Catering

May 21, 2013

Lobster Rolls in Washington

New York-based Luke’s Lobster has arrived in Georgetown. The seafood purveyor’s namesake lobster rolls, along with its crab rolls, shrimp rolls, chowders, and new menu additions like the Blue Monster blueberry ice cream sandwich, are available for in-house events at the two-story restaurant, as well as for delivery in the area with orders of $200 or more.

Photo: Courtesy of Luke's Lobster

Vietnamese Sandwiches in Washington

Vietnamese-inspired eatery BonMi caters for parties of six or more. The Complete BonMi package costs $15.65 per person and includes bánh mì-style sandwiches (with a choice of vegetarian or non-vegetarian filling), green salad with pickled vegetables, a variety of bagged crunchy snacks, and healthy sweets made with dates, almonds, and dried fruits. Summer rolls and house-made beverages are also available.

Photo: Jeremey Keats Saladyga

Healthy Catering in Washington

Kale is having a moment—the leafy green vegetable is making its way onto many restaurant and catering menus. For health-conscious clients, Design Cuisine has crafted a new “super foods” catering menu that features roasted kale chips, caramelized cauliflower, and bison meat.

Photo: Courtesy of Design Cuisine

Soul Food in Philadelphia

The Roots’ drummer Questlove has launched his Philadelphia-based catering company, Quest Loves Food. Available for catering nationwide, Quest’s menus highlight Creole- and Korean-inspired soul food, including the musician’s signature origami-wrapped fried chicken drumsticks.

Photo: Courtesy of Quest Loves Food

Event Catering in San Diego

San Diego chefs Brian Malarkey and Antonio Friscia have launched catering and event company Campine. One fun idea: fresh shellfish cooked in a galvanized tub over a propane burner. The chefs fill the tub with potatoes, corn, carrots, and Old Bay seasoning. Everything is poured onto butcher paper and served with craft brew.

Photo: Courtesy of Campine, A Culinary + Cocktail Conspiracy

Event Catering in Toronto

Executive chef Domenic Chiaromonte of T2 Resto-Lounge now heads the kitchen at C2 Catering Couture, a Toronto catering company that creates customized, playful, and artistic dishes, like the Sugar Bubble, filled with a fortune cookie and chocolate mousse; it’s served with a hammer to crack it open.

Photo: Courtesy of C2 Catering Couture

Draft Beer in Orlando

A great solution for B.Y.O.B. locations, Taps From Scratch offers the Pub-Hub, a portable, refrigerated unit that can hold two to four types of draft beer and also has space for glasses and other beverages. A three-day rental for a two-tap Pub-Hub costs $250, which includes delivery and set up anywhere in the Orlando-Tampa area.

Photo: Courtesy of Taps from Scratch

Chocolate Bonbons in Orlando

Orlando-based Bedazzle My Bonbons is now offering a new display option: The Bonbon Pyramid displays 84 glitter-coated chocolates on all four sides. It can be placed on a lazy Susan to create a rotating display.

Photo: Nina Mullins Photography

Mini Cupcakes in New York

Baked by Melissa offers a giant gumball machine that dispenses pods containing the company’s signature mini cupcakes at events. The machine can fit 2,000 pods, with a minimum order of 1,000.

Photo: Courtesy of Baked by Melissa

Oysters in New York

As an interactive alternative to a stationary raw bar, Oysters XO equips its servers with buckets of oysters on ice hanging from their waists as they make their way through a crowd, shucking oysters on the spot. The servers also carry containers of various sauces, as well as buckets for empty shells. The oysters come from oyster farms on the East and West coasts.

Photo: Roberta Marroquin Doria

Macarons in New York

New macaron purveyor Dana’s Bakery is putting an all-American spin on the French classic, with flavors like red velvet, thin mint, s’mores, and cookie dough. In addition to custom colors and flavors, Dana’s offers macaron towers and dessert bars. The cost is $2.25 per macaron for orders of 61 to 200 and $2 for each additional cookie over 200.

Photo: Courtesy of Dana's Bakery

Chocolate Truffles in New York

Esprit Events is offering chocolate truffle-rolling stations. Guests pick either a citrus chocolate or lemon cognac truffle-on-a-stick and then dip it in white or dark chocolate and roll it in their choice of toppings such as crushed pretzels, wasabi peas, potato chips, coconut, cocoa, or cinnamon. The station can also offer pre-rolled truffles.

