Aaron’s Catering has a new menu item suitable as an hors d’oeuvre or in place of a salad. The base of the “molecular diablo” is mozzarella cheese that has been liquefied and reformed to look like a hard-boiled egg white. Heirloom tomato foam makes the faux yolk, and capsulized balsamic vinegar looks like caviar. The piece is served on a bed of arugula. Eaten together, it is intended to taste similar to a Caprese salad.
Photo: Brightroom, Inc.
HipPops is a new South Florida company that makes all-natural, kosher-certified pops from gelato, sorbet, and frozen yogurt. The bars come in two sizes, regular and “baby pops,” and more than a dozen flavors that can be topped with three types of chocolate and various toppings to create more than 100 combinations.
Photo: Brightroom, Inc.
At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.
Photo: Gerber + Scarpelli Photography
