BizBash
  • Production & Strategy
  • Catering & Design
  • Event Tech & Virtual
  • Venues & Destinations
  • Meetings & Trade Shows
  • Sports
  • Advertise
  • Events
Topics
  • Production & Strategy
  • Catering & Design
  • Event Tech & Virtual
  • Venues & Destinations
  • Meetings & Trade Shows
  • Sports
  • Advertise
  • Events
  • Industry Buzz
  • BizBash Lists
Resources
  • On-Demand
  • White Papers & E-Books
  • Podcast
  • Magazine
  • Events
  • Awards
  • Subscribe
User Tools
Follow BizBash
Instagram iconLinkedIn iconFacebook iconTwitter X icon Pinterest iconYouTube iconTikTok
  • About Us
  • Advertise
  • Get Featured
  • Press Releases
  • Newsletter Signup
  • Subscribe to Magazine
Follow BizBash
Instagram iconLinkedIn iconFacebook iconTwitter X icon Pinterest iconYouTube iconTikTok
  • Production & Strategy
  • Catering & Design
  • Event Tech & Virtual
  • Venues & Destinations
  • Meetings & Trade Shows
  • Sports
  • Advertise
  • Events
  • On-Demand
  • White Papers & E-Books
  • Podcast
  • Magazine
  • Events
  • Awards
  • Subscribe
  1. Catering & Design
  2. Food Trends

