Among the creative presentations of passed hors d'oeuvres in the Breakers Mediterranean Courtyard was one that included chalkboard signage.
Photo: Lila Photo
Pulled pork sliders were placed atop an appropriately pig-shaped platter.
Photo: Lila Photo
Food: Classic Holiday Dishes as Bite-Size Hors d'Oeuvres
Downsize a favorite holiday dish into a bite-size hors d’oeuvre. Brett Galley, director of special events at Connecticut-based event planning company Hollywood Pop Gallery, suggests pork tenderloin with bacon and caramelized onion marmalade on a crostini.
Photo: Courtesy of Hollywood Pop Gallery
Boozy Whoopie Pies
At the Washingtonian event, Patrón served boozy desserts like whoopie pies and cake pops at its customized bar.
Photo: Tony Brown/imijphoto.com for BizBash
Centerpieces of white carnations designed by Feats Inc. evoked fluffy snowballs.
Photo: Edwin Remsberg
The Nature Conservancy of Canada celebrated its 50th anniversary gala in November at the Ritz-Carlton in Toronto, where planners created a wintery forest feel by lining the ballroom with living trees hung with candlelit lanterns.
Photo: Tom Sandler
Shiraz Events provided decor for the Sylvester Comprehensive Cancer Center gala in Miami in December. Tabletops were covered in silvery linens, and centerpieces of orchids and silver-coated ivy sat atop glowing white platforms.
Photo: Courtesy of Shiraz
Kapture Vision produced a holiday bash with a masquerade theme for CyberCoders in December at Newport Beach Dunes Resort in Newport Beach, California. Jay's Catering set up a s'more station where guests could fire-roast their own desserts.
Photo: Callie Biggerstaff
The Out NYC's Great Lawn has been turned into a "Winter Wonderland" for the season. The area, which is available for group buyouts, includes an outdoor ice rink, wintery decor, a pine forest, hot tubs, and a menu of Alpine-inspired food and drinks such as chocolate fondue, cheese fondue, hot mulled wine, Mexican hot chocolate, and more.
Photo: Andrew Werner
Breakfast
House-made cinnamon French toast sticks served with warm raspberry sauce and brûléed apple pie oatmeal served in ramekins, from Gaylord National Resort & Conference Center in National Harbor, Maryland
Photo: Chris Eichler for BizBash
Lunch
Cabbage wraps with pulled turkey and cranberry chutney, from Hotel Monaco in Washington
Photo: Jay Wescott for BizBash
Afternoon Break
Mini-donut bar, served alongside an espresso station with mini desserts, from the Waldorf Astoria Chicago
Photo: Tyllie Barbosa for BizBash
Afternoon Break
Pomegranate quinoa with lemon cilantro vinaigrette served in take-out boxes with bamboo forks, from Taste Culinary in Toronto
Photo: Nikki Leigh McKean for BizBash
Afternoon Break
Fava bean-and-basil dip served with vegetable crudité and baked pita chips, cucumber water, and blueberry lemonade, from Hotel Marlowe in Cambridge, Massachusetts
Photo: Gary Tardiff for BizBash
Taco shells made from rice flour and sushi rice, filled with tuna and salmon, and sprinkled with sesame seeds, by Encore Catering in Toronto
Photo: Andrew Basso/Encore Catering
Bitches Who Brunch Fall Brunch Fest
Heirloom Catering's menu included miniature egg stratas, brioche French toast with blueberry maple syrup, and "Harvest Calzones" filled with roasted butternut squash, goat cheese, sage, and pepitas.
Photo: Erika Layne
Build-your-own tacos with fresh tortillas and assorted fillings, including carne asada, carnitas, and mushroom, plus toppings and sides, by Otto's Tacos in New York
Photo: Courtesy of Otto's Tacos
Roasted salmon with citrus vinaigrette served on a bed of fresh greens, served with a baguette roll, seasonal fruit, or a chocolate chip cookie, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
House-made hummus, handmade dolmas, cucumbers, marinated olives, halloumi cheese, and pita triangles, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Bite-size cherry and apple pies with latticework crusts, served on lollipop sticks, by Santa Barbara Catering in Tempe, Arizona
Photo: Patrick Darby
Pinecones and tree branches decorated the taco bar at Deutsch LA's Studio 54-theme holiday party, held at Hangar 8 in Santa Monica, California, in December 2014.
Photo: Sherri J Photography