Photo: Courtesy of Esprit Events

Healthy Catering in Miami

Deliver Lean is a healthy meal-delivery system that offers a menu of low-fat, high-protein foods, including egg-white omelets and pork chop entrées. Deliver Lean will cater ready-made meals for office luncheons or events from Jupiter to Miami, starting at $8 per person.

Photo: Courtesy of Deliver Lean

Doughnuts in Los Angeles

Fonuts are made using different methods of steaming and baking at high heat to replicate the texture of a doughnut, without the use of a fryer. Available for large orders and pickup for events, with varieties that include wheat-free, vegan, sweet, and savory, the cost is $38 for a baker’s dozen or $16.50 for an assorted bag of mini Fonuts.

Photo: Tina Norton

Mexican-Korean Fusion in Houston

Austin-based food truck Coreanos relocated to Houston in 2012, and its Mexican-meets-Korean fare is available for event catering. The mobile truck can show up on site at events to serve just one item—such as short-rib-topped cheese fries or Korean barbecue burritos—or it can offer guests the entire menu. The cost is $12 to $18 per person, with a $500 minimum.

Photo: Tom Morris

Cookies and Sweets in Houston

Putting a playful spin on the dessert of the moment, Petite Sweets can cater French macarons—$1.75 per piece—in creative, seasonal flavors like pumpkin pie, candy cane, and mint chocolate chip. Event trays can be customized by color, and the bakery also offers whoopie pies, cake pops, marshmallows, and mini cupcakes.

Photo: Courtesy of Petite Sweets

Frozen Desserts in Chicago

Ice Cubed specializes in small-batch ice cream, handmade ice pops, and other frozen desserts in flavors inspired by savory dishes. The Prix Fixe ice pop features layers of flavors inspired by a five-course Italian meal including prosecco, lemon-beet salad, bresaola, veal ragout, tomato confit, and tiramisu. The Cubed menu offers frosted cubes in flavors such as hot chocolate biscotti and burnt milk with peach jam and cloves. A truck is available, and staffers can create custom flavors.

Photo: Courtesy of Iced Cubed

Vietnamese Sandwiches in Chicago

A food truck specializing in Vietnamese bánh mì sandwiches, Duck n’ Roll can deliver food to offices and events in the city and suburbs. Chef Amy Le’s menu draws on her own family recipes and includes baguettes filled with fresh herbs, veggies, and meats such as five-spice duck, miso-braised short ribs, and Thai chicken curry. Depending on the menu, the average cost is $7 to $40 per person, and Le can serve groups of 25 to 400.

Photo: Courtesy of Duck n' Roll

Cocktail Catering in Chicago

Revae Schneider, a former mixologist at Chicago’s Gilt Bar and Union Sushi & Barbeque Bar, launched her bar-catering and styling company Femme du Coupe with the aim of making mixology accessible. She offers a variety of liquor-related services, including guiding guests as they create their own drinks. Schneider also teaches private corporate groups of as many as 50.

Photo: Eva Daibrel

Event Catering in Chicago

Brittany Ferrin and her husband and co-executive chef, Vaidotas Karsokas, launched catering company Truffleberry Market in 2008, with the goal of making everything by hand with artisanal ingredients. They recently added savory ice cream cones to their offerings: Handmade wonton cones are filled with creamy burrata cheese and drizzled with aged balsamic vinegar; a sun-dried tomato stands in for the cherry on top.

Photo: Courtesy of Truffleberry Market

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

Italian Food in Austin

To feed a crowd quickly, catering company 86 This has a line of bulk family-style meals, available from $40 for 12 to 14 people, that include dishes such as “messy Sicilian lasagna” delivered ready-to-eat and serve. The company also serves box lunches, trays, and plated meals.

Photo: Courtesy of 86 This

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

Pizza and Subs in Atlantic City

Italian restaurant Tony Boloney’s has launched the Mustache Mobile. Available to cater private events throughout the South Jersey area, the truck can serve anything on the restaurant’s menu (think pizza topped with fresh herbs, homemade marinara, and hand-pulled mozzarella, and subs stuffed with hand-rolled meatballs or 10-spice steak). Catering fees start at $1,000 and include two hours of serving time, food, plates, cups, napkins, cutlery, and garbage cans.

Photo: Courtesy of Tony Boloney's

Event Catering in Atlanta

Catering company A Divine Event creates eye-catching food displays that make a statement, including its Sticks, Spoons, and Shooters option for cocktail hour. The concept involves bite-size sweet or savory hors d’oeuvres served in shot glasses and on sticks or spoons.

