Caterers share their modern takes on menu staples.
Photo: Greg Powers for BizBash
Roast Chicken Alternative: Pork
Roasted pork tenderloin rolled with fennel and Badian spice confit served with acorn squash, squash risotto, sautéed baby bok choy, and shallots, from Saphire Event Group (781.784.2400, saphireeventgroup.com) in the Boston area
Photo: Kristin Teig for Bizbash
Serving Platter: Salt Slabs
Short rib tacos with shredded cabbage, tomato, and chipotle crema served on a slab of pink salt, from Michael Stuart (347.689.9822, mscnyc.com) in New York
Photo: Jika González for BizBash
Dessert Ingredient: Vegetables
Caramelized vanilla napoleon with red beet confit, from Windows Catering Company (703.519.3500, catering.com) in Alexandria, Virginia
Photo: Greg Powers for BizBash
Comfort Food: Jalapeno Poppers
Bacon- and date-stuffed jalapeno poppers served with garlic and lime aioli, from Fig Catering (310.899.8595, figsantamonica.com) in Santa Monica, California
Photo: Bridget Kenny for BizBash
Cocktail: Solid Drinks
Sangria, watermelon, and mango Campari spheres served in spoons, from Windows Catering Company
Photo: Greg Powers for BizBash
Hors d’Oeuvre: Breakfast Bites
Buttermilk chocolate chip pancakes with maple syrup, jumbo blueberries, strawberry fragments, and powdered sugar, from Esprit Events Kosher Catering (212.207.3888, espritevents.com) in New York
Photo: Jika González for BizBash
Global Cuisine: Vietnamese
Banh mi sandwiches made with five-spice pork belly, from Blue Plate Catering (312.421.6666, blueplatechicago.com) in Chicago
Photo: Tyllie Barbosa for Bizbash
