Catering

June 21, 2013

Vitality conference breaks, including open-faced Parma ham sandwiches with sun-dried tomato spread, ricotta, and basil, available at all Swissôtel Hotels & Resorts locations

Vitality conference breaks, including open-faced Parma ham sandwiches with sun-dried tomato spread, ricotta, and basil, available at all Swissôtel Hotels & Resorts locations

Photo: Courtesy of Swissôtel

For a fund-raiser in Boston, the Catered Affair set up a doughnut-on-a-stick bar, where guests could top their own treats with colored sugar, candy, and more.

For a fund-raiser in Boston, the Catered Affair set up a doughnut-on-a-stick bar, where guests could top their own treats with colored sugar, candy, and more.

Photo: Person + Killian 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

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

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

Photo: Jamie Davis

Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles

Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles

Photo: Bridget Kenny for BizBash

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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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

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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.

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The four-day event featured 80 experiences across the city with presentations from more than 500 chefs and culinary influencers.

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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.

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Check out some of our favorite ways events have incorporated flowers, foliage, and greenery into their dishes and F&B displays.

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BizBash and its parent company, Connect, were in the Big Apple last month for a wintry bash full of fun F&B moments.

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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

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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.

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