A couple of catering trends are colliding to make food-and-drink pairings a popular choice for fall menus. The combinations feed the ongoing desire to create new culinary experiences for guests who fancy themselves foodies, and they offer a new way to showcase custom cocktails or sample new drink flavors. We asked caterers to share their latest offerings
Photo: Scott Thompson Photography
Lamb kebobs and Mediterranean couscous with rose tea sips from Mary Giuliani Catering & Events in New York.
Photo: Emily Gilbert for BizBash
Shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib paired with a mini shot of Guinness from Boutique Bites in Chicago
Photo: Scott Thompson Photography
Roasted calabaza and chorizo tartlette with spiced goat cheese and candied walnut served with a “Not Hot” toddy with sparkling apple cider, Maker’s Mark bourbon, orange, lemon, fresh mint, a touch of honey, and a dash of cinnamon and clove from Creative Tastes Catering & Event Production in Miami
Photo: Elizabeth Renfrow for BizBash
Brulée cinnamon French toast with seared fois gras, ice cider gelée glazed with choice of cape gooseberry, bing cherry, blackberry, or apple coupled with Antolino Brongo Cryomalus ice cider from Kindred Spirits Catering in Toronto
Photo: Ryan Szulc Photography for BizBash
Harissa shrimp with mango dip paired with a shooter of mango lasse from East Meets West Catering in Boston
Photo: BĂ©atrice Peltre for BizBash
Arancini de riso with butternut squash, sage, mascarpone, and brown butter pancetta vinaigrette paired with a pumpkin martini with cream liqueur, vanilla vodka, pumpkin spice syrup, and garnished with whipped cream and a cinnamon stick from Choura Events in Long Beach, California
Photo: Bridget Kenny for BizBash
Thai-style local skirt steak tacos with cilantro, onion, sour cream, and sriracha paired with Phoebe’s Fall Pilsner brewed by Eat & Smile in Washington
Photo: Alexandra Friendly
