Pretzel and doughnut walls have become familiar at events, but the wall concept itself is a trend that will continue, according to Toronto-based catering company Eatertainment. The company offers an ombré macaron peg wall, offering vanilla, rose, cotton candy, grapefruit cayenne, and Peruvian chocolate flavors.
Bread & Butter Public Relations, which represents eateries and hotel restaurants throughout the U.S., noted that a dessert trend will involve nostalgic desserts aimed at kids, which are given an upgrade for adults. Hotel Colonnade in Coral Gables, Florida, serves a nitro dessert station that offers boozy ice cream made with liquid nitrogen. Flavors such as Grand Marnier, dark rum, Godiva Chocolate Liquor, and Chambord are served with a variety of ice cream social-style toppings.
The event showcased a rainbow doughnut wall as a tribute to the film.Â
Treats at the event included honey banana cupcakes with a bourbon-filled pipette from Bumble and Wicked Whisk.
Franco Vitella Catered Affairs served up “dragon’s breath” popcorn made with liquid nitrogen. Flavored popcorn is tossed with and frozen by liquid nitrogen and then when the ice-cold popcorn is warmed up (thanks to body heat), clouds of cold air are released through guests’ mouth and nose.
Experimental food, design, and technology studio BevLab offered guests edible sugar balloons.
