In one of the Lexus grand tasting's inspiring food presentations during L.A. Food & Wine, Big Sur's Post Ranch Inn served mini shaved ice cones in a metal bucket set up like a beach scene, with sugar for sand. Ingredients for the dessert came from the venue's garden.
At Stella McCartney's Electricity-Free Carnival in New York in 2012, a mac 'n' cheese station was set up as a two-part offering: guests could either select a mini serving on a spinach cone from a Ferris-wheel-shaped stand, or opt for a full cup that could be customized with toppings such as veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.
Guests could pluck honeydew push pops, which also contained caviar and crème fraîche, from a melon.
Josh Gripper from the Dutch at W South Beach served a white chocolate and dark rum creation served in an angled glass that made it easier to reach the contents with a spoon.
During the cocktail hour at the Flavors of India dinner, chef Amol Agarwal of host venue Ritz-Carlton, South Beach served chicken chaat in mini cones.
Wolfgang Puck Catering
Having worked his way up from a cook at a bar and grill, Los Angeles-based Matt Bencivenga is a 20-year veteran of the hospitality industry. As partner and chef of Wolfgang Puck Catering, Bencivenga oversees the company’s culinary development and operations in 15 markets across the country, serving innovative, high-end cuisine at noteworthy events. But he still considers his Jersey-style meatballs his most beloved dish.
White chocolate mousse in golden egg shells
"The egg shell is a great way to showcase different types of dishes. We fill it with chocolate mousse, crab Louie, and other options. Using an egg shell as a vessel during the spring is just so symbolic of the season that it’s become very popular."
Creative Edge Parties
Raised in New York’s Hudson Valley in a family of avid gardeners, Robb Garceau has always appreciated raw foods and fine ingredients. After college, he worked under chef Jean-Georges Vongerichten at New York restaurants including Jean-Georges. At Creative Edge in New York, he services some 1,200 events a year for clients such as H&M, Twitter, and Keep a Child Alive—and still makes frequent trips to the local farmers’ markets.
“Shake ‘n’ Snack” (crispy, dehydrated seasonal vegetables and seasoning dusts); guests grab bags from the tray, then season the chips themselves
"The inspiration behind this dish really came from two places. The first was bringing back Shake ‘n Bake in a fun, current way. The second really stemmed from taking everyday ingredients and transforming them with a flavor twist."
