Catering Ideas

A Coupa Software conference at San Francisco's Westin St. Francis Hotel April 8 to 10 proved that lunch and breakfast service can be quick and efficient but still leave an impression on guests. Vendor-passed breakfast selections included compressed watermelon salad in cones, deviled eggs with bacon and smoked paprika, mini quiches, danishes, plus "super food" bubble smoothies in flavors such as pomegranate and honeydew.

TEDMed, a medical technology and healthcare event, took a different approach to food service for its annual conference dinner at the Smithsonian National Air and Space Museum on April 17. Working with U.K.-based Gastrophonic and Occasions Caterers, it created a culinary experience that tied all the senses together. Each of the four food flights had its own theme that combined various small bites with a signature drink, musical score, and lighting scheme designed by Gastrophonic. One flight offered pomelo, green papaya, watermelon, and radish. The citrus flavors tied in with a jasmine tea margarita passed as guests arrived.

Colorful tubes held breakfast-smoothie shooters.