Just in time for fall events—and the corporate holiday parties coming later in the year—we talked to Miami/South Florida caterers and venues about their latest food offerings for cocktail parties, seated dinners, and other kinds of events. Here's a look at the latest additions to their event menus
Photo: Spencer Rich
CA Catering has created banh mi rolls, a popular Vietnamese dish, with pulled pork, pickled vegetables, and cilantro wrapped in colorful soy and rice paper.
Photo: Michael James
A Joy Wallace Catering Production & Design Team's executive chef, Elgin Woodman, has created sea scallops with a panko crust and citrus butter presented in a seashell. This is served over a bed of hot rocks with hidden sternos underneath.
Photo: Ryan Oswald
The Fontainebleau Miami Beach has added a dish with seared loin and braised veal with fontina orzo pasta, broccoli rabe with garlic and minced shallots, and roasted wild mushrooms with thyme and garlic to its fall catering menu.
Photo: Courtesy of the Fontainebleau Miami Beach
Shiraz Events introduced vegetarian tropical sushi wrapped in cabbage leaf and rolled with mango, jicama, peppers, and avocado.
Photo: Sonja Garnitschnig
The Hyatt Regency Bonaventure Conference Center & Spa has created a dish with smoked Berkshire pork loin with braised red cabbage, apple cider gastrique, and poached apples for its entrée options.
Photo: Courtesy of Hyatt Regency Bonaventure
Divine Dining offers a new addition to its bite-size salads with the club salad hand roll filled with leafy greens and tomatoes, tied with scallion.
Photo: Spencer Rich
At a luncheon, Bill Hansen Catering served shots of cocktail sauce with shrimp.
Photo: Courtesy of Bill Hanson Catering
For a picnic event, Sujata & Meera served savory shortbread with herbed chèvre to go with a Marie Antoinette theme.
Photo: Mandela Gregoire
The chilled gazpacho soup from Lyon + Lyon has tomato-and-cucumber-flavored broth with colorful diced vegetables.
Photo: Courtesy of Lyon and Lyon