Catering Ideas

April 30, 2013
On the first day of the conference, passed breakfast selections included smoked salmon on miniature bagels.
On the first day of the conference, passed breakfast selections included smoked salmon on miniature bagels.
Photo: Gene X Hwang/Orange Photography
Guests also noshed on yogurt with fruit and granola. The miniature parfaits were passed on trays decked in cute, checkered napkins.
Guests also noshed on yogurt with fruit and granola. The miniature parfaits were passed on trays decked in cute, checkered napkins.
Photo: Gene X Hwang/Orange Photography
Other vendor-passed breakfast selections included compressed watermelon salad in cones, deviled eggs with bacon and smoked paprika, mini 'St. Francis' quiches, assorted danishes, plus 'super food' bubble smoothies in flavors such as pomegranate and honeydew.
Other vendor-passed breakfast selections included compressed watermelon salad in cones, deviled eggs with bacon and smoked paprika, mini "St. Francis" quiches, assorted danishes, plus "super food" bubble smoothies in flavors such as pomegranate and honeydew.
Photo: Orange Photography
Colorful tubes held breakfast-smoothie shooters.
Colorful tubes held breakfast-smoothie shooters.
Photo: Natalie Jenks/Orange Photography
One server, dubbed the 'Rocket Man,' had a backpack filled with coffee.
One server, dubbed the "Rocket Man," had a backpack filled with coffee.
Photo: Roar Events
Lunch on day one was served family-style and presented on a lazy Susan. Food options included assorted artisan rolls and pita triangles with hummus, olive tapenade, lemon thyme, and olive oil.
Lunch on day one was served family-style and presented on a lazy Susan. Food options included assorted artisan rolls and pita triangles with hummus, olive tapenade, lemon thyme, and olive oil.
Photo: Gene X Hwang/Orange Photography
On the second day, guests sat down to a 'Napa-style picnic lunch.' Snack options included baskets of rolls, pitchers of pink lemonade, and Mason jars filled with cookies.
On the second day, guests sat down to a "Napa-style picnic lunch." Snack options included baskets of rolls, pitchers of pink lemonade, and Mason jars filled with cookies.
Photo: Natalie Jenks/Orange Photography
Day two had a packed schedule, so guests who couldn't sit down for lunch had a grab-and-go option.
Day two had a packed schedule, so guests who couldn't sit down for lunch had a grab-and-go option.
Photo: Natalie Jenks/Orange Photography
Guests filled small bags with Bavarian pretzel sandwiches with roasted turkey, honey mustard, and spinach.
Guests filled small bags with Bavarian pretzel sandwiches with roasted turkey, honey mustard, and spinach.
Photo: Natalie Jenks/Orange Photography
Grab-and-go options also included Mason jars filled with Italian pasta salad.
Grab-and-go options also included Mason jars filled with Italian pasta salad.
Photo: Natalie Jenks/Orange Photography
Blue Plate Catering's Mini Turkey Burgers
Blue Plate Catering's Mini Turkey Burgers
Blue Plate Catering in Chicago tops its turkey sliders with unexpected, summery toppings including peach marmalade, basil salad, pickled watermelon, and banana ketchup.
Photo: Courtesy of Blue Plate Catering
Serena Bass for Special Attention Caterers' Sliders
Serena Bass for Special Attention Caterers' Sliders
From Serena Bass for Special Attention Caterers in New York, the updated take on sliders contains grilled sirloin meatball skewered with romaine hearts, tomato, cheddar cheese, bacon crisp, brioche crouton, and chipotle mayo.
Photo: Jika González/BizBash
LeaderBar's El Diablo Burger
LeaderBar's El Diablo Burger
In Chicago, LeaderBar adds major spice to its El Diablo burger by topping it with spicy pepper jack cheese, habanero relish, jalapenos, grilled onions, and Sriracha mayo.
Photo: Courtesy of El Diablo
Esprit Events' Miniature Chicken Burgers
Esprit Events' Miniature Chicken Burgers
From Esprit Events Kosher Caterers in New York, sliders contain chicken burgers infused with ginger and shitake mushrooms, served on challah buns.
Photo: Courtesy of Esprit Events
25 Degrees' BBQ Brisket Burger
25 Degrees' BBQ Brisket Burger
With locations in California, Chicago, and Bangkok, 25 Degrees stuffs its buns with more than just beef patties. One of its specials is the BBQ Brisket Burger, stuffed with slow cooked brisket, a sirloin patty, Cardona cheese, crispy fried onions, pickles, arugula, and a pineapple-barbecue sauce. Need a pairing idea? The menu also offer spiked milkshakes.
Photo: Courtesy of 25 Degrees
Jake Melnick's Corner Tap's Monster Burger
Jake Melnick's Corner Tap's Monster Burger
Served at Jake Melnick's Corner Tap in Chicago, this is called the Monster Burger for a reason. The gargantuan sandwich packs eight pounds of burger meat, and is meant to feed eight people. Guests would have to divide into teams to conquer one of these burgers, which could make for a fun—if filling—teambuilding activity.
Photo: Courtesy of Jake Melnick's Corner Tap
Rockit Bar & Grill's Surf & Turf Burger
Rockit Bar & Grill's Surf & Turf Burger
In Chicago, Rockit Bar & Grill is known for burgers with high-end toppings from apricot-raisin chutney to smoked Nordic cheese. As a fun play on a classic steak-house dinner, the venue slings a surf and turf burger with a black Angus beef patty, crispy soft-shell crab, and a citrus aioli sauce; fries on the side are seasoned with Old Bay.
Photo: Courtesy of Rockit Ranch Productions
Entertaining Company's Brownie Burger
Entertaining Company's Brownie Burger
Burgers can also serve as desserts. The Entertaining Company, a Chicago catering firm, makes a brownie burger with sweet items such as strawberry sauce (instead of ketchup) and shortbread fries.
Photo: Courtesy of Entertaining Company
M Burger
M Burger
Of course, there's nothing wrong with a classic bacon cheeseburger, but it never hurts to make sure the ingredients are top-notch. Based in Chicago, M Burger is a mini-chain from Lettuce Entertain You that offers catering and high-quality burgers. The signature M Burger serves a quarter-pound of beef on a buttered, toasted bun; it's topped with sauce, lettuce, pickles, raw onions, chopped bacon, and a slice of sharp American cheese.
Photo: Courtesy of M Burger
Bridge Bar's Drive-Through Buger
Bridge Bar's Drive-Through Buger
Though guests sit to eat at Chicago's Bridge Bar, the venue channels a drive-through with creative food presentation. This burger—aptly called the Drive-Through—is served in a small paper bag. It contains four ounces of U.S.D.A. prime beef, pickles, and a special sauce.
Photo: Courtesy of Bridge Bar
Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.
Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.
Photo: Courtesy of Elegant Affairs Catering & Event Design
This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.
This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.
Photo: Mi & Mo Photography
Canned cocktails are trending in the world of mixology right now. At the Manhattan Cocktail Classic gala in May, Campari served up canned Negronis, made with gin, sweet vermouth, and the Italian aperitif. Red-and-white-striped straws added a summery touch.
Canned cocktails are trending in the world of mixology right now. At the Manhattan Cocktail Classic gala in May, Campari served up canned Negronis, made with gin, sweet vermouth, and the Italian aperitif. Red-and-white-striped straws added a summery touch.
Photo: Virginia Rollison
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.
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
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Photo: Courtesy of Zing Vodka
Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.
Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.
Photo: Courtesy of MTV
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Photo: Courtesy of Truffleberry Market
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
Photo: Courtesy of Elegant Affairs Catering & Event Design
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
Photo: Courtesy of Ainsworth Park
To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.
To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.
Photo: Aydin Arjomand Photography
Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.
Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.
Photo: Courtesy of L-Eat Catering
L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.
L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.
Photo: Courtesy of L-Eat Catering
The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.
The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.
Photo: Courtesy of the Mondrian Los Angeles
For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.
For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.
Photo: KG Fare Catering & Events
This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila Avión, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.
This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila AviĂłn, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.
Photo: Courtesy of the Royalton Hotel New York
If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar. Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.
If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar.  Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.
Photo: Courtesy of Weber Grill Restaurant
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
Photo: Courtesy of Hill & Dale
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
Photo: Courtesy of Truffleberry Market
SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.
SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.
Photo: Courtesy of SBE
Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.
Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.
Photo: Courtesy of Westside Market NYC
Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.
Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.
Photo: Courtesy of Don Julio
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
Photo: Courtesy of Bulleit Bourbon
For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila Avión, blood orange juice, and fresh sour mix.
For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila AviĂłn, blood orange juice, and fresh sour mix.
Photo: Courtesy of Tequila AviĂłn
Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.
Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.
Photo: Jenny Berg/BizBash
Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.
Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.
Photo: Courtesy of Skyy
A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.
A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.
Photo: Courtesy of Truffleberry Market
Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part Avión Espresso, one part espresso, and one part soda water, then garnish with espresso beans.
Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part AviĂłn Espresso, one part espresso, and one part soda water, then garnish with espresso beans.
Photo: Courtesy of AviĂłn
For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.
For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.
Photo: Courtesy of the Wyndham Grand Orlando Resort Bonnet Creek
The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.
The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.
Photo: Wyndham Grand Orlando Resort Bonnet Creek
Scotiabank BuskerBall
Scotiabank BuskerBall

