At Gensler and Herman Miller's vignette, the dining table was surrounded by walls covered in thousands of Hershey's Kisses wrapped in purple foil. Attendees were invited to take one as a symbol of the "many hands it takes to spark positive change."
Photo: Nadia Chaudhury/BizBash
As part of Diffa's Student Design Initiative, five of New York's top design schools created installations for the showcase, under the direction of industry mentors and within a strict budget. Students from the Pratt Institute, working with mentor Arpad Baksa, used Pegboard, twinkle lights, and individually placed test tubes to create a sparkling rendering of a world map.
Photo: Nadia Chaudhury/BizBash
David Stark returned to create an installation for paint company Benjamin Moore. The entire room—from the floor to the chandeliers—was painted in a kaleidoscope of colors, and on the back wall, an LED screen looped a video montage of Stark's team designing the space from start to finish.
Photo: Nadia Chaudhury/BizBash
Colorful Plate Rentals in Miami
Atlas Party Rental carries a variety of new brightly colored dishes that can add a splash to tabletops. The eye-catching purple-and-turquoise Luxe charger (pictured) rents for $8.
Photo: Nadia Chaudhury/BizBash
Rental Trend: The Ghost Chair
The Ghost Chair's armless version, the Victoria Ghost, was used at MoCA Chicago's Art Edge gala in February.
Photo: Rick Aguilar Studios
Brunch Catering in Boston
Everything Bagel hors d’oeuvres from Bakers’ Best Catering are ideal for a brunch event or meeting. A toasted bagel cup is filled with salmon cured in toasted and dehydrated milk powder, plus sesame and poppy seeds, onions, and garlic, topped with spiced cream cheese, pickled red onion, frisée, and Meyer lemon pearls.
Photo: Courtesy of Bakers' Best Catering
Cupcakes in Boston
Popular Washington, D.C.,-based bakery Georgetown Cupcake has opened its first Boston outpost in Back Bay. The shop offers catering for meetings and events, as well as gift boxes of seasonal assortments. Treats cost $15 per half-dozen, and $29 per dozen.
Photo: Courtesy of Georgetown Cupcake
Cocktail Catering in Austin
Lisa Messelt of LM Cocktail Catering can create an array of high-end Jell-O shot cocktails. Push aside thoughts of the jiggly, college-era snacks stuffed in Dixie cups: Instead, flavors like blackberry bramble and Pimm’s cup are presented in elegant hors d’oeuvre spoons and paired with fruit. The shots can even be designed in the shape of corporate logos.
Photo: Courtesy of LM Cocktail Catering
At the Museum of Contemporary Art's most recent ArtEdge Gala in Chicago, Jewell Events Catering set up a Pegboard that held chocolate, cinnamon-sugar, glazed, and old-fashioned cake doughnuts.
Photo: Photo: Alain Milotti
Abigail Kirsch in New York repurposed a plate display rack by turning it on its side to hold smoked cheddar-glazed mini doughnuts dusted with peanut brittle.
Photo: Andre Maier Photography
Evoke, the event design and planning company based in Washington, D.C., designed this doughnut wall out of Pegboard, with 1,200 wooden golf tees holding chocolate-glazed, cinnamon-sugar, and powdered doughnuts. A server with a step stool is on hand to pull doughnuts off the wall. Design Cuisine executed the concept.
Photo: Kate Headly
The Ingredient: Chile de Árbol
“I love chile de árbol—Spanish for ‘tree chili’—and am excited to use more of it in the coming year. It has this great smoky, subtle flavor that is the perfect alternative to black pepper.” —Elaina Vazquez, owner and head chef at Boutique Bites Catering & Events, Chicago
Photo: Courtesy of Boutique Bites Catering & Events
Vadouvan
"Vadouvan is a great savory spice blend, flavored with garlic and shallots—kind of like a French curry—that is fun to add in to lamb dishes and chicken and crab salads. Right now, I am thinking of how to use it in a sweet dish, like white chocolate curry ganache.” — Greg Hozinsky, executive chef at the Strand House, Manhattan Beach, Calif.
Photo: Courtesy of the Strand House
Tea
“Being a Southerner, I like my tea. Not only does it provide great health benefits, the tannins in tea make it an excellent tenderizer—we’ve been marinating lamb in mint tea—and when infused with other flavors it can become the backdrop for many other dishes and drinks.” —Sandra Moyers, chef de cuisine at A Divine Event, Atlanta
Photo: Courtesy of A Divine Event
Yuzu
"I think that in 2013 yuzu will break through to cuisines other than Japanese. Yuzu is a Japanese citrus that has a great flavor and zest to it and can be used in drinks, dressings, and sauces. We use it in our kiwi-and-scallops dish, which includes slices of torched scallops and kiwi topped with yuzu pepper paste and a yuzu vinaigrette." —Adam Cho, chef at Katsuya by Starck, San Diego
Photo: Courtesy of Katsuya by Starck
Beef Brisket
“We will be using more beef brisket due to its versatility, flavor, and easy of availability. We are able to use it in a variety of ways from smoked brisket, to house-cured corned beef for hash, to house-made pastrami.” —Robert Ciborowski, executive chef at Walt Disney World Swan and Dolphin Hotel, Orlando
Photo: Courtesy of Walt Disney World Swan and Dolphin Hotel
Quinoa
"It’s not so much a new ingredient, but quinoa is the perfect food—full of protein, and it’s vegan and gluten-free. It’s like a good food trifecta. I'll be using lots of quinoa in 2013." —Joe Fontanals, executive chef at the Sheraton New York Times Square, New York
Photo: Courtesy of the Sheraton New York Times Square
Blood Oranges
"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
Photo: Courtesy of Chris Brugler Catering
Local Greens
“I am looking forward to using fresh mesclun and arugula from the rooftop garden at our new restaurant, the LCL: Bar & Kitchen, which features locally sourced products. You can’t get lettuce more local than this! I’ll also be incorporating a variety of herbs and heirloom tomatoes from the rooftop as well.” —Brian Wieler, executive chef at the Westin New York Grand Central, New York
Photo: Courtesy of the Westin New York Grand Central
Several vendors set up ornate sweets tables. A display from Elysia Root Cakes held gilded, tiered confections, vintage props, and flowers from Ashland Addison Florist.
Photo: Carasco Photography
At a dessert table from Sugar Chic Designs, pink macarons were displayed on dainty, miniature ghost chairs.
Photo: Carasco Photography
At the 2011 Campfire Ball benefit for Children’s Oncology Services in Chicago, Cork Catering set up a make-your-own-s’mores station.
Photo: Gerber + Scarpelli Photography
