For a donut-themed bridal shower put together by blogger Elsie Larson, a giant chalkboard filled with descriptive doodles served as the backdrop of the food spread.
Photo: Elsie Larson/elsiecake.com
Trend: Food and Beverage Carts
Inspired by the food truck craze, Abigail Kirsch in New York created roving carts to bring guests desserts and beverages, like gelato with dipped miniature cones and toppings, or sangria and punch.
Photo: Andre Maier
Trend: New Serving Styles
To give guests a variety of flavors, L-Eat Catering in Toronto now uses a four-compartment dish for multiple entrées, including roasted petit beef tenderloin fillet, miso-glazed black cod, mushroom risotto, and a green bean bundle.
Photo: Courtesy of L-Eat Caterig
Thomas Preti Caterers prepared hors d’oeuvres set on large Lucite tables suspended from the ceiling, at a launch party for lighting designer Bentley Meeker’s book, at Gotham Hall in New York in April.
Photo: Arnold Brower Photography
48. Telling T-Shirts
Waiters didn’t have to remember what they were serving (and guests didn’t have to ask) when now-defunct Match Catering printed T-shirts with food descriptions for a 2004 BizBash event.
Photo: BizBash