Benefiting Epilepsy Toronto, the BuskerBall kicked off the Scotiabank BuskerFest, which runs through Sunday throughout the Yonge Downtown neighborhood in Toronto. The Tuesday-night event at the Mattamy Athletic Centre featured avant garde performers such as the "CandyMan" (pictured). With a slick, plastic aesthetic—and surreal contact lenses to complete his look—the performer greeted guests by giving them lollipops from the concession box he carried. He moved slowly, with motions that recalled a living doll.

Photo: Jona Stuart/staticflux.com
Kate Spade New York at 'Teen Vogue' Back-to-School Saturday
Kate Spade New York at 'Teen Vogue' Back-to-School Saturday

Teen Vogue hosted Back-to-School Saturday, a nationwide shopping initiative, on August 10. An August 9 kickoff (pictured) took place at the Grove in Los Angeles. Approximately 12,000 guests made it out to the event, which was produced by Caravents. Kate Spade New York promoted its new doughnut-shaped accessories line with—you guessed it— a bright doughnut truck. Guests could purchase T-shirts, coin purses, and more at the truck and also nab a free glazed dessert. TH Productions handled the Kate Spade activation.

Photo: Michael Buckner/Getty Images for Teen Vogue
Taste of the Nation
Taste of the Nation

Tru was one of the restaurants to present a dish at Chicago's Taste of the Nation event, held on August 14 at the Navy Pier Ballroom. Chef Anthony Martin served maitake mushroom crunch with maitake puree and oxtails. The bites were presented on the same type of logs on which the mushrooms grew.

