Catering

December 6, 2014

Passed hors d'oeuvres, like deviled eggs, were served on slate boards with item names written in chalk for an event at the Breakers Mediterranean Courtyard during the Palm Beach Food & Wine Festival in December 2013.

Passed hors d'oeuvres, like deviled eggs, were served on slate boards with item names written in chalk for an event at the Breakers Mediterranean Courtyard during the Palm Beach Food & Wine Festival in December 2013.

Photo: Lila Photo

Great Performances decorated the dessert table to look like a boudoir for the opening night after-party for New York City Opera's Anna Nicole production, held at Skylight One Hanson in September 2013. The menu was written in red lipstick on vanity mirrors, and presented alongside jewelry boxes and glass jars filled with chocolate truffles, pink meringues, and candy lips, plus cones of pink cotton candy.

Great Performances decorated the dessert table to look like a boudoir for the opening night after-party for New York City Opera's Anna Nicole production, held at Skylight One Hanson in September 2013. The menu was written in red lipstick on vanity mirrors, and presented alongside jewelry boxes and glass jars filled with chocolate truffles, pink meringues, and candy lips, plus cones of pink cotton candy.

Photo: Elena Olivo

Taking inspiration from comic books, the dessert table at the Shiraz Events-designed Unicef Masquerade Ball in 2012, held at New York's Angel Orensanz Foundation, included bright, action-packed signs to play off the superhero theme.

Taking inspiration from comic books, the dessert table at the Shiraz Events-designed Unicef Masquerade Ball in 2012, held at New York's Angel Orensanz Foundation, included bright, action-packed signs to play off the superhero theme.

Photo: Sean T. Smith

At The Knot's “Knot-so-Typical Industry Event” at Miami's Studio 743 in January 2013, servers from Hugh's Catering wore apple-shaped food signage on their foreheads and were encouraged not to speak during the surrealist-theme party.

At The Knot's “Knot-so-Typical Industry Event” at Miami's Studio 743 in January 2013, servers from Hugh's Catering wore apple-shaped food signage on their foreheads and were encouraged not to speak during the surrealist-theme party.

Photo: The LXA

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

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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.

Brands & Event Pros

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10 Food and Beverage Trends to Keep Top of Mind at Events in 2025

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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The four-day event featured 80 experiences across the city with presentations from more than 500 chefs and culinary influencers.

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From snowball cocktail glasses to mini milk crates, these trays helped their events leave a lasting impression.

In support of InterContinental Miami Make-A-Wish Ball 2023's “Le Sceptre Rose” theme, the hotel's culinary team crafted mini profiteroles topped with heart-shaped chocolates served in bubble bowls for guests to pair with welcome Champagne at the cocktail reception. See more: How This Renowned Miami Gala Engaged Attendees with a Spy-Themed Parisian Affair

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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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