Photo: Anna & Spencer Photography

As a nod to the cinematic theme, “Lights, Camera, Taste,” the award show programs were printed in 3-D and accompanied by a pair of retro-style 3-D glasses.

Photo: Paul Porter/BFAnyc.com

Upstairs on the mezzanine level, V.I.P. guests enjoyed a private post-ceremony dinner at tables decorated with centerpieces of bright pink peonies.

Photo: Kent Miller/James Beard Foundation

Since no movie night would be complete without popcorn, staffers filled on-theme paper bags with the snack for guests in the lobby.

Photo: Kent Miller/James Beard Foundation

Mestizo's Aarón Sánchez was influenced by the Mexican film Like Water for Chocolate, serving up lamb enchiladas with mole negro to the crowd.

Photo: Kent Miller/James Beard Foundation

David Myers of Hinoki & the Bird served his "Candy Bar With Magic"—a green-tea-filled chunk of candy inspired by the Harry Potter films.

Photo: Kent Miller/James Beard Foundation

Chef John Suley served a dish inspired by Ang Lee's film Eat Drink Man Woman: hamachi crudo with Osetra caviar, cauliflower, shiso, and lemongrass.

Photo: Kent Miller/James Beard Foundation

Café Boulud chef Gavin Kaysen served braised octopus with sea urchin, coconut, avocado, and cilantro, taking inspiration from the setting of Cast Away.

Photo: Paul Porter/BFAnyc.com

Kaysen’s station was decorated with Cast Away-inspired details, including FedEx boxes, coconuts, vases filled with goldfish, and Wilson the volleyball.

Photo: Kent Miller/James Beard Foundation

Chef Christopher Lee of Sophia's in Philadelphia handed out smoky baby back ribs with Georgia peach glaze, a plate inspired by the 1977 comedy Smokey and the Bandit.

Photo: Kent Miller/James Beard Foundation

Chef Frank Maldonado, who was behind the Rums of Puerto Rico-sponsored station, looked to The Rum Diaries as inspiration for his green pigeon peas and plantain dumplings with rum sauce.

Photo: Kent Miller/James Beard Foundation

Pulp Fiction inspired chef Nate Appleman to serve mini cheeseburgers—a cheeky nod to the movie’s famous “Royale with Cheese” dialogue.

Photo: Kent Miller/James Beard Foundation

Mila chefs Allison Vines-Rushing and Slade Rushing whipped up crispy alligator with blood orange marmalade and mustard oil, a dish inspired by Beasts of the Southern Wild.

Photo: Paul Porter/BFAnyc.com

The inspiration behind Jean-François Bruel's Liberty Farm roasted duck breast with turnips, spinach, and sauce au sang was the 1978 murder mystery Who's Killing the Great Chefs of Europe?

Photo: Kent Miller/James Beard Foundation

Sideshow chef Nicole Plue looked to Jaws to inspire her saltine cracker toffee. The station included a film still of Robert Shaw's character, Quint, eating the classic crackers.

Photo: Kent Miller/James Beard Foundation

As a nod to the 2001 movie Tortilla Soup, Traci des Jardins whipped up tortilla soup, of course.

Photo: Kent Miller/James Beard Foundation

Grant Achatz and his team from the Aviary brought in several infusion vessels to house their 20,000 Leagues Under the Sea-inspired cocktail, which was flavored with lemon peel, three kinds of seaweed, oolong tea, and lychees.

Photo: Kent Miller/James Beard Foundation

Momofuku Milk Bar pastry chef Christina Tosi was simply inspired by the concept of movie night, offering up her popcorn-, pretzel-, and birthday-flavored cake truffles.

Photo: Kent Miller/James Beard Foundation

Sponsor Valrhona’s station was of course inspired by Willy Wonka and the Chocolate Factory. Chefs Sarah Kosikowski and Derek Poirier served up an indulgent dessert called “the Golden Ticket,” a dark chocolate pot de crème with mango pearls, almond banana rocher, and coconut whipped ganache.

Photo: Paul Porter/BFAnyc.com

Scarface inspired the crispy foie gras and duck "cigars" served by chef Douglas Rodriguez.

Photo: Kent Miller/James Beard Foundation

Inspired by the documentary Jiro Dreams of Sushi, chef Todd English offered fresh sushi and sake pairings.

Photo: Paul Porter/BFAnyc.com

San Francisco's Michael Mina looked to the '80s movie Splash to inspire his dish of chilled Maine lobster in an edible shell with uni and kanzuri.

