Catering trends

Creative Edge Parties in New York offers a cut-your-own pasta station with hanging sheets of handmade pasta in different flavors and bowls of sauces so guests can choose their own custom combinations.

At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.

Great Performances has stocked bars with infusions like blackberry maple whiskey, honeydew cucumber gin, and pineapple vodka.

Daniel et Daniel in Toronto offers an adult soda bar with spiked floats featuring rhubarb, chili, cherry, and root beer flavors.

Mary Giuliani Catering & Events in New York created a devil-your-own-egg bar with hard-boiled eggs set on ceramic cartons and mini pails filled with toppings like paprika, caper powder, chives, and bacon.

At an event at the Chicago History Museum in April, Jewell Events Catering used a Japanese ice-shaving machine to make treats guests could customize with flavors including cran-raspberry and mango.

Staffers from Spencer’s for Steaks and Chops at the Hilton Orlando serve cherry and Coca-Cola floats topped with frozen brandy drops, dark chocolate cake soaked with Coca-Cola, and sour cherry mousse at a dessert station that used nitrogen to freeze ingredients.

For a promotional party in New York, Thomas Preti Caterers served individual fondue cups filled with warm chocolate sauces, with items like marshmallows, kiwi slices, and strawberries to dip.

At Nespresso’s Pixie Launch in March at Williams-Sonoma at the Shops at Columbus Circle in New York, guests interacted with chef John DeLucie of the Lion, who served gravlax cured with “rosabaya de Columbia” espresso, crème fraîche, shaved baby vegetables, and pumpernickel croutons; and with Bouchon Bakery pastry chef Sébastien Rouxel, who offered his version of a cup of coffee with a fromage blanc parfait. 

Disney’s Contemporary Resort in Orlando purchased an interactive mobile kitchen with a camera and two flat-panel monitors to show its chefs’ preparations.

To match the futuristic look of a Lexus Event in April at Center548 in New York, Creative Edge Parties made desserts and cocktails like passion plume meringue dipped in a bowl of nitrogen, and the “Vanilla Infusion,” with Absolut Vanilia and tangerine and vanilla kumquat marmalade. 

Pinch Food Design in New York offers an interactive dessert station that changes the vantage point of the food, so guests look up to reach for hanging sweet galettes and then top them with whipped cream and fresh fruit.

The Walt Disney World Swan and Dolphin resort in Orlando has a new backpack contraption called the “Rocketman” that straps to the back of a staffer, who can serve beverages among mingling guests.

At an Aaron’s Catering promotional event for clients at Haven Lounge in Miami in July, a server passed fruit bars to guests, and then a second server approached with a tray of misters filled with alcohol to spray on the popsicle.

Mena Catering in Miami created a hash bar with soft poached eggs served in a martini glass with an assortment of freshly made ingredients and hollandaise sauces.

Pinch Food Design in New York created a taco station, where guests could decorate homemade tortillas with an array of toppings served in custom-made resin pedestal pieces inspired by handcrafted Mexican pottery.

At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.

At a promotional event at Skylight West in New York in June, Great Performances showcased its house-made sodas, ice cream floats, and handspun milk shakes at a soda jerk station.

Blue Plate in Chicago is one of the caterers now using a device called an “anti-griddle”to freeze snacks as guests watch.

For outdoor events, the W Boston builds an iced-tea bar featuring infusions such as matcha green tea and herbal variations.

Thomas Preti Caterers in New York recently created a Bloody Mary bar with ingredients including pickled vegetables, scallions, beef jerky, and rosemary stirrers, plus spicy elements like banana peppers and jalapeños.

At a Queens Botanical Garden gala in New York in June, Tip of the Tongue served pink cherry lemonade, lemon mint iced tea, Corona coolers (with ginger, cucumber, lime, and gin), and strawberry watermelon agua fresca from garden carts decorated with miniature potted roses. 

At a recent private event, Choura Events in Long Beach, California, served Louis Roederer Cristal and Dom Perignon from Champagne carts.

Inspired by the food truck craze, Abigail Kirsch in New York created roving carts to bring guests desserts and beverages, like gelato with dipped miniature cones and toppings, or sangria and punch.

At a private event in Miami in December, A Joy Wallace Catering Production & Design Team served meats from a rolling carving station.

FoodInk Catering and Bling Bling Dumpling in Los Angeles recently collaborated on a new dim sum cart. 

To give guests a variety of flavors, L-Eat Catering in Toronto now uses a four-compartment dish for multiple entrées, including roasted petit beef tenderloin fillet, miso-glazed black cod, mushroom risotto, and a green bean bundle. 

Abigail Kirsch in New York is now offering family-style service at events, which allows each table to sample more dishes and enables guests to select what they want. Menu options include a mixed grill of free-range chicken, shrimp brochettes, and short rib of beef, with side dishes like corn pudding soufflé, glazed sweet potato steak fries, yellow and green bean vinaigrette, and watermelon tomato salad.

Jewell Events Catering in Chicago served vegetarian bento boxes to guests at Saks Fifth Avenue’s Stella McCartney boutique press luncheon in April.

Creative Tastes Catering & Event Production in Miami serves meals from mason jars with spoons attached, including a created breakfast-on-the-go with yogurt trifle. 

At April’s Michael Jordan Celebrity Golf Invitational at Aria Resort in Las Vegas, MGM Resorts Events served dessert shooters, cupcakes, and mini pastries on a custom-built LED video chandelier.

The chandelier lowered to become a 24-foot round dessert buffet.

Thomas Preti Caterers prepared hors d’oeuvres set on large Lucite tables suspended from the ceiling, at a launch party for lighting designer Bentley Meeker’s book, at Gotham Hall in New York in April.

Zuchter Berk Kosher Catering has introduced its new s'mores wall, which involves guests roasting their own raspberry coulis-and-chocolate s'mores over an open-flame fireplace.

For cocktail receptions, Lindsey Shaw Catering has introduced fried anchovies with sage, rock salt, and truffle aioli served in mini tomato-paste cans.

Also from C2 Catering Couture are these sugar bubbles filled with chocolate mousse and a fortune cookie. The dessert is served alongside a hammer so guests can crack open the sugar sphere.