Food station

December 7, 2014

'By far one of the coolest catering concepts I've experienced was for TEDMed's 2013 conference dinner at the Smithsonian National Air and Space Museum. United Kingdom company Gastrophonic worked with Occasions Caterers to design multiple flights of food and drink that combined the taste and smell of the small plates with your senses of sight and sound through lighting and music. As the music got bolder, the combinations of flavors in the food and drinks did too. With the food all placed on shelves at illuminated stations, it was an amazing, full-sensory experience.' —D. Channing Muller, contributing editor

"By far one of the coolest catering concepts I've experienced was for TEDMed's 2013 conference dinner at the Smithsonian National Air and Space Museum. United Kingdom company Gastrophonic worked with Occasions Caterers to design multiple flights of food and drink that combined the taste and smell of the small plates with your senses of sight and sound through lighting and music. As the music got bolder, the combinations of flavors in the food and drinks did too. With the food all placed on shelves at illuminated stations, it was an amazing, full-sensory experience." —D. Channing Muller, contributing editor

Photo: Pepe Gomez/Pixelme Photogaphy

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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