Photo: Galdones Photography
Mini Night Out
Mini Night Out

To introduce consumers to its new Paceman model, Mini teamed up with UrbanDaddy to provide concierge and chauffeur services in four major cities during the month of August. The event tour, dubbed Mini Night Out, kicked off in Chicago during Lollapalooza and traveled to San Francisco before hitting Miami August 16 and 17. Central to the initiative is the nightlife "adventure" curated by UrbanDaddy editors, which takes guests on a tour of local hot spots where exclusive menus and offerings are provided.

Photo: Courtesy of UrbanDaddy
Delvinia's 15th Anniversary Party
Delvinia's 15th Anniversary Party

On August 15, Delvinia celebrated its 15th anniversary with an event that evoked 1950s Havana. In the Loft at Andrew Richard Designs in Toronto, the so-called "Hotel Delvinia" evoked the tropical country with cigar rollers, freely flowing rum, and a swimming pool—with no water. Made from an 8- by 18-foot decal, the shiny blue pool area was enhanced with lounge chairs, beach balls, and models in retro swimwear. Mary Pallattella of Capital C acted as the event's creative director, and Devan provided decor.

Photo: Emma McIntyre
Sears's Jean Scene Experience
Sears's Jean Scene Experience

On August 12, Sears showcased its back-to-school denim selection at the Jean Scene Experience in New York's Central Park. Since Sears has 1,000 styles of jeans, the event's decor included a giant mock-up of the number 1,000, made out of shelves filled with jeans. LDC Design handled production.

Photo: Michael Stewart
Best Buy and Major League Soccer's Windows Store Event
Best Buy and Major League Soccer's Windows Store Event

To celebrate the opening of the Windows Store at Best Buy in West Los Angeles, Major League Soccer teamed up with the retailer to host a sporty activation on August 7. Produced and designed by Shiraz Events, the event included a custom tent, where an "App Bar" let consumers test out health and fitness apps on new Windows devices. Hanging above the bar were three four-foot weather balloons painted to look like soccer balls.

Photo: Courtesy of Shiraz Events
Romance Novel Convention
Romance Novel Convention

This year's Romance Novel Convention was held at the Golden Nugget in Las Vegas August 7 to 11. For an appropriately lavish—and bookish—prop, Romantic Victorian Home Collection designed a dress using the covers and pages of damaged books that had been marked for disposal by the local library.

Photo: VJ Dunraven
MTV #RoadtotheVMAs Scocial Media Campaign
MTV #RoadtotheVMAs Scocial Media Campaign

MTV's #RoadtotheVMAs social media campaign included posting Instagram shots of the Video Music Awards' Moonman statue traveling from last year's venue, the Staples Center, to this year's home at the Barclays Center in Brooklyn. The campaign serves as a promotion for the August 25 event.

Photo: Courtesy of MTV
DC Beer Week Kickoff Events
DC Beer Week Kickoff Events

On August 11, as a kickoff to DC Beer Week, Washington City Paper partnered with Brewery Ommegang to host the D.C. portion of its nationwide "Hop Chef" competition. Local chefs competed against one another to create a dish that used one of Ommegang’s brews as an ingredient. Clyde's Tower Oaks Lodge chef Jeff Eng, who took home the People's Choice honor, used the Hennepin beer in his braised pork belly served on chanterelle fried rice with a sunny-side-up quail egg. The innovative dish was accompanied by a spicy lobster summer roll.

