During the White House Correspondents Dinner in Washington in May, The New Yorker hosted a cocktail party where passed hors d'oeuvres from the W Washington D.C. were presented on trays featuring previous covers of the magazine.
Photo: Dimitrios Kambouris
In June, Lancôme hosted an artful party to launch its newest products in New York. A unique open tray, oriented vertically, was reminiscent of architecture or candlesticks. It offered bites from Pinch Food Design.
Photo: Taylor McIntyre/BizBash
In June, Patina Catering catered the opening of Skyspace Los Angeles, the observation deck that also includes a glass slide 1,000 feet above the city. As part of an elaborate catering offering, Patina served late-night hors d'oeuvres that were passed as the party came to a close. The grab-and-go boxes featured cheddar beef sliders on mini sesame buns, crispy tater tots, and mini milkshakes.
Photo: Christopher Todd Studios
At the flagship boutique opening for Hublot in New York in April, goat cheese and kalamata olive lollipops from CxRA lent a graphic, dramatic, black-and-white look against an all-black tray.
Photo: Jim Shi
Edible flowers are another decorative garnish that can be used with meats or served with desserts, like this key lime fruit tart topped with strawberry hibiscus fruit leather, and garnished with strawberry sauce painting, lemon sauce, and micro edible flowers.
Photo: Erin Hession Photography
Each year, a local caterer in the host city sponsors the evening party on the second day of the conference. This year, at the Capitol Fare party held at Dock5 on August 16, Occasions Caterers served a variety of dishes via buffet tables, food stations, and its new revolving ferris wheel of appetizers, such as caprese salad and gazpacho shooters.
Photo: Alex Quijano/Catersource
Fill ‘R Up Gastro Garage catering
Los Angeles-based catering company Fill ‘R Up Gastro Garage uses blow torches to cook on site, creating an interactive, entertaining option for events. The chefs—called “mechanics”—create sweet or savory “tanks”: brioche-style doughnuts that are torched and filled with nitrous foam in a variety of flavors. The company has worked with clients such as American Idol, Warner Brothers, and Social Media Week Los Angeles, and can travel to events around the country. Prices start at $10 to $20 per guest, depending on numbers, hours, and other factors.
Photo: Michele Kyle Photography for BizBash
Pumpkin Creme Brulee
In a reference to Cinderella's pumpkin carriage, pumpkin creme brulee from Superb Cuisine was served after dinner.
Photo: Evelyn Alas
In the second-level dessert lounge, Hoosier Mama Pie Co.'s station offered mini pies on a stick.
Photo: Eric Craig for BizBash
Shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib paired with a mini shot of Guinness from Boutique Bites in Chicago
Photo: Scott Thompson Photography
Gale Gand, Tru's pastry chef, said she used her mother's pie crust recipe for her banana-cream-pie bites.
Photos: Mireya Cierto for BizBash
Paramount Catering's Great Pumpkin Cocktail
Chicago's Paramount Events serves the Great Pumpkin cocktail at fall events. The drink contains bourbon, pumpkin ale, spiced syrup, pureed pumpkin, an egg white, and grated nutmeg.
Photo: Courtesy of Paramount Events
Limelight Catering's Pomm Pomm
Chicago catering firm Limelight just launched its fall and winter 2015 cocktail menus. Selections include the Pomm Pomm, made with vodka, pomegranate juice, and Lucien Jacob Framboise liqueur.
Photo: Courtesy of Erica Dufour/Limelight Catering
Earl's Kitchen & Bar's Bee's Knees
Earl's Kitchen & Bar is a Vancouver-based chain that's opening Chicago and Virginia outposts this fall. The venue's cocktail selection includes the cutely packaged Bee's Knees, served in a honey-bear-like glass and made with gin, Cointreau, honey, fresh lemon, and bitters.
Photo: Courtesy of Earl's Kitchen & Bar
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
Limelight's "Smash It" Station
Limelight's "Smash It" station offers assorted homemade chocolate bark in flavors such as dark chocolate with dried cherries. Mallets next to the sweets let guests "smash" off a snack-size piece of the bark.
Photo: Erika DuFour Photography
An illuminated table held jars filled with candy.
Photo: Nancy Behall
Ridgewells provided two dessert stations with mini-sweets like pie bites and tiny macaroons for the after-party.
Photo: Neshan Naltchayan for BizBash
Atlas's yellow and black display for the launch of Pilates NYC's pre- and post-natal programs.
Photo: Gemma Comas
At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.
Photo: Gerber + Scarpelli Photography
Occasions Caterers set up an elaborate dessert buffet in a separate room at the Anderson house with Cuban sweets like drunk pineapple, exotic fruit crème brûlée, coffee parfait, and cocktail arroz con leche.
Photo: Tony Brown/imijphoto.com
A baked-goods station had sweet bites, including mini brownie squares, sugary doughnut holes, and bite-size chocolate chip cookies.
Photo: Sara Jaye Weiss
Silver Lining In Flight Catering provided an extensive dessert bar at the after-party.
Photo: Elizabeth Renfrow for BizBash
Photo: Emily Clack Photography
At the doughnut station, guests could top freshly baked plain doughnuts with white or milk chocolate sauce, powdered sugar, chopped nuts, or colored sprinkles.
Photo: Mireya Acierto for BizBash
An ice sculpture held push-up pies in nostalgic flavors such as banana cream, cookies and cream, and mixed berry parfait. Nearby, Reese's Peanut Butter Cups and oatmeal raisin cookies were served warm on griddles.
Photo: Rick Aguilar