Photo: Kent Miller/James Beard Foundation

Stranger Than Fiction was the inspiration behind Chicago chef Mindy Segal's brown sugar Tcho chocolate chip cupcakes with vanilla bean and malted milk liquid centers, served alongside assorted chocolate chip cookies.

Photo: Kent Miller/James Beard Foundation

Masa

“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

Photo: Courtesy of the Skinny Beet

Crushed Oats

"We're looking forward to using crushed oats more often in 2013. In addition to being a super food and a healthier alternative to breading, crushed oats also develop a light crust in the cooking process which adds a different level of texture to the dish." —Dan Pogue, executive sous chef at the Westin Copley Place, Boston

Photo: Courtesy of the Westin Copley Place

Acadian Caviar

“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

Photo: Courtesy of Eatertainment Special Events and Catering

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

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

Polenta

"Polenta is an essential ingredient of Italian cooking, but I see it becoming more popular in other kitchens in 2013 for its versatility and affordability. Polenta is the perfect base for both savory and sweet dishes and delicious when served creamy, grilled, pan-seared, or au gratin.” —Julio Genao, executive chef at Casa Nonna, New York

Photo: Courtesy of Casa Nonna

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

Guanciale

"I've always been fond of guanciale—the cheek of the pig—because of its versatility. I like to use it in place of bacon a lot, like in our guanciale pizza with black truffle and egg.” —Justin Toth, executive chef at the Madelyn, New York

Photo: Courtesy of the Madelyn

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

Kale

"People are growing more health-conscious, so I am trying to incorporate more nutritional ingredients into my recipes and one of those is kale. Kale is rich in fiber and vitamins and is a powerful antioxidant. It makes for a great addition to any dish from soup to sauce or as a stand-alone side.” —Maria Zoitas, chef at Westside Market NYC, New York

Photo: Courtesy of Westside Market NYC

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

Puntarella

"Puntarella, a bitter Italian green, has very complex flavors that vary depending on the parts of the plant used—the outer leaves are bitter while the inner stalks are sweeter. It can take everything from pastas to salads to new heights. It will be appearing in many of our dishes for spring, as will locally sourced guanciale. I recently made a seasonal risotto with both ingredients—the rich and creamy risotto is balanced by the brightness of the puntarella and the guanciale provides a nice, salty finish.” —Sebastian Gumowski, executive chef at Sterling Affair Caterers, New York

Photo: Courtesy of Sterling Affair Caterers

Vinegar

"Move over fatty, sweet, and salty—make room for tart, acidic, and bitter flavors this upcoming year. Fermenting juices and adding a splash of vinegar to flavored waters, champagne cocktails, and even beers will get even the sourest guests to pucker up." —Patty Fallahee, owner of the Spot Gourmet, Los Angeles

Photo: Courtesy of the Spot Gourmet

Fruit and Vegetable Dust

“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

Photo: Courtesy of Schaffer's Genuine Foods

Local Wines

"Wine has three main uses in creating a meal: It can be used as an ingredient in a marinade or sauce, as a cooking liquid, and as flavoring to finish a dish. I’m excited to use varietals from local wineries to create new menu items, as well as help support and sustain other small businesses in the area." —David Leiter, owner and head chef at Leiters’ Fine Catering, Williamsport, Md.

Photo: Nadia Chaudhury/BizBash

Parmesan

“It’s not just for pasta: Dry aged cheeses, such as Parmesan, have the ability to deliver great savory umami flavors to a dish.” —John Reed, executive chef at Customized Culinary Solutions, Skokie, Ill.

Photo: Courtesy of Customized Culinary Solutions

Ancient Super Grains

"Ancient super grains—which include, but are not limited to, amaranth, farro, bulgur, quinoa, and kañiwa—can be used in everything from baking to hot applications to cold salads. Plus, they’re easy to cook and packed full of nutrition and flavor." —Sean Docker, assistant banquet chef at the Peabody Orlando, Orlando

Photo: Courtesy of the Peabody Orlando

Dungeness and Blue Crab

"After being a sponsor of Monterey Bay Aquarium's program to raise awareness for sustainable seafood in 2012, I’m excited to use more fresh blue and Dungeness crab in catering menus for 2013, while spreading the news about the positive effects of using sustainable seafood." —Robyn Almodovar, chef and owner of Palate Party, Miami

Photo: Courtesy of Robyn Almodovar

Garam Masala

"Garam masala, a blend of ground spices common in India, is a worldly ingredient that adds an abundance of exploding flavor and enticing aroma to a dish." —Michael Giletto, executive chef at CulinaryFX, New York and Philadelphia

Photo: 718photo.com

Current dining trends leave room to take the focus off traditional (and expensive) cuts of meat for the main course.