Photo: D. Channing Muller for BizBash
The James Beard Awards returned to Lincoln Center’s Avery Fisher Hall in May to celebrate the latest crop of culinary award winners, as well as the James Beard Foundation’s silver anniversary. In honor of the anniversary, Duff Goldman of Charm City Cakes in Baltimore created a cake in the shape of the James Beard House in New York. After being presented during the ceremony, it was later served to guests in the Urban Spoon lounge on the balcony.
The James Beard Awards returned to Lincoln Center’s Avery Fisher Hall in May to celebrate the latest crop of culinary award winners, as well as the James Beard Foundation’s silver anniversary. In honor of the anniversary, Duff Goldman of Charm City Cakes in Baltimore created a cake in the shape of the James Beard House in New York. After being presented during the ceremony, it was later served to guests in the Urban Spoon lounge on the balcony.
Photo: Sharokh Mirzai for BizBash
Pizza, Pizza
Pizza, Pizza

Move over, sliders: miniature ­pizzas are trending. In Beverly Hills, California, Cory Martin Events is now serving an array of bite-size pies made with seasonal ingredients. Think fresh burrata caprese, organic enoki mushroom and truffle, and roasted fingerling potatoes with caviar.

Photo: Courtesy of Corey Martin Events
Starring Role
Starring Role

Philadelphia restaurateur Stephen Starr continues his New York takeover: His catering and events division is now the in-house food and beverage provider at the New York Botanical Garden, handling all special events. This fall, Starr’s team will also become the exclusive caterer at Carnegie Hall.

Photo: Nicholas Hunt/patrickmcmullan.com
Ice, Ice Baby
Ice, Ice Baby

A new way to serve cocktails, sorbet, and more: Molten Ice glasses are available in Toronto through the Idea Hunter. The special ice fits into a rentable glass or disposable container and won’t dilute drinks.

Photo: Courtesy of The Idea Hunter
Split Decision
Split Decision

Something to smile about: New York’s newly renovated Affinia Manhattan hotel has partnered with Operation Smile to deliver a meeting break that lets attendees build their own classic banana splits; 15 percent of proceeds are donated to the nonprofit.

