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.
Crudite, dip, and shrimp display, on an antique cart, by L-Eat Catering in Toronto
Photo: Courtesy of L-Eat Catering
Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta
Photo: Courtesy of A Divine Event
Dessert and artisanal tea buffet, by chef Tomas Rivera for Poko Event Productions in Los Angeles
Photo: Sean Twomey/2me Studios
Spring hors d’oeuvres table with lobster tacos, parmesan truffle popcorn, beef short rib sliders with mini shots of Guinness, shrimp tempura lollipops, and mac ’n’ cheese canapés, by Boutique Bites in Chicago
Photo: Scott Thompson
Caterer Great Performances served a cocktail-style menu of small plates, including mini waffle cups topped with bacon-and-egg ice cream and savory cannolis made with radishes, whipped butter, and chives.
Photo: RobertEvans.com
