catering

August 21, 2013
Target's 'Dish You Were Here' booth offered up recipe cards featuring dishes from around the world and food products from the company's Archer Farms collection. Staffers at the sponsored booth also served guests globally inspired snacks such as Mexican spiced brownies.
Target's "Dish You Were Here" booth offered up recipe cards featuring dishes from around the world and food products from the company's Archer Farms collection. Staffers at the sponsored booth also served guests globally inspired snacks such as Mexican spiced brownies.
Photo: Rebecca Smeyne/Paper Magazine
Among the indie food vendors were a few big names, including fashion designer Cynthia Rowley, whose whimsical booth highlighted offerings from her newly opened Upper East Side Curious Candy boutique, such as custom piñatas and party favors.
Among the indie food vendors were a few big names, including fashion designer Cynthia Rowley, whose whimsical booth highlighted offerings from her newly opened Upper East Side Curious Candy boutique, such as custom piñatas and party favors.
Photo: Fred Blauth/BizBash
Staffers at the Cynthia Rowley booth handed out green-apple-flavored cotton candy dotted with edible silver stars to guests at the opening night V.I.P. party.
Staffers at the Cynthia Rowley booth handed out green-apple-flavored cotton candy dotted with edible silver stars to guests at the opening night V.I.P. party.
Photo: Fred Blauth/BizBash
Brooklyn upstart Salty Road sold its naturally flavored, handmade salt-water taffy in flavors like bergamot, salty caramel apple, and peppermint saltwater.
Brooklyn upstart Salty Road sold its naturally flavored, handmade salt-water taffy in flavors like bergamot, salty caramel apple, and peppermint saltwater.
Photo: Fred Blauth/BizBash
Brooklyn-based company Monsieur Singh hawked its lassi push pops, an Indian treat made with probiotic yogurt, mango, mint, and ginger.
Brooklyn-based company Monsieur Singh hawked its lassi push pops, an Indian treat made with probiotic yogurt, mango, mint, and ginger.
Photo: Fred Blauth/BizBash
La Newyorkina, a purveyor of Mexican-inspired frozen sweets, offered guests miniature cones of ice cream in quirky flavors such as avocado, corn, and rice horchata. The company is available for private events and catering in New York.
La Newyorkina, a purveyor of Mexican-inspired frozen sweets, offered guests miniature cones of ice cream in quirky flavors such as avocado, corn, and rice horchata. The company is available for private events and catering in New York.
Photo: Fred Blauth/BizBash
Brooklyn outfit Fred's Marshmallows gives the artisanal treatment to the campfire favorite, with flavors such as key lime pie, orange fennel, and apple pie. The company is available to cater events and can even create edible marshmallow centerpieces.
Brooklyn outfit Fred's Marshmallows gives the artisanal treatment to the campfire favorite, with flavors such as key lime pie, orange fennel, and apple pie. The company is available to cater events and can even create edible marshmallow centerpieces.
Photo: Fred Blauth/BizBash
Brooklyn-based Jack's Chedbread handed out samples of its handcrafted, fresh-from-the-oven corn bread in flavors such as maple bacon, roasted jalapeño, garlic chive, and honey sea salt.
Brooklyn-based Jack's Chedbread handed out samples of its handcrafted, fresh-from-the-oven corn bread in flavors such as maple bacon, roasted jalapeño, garlic chive, and honey sea salt.
Photo: Fred Blauth/BizBash
The Jam Stand's jellies are made with fruit from local New York farms and come in inventive flavors such as blueberry bourbon and peachy Sriracha. The company can make custom jars of jam as favors for corporate events.
The Jam Stand's jellies are made with fruit from local New York farms and come in inventive flavors such as blueberry bourbon and peachy Sriracha. The company can make custom jars of jam as favors for corporate events.
Photo: Fred Blauth/BizBash
New York's Imperial Woodpecker Sno-Balls specializes in New Orleans-style shaved ice, offering more than 46 flavors, including seasonal specials such as grapefruit basil, strawberry rhubarb, and watermelon jalapeño. The company's catering packages include 10 flavor options, ice, and servers.
