The charity hosted its fund-raiser at the Andrew W. Mellon Auditorium in Washington on May 8. Ridgewells handled catering, and festive menu items included pours of champagne over popsicles for dessert cocktails.
On June 4, the SickKids Foundation hosted its 14th annual “Scrubs in the City” benefit at Evergreen Brick Works in Toronto. At the end of the night, a food trunk gave guests a taste of next year's theme: "London Is Calling." The truck had the date of next year's event written on its side.
The 2015 Wall Ball gave its 700-some guests an opportunity to make their own salad by ordering from a salad mural. Held on May 21 at the Electric Factory in Philadelphia and produced by Bread & Butter Productions, the annual fund-raiser supports the City of Mural Arts Program, which advocates community-focused public art that includes mural-making projects and educational programs. Complementing the event's artistic roots and inspired by the idea of a mural depicting community gardens, Catering by Design created a mural wall of salad greens.
The opening night party of PromaxBDA's the Conference 2015 took place on June 9 at the Natural History Museum of Los Angeles County. Hosted by Fox, the event was themed after Scream Queens, the network's sorority-centric horror-comedy series that premieres this fall. Putting a spin on a popular party food, the event offered a nacho bar with inventive toppings like Coca-Cola-braised carnitas and mushroom pupusas.
At the fifth annual fund-raiser held on June 19, mixologist Adam Seger created a specialty cocktail from an interactive bar called "Ice. Black. Life." that was inspired by the museum's current exhibition: Charles Ray: Sculpture, 1997-2014. At the bottom of the bar, guests were encouraged to slap a wall of living herbs to release their natural flavors. Seger poured a mixture of various alcohols over ice at the top of the bar, and the liquid filtered down through black limes to become infused with dried fruit. The drinks were served to guests in martini glasses.
At Philadelphia-based firm Brûlée Catering, executive pastry chef James Rodebaugh creates a summery spread called "Pastry Patio Picnic." The desserts array offers sweets shaped like classic American snacks, and items include "French fries" made of toasted pound cake and "burgers" made with chocolate-ganache pound cake topped with sliced kiwi (meant to look like lettuce) and mango gelee that resembles cheese.
At the Gaylord Opryland Resort and Convention Center in Nashville, “local products that provide a sense of place continue to be hot,” said public relations director Jenny Barker. For example, a popular meeting break option is a biscuit station that focuses on the flavors and culture of the South. Chefs prepare the biscuits in front of guests who can then pair them with house-made butters and local jam.