Photo: Courtesy of Affinia Manhattan
Wedge salad bites served on forks, by Occasions Caterers in Washington
Wedge salad bites served on forks, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
Seared sweet ­potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles
Seared sweet ­potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston
Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles
Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles
Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto
Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root ­vegetable ­confetti, by Shiraz Events in New York, Miami, and Los Angeles
Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root ­vegetable ­confetti, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto
Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles
Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington
Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
“Coffee and Donuts” meeting-break spread, featuring warm vanilla-­sugar, powdered-sugar, and cinnamon-sugar doughnut holes and ­organic, local coffee, by the Umstead Hotel and Spa in Cary, North Carolina
“Coffee and Donuts” meeting-break spread, featuring warm vanilla-­sugar, powdered-sugar, and cinnamon-sugar doughnut holes and ­organic, local coffee, by the Umstead Hotel and Spa in Cary, North Carolina
Photo: Courtesy of The Umstead Hotel and Spa
Twelve quail eggs sunny-side up, by the SLS Hotel Beverly Hills in Los Angeles
Twelve quail eggs sunny-side up, by the SLS Hotel Beverly Hills in Los Angeles
Photo: Courtesy of the SLS Hotel Beverly Hills
Miniature breakfast empanadas, by the Ritz-Carlton Chicago
Miniature breakfast empanadas, by the Ritz-Carlton Chicago
Photo: Courtesy of Ritz Chicago
Bite-size bagels with lox, by the Ritz-Carlton Chicago
Bite-size bagels with lox, by the Ritz-Carlton Chicago
Photo: Courtesy of Ritz Chicago
Make-your-own champagne cocktail bar with orange and pineapple juices, Angostura bitters, sugar cubes, lemon twists, fresh fruit, and champagne, by the Mandarin Oriental in San Francisco
Make-your-own champagne cocktail bar with orange and pineapple juices, Angostura bitters, sugar cubes, lemon twists, fresh fruit, and champagne, by the Mandarin Oriental in San Francisco
Photo: Courtesy of Mandarin Oriental Hotel in San Francisco
Warm peach bread pudding with scrambled duck eggs and blackberry compote, by the Intercontinental Chicago
Warm peach bread pudding with scrambled duck eggs and blackberry compote, by the Intercontinental Chicago
Photo: Courtesy of Intercontinental Chicago Hotel
“Legs and Eggs,” featuring a pasture-raised confit chicken leg served with poached eggs, fingerling potato hash, and chive aioli, by the Harbor View Hotel in Edgartown, Massachusetts
“Legs and Eggs,” featuring a pasture-raised confit chicken leg served with poached eggs, fingerling potato hash, and chive aioli, by the Harbor View Hotel in Edgartown, Massachusetts
Photo: Preston Schlebusch
Hanover Benedict, made with local eggs, sautéed spinach, red-pepper hollandaise sauce, and a potato cake, by Hanover Inn in Hanover, New Hampshire
Hanover Benedict, made with local eggs, sautéed spinach, red-pepper hollandaise sauce, and a potato cake, by Hanover Inn in Hanover, New Hampshire
Photo: Courtesy of Hanover Inn
Mexican breakfast buffet, or Cocina del Barrio, with Mexican hot chocolate, mango-passion-fruit and grapefruit-carrot juices, fruit empanadas, tropical fruit in a bag, pastel pan dulce, egg scrambles with squash blossoms and queso fresco, and tortillas, by Four Seasons Resort Rancho Encantado Santa Fe in New Mexico
Mexican breakfast buffet, or Cocina del Barrio, with Mexican hot chocolate, mango-passion-fruit and grapefruit-carrot juices, fruit empanadas, tropical fruit in a bag, pastel pan dulce, egg scrambles with squash blossoms and queso fresco, and tortillas, by Four Seasons Resort Rancho Encantado Santa Fe in New Mexico
Photo: Kevin S. Moul
Prosciutto with pickled red onion and feta cheese in a croissant, by the Revere Hotel in Boston
Prosciutto with pickled red onion and feta cheese in a croissant, by the Revere Hotel in Boston
Photo: Courtesy of the Revere Hotel
The “Still Awake From Last Night” breakfast spread, featuring a Philly cheesesteak sandwich, by the Borgata Hotel Casino & Spa in Atlantic City
The “Still Awake From Last Night” breakfast spread, featuring a Philly cheesesteak sandwich, by the Borgata Hotel Casino & Spa in Atlantic City
Photo: Courtesy of Borgata Hotel Casino & Spa
Fancy snow cones: crushed ice drizzled with mango-mint, lavender lemonade, and strawberry-basil syrups, by Word of Mouth Catering in Austin, Texas
Fancy snow cones: crushed ice drizzled with mango-mint, lavender lemonade, and strawberry-basil syrups, by Word of Mouth Catering in Austin, Texas
Photo: Nadia Chaudhury/BizBash
Museum of Modern Art's Party in the Garden
Museum of Modern Art's Party in the Garden

At MoMA's Party in the Garden in April, the arrivals backdrop—featuring the Cartier and MoMA logos rendered in neon and marquee lights—echoed the dense arrangements of tropical greenery found inside the dinner space.

Photo: Nadia Chaudhury/BizBash
Havianas 2013 Collection Preview
Havianas 2013 Collection Preview

In April, Havianas showcased its 2013 collection with a Brazilian-themed bash in its New York showroom. Tropical-feeling snacks from KG Fare Catering & Events included paella on a stick.

Photo: Courtesy of Havaianas
The Goodman Gala
The Goodman Gala

The Goodman Gala in Chicago May 18 celebrated the theater's upcoming production of The Jungle Book. Kehoe Designs transformed the Fairmont Hotel's ballroom into a tropical setting replete with lagoon-colored lighting, leafy centerpieces, and giant cutouts of animal silhouettes.

Photo: Ryan Sjostrom/Kehoe Designs
Brûlée Catering's Tropical Picnic Spread
Brûlée Catering's Tropical Picnic Spread

Brûlée Catering in Philadelphia offers tropics-themed spreads. The summery feast comprises ahi tuna salad with pineapple-sesame dressing, greens, tobiko, and sambal aioli; cucumber rolls; hoisin duck salad with quinoa, wakame, and roasted vegetables; macadamia nut biscotti; coconut alfajores; and Absolut Ruby Red vodka, Soho lychee liqueur, and Patrón Citronge cocktails.

