For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.
Photo: Jonathan Moore
Atlas's yellow and black display for the launch of Pilates NYC's pre- and post-natal programs.
Photo: Gemma Comas
Photo: C2 Catering Couture
C2 Catering Couture serves sugar bubbles filled with chocolate mousse and a fortune cookie. The dessert is served alongside a hammer to crack open the sphere.
Photo: C2 Catering Couture
Lobster risotto is spotted with pomegranate.
Photo: C2 Catering Couture
Campine
Three notable San Diego chefs have joined forces to launch the catering and event company Campine, A Culinary + Cocktail Conspiracy. Andrew Spurgin, Antonio Friscia, and Brian Malarkey are at the helm of the company, which can travel to L.A. for events. Summer entertaining ideas from Campine include picnics featuring bento boxes filled with sushi, seaweed salad, a thermos of miso soup, and chilled sake. Or, try a summer seafood meal made in a galvanized tub heated by a propane burner. The chefs fill the tub with water, potatoes, sweet corn, old bay seasoning, carrots, onions, artichokes, thyme, parsley, and shellfish. After draining the liquid, everything is poured out on a picnic table covered with butcher paper, and served with craft brew.
Photo: Courtesy of Campine, A Culinary + Cocktail Conspiracy
