Catering Trends 2010: Fruits and Vegetables

October 21, 2010

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Photo: Roger Dong for BizBash

For the Friends of the High Line summer benefit in New York, Bite Food set out bowls of seasonal fruit and vegetables from the Greenmarket for nibbling during cocktails.

For the Friends of the High Line summer benefit in New York, Bite Food set out bowls of seasonal fruit and vegetables from the Greenmarket for nibbling during cocktails.

Photo: Roger Dong for BizBash

Glorious Food topped bars with crudité and dip at the Historic House Trust's Founders Award Dinner in New York.

Glorious Food topped bars with crudité and dip at the Historic House Trust's Founders Award Dinner in New York.

Photo: Keith Sirchio for BizBash

Guests helped themselves to cheese and fruit plates and shots of hummus with raw veggies at the AIDS Foundation of Chicago's 25th anniversary gala at the Hilton Chicago.

Guests helped themselves to cheese and fruit plates and shots of hummus with raw veggies at the AIDS Foundation of Chicago's 25th anniversary gala at the Hilton Chicago.

Photo: Eric Craig 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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