Photo: Andrew Kahl for BizBash
California Science Center Grand Opening Gala For "Ecosystems"
California Science Center Grand Opening Gala For 'Ecosystems'

At the 2010 gala in Los Angeles, guests' after-dinner options included dancing and cocktails in a tiki-theme room, complete with flower leis, towering palm trees, and mai tais.

Photo: Nadine Froger Photography
HBO Emmy After-Party
HBO Emmy After-Party

At HBO's 2010 fete in Los Angeles, the banana-leaf-patterned carpet and animal print linens and seat cushions echoed the party's "Tarzan and Jane meet Palm Beach" motif. Banana and palm trees 30 feet high added to the lush jungle atmosphere.

Photo: Gabor Ekecs
Onyx Pharmaceuticals National Sales Meeting
Onyx Pharmaceuticals National Sales Meeting

A crew of more than 80 people spent four days working with turf flooring, waterfalls, and more than 600 plants and trees to transform a stark white airplane hangar into a lush tropical oasis for the Onyx Pharmaceuticals annual award banquet in Fort Lauderdale in 2011. To make the 120 guests feel as if they were having dinner in a clearing in the woods, decorators used fiber-optic draping to create a sky above and emerald green turf carpeting to simulate the forest floor below.

Photo: Camilla Sjodin/Sjodin Photography
Entertainment From Zen Arts
Entertainment From Zen Arts

Entertainment company Zen Arts offers an array of entertainment options for dramatic outdoor entertaining, including fire dancers, costumed mermaids, and transparent “bubble spheres” that float on water while holding dancers. Most recently, six female Olympians joined the company’s synchronized swimming troupe. Based in Los Angeles, Zen Arts performers can travel worldwide; performances cost between $10,000 and $100,000.

Photo: Courtesy of Zen Arts
Absolut Mango Launch Party
Absolut Mango Launch Party

At the launch of Absolut Mango in New York in 2009, a mango tree stationed behind the bar made guests feel like they were sipping cocktails in a warm mango grove.

Photo: Liz Brown
South Beach Wine & Food Festival
South Beach Wine & Food Festival

At the South Beach Wine & Food Festival in 2011, Havaianas set up a tiki bar outside the Burger Bash tent, where Iron Chef Marc Forgione prepared Brazilian-inspired drinks, appetizers, entrées, and desserts. Guests who visited the booth took home a pair of Havaianas.

Photo: Seth Browarnik/WorldRedEye
Dress for Success "Something to Share" Worldwide Gala
Dress for Success 'Something to Share' Worldwide Gala

As a fun take on V.I.P. seating for its "Something to Share" gala in 2011, Dress for Success constructed 12 cabanas at the rear of the dining room. Situated atop platforms, the seating areas were marked with sheer drapes, wooden bench seating, and hand-painted signs.

