Desserts sweets

October 14, 2014

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

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Photo: Shana Cassidy Photography

Pumpkin Creme Brulee

Pumpkin Creme Brulee

In a reference to Cinderella's pumpkin carriage, pumpkin creme brulee from Superb Cuisine was served after dinner.

Photo: Evelyn Alas

Gale Gand, Tru's pastry chef, said she used her mother's pie crust recipe for her banana-cream-pie bites.

Gale Gand, Tru's pastry chef, said she used her mother's pie crust recipe for her banana-cream-pie bites.

Photos: Mireya Cierto for BizBash

An illuminated table held jars filled with candy.

An illuminated table held jars filled with candy.

Photo: Nancy Behall

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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Event Profs Share the Catering Moments They’ll Never Forget

Get inspired by these standout food and beverage ideas that show how food can surprise, delight, and even steal the show.

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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Event planners expect elevated mocktails, embedded sustainability, and family-style catering to take off this year.

Out: meat carving stations. In: vegetable carving stations.

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See the F&B Trends on Display at the 2024 Summer Fancy Food Show

The Specialty Food Association’s 68th annual Fancy Food Show boasted thousands of exhibitors from food and beverage brands big and small, near and far, plus a buzzed-about keynote from Whole Foods CEO Jason Buechel.

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Check out some of our favorite ways events have incorporated flowers, foliage, and greenery into their dishes and F&B displays.

New York-based company Mary Giuliani Catering & Events draws on its founder's theater background to tell stories through food, like with this lush, floral-filled food display that incorporated a pretty spring-inspired tea set.

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Lona by Chef Richard Sandoval, a modern Mexican eatery in Tampa, is serving the Caramelized Pumpkin Crema this season. The eye-catching dish is made with pumpkin custard, caramelized pepitas, edible marigolds, and cinnamon ice cream.

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