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  1. Catering & Design
  2. Food Trends

Catering

March 10, 2015
Death by Chocolate
Death by Chocolate

Cronut creator Dominique Ansel presented a new dish at the Death by Chocolate dessert party: a chocolate “oyster” shell filled with milk chocolate cream, coconut gelée, and a pineapple “mignonette.” Ansel hosted the February 21 event poolside at the National Hotel.

Photo: Ilya S. Savenok/Getty Images
Flavors of India
Flavors of India

Clothespins provided an unexpected serving presentation idea for a dish at the Flavors of India dinner.

Photo: Nicolas Stipcianos/Getty Images
Interactive Dinner
Interactive Dinner

In a twist on a traditional seated dinner, guests saw their food prepared at their table during the Interactive Dinner February 21 at the Biltmore Country Club Ballroom. Chef Marc Randazzo hosted the Italian-theme event, and guests got into the spirit by wearing toques with title sponsor Barilla’s logo.

Photo: Dylan Rives/Getty Images
Wolfgang Puck Catering's Chef Shadowboxes
Wolfgang Puck Catering's Chef Shadowboxes

For a recent event at the Perot Museum of Science and Nature in Dallas, Wolfgang Puck Catering employed a "chef shadowbox." Meant to provide a strong visual behind a more standard food station, a chef in a shadowbox prepared appetizers as guests looked on.

Photo: Courtesy of Wolfgang Puck Catering
Wolfgang Puck's Frozen Sushi Station
Wolfgang Puck's Frozen Sushi Station

Other new stations at Wolfgang Puck Catering include a frozen sushi station. The activation displays fresh fish and sushi rolls atop illuminated ice blocks with frozen orchids and other flowers inside.

Photo: Courtesy of Wolfgang Puck Catering
Limelight's Fruit Wallpaper
Limelight's Fruit Wallpaper

In Chicago, catering firm Limelight has an innovative format for serving fruit skewers. The fruits are inserted into a custom wall with thematic wallpaper design (which varies for different events). Guests approach the wall and pull of a skewer and can dip the fruit in sauces that are arrayed on a nearby table.

Photo: Courtesy of Limelight
Roar Events' Interactive Margarita Station
Roar Events' Interactive Margarita Station

Roar Events produced a summertime event at Estancia La Jolla Hotel and Spa in Southern California. The dinner had a modern Mexican theme and featured an interactive margarita station. Guests chose the type and flavor of their tequila, as well as one of many specialty salts.

Photo: Courtesy of Roar Events
An Illinois bar mitzvah on March 12 had a Candy Land theme. Designer Event Chicago planned the event, as well as the design and concept for a sweets table—actually part of an entire sweets room—over which colorful candies dangled from multicolored ribbons of varying lengths. HMR Designs handled decor.
An Illinois bar mitzvah on March 12 had a Candy Land theme. Designer Event Chicago planned the event, as well as the design and concept for a sweets table—actually part of an entire sweets room—over which colorful candies dangled from multicolored ribbons of varying lengths. HMR Designs handled decor.
Photo: Jai Girard
The Boston Children's Museum’s 2013 gala included a rather meta dessert table: The entire display took the form of a giant cake, decorated with paper flowers, and set with desserts such as cake pops, mini whoopie pies, mini Twinkies, and chocolate-dipped strawberries.
The Boston Children's Museum’s 2013 gala included a rather meta dessert table: The entire display took the form of a giant cake, decorated with paper flowers, and set with desserts such as cake pops, mini whoopie pies, mini Twinkies, and chocolate-dipped strawberries.
Photo: Scott Indermaur
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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.
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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.
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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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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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