Catering Trends

"Budgets for signature drinks are on the rise again. We are getting a lot of requests for welcome beverages for corporate events, especially with the huge cocktail craze," says Steve Sanchez, chief marketing officer at Camp Hill, Pennsylvania-based catering and events company JDK Group.

For the Cirque du Soleil-style holiday party for Traffic Control Services, held at its corporate office in Hummelstown, Pennsylvania, in December 2014, JDK Group's culinary team created inventive food presentations, including torched meat.

A chef prepared a cloud of nitrogen popcorn at the JDK Group-produced circus-inspired bash.

For Comcast Spotlight's '70s shindig at the Chameleon Club in Lancaster, Pennsylvania, in November 2014, designed by the JDK Group, guests sipped on raspberry-garnished champagne and Chambord cocktails with decorative LED ice cubes.

At an event for the Knot, held at the New York Public Library in October 2014, executive chef Robin Selden of Marcia Selden Catering & Event Planning hung small crystal orbs filled with two types of salad—a fruit and kale one with shaved coconut and a wheatberry salad with mushrooms, caramelized shallots, and roasted fennel—from a tree.

For the Knot event, Selden created a next-level breadstick bar. Hand-rolled breadsticks were served with flavored dips like spiced butternut squash, curried cream, and ricotta and fava bean, along with carrot and ginger and truffled wild mushroom soups. "You'd never guess it's a less expensive option because of the abundance of food on the table," the chef says.

At a party celebrating the Toms for Target partnership in Los Angeles last year, colorful nonalcoholic drinks were presented in glass decanters.

Guests could get toasty (and tipsy) at the hot chocolate bar with alcoholic mix-ins, which was set up at a private holiday party, held at 26 Bridge in December 2014 and produced by New York-based event firm Rock Paper Scissors Events.

At the How I Met Your Mother holiday party in Los Angeles at Fox Studios in December 2013, the show's cast and crew ate and played at a gingerbread-decorating station set up by Marina del Ray-based Schaffer's Genuine Foods.

Deutsch LA's Studio 54-theme holiday party, held at Hangar 8 in Santa Monica, California, in December 2014, featured a new classic—peppermint cake pops by Schaffer's Genuine Foods.

JDK Group served fruity spritzers at a private holiday party at Linwood Estate in Carlisle, Pennsylvania, in January.

With circus-style acts—dressed in items from the new line—performing throughout the space and displays placed on carts and bright orange-colored blocks, the catering for Ted Baker's Spring/Summer 2014 collection launch event provided an additional visual and entertainment element. For instance, parasols held dangling funnel cakes, and servers were trained to imitate tightrope walkers as they passed the bites.

One particularly popular and eye-catching piece was the cotton candy tree, which saw the wispy sweet treats clipped to a willow-tree-shaped metal frame.

The cage for the Coney Island corn dogs was intended to mimic the shape of the big-top tents typically seen at the circus.

Even popcorn matched the design of the event: custom boxes were served from a small rolling cart in flavors like sea salt and vinegar as well as pancetta and maple.

The contraption that held paper cones of truffle tater tots was a nod to trapeze acts.

All elements of the event were designed to motivate attendees to snap pics and share them on Instagram, Twitter, and other social media channels. Additionally, caterer Creative Edge carefully crafted the catering trays to match the theme of the event—and the brand's campaign—with one tray of mac 'n' cheese bites styled after spinning plates.

Event planners boarded up the exterior of Long View Gallery with pallets and faux brick to create a speakeasy feel. A sign next to the door read: "Closed for violation of the National Prohibition Act by the order of the United States District Court." Event security wore mafia-style fedoras to complete the scene.

Black and gold accents highlighted another full bar, and a birdcage containing a crystal chandelier hung overhead, adding another on-theme element.

Another custom bar had rows of oversize crystals across its front.

In the tent, a rustic bar served bourbon and Scotch.

At the entry, a partial wall featured a complex Art Deco pattern surrounding the host company's name.

The space was divided into three areas that had their own design themes. One featured black and white furniture, crystal chandeliers, and strings of pearls.

The downstairs space was decorated in tones of gold and black, used to effect in the draped walls. Seating vignettes included chesterfield sofas and black wing chairs.

Roving card dealers dressed in flapper costumes presided over games of blackjack and poker using custom chips—actually chocolate coins—with the company logo.

Servers from Oysters XO roved the grounds shucking oysters for guests. The uniform, complete with pageboys and suspenders, was meant to evoke the scene around a New York City dock.

A deconstructed Caesar salad was served by the glass. The stiff romaine leaves mimicked the look of a flapper's feather headdress. Other bites at the event included wasabi deviled eggs, candied bacon, and a "bees knees" cheese station.

A DJ from Washington Talent Agency spun music from Pink Martini—and offered guests a shot of Maker's Mark. An old-fashioned mail drop collected entries for a drawing to win a bottle of locally made Green Hat Gin.