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.
In Chicago, Blue Plate Catering brings candy apple stations to holiday parties. Treats include apples dipped in caramel and assorted toppings and sliced up into snack-size portions.
The catering firm also has a new burrata action station. Staffers top the creamy cheese with toasted pine nuts and Italian muscat syrup. The snack is gluten-free.
An amenity that was offered to all guests: snacks from the "Cyclone Grill." Stationed at the entrance to the event, the fixture contained 16 grills donated by Weber. At the start of the night, the grills held roasted pig, plantains, and black beans. Later in the evening, the grills held slices of pizza.
In Los Angeles, Wolfgang Puck Catering & Events uses vertical buffets. The bookcase-style shelf takes up minimal floor space and lets guests grab their own dishes from various levels of shelves.
