Ironed Sandwiches, Trash-Can Soups, and More Outlandish Catering Ideas From the ArtEdge Gala

Big-name Chicagoans including Mayor Rahm Emanuel donned spiffy attire to attend a $1,000-a-head gala. But when they arrived, they punched a time card, entered into a dimly lit warehouse, and feasted on soup served out of trash cans. The Museum of Contemporary Art's ArtEdge gala, held February 2 for the first time in the institution's warehouse, was indeed a little edgy, and it had an all-pervasive factory vibe.

"The theme was directly inspired by the M.C.A. Warehouse's structure and location," said Gina Crowley, the museum's director of special events and rentals. "The building was once a bakery, and the surrounding neighborhood has a very industrial feel."

Once the theme had been established, the in-house planning team collaborated with Jewell Events Catering and the gala's co-chairs to design a buffet-style menu that would meld wintery comfort foods with snacks befitting the gritty theme. Creative presentation was key, and the catering and museum staff worked with HMR Designs to design innovative food stations that got guests chattering, laughing, and squealing with delight. Here's a look at some of the night's freshest catering ideas.

At a panini station, attendants used irons and an ironing board to toast ham-and-cheese and tomato-and-cheese sandwiches.

Photo: Alain Milotti

Near the entrance, onion rings and French fries hung in colanders attached to chain-link fences. Guests used hanging tongs to transfer the fried snacks into paper cones.

Photo: Bob Carl

In an homage to the venue's bakery past, a Tube Buffet held various breads. Servers in baker hats doled out rustic country rye bread, salted pretzels, dark rye rolls, and more in sheets of deli paper.

Photo: Alain Milotti

Instead of traditional trays, servers used rolling metro carts to pass hors d'oeuvres.

Photo: Bob Carl

On the carts, egg containers held deviled eggs. Other offerings included sweet potato biscuits with ham, triangles of fried bologna sandwiches, and piles of crispy bacon.

Photo: Alain Milotti

An area called the Corrugated Room had a graffiti painting from Chicago artist Hebru Brantley. Arms extending from the wall held round chrome platters filled with salads of cumin and carrots, Mediterranean farro, black beans and avocado, and kale and Brussels sprouts. Guests ate the salads from pie tins, which were stacked nearby.

Photo: Alain Milotti

On a rotating dry-cleaning rack, hangers held meats, cheeses, and flat breads—as well as rubber chickens.

Photo: Alain Milotti

Below the rack, a chef used an industrial slicer to shave meats.

Photo: Alain Milotti

Servers wearing rubber gloves and navy-blue factory uniforms served butternut squash soup and chili from trash cans. The serving vessels were tin mugs.

Photo: Alain Milotti

After the dinner reception, guests headed downstairs for desserts and a concert from Fitz and the Tantrums. Near the stage, a pegboard held chocolate, cinnamon-sugar, glazed yeast, and old-fashioned cake donuts.

Photo: Alain Milotti