Dessert

March 16, 2016

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

Guests enjoyed dainty versions of a wedding cake created by the Four Seasons Hotel Chicago’s executive pastry chef, Scott Gerken, and his team for the Toast the Trends event.

Guests enjoyed dainty versions of a wedding cake created by the Four Seasons Hotel Chicago’s executive pastry chef, Scott Gerken, and his team for the Toast the Trends event.

Photo: KingenSmith

Tiramisu made with mascarpone mousse, chocolate cake, espresso cake puree, and coffee crumbs, presented in the abstract style of Jackson Pollock, by Pinch Food Design in New York

Tiramisu made with mascarpone mousse, chocolate cake, espresso cake puree, and coffee crumbs, presented in the abstract style of Jackson Pollock, by Pinch Food Design in New York

Photo: Courtesy of Pinch Food Design

Kennedy Center Opera Ball

Kennedy Center Opera Ball

The John F. Kennedy Center Opera Ball took place May 21 at the Organization of American States in Washington. For the event, in which the Washington National Opera celebrated a diamond anniversary, Occasions Caterers and Design Foundry created a custom hanging dessert buffet.

Photo: Courtesy of Design Foundry

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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