Catering Ideas

May 12, 2013

McCartney's carnival-themed presentation also had a mac 'n' cheese station. Guests could grab a mini serving wrapped in a spinach cone from a Ferris-wheel stand, or opt for a full cup that could be topped with veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.

McCartney's carnival-themed presentation also had a mac 'n' cheese station. Guests could grab a mini serving wrapped in a spinach cone from a Ferris-wheel stand, or opt for a full cup that could be topped with veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.

Photo: Jim Shi

For the grand opening of the Miami Airport Convention Center in Miami earlier this year, the venue's catering team created an edible garden using toasted pumpernickel crumbs as 'dirt' with spears of baby carrots, asparagus spears, and zucchini, as well as baby tomatoes and buffalo mozzarella 'flowers.'

For the grand opening of the Miami Airport Convention Center in Miami earlier this year, the venue's catering team created an edible garden using toasted pumpernickel crumbs as "dirt" with spears of baby carrots, asparagus spears, and zucchini, as well as baby tomatoes and buffalo mozzarella "flowers."

Photo: Harvey Bilt

At this year's Luminescence gala in Chicago, passed canapes included cured salmon lollipops, displayed on beds of wheatgrass.

At this year's Luminescence gala in Chicago, passed canapes included cured salmon lollipops, displayed on beds of wheatgrass.

Photo: Courtesy of John G. Shedd Aquarium

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.

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