Event Catering

March 12, 2017

Sixteen's Pink Pearl Apple

Sixteen's Pink Pearl Apple

At Sixteen at the Trump International Hotel & Tower in Chicago, executive pastry chef Patrick Fahy serves sorbet in a pink, apple-shaped sugar shell. The color is meant to evoke Japanese cherry blossoms and springtime.

Photo: Courtesy of Sixteen

For the launch of the catering and event program at New York’s WTC860 - Riviera at the World Trade event space in December 2015, Riviera Caterers built a 24-foot-long, 8-foot-high pretzel wall. The interactive wall held 600 pretzels of different flavors, including garlic parsley, cheddar, cinnamon, salted, and plain, along with dipping sauces. The setup is customizable and can be converted for a variety of displays such as a salad or bagel bar.

For the launch of the catering and event program at New York’s WTC860 - Riviera at the World Trade event space in December 2015, Riviera Caterers built a 24-foot-long, 8-foot-high pretzel wall. The interactive wall held 600 pretzels of different flavors, including garlic parsley, cheddar, cinnamon, salted, and plain, along with dipping sauces. The setup is customizable and can be converted for a variety of displays such as a salad or bagel bar.

Photo: BFA.com

Cones in Sand

Cones in Sand

At the Celebrity Chef Golf Tournament at Turnberry Isle Resort, mini cones nestled in a sand trap. Chef José Andrés hosted the event, and the bites came from his restaurant Katsuya at SLS Hotel South Beach.

Photo: Alexander Tamargo/Getty Images for Food Network SoBe Wine & Food Festival

A 20-foot-long interactive wall of letters in the lobby gave guests an opportunity to create words.

A 20-foot-long interactive wall of letters in the lobby gave guests an opportunity to create words.

Photo: Tony Brown/Imijination Photography for BizBash

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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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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