Catering

January 29, 2017

Washington Performing Arts’ Inauguration Weekend Brunch

Washington Performing Arts’ Inauguration Weekend Brunch

The Hay-Adams served a twist on the traditional eggs Benedict for the brunch, substituting the ham and english muffin for a filet mignon and fried green tomato base.

Photo: David Claypool

Post-Swearing-In Luncheon

Post-Swearing-In Luncheon

Design Cuisine catered the three-course luncheon in the U.S. Capitol following the inauguration ceremony on Friday. The first course consisted of Maine lobster and gulf shrimp with saffron sauce and potato dumpling.

Photo: Geoff Chesman

Duck-fat-infused frozen carrot dome set atop ginger- and lime-marinated jumbo lump crab with lychee two ways, by Starr Catering Group in South Florida

Duck-fat-infused frozen carrot dome set atop ginger- and lime-marinated jumbo lump crab with lychee two ways, by Starr Catering Group in South Florida

Photo: Courtesy of STARR Catering Group

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.

Event Profs Share the Catering Moments They’ll Never Forget

2025 Industry Innovators Article Image Catering

Industry Innovators 2025: 10 F&B Professionals Who Are Rewriting the Rules of Event Catering

Out: meat carving stations. In: vegetable carving stations.

10 Food and Beverage Trends to Keep Top of Mind at Events in 2025

LaCroix’s Disco-Themed Pop-Up

15 Tasty Event Ideas From the 2024 New York City Wine & Food Festival

Event Profs Share the Catering Moments They’ll Never Forget

Get inspired by these standout food and beverage ideas that show how food can surprise, delight, and even steal the show.

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.

Brands & Event Pros

Industry Innovators 2025: 10 F&B Professionals Who Are Rewriting the Rules of Event Catering

These catering and F&B professionals are changing the game through forward-thinking sustainability efforts, stunning presentations, clever business practices, and much more.

2025 Industry Innovators Article Image Catering

10 Food and Beverage Trends to Keep Top of Mind at Events in 2025

Event planners expect elevated mocktails, embedded sustainability, and family-style catering to take off this year.

Out: meat carving stations. In: vegetable carving stations.

15 Tasty Event Ideas From the 2024 New York City Wine & Food Festival

The four-day event featured 80 experiences across the city with presentations from more than 500 chefs and culinary influencers.

LaCroix’s Disco-Themed Pop-Up

How Planners Can Handle Hyperspecific Attendee Dietary Requests

Planners are used to addressing a variety of F&B needs, but some attendees’ expectations stretch the limits. Here’s some advice.

Katarzyna Pracuch V98 W 4p Cr Va Unsplash

See the F&B Trends on Display at the 2024 Summer Fancy Food Show

The Specialty Food Association’s 68th annual Fancy Food Show boasted thousands of exhibitors from food and beverage brands big and small, near and far, plus a buzzed-about keynote from Whole Foods CEO Jason Buechel.

The 68th iteration of the Summer Fancy Food Show spanned 330,000 square feet inside New York's Jacob K. Javits Convention Center.

How U.S. Event Planners Can Navigate Global Attendance Challenges

See Inside This High-Tech, Multisensory Experience from Don Julio

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This Event Turned Home Decor Into a Celebration of Latinas' Life Moments

How BET’s Stylish Anniversary Dinner Honored the Past—and Embraced the Future

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Should You Add Carbon Labeling to Your Event Menus?

In the future, understanding the carbon impact of food choices could be as simple as counting calories—transforming consumer habits and event catering. Learn how HowGood is making that happen.

Carbon Labeling on Event Menus

Spring Event Inspo: 14 Flower-Filled Food Presentations We're Still Dreaming About

Check out some of our favorite ways events have incorporated flowers, foliage, and greenery into their dishes and F&B displays.

New York-based company Mary Giuliani Catering & Events draws on its founder's theater background to tell stories through food, like with this lush, floral-filled food display that incorporated a pretty spring-inspired tea set.

Après-Ski Vibes Only—Inside BizBash and Connect's Networking Event in New York City

BizBash and its parent company, Connect, were in the Big Apple last month for a wintry bash full of fun F&B moments.

The ski-themed event, dubbed Après Connect, brought together more than 200 event profs.

12 Creative Catering Trays We Love From Recent Events

From snowball cocktail glasses to mini milk crates, these trays helped their events leave a lasting impression.

In support of InterContinental Miami Make-A-Wish Ball 2023's “Le Sceptre Rose” theme, the hotel's culinary team crafted mini profiteroles topped with heart-shaped chocolates served in bubble bowls for guests to pair with welcome Champagne at the cocktail reception. See more: How This Renowned Miami Gala Engaged Attendees with a Spy-Themed Parisian Affair

What Will Guests Be Eating and Drinking in 2024?

Catering, beverage, and hospitality pros predict what the meeting and event industry will be serving up this year.

More plant-based food options like these tomato hors d’oeuvres from Pinch will appear on menus in 2024.

16 Seasonal Dishes and Drinks We're Drooling Over This Fall

Fall flavors go beyond just pumpkin spice (though there's plenty of that too!). Check out some fall menu highlights from restaurants and event caterers around the country.

Lona by Chef Richard Sandoval, a modern Mexican eatery in Tampa, is serving the Caramelized Pumpkin Crema this season. The eye-catching dish is made with pumpkin custard, caramelized pepitas, edible marigolds, and cinnamon ice cream.

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