New York's Imperial Woodpecker Sno-Balls specializes in New Orleans-style shaved ice, offering more than 46 flavors, including seasonal specials such as grapefruit basil, strawberry rhubarb, and watermelon jalapeño. The company's catering packages include 10 flavor options, ice, and servers.
Photo: Fred Blauth/BizBash
Is hip, gourmet Jewish fare the next food-world trend? The Gefilteria reimagines Old World favorites such as gefilte, horseradish, and beet kvass using sustainably sourced ingredients and stylish packaging.
Is hip, gourmet Jewish fare the next food-world trend? The Gefilteria reimagines Old World favorites such as gefilte, horseradish, and beet kvass using sustainably sourced ingredients and stylish packaging.
Photo: Fred Blauth/BizBash
Right Tasty's Brooklyn-based line of gourmet vinaigrette salad dressings come in flavors such as Meyer lemon, ramp, and smoked heirloom tomato.
Right Tasty's Brooklyn-based line of gourmet vinaigrette salad dressings come in flavors such as Meyer lemon, ramp, and smoked heirloom tomato.
Photo: Fred Blauth/BizBash
Chef Andy Ricker, of Pok Pok fame, peddled his line of drinking vinegars, Pok Pok Som. The tart liquid, made with vinegar and concentrated fruits and vegetables, is meant to be mixed with soda water or liquor.
Chef Andy Ricker, of Pok Pok fame, peddled his line of drinking vinegars, Pok Pok Som. The tart liquid, made with vinegar and concentrated fruits and vegetables, is meant to be mixed with soda water or liquor.
Photo: Fred Blauth/BizBash
The Swarovski crystal-covered Heartschallenger ice cream truck was parked outside the entrance to the venue, offering passersby frozen treats.
The Swarovski crystal-covered Heartschallenger ice cream truck was parked outside the entrance to the venue, offering passersby frozen treats.
Photo: Fred Blauth/BizBash
Outdoor break, including a carving board, international cheeses and breads, and paella, by Lake Lanier Islands Resort in Buford, Georgia
Outdoor break, including a carving board, international cheeses and breads, and paella, by Lake Lanier Islands Resort in Buford, Georgia
Photo: Courtesy of Lanier Lakes
Florida Orange Break, including orange-laced cookies and macarons, orange chocolate-covered cherries and apricots, orange-ginger muffins, frozen orange pops, crystalized orange rings, and a variety of orange-flavored beverages, by Boca Raton Resort & Club in Florida
Florida Orange Break, including orange-laced cookies and macarons, orange chocolate-covered cherries and apricots, orange-ginger muffins, frozen orange pops, crystalized orange rings, and a variety of orange-flavored beverages, by Boca Raton Resort & Club in Florida
Photo: Creative Focus Photography
New York-style deli station, including potato knishes, grilled pumpernickel bread, the Pickle Guy pickles, local mustard, and Schaller & Weber deli meats, by Westin New York Grand Central
New York-style deli station, including potato knishes, grilled pumpernickel bread, the Pickle Guy pickles, local mustard, and Schaller & Weber deli meats, by Westin New York Grand Central
Photo: Westin New York Grand Central
Popcorn Couture Cinema Break, ­including mixtures such as All American (bow-tie pretzels, peanuts, and M&M’s), Rio Bravo (chipotle chili powder, corn chips, and lime), and Bedtime for Bonzo (banana chips, Nestlé Buncha Crunch, and toasted ­coconut), by Walt Disney World Swan & Dolphin in Orlando
Popcorn Couture Cinema Break, ­including mixtures such as All American (bow-tie pretzels, peanuts, and M&M’s), Rio Bravo (chipotle chili powder, corn chips, and lime), and Bedtime for Bonzo (banana chips, Nestlé Buncha Crunch, and toasted ­coconut), by Walt Disney World Swan & Dolphin in Orlando
Photo: Courtesy of Walt Disney World Swan & Dolphin
Interactive American Apple Culinary Break, which involves a specialist teaching the craft of creating apple pie, as well as a spread of apple tarts, fresh apples, and apple juice, by the Park Hyatt Washington
Interactive American Apple Culinary Break, which involves a specialist teaching the craft of creating apple pie, as well as a spread of apple tarts, fresh apples, and apple juice, by the Park Hyatt Washington
Photo: Courtesy of Park Hyatt Washington
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 SwissĂ´tel Hotels & Resorts locations
Photo: Courtesy of SwissĂ´tel
