Tastings Caterers in Framingham serves up a trio of summer crostinis as a start to a formal dinner or as an appetizer at a cocktail party. Topping combinations include fresh tomato, basil, and smoked mozzarella; pineapple, creamy gorgonzola, and toasted honey walnuts; and wilted baby spinach with melted feta, caramelized onions, and five varieties of toasted nuts. For a gluten-free option, the toppings can be used to fill mushroom caps.
Photo: Courtesy of Tastings Catering
The new Boston outpost of Georgetown Cupcake puts a twist on the traditional Boston creme pie with their Madagascar bourbon vanilla cupcake filled with Boston creme pudding and topped with a thin layer of chocolate ganache. A green fondant shamrock decorates the top.
Photo: Courtesy of Georgetown Cupcake
East Meets West Catering uses stemless martini glasses to hold fresh lobster served with spicy mango and horseradish sauce, and garnished with purple endive and micro greens.
Photo: Courtesy of East Meets West
The candy shop was brightly lit and filled with Ernst & Young's colours, yellow and white. There were four candy stations that had fudge, yellow cotton candy, a self-serve candy bar with branded plastic bags, and white-iced cookies and cupcakes.
Photo: BizBash
Ridgewells provided two dessert stations with mini-sweets like pie bites and tiny macaroons for the after-party.
Photo: Neshan Naltchayan for BizBash
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
A lavender candy bar offered cakepops, cupcakes, and rock candy.
Photo: Daniel Swartz for Hpnotiq Harmonie
BMW returned as the automotive sponsor this year with an all-white lounge area for guests—with a touch of color from this edible logo.
Photo: Tony Brown/imijphoto.com for BizBash
