As the mid-point of summer approaches, it can be a challenge to continue dazzling event guests with new serving ideas. But ever-innovative chefs, caterers, and event designers have come up with twists on dishes, drinks, tabletops, and serving vessels to keep outdoor entertaining fresh.
Here are some unique approaches to serving that will impress and delight attendees.
To keep guests' drinks cool without watering them down, Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Add berries, grapes, or pomegranate seeds to the water in ice cube trays to create the refreshing treat.
Salad—a summer staple—can be messy, with the risk of a dressing spill onto clothing or hands. Occasions Caterers in Washington created a wedge salad bite hors d’oeuvre, served on a fork, to keep serving clean.
For a camp-theme party, skip the fire and marshmallow-melting attempts and try KG Fare Catering & Events' version of the desert: dipped graham-crackers displayed on clothespins.
For pool parties, the company offers mini inflatable drink holders, $8.55 for a three-pack.
For a multi-purpose float, this yacht-inspired creation has a daybed for two, two drink holders, and a cooler in the front of the vessel. It's priced at $128.
For a hands-free way to dine, chef Joachim Splichal from Los Angeles served up cleverly plated contemporary niçoise salad in a can, which sat atop strips of dirt as a nod to his winery.
At this 2013 event, boxes filled with crudités, along with jars of ranch dressing, were displayed atop wooden barrels.
Earlier this summer, Sabra set-up a 44-foot wooden table with crudité centerpieces, bowls of pretzels, and pita chips for dipping, along with custom menus and individual bowls for hummus and more.
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