Lemon Break, including a lemonade display, lemon tarts, lemon sorbet, lemon candies, lemon confit, lemon drops, lemon shooters, lemon chiffon cakes, lemon crème brûlées, lemon rum babas, lemon napoleons, and lemon meringues, by Newport Beach Marriott Hotel & Spa in California
Lemon Break, including a lemonade display, lemon tarts, lemon sorbet, lemon candies, lemon confit, lemon drops, lemon shooters, lemon chiffon cakes, lemon crème brûlées, lemon rum babas, lemon napoleons, and lemon meringues, by Newport Beach Marriott Hotel & Spa in California
Photo: New Port Beach Marriott
Charcuterie selections hanging from a steel bow, by Wyndham Grand Orlando Resort Bonnet Creek in Florida
Charcuterie selections hanging from a steel bow, by Wyndham Grand Orlando Resort Bonnet Creek in Florida
Photo: Courtesy of Wyndham Grand Orlando
Breakfast bites, including French toast sticks, fruitinis, mini yogurt parfaits, bite-size beignets, and cereal ­shooters, by W San Diego
Breakfast bites, including French toast sticks, fruitinis, mini yogurt parfaits, bite-size beignets, and cereal ­shooters, by W San Diego
Photo: Courtesy of W: San Diego
Cookie station, including Oreos, pecan sugar ­cookies, and gingersnaps, as well as ice cream, lemonade, and sweet tea, by the Trump SoHo in New York
Cookie station, including Oreos, pecan sugar ­cookies, and gingersnaps, as well as ice cream, lemonade, and sweet tea, by the Trump SoHo in New York
Photo: Courtesy of SoHo Trump
Savory break spread, including Thai chicken satays, sushi and sashimi, smoked mountain trout and crème fraîche on cucumber, edamame, ­and seaweed salad, and vegetable ­smoothies, by Lake Lanier Islands Resort in Buford, Georgia
Savory break spread, including Thai chicken satays, sushi and sashimi, smoked mountain trout and crème fraîche on cucumber, edamame, ­and seaweed salad, and vegetable ­smoothies, by Lake Lanier Islands Resort in Buford, Georgia
Photo: Courtesy of Lanier Lakes
Local treats spread, including pecan caramel turtles, trail mix with chocolate-covered coffee beans, pretzels, and dried cherries, brisket quesadillas with poblano ranch dressing, chocolate and dulce de leche tartlets, assorted Sweet Leaf iced teas, and coffee, by Hyatt Regency Lost Pines Resort in Austin, Texas
Local treats spread, including pecan caramel turtles, trail mix with chocolate-covered coffee beans, pretzels, and dried cherries, brisket quesadillas with poblano ranch dressing, chocolate and dulce de leche tartlets, assorted Sweet Leaf iced teas, and coffee, by Hyatt Regency Lost Pines Resort in Austin, Texas
Photo: Courtesy of Hyatt Regency Lost Pines
Refreshment break buffet, including chicken chutney salad in phyllo cups, hummus with celery and carrot sticks, Very Berry shooters, mango-carrot nectar, and homemade granola with Greek yogurt, by the Hilton Tucson El Conquistador Golf & Tennis Resort Executive Conference Center in Arizona
Refreshment break buffet, including chicken chutney salad in phyllo cups, hummus with celery and carrot sticks, Very Berry shooters, mango-carrot nectar, and homemade granola with Greek yogurt, by the Hilton Tucson El Conquistador Golf & Tennis Resort Executive Conference Center in Arizona
Photo: Hilton Tuscon
Colorado craft beer tasting and pork bar, including chicharrones in pickled cornichon aioli, B.L.T. ­grinders, mini hog Dagwoods, pork-cheek ­pastrami Reubens, and house-pickled ­vegetables, by Hyatt Regency Denver Tech Center in Colorado
Colorado craft beer tasting and pork bar, including chicharrones in pickled cornichon aioli, B.L.T. ­grinders, mini hog Dagwoods, pork-cheek ­pastrami Reubens, and house-pickled ­vegetables, by Hyatt Regency Denver Tech Center in Colorado
Photo: Courtesy of Denver Tech
Build-your-own trail mix and smoothie station, including the Ready Set Glow smoothie with açai berries, flaxseed, and coconut water; and the Jump Start smoothie with blueberries, bananas, Greek yogurt, and flaxseed, available at all Kimpton Hotels & Restaurants
Build-your-own trail mix and smoothie station, including the Ready Set Glow smoothie with açai berries, flaxseed, and coconut water; and the Jump Start smoothie with blueberries, bananas, Greek yogurt, and flaxseed, available at all Kimpton Hotels & Restaurants
Photo: Courtesy of Kimpton
Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.
Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.
Photo: Courtesy of Elegant Affairs Catering & Event Design
This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.
This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.
Photo: Mi & Mo 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
A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.
A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.
Photo: Courtesy of KG Fare Catering & Events
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Photo: Courtesy of Zing Vodka
Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.
Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.
Photo: Courtesy of MTV
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Photo: Courtesy of Truffleberry Market
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
Photo: Courtesy of Elegant Affairs Catering & Event Design
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
Photo: Courtesy of Ainsworth Park
To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.
To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.
Photo: Aydin Arjomand Photography
Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.
Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.
Photo: Courtesy of L-Eat Catering
L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.
L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.
Photo: Courtesy of L-Eat Catering
The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.
The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.
Photo: Courtesy of the Mondrian Los Angeles
For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.
For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.
Photo: KG Fare Catering & Events
This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila Avión, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.
This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila AviĂłn, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.
Photo: Courtesy of the Royalton Hotel New York
If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar. Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.
If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar.  Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.
Photo: Courtesy of Weber Grill Restaurant
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
Photo: Courtesy of Hill & Dale
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
Photo: Courtesy of Truffleberry Market
SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.
SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.
Photo: Courtesy of SBE
Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.
Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.
Photo: Courtesy of Westside Market NYC
Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.
Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.
Photo: Courtesy of Don Julio
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
Photo: Courtesy of Bulleit Bourbon
For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila Avión, blood orange juice, and fresh sour mix.
For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila AviĂłn, blood orange juice, and fresh sour mix.
Photo: Courtesy of Tequila AviĂłn
Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.
Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.
Photo: Jenny Berg/BizBash
Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.
Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.
Photo: Courtesy of Skyy
A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.
A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.
Photo: Courtesy of Truffleberry Market
Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part Avión Espresso, one part espresso, and one part soda water, then garnish with espresso beans.
Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part AviĂłn Espresso, one part espresso, and one part soda water, then garnish with espresso beans.
Photo: Courtesy of AviĂłn
For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.
For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.
Photo: Courtesy of the Wyndham Grand Orlando Resort Bonnet Creek
The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.
The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.
Photo: Wyndham Grand Orlando Resort Bonnet Creek
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Ice, Ice Baby
Ice, Ice Baby

A new way to serve cocktails, sorbet, and more: Molten Ice glasses are available in Toronto through the Idea Hunter. The special ice fits into a rentable glass or disposable container and won’t dilute drinks.

Photo: Courtesy of The Idea Hunter
Love Tunnel
Love Tunnel

If you’re looking to disguise a staid-looking hallway in a hotel ballroom, check out Las Vegas–based FWR Rental Haus’s modular tunnel, which can display fully customized graphics. Mirrored surface tunnels are also an option. The rentable items are available nationwide.

Photo: Courtesy of FWR Rental Haus
A conveyor belt rotated hors d'oeuvres and live-auction items.
A conveyor belt rotated hors d'oeuvres and live-auction items.
Photo: Serendipity Studios
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