FOOD STATION

January 8, 2014

New York’s Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests pipe into mini beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, Earl Grey, and vanilla bean.

New York’s Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests pipe into mini beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, Earl Grey, and vanilla bean.

Photo: Courtesy of Great Performances

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Photo: Jenny Anderson

Miniature skillets of Yukon gold hash brown potatoes, sunny-side-up quail eggs, and crispy bacon with house-made sun-dried tomato ketchup, by L-Eat Catering in Toronto

Miniature skillets of Yukon gold hash brown potatoes, sunny-side-up quail eggs, and crispy bacon with house-made sun-dried tomato ketchup, by L-Eat Catering in Toronto

Photo: Emma Mcintyre for BizBash

Sirloin sliders with strawberry milkshakes, by Elegant Affairs Off-Premise Catering & Event Design in New York

Sirloin sliders with strawberry milkshakes, by Elegant Affairs Off-Premise Catering & Event Design in New York

Photo: Nadia Chaudhury/BizBash

Crackle caramel corn clusters; homemade Twix bars with salted dulce de leche; and salted caramel brittle with toffee, toasted pistachios, and dark chocolate shavings, by Santa Barbara Catering in Phoenix

Crackle caramel corn clusters; homemade Twix bars with salted dulce de leche; and salted caramel brittle with toffee, toasted pistachios, and dark chocolate shavings, by Santa Barbara Catering in Phoenix

Photo: Jackie Alpers for BizBash

French toast sticks with bourbon-infused maple syrup and blueberry thyme jam, by L-Eat Catering in Toronto

French toast sticks with bourbon-infused maple syrup and blueberry thyme jam, by L-Eat Catering in Toronto

Photo: Emma Mcintyre for BizBash

Vegetarian paneer Fire Ball naan pocket with kimchi vegetable slaw, pickled onions, red chili, cucumbers, and pickled carrots, by Entertaining Company in Chicago

Vegetarian paneer Fire Ball naan pocket with kimchi vegetable slaw, pickled onions, red chili, cucumbers, and pickled carrots, by Entertaining Company in Chicago

Photo: Mark Ballogg 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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