Photo: Jamie Davis

Schaffer’s Genuine Foods created an edible garden for a YouTube event at the Museum of Flying in Santa Monica. The “earth” was made from chopped black olives, breadcrumbs, and puffed wild rice.

Photo: Karina Pires Photography

Servers used gardening tools to scoop up the edible earth and veggies.

Photo: Karina Pires Photography

Dressings, in flavors like chipotle aioli and housemade ranch, were poured from watering cans.

Photo: Karina Pires Photography

Rustic potato pancakes with homemade apple chutney and pickled red cabbage fennel slaw, by Naturally Delicious Caterers & Events in Brooklyn

Photo: Nadia Chaudhury/BizBash

Brown butter plum cake with almond praline and caramel, by 10tation Event Catering in Toronto

Photo: Emma McIntyre for BizBash

Ontario quail legs filled with Berkshire sausage and wrapped with Niagara prosciutto, by 10tation Event Catering in Toronto

Photo: Emma McIntyre for BizBash

Turkey lollipops stuffed with homemade stuffing and dried cranberries, drizzled with cranberry reduction, by Riviera Caterers in New York

Photo: Nadia Chaudhury/BizBash

Chestnut-encrusted filet mignon topped with pumpkin mousse displayed on an indoor barbecue with dry ice, by Riviera Caterers in New York

Photo: Nadia Chaudhury/BizBash

Eggnog shots with mini gingerbread cookies, by Schaffer’s Genuine Foods in Los Angeles

Photo: Bridget Kenny for BizBash

Turkey rillettes with cranberry Grand Marnier gelée on sage brown butter croutons, by Schaffer’s Genuine Foods in Los Angeles

Photo: Bridget Kenny for BizBash

Gold-dusted risotto served in butternut squash cups, by Boutique Bites Catering and Events in Chicago

Photo: Tyllie Barbosa for BizBash

Mini turkey sandwiches with cranberry jam, by Boutique Bites Catering and Events in Chicago

Photo: Tyllie Barbosa for BizBash

Crimson agave-scented beet soup sippers with sage gremolata, by Tables of Content in Boston

Photo: Gary Tardiff for BizBash

Cucumber cups filled with red quinoa salad and golden beet chutney, by Tables of Content in Boston

Photo: Gary Tardiff for BizBash

Pinch Food Design offers a different spin on babyback ribs, serving the barbecue classic on a spoon-shaped skewer with creamed corn and jalapeños.

Photo: Courtesy of Pinch Food Design

As a late-night snack, Marcey Brownstein Catering & Events serves mini pretzel bites alongside whole grain mustard and shots of Hefeweizen.

Photo: Courtesy of Marcey Brownstein Catering & Events

SD26 Events' eggplant terrine features sauteed eggplant that is layered with fresh tomatoes and herbs then baked in the oven. The dish is served with a dab of basil pesto and garnished with a parmigiano reggiano-flavored milk foam.

Photo: Courtesy of SD26 Events

Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests can pipe into mini-beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, earl grey, and vanilla bean.

Photo: Courtesy of Great Performances

This cucumber feta salad with roasted pepper hummus by Abigail Kirsch makes for an interesting alternative to the standard mixed green salad.

Photo: Courtesy of Abigail Kirsch

Created by Hell's Kitchen contestant and chef Guy Vaknin, Beyond Sushi is a new store serving vegetarian sushi. Offering catering for private events, the organic menu features unrefined fruits and vegetables wrapped in six-grain and black Chinese forbidden rice, topped with tofu and veggie puree sauces in flavors like jalapeno-wasabi, toasted-cayenne, carrot-ginger, shitake-teriyaki, mango-chili, and white-miso.

Photo: Courtesy of Beyond Sushi

Thomas Preti Events to Savor will be serving their s'mores cheesecake as part of their dessert lineup this fall.

Photo: Courtesy of Thomas Preti Events to Savor

Caterers report that pies filled with seasonal fruit are becoming a popular dessert item at events. These latticed fruit pies are by Tip of the Tongue Caterers.

Photo: Courtesy of Tip of the Tongue Catering