Caterers are getting more and more creative with late-night snacks. Case in point: these French toast sticks with bourbon-infused maple syrup and blueberry thyme jam from L-Eat Catering in Toronto.
Alongside the title dish at Ceviche & Pisco were coconut halves displaying the individual ingredients. The arrangement added a color-blocking element to the presentation. My Ceviche created the dishes served at the event at the Gale South Beach rooftop.
At the Gaylord Opryland Resort and Convention Center in Nashville, “local products that provide a sense of place continue to be hot,” said public relations director Jenny Barker. For example, a popular meeting break option is a biscuit station that focuses on the flavors and culture of the South. Chefs prepare the biscuits in front of guests who can then pair them with house-made butters and local jam.