Photo: Jeeyun Lee/BizBash
Latest in Food Trends
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.
Food Trends
Event Profs Share the Catering Moments They’ll Never Forget
2025 Industry Innovators Article Image Catering
Brands & Event Pros
Industry Innovators 2025: 10 F&B Professionals Who Are Rewriting the Rules of Event Catering
Out: meat carving stations. In: vegetable carving stations.
Food Trends
10 Food and Beverage Trends to Keep Top of Mind at Events in 2025
LaCroix’s Disco-Themed Pop-Up
Food Trends
15 Tasty Event Ideas From the 2024 New York City Wine & Food Festival
Related Stories
Mini Cupcakes in New York
Food Trends
Dessert
Hebru Brantley Birthday Party
Food Trends
Cakes
For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.
Food Trends
Dessert Displays
Hebru Brantley Birthday Party
Food Trends
Cakes
More in Food Trends
Food Trends
Event Profs Share the Catering Moments They’ll Never Forget
Get inspired by these standout food and beverage ideas that show how food can surprise, delight, and even steal the show.
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
Industry Innovators 2025: 10 F&B Professionals Who Are Rewriting the Rules of Event Catering
These catering and F&B professionals are changing the game through forward-thinking sustainability efforts, stunning presentations, clever business practices, and much more.
2025 Industry Innovators Article Image Catering
Food Trends
10 Food and Beverage Trends to Keep Top of Mind at Events in 2025
Event planners expect elevated mocktails, embedded sustainability, and family-style catering to take off this year.
Out: meat carving stations. In: vegetable carving stations.
Food Trends
15 Tasty Event Ideas From the 2024 New York City Wine & Food Festival
The four-day event featured 80 experiences across the city with presentations from more than 500 chefs and culinary influencers.
LaCroix’s Disco-Themed Pop-Up
Food Trends
How Planners Can Handle Hyperspecific Attendee Dietary Requests
Planners are used to addressing a variety of F&B needs, but some attendees’ expectations stretch the limits. Here’s some advice.
Katarzyna Pracuch V98 W 4p Cr Va Unsplash
Food Trends
See the F&B Trends on Display at the 2024 Summer Fancy Food Show
The Specialty Food Association’s 68th annual Fancy Food Show boasted thousands of exhibitors from food and beverage brands big and small, near and far, plus a buzzed-about keynote from Whole Foods CEO Jason Buechel.
The 68th iteration of the Summer Fancy Food Show spanned 330,000 square feet inside New York's Jacob K. Javits Convention Center.
Most Popular
Strategy
How U.S. Event Planners Can Navigate Global Attendance Challenges
Experiential Marketing, Activations & Sponsorships
See Inside This High-Tech, Multisensory Experience from Don Julio
Meetings
C2 Montreal 2025: How the Business Conference Puts Creativity in 'Motion'
Experiential Marketing, Activations & Sponsorships
This Event Turned Home Decor Into a Celebration of Latinas' Life Moments
Event Design & Decor
How BET’s Stylish Anniversary Dinner Honored the Past—and Embraced the Future
Trends
What's New in Meetings and Trade Shows: MPI WEC Heads to St. Louis, New Trends Report Shows Corporate Events on the Rise, and More
Food Trends
Should You Add Carbon Labeling to Your Event Menus?
In the future, understanding the carbon impact of food choices could be as simple as counting calories—transforming consumer habits and event catering. Learn how HowGood is making that happen.
Carbon Labeling on Event Menus
Food Trends
Spring Event Inspo: 14 Flower-Filled Food Presentations We're Still Dreaming About
Check out some of our favorite ways events have incorporated flowers, foliage, and greenery into their dishes and F&B displays.
New York-based company Mary Giuliani Catering & Events draws on its founder's theater background to tell stories through food, like with this lush, floral-filled food display that incorporated a pretty spring-inspired tea set.
Food Trends
Après-Ski Vibes Only—Inside BizBash and Connect's Networking Event in New York City
BizBash and its parent company, Connect, were in the Big Apple last month for a wintry bash full of fun F&B moments.
The ski-themed event, dubbed Après Connect, brought together more than 200 event profs.
Food Trends
12 Creative Catering Trays We Love From Recent Events
From snowball cocktail glasses to mini milk crates, these trays helped their events leave a lasting impression.
In support of InterContinental Miami Make-A-Wish Ball 2023's “Le Sceptre Rose” theme, the hotel's culinary team crafted mini profiteroles topped with heart-shaped chocolates served in bubble bowls for guests to pair with welcome Champagne at the cocktail reception. See more: How This Renowned Miami Gala Engaged Attendees with a Spy-Themed Parisian Affair
Food Trends
What Will Guests Be Eating and Drinking in 2024?
Catering, beverage, and hospitality pros predict what the meeting and event industry will be serving up this year.
More plant-based food options like these tomato hors d’oeuvres from Pinch will appear on menus in 2024.
Food Trends
16 Seasonal Dishes and Drinks We're Drooling Over This Fall
Fall flavors go beyond just pumpkin spice (though there's plenty of that too!). Check out some fall menu highlights from restaurants and event caterers around the country.
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.
Page 1 of 140
Next Page
BizBash
Follow BizBash
Instagram iconLinkedIn iconFacebook iconTwitter X icon Pinterest iconYouTube iconTikTok
  1. Privacy Policy
  2. CCPA: Do Not Sell My Personal Info
  3. Contact Us
  4. Site Map
© 2025 Connect Biz, LLC. All rights reserved.