Catering

October 4, 2013
L'Eat Catering's Late-Night Snacks
L'Eat Catering's Late-Night Snacks

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.

Photo: Emma Mcintyre for BizBash
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Photo: Nadia Chaudhury/BizBash
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Photo: Scott Indermaur
Jewell Events Catering debuted its stuffed-pumpkin station at the event. Guests could get the gourd filled with chipotle mashed potatoes with braised short ribs, kale salad, or pumpkin-spice mousse. Fun fact: The firm's founder, George Jewell, brought 200 mini pumpkins back from his farm in Michigan to help create the station.
Jewell Events Catering debuted its stuffed-pumpkin station at the event. Guests could get the gourd filled with chipotle mashed potatoes with braised short ribs, kale salad, or pumpkin-spice mousse. Fun fact: The firm's founder, George Jewell, brought 200 mini pumpkins back from his farm in Michigan to help create the station.
Photo: Jenny Berg/BizBash
Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles
Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles
Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Make-your-own champagne cocktail bar with orange and pineapple juices, Angostura bitters, sugar cubes, lemon twists, fresh fruit, and champagne, by the Mandarin Oriental in San Francisco
Make-your-own champagne cocktail bar with orange and pineapple juices, Angostura bitters, sugar cubes, lemon twists, fresh fruit, and champagne, by the Mandarin Oriental in San Francisco
Photo: Courtesy of Mandarin Oriental Hotel in San Francisco
Prosciutto with pickled red onion and feta cheese in a croissant, by the Revere Hotel in Boston
Prosciutto with pickled red onion and feta cheese in a croissant, by the Revere Hotel in Boston
Photo: Courtesy of the Revere Hotel
Dynamic Productions designed a diner-style food station as a nod to the popularity of shows like Guy Fieri’s Diners, Drive-Ins, and Dives that highlight America’s regional cuisine. The station served Maine lobster rolls, Bronx meatball parms, Texas barbecue pork sliders, and Carolina corn spoon bread.
Dynamic Productions designed a diner-style food station as a nod to the popularity of shows like Guy Fieri’s Diners, Drive-Ins, and Dives that highlight America’s regional cuisine. The station served Maine lobster rolls, Bronx meatball parms, Texas barbecue pork sliders, and Carolina corn spoon bread.
Photo: Amanda Schwab/StarPix
Creative Edge Parties' "Bar Bar"
Creative Edge Parties' 'Bar Bar'

New York City caterer Carla Ruben of Creative Edge Parties is offering a new dessert buffet in time for the holiday season. On November 12, Ruben hosted an intimate pre-holiday luncheon to introduce her latest creations, including the company's “Bar Bar,” a selection of bite-size brownies, blondies, and dessert bars in flavors such as peanut pretzel, Oreo cheesecake, and apple crumb displayed in repurposed desktop file sorters.

Photo: Jenny Anderson
De Nolet presented by Ketel One Vodka
De Nolet presented by Ketel One Vodka

Bar Lab created the cocktails using Ketel One. Guests ordered drinks by choosing a fresh herb from a selection arrayed in Mason jars and talking about flavors with the bartender.

Photo: Ian Witlen for BizBash
For a corporate party held last year in the Washington area, Magnolia Bluebird Design & Events worked with Occasions Caterers to design several made-to-order food stations, including one that let guests customize champagne cocktails. Garnish options included herbs, fruit, house-made syrups, and flavored sugar cubes.
For a corporate party held last year in the Washington area, Magnolia Bluebird Design & Events worked with Occasions Caterers to design several made-to-order food stations, including one that let guests customize champagne cocktails. Garnish options included herbs, fruit, house-made syrups, and flavored sugar cubes.
Photo: Geoff Chesman/Imagelink Photography
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