Great ideas catering

March 4, 2015

Other vendor-passed breakfast selections included compressed watermelon salad in cones, deviled eggs with bacon and smoked paprika, mini 'St. Francis' quiches, assorted danishes, plus 'super food' bubble smoothies in flavors such as pomegranate and honeydew.

Other vendor-passed breakfast selections included compressed watermelon salad in cones, deviled eggs with bacon and smoked paprika, mini "St. Francis" quiches, assorted danishes, plus "super food" bubble smoothies in flavors such as pomegranate and honeydew.

Photo: Orange Photography

Guests filled small bags with Bavarian pretzel sandwiches with roasted turkey, honey mustard, and spinach.

Guests filled small bags with Bavarian pretzel sandwiches with roasted turkey, honey mustard, and spinach.

Photo: Natalie Jenks/Orange Photography

Guests also noshed on yogurt with fruit and granola. The miniature parfaits were passed on trays decked in cute, checkered napkins.

Guests also noshed on yogurt with fruit and granola. The miniature parfaits were passed on trays decked in cute, checkered napkins.

Photo: Gene X Hwang/Orange Photography

Miniature loaded baked potatoes, topped with broccoli and cheddar, and sour cream, chive, and bacon, by Occasions Caters in Washington, D.C.

Miniature loaded baked potatoes, topped with broccoli and cheddar, and sour cream, chive, and bacon, by Occasions Caters in Washington, D.C.

Photo: Tony Brown/imijphoto.com for BizBash

Easy-to-eat mini spaghetti nests, topped with a micro meatball and marinara and sprinkled with Parmesan, by Elegant Affairs in New York

Easy-to-eat mini spaghetti nests, topped with a micro meatball and marinara and sprinkled with Parmesan, by Elegant Affairs in New York

Photo: Jan Van Pak Photography

Petite doughnuts and glasses of milk, by Puff ’n Stuff in Orlando

Petite doughnuts and glasses of milk, by Puff ’n Stuff in Orlando

Photo: Kayla Hernandez for BizBash

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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