catering idea

To enter the speakeasy, guests were given edible paper with the passcode; they were then instructed to destroy the paper by eating it. The papers were made from rice starch and potato starch, causing them to dissolve with moisture.

One of the tray-passed dessert options was a chocolate-dipped toasted marshmallow with graham cracker dust and chocolate-filled pipettes.

A flowchart helped visitors determine what type of meal best suited their moods.

The final station is a garnish station, where guests can choose from fresh ingredients like watermelon radishes, cinnamon sticks, and lemons and limes.

For those who don't feel like making their own cocktails—or for those who want more than one drink—the pop-up has a bar with a rotating group of bartenders from bars across North America. The bartenders are tasked with creating their own bespoke cocktails.

Wooden cocktail stirrers with a geometric design can be inked with personal messages for guests to further customize their drinks.

Once guests have finished making their drink, they're encouraged to take photos and share their creations on social media.

Close, but no cigar: Mena Catering in Miami creates eggnog crème brûlée served in a clear ashtray with an edible chocolate cigarette.

Savory ice cream sandwiches with goat cheese ice cream and wild raspberry preserves, by Truffleberry Market in Chicago

Cocktail activation with a bartender pouring components—such as vermouth and gin for a martini—down grooved Carrera marble slabs pitched at an incline to agitate and mix the drink before it chills in a bowl of dry ice, by Pinch Food Design in New York