cinnamon ice cream.

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