“We plan to do more with masa, one of the key ingredients in making corn tortillas from scratch. We're looking forward to more experimentation with traditional Mexican dishes and putting our own creative spin on them.” —Katie Barszcz and Richard Chudy, chefs at the Skinny Beet, Boston
“For years, sturgeon caviar was difficult to source and prices soared. Now, fishermen on the East Coast have developed a sustainable system for farming sturgeon. After nine years, the stock has matured and is ready to produce large yields of Acadian caviar. We are looking forward to using it throughout our menus.” —Sebastien Centner, director of Eatertainment Special Events and Catering, Toronto
"I love getting blood oranges from the local farmers' market beginning in January—they’re the perfect combination of sweet and sour. They can be incorporated into a light dessert for the spring, like a blood orange mousse. Another trend I see coming for 2013 is the use of vegetables and other healthy ingredients in dishes that aren't normally considered healthy, such as a sorbet or tart. It's a great way to have your guilty pleasure without feeling too guilty." —Chris Brugler, owner and head chef at Chris Brugler Catering, Los Angeles
“We’re making 'dusts' from fruits and vegetables. We dehydrate tomato skin, orange peel, beet shavings, dried strawberries—you name it—and then use it as a garnish on everything from salads to cocktails.” —Kathleen Schaffer, executive chef at Schaffer’s Genuine Foods, Los Angeles
In late January, Jodi Moraru of Evoke designed and planned a Mad Men-inspired corporate event at the National Building Museum in Washington. A lighting projection on the floor evoked the image of a falling man from the show's opening credits, while a black-and-white backdrop was inspired by Roger Sterling's office on the show.
At the Washington event, servers in retro-style uniforms—and with 1960s-style hairdos— shook up martinis at mirrored bars.
A cake at the Washington event was decked with iconic images from the show, including a suit and two martini glasses.
Following the Global Business Travel Association's annual conference in Boston last July, participating company Carlson Wagonlit Travel hosted an after-party at Symphony Hall. The event, produced by Kuoni Destination Management, had a "Thrive in Retro" theme inspired by Mad Men. Models dressed in sleek, '60s-style outfits carried doily-adorned cocktail trays of Manhattans and sloe gin fizzes.
Snacks also matched the retro theme at Carlson Wagonlit Travel's after-party. Served in spoons, on square plates, and in decorative bowls, menu items included deviled eggs, Caesar-salad spring rolls, and B.L.T.-stuffed tomatoes.
To introduce brand changes to employees, clients, and partners last August, Canteen turned Fulton's on the River in Chicago into a celebratory setting that would have made Don Draper feel right at home. Kehoe Designs handled decor, creating mod lounge areas in the company's signature colors of gray, lime, and emerald green. Each table held prop ashtrays and popcorn and truffle chips in mini fryer baskets.
Passed snacks at the Canteen event included mini burgers with truffle aioli, cheddar, and onion straws. The retro-style bites were garnished with sandwich picks and cornichons.
When throwing its annual Best New Chefs event, Food & Wine magazine usually opts for a new or recently opened location. But in April 2010, a Mad Men-inspired theme drove organizers to select a classic New York institution: the Four Seasons Restaurant. Organizers dressed the space with hanging feathered orbs, candles, and pink lighting.
At the Best New Chefs event, a centerpiece of blue plumage dressed up the main bar.
Macquarie Private Wealth hosted a Mad Men-inspired cocktail party in Toronto in the fall of 2011. Kim Graham and Associates produced the event and incorporated the 1960s into every aspect, including the menu. Appetizingly Yours served hors d'oeuvres on picture frames so that guests could see descriptions of each dish. The baked new potatoes were made to look like deviled eggs, a popular dish in the 1960s.
Bartenders and servers wore blazers and bow ties to match the Mad Men theme.
At AMC's public screening of the show's third-season premiere in Times Square in 2009, staffers dressed as cigarette girls passed out popcorn to costumed fans.
At Diffa's Dining by Design in Chicago in 2008, Eastlake Studio's table for Geiger International had a Mad Men vibe, featuring ashtrays, martini glasses, and a decidedly retro wood veneer.
