11 New Menu Items From Washington Caterers

42˚ Catering’s Frederick De Pue is offering a seared Maine sea scallop with gingerbread caramel and savoy cabbage rillettes this fall. The hors d’oeuvre is served in a white ceramic bowl atop a rectangular ceramic plate that is brushed with the gingerbread caramel sauce and accented with a julienne of raw scallion.

For the fall, Eat & Smile Catering is offering baby B.L.T.s comprised of house-cured bacon that the caterer purchases fresh from Cedarbrook Organic Farm in West Virigina, cures in honey (and other secret ingredients) for seven to 10 days, and then smokes in apple and cherry woods for 12 hours. Other ingredients include lettuce from Endless Summer Harvest, sungold cherry tomatoes from the Farm at Sunnyside, and bread from Miss Valentine Bakery.

A La Carte Catering & Event Design’s fall lineup includes a lemongrass and ginger poached chicken hors d’oeuvre dressed in a house-made basil yogurt coulis. The bites are served on black sesame seed tuiles with micro greens.

The Catering Company of Washington owner and founder Elizabeth Petty opened a new restaurant and catering company last year, dubbed Elizabeth’s Gone Raw. Serving only raw and vegan menus, the fall lineup includes a chocolate mocha mousse cake. The dish consists of all raw ingredients, including dates, coconut oil, almond milk, cacao powder, cashew flour, and agave nectar. A dehydrated cookie made of cashews, almonds, and chocolate tops the sweet treat.

Evoke designed a doughnut wall that Design Cuisine executed for a client in April and will continue to offer the concept this fall. The wall was constructed out of pegboard, with 1,200 wooden golf tees showcasing the chocolate-glazed chocolate doughnuts (forming a “J” for the guest of honor’s name) and the outlining cinnamon sugar and powdered white donuts. In coming months, a server with a step stool will be on hand to pull doughnuts off the wall for guests, who can carry the take-home treats away in brown paper bags with to-go cups of hot apple cider.

Occasions Caterers’ playful take on the seafood pan-fried noodle this fall is its crispy lobster nests with yuzu garlic sauce. The hors d’oeuvre comprises crispy kataif nests filled with butter-poached lobster, which is drizzled with a yuzu emulsion.

In response to clients looking to move away from a traditional entrée plate of a protein, starch, and vegetable, Susan Gage Caterers’ Spanish sous chef Paco Cozar has helped perfect a traditional seafood and chicken paella this fall. The dish includes ingredients like saffron, red peppers, calamari, octopus, shrimp, and chicken and can be served either family-style in a pan or plated.

Windows Catering Company is now offering peppermint marshmallow lollipops with a chocolate ganache center, topped with a candied mint leaf.

Spilled Milk Catering is serving a savory take on the lollipop this fall with its five-cheese mac-and-cheese lollipops. Composed of elbow macaroni and Gruyère, pecorino, Parmesan, white cheddar, and fontina cheeses, the hors d’oeuvre is coated in panko and served alongside a tangy mustard sauce.

Ridgewells Catering's fall menu is featuring a take on deconstructed sushi. The dish includes a yellowfin tuna parfait, seaweed romaine salad, and seasoned sushi rice.

Well Dunn Catering is now offering its farm-stand tomato trio sampler through October. Featuring tomatoes grown from the caterer’s garden in Rappahannock County, Virginia, the sampler’s dishes include a chilled lemon boy yellow tomato bisque with a chervil oil; grilled bread with house-made ricotta and sweet tomato jam; and a toy box tomato salad with micro arugula and prosciutto crisps drizzled with an avocado cream.