![The company expects to serve more than 1,200 dip-dyed marshmallows.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/usa_dip_dyed_marshmallows.png?auto=format%2Ccompress&q=70&w=400)
![For the delegate reception at the Mint Museum, La-tea-da's Catering and Blue Ridge Catering will serve a 'southern duet': Lit'l Taste of Heaven cheddar biscuits and Goodnight Brothers country ham with house made honey mustard, paired with La-tea-da's pimento cheese and Polka Dot Bake Shop sweet potato crackers.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/southern_duet.png?auto=format%2Ccompress&q=70&w=400)
![At Congressman Jim Clyburn's 'Salute to South Carolina' cocktail party, guests will sample La-tea-da's pickle bar that will include spicy pickled okra, ginger mint carrots, garlic cucumbers, dilly green beans, sweet and spicy banana peppers, and curry cauliflower.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/pickle_bar.png?auto=format%2Ccompress&q=70&w=400)
![At the Massachusetts Democrats reception, guests will dine on ground beef burgers topped with La-tea-da's pimento cheese and a bread-and-butter pickle served with truffled tater tots and chipotle ketchup.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/carolina_burger.png?auto=format%2Ccompress&q=70&w=400)
![Buttermilk-fried oysters topped with collard green pesto and served over spicy citrus aioli is one of the items created by La-tea-da's Catering and Blue Ridge Catering for parties during the Democratic National Convention.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/butermilk_fried_oyster.png?auto=format%2Ccompress&q=70&w=400)
![Convention guests will dine on petite Korean barbecue beef short rib tacos with kimchi and scallion cream.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/korean_bbq_taco.png?auto=format%2Ccompress&q=70&w=400)
![The caterers are creating compressed peaches with Cardinal gin and serving them with Lexington pork barbecue and barbecue-spiced 'pop rocks.'](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/08/carolina_compressed_peach.png?auto=format%2Ccompress&q=70&w=400)
![Pinch Food Design offers a different spin on babyback ribs, serving the barbecue classic on a spoon-shaped skewer with creamed corn and jalapeños.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/spin_shortrib_125x125_1png.png?auto=format%2Ccompress&q=70&w=400)
![As a late-night snack, Marcey Brownstein Catering & Events serves mini pretzel bites alongside whole grain mustard and shots of Hefeweizen.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/img_0298_1png.png?auto=format%2Ccompress&q=70&w=400)
![SD26 Events' eggplant terrine features sauteed eggplant that is layered with fresh tomatoes and herbs then baked in the oven. The dish is served with a dab of basil pesto and garnished with a parmigiano reggiano-flavored milk foam.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/_mg_5842_eggplant_terrine.png?auto=format%2Ccompress&q=70&w=400)
![Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests can pipe into mini-beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, earl grey, and vanilla bean.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/profiterolestation_courtesy_great_performancespng.png?auto=format%2Ccompress&q=70&w=400)
![This cucumber feta salad with roasted pepper hummus by Abigail Kirsch makes for an interesting alternative to the standard mixed green salad.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/ap_mediterrenean_salad_glam2.png?auto=format%2Ccompress&q=70&w=400)
![Created by Hell's Kitchen contestant and chef Guy Vaknin, Beyond Sushi is a new store serving vegetarian sushi. Offering catering for private events, the organic menu features unrefined fruits and vegetables wrapped in six-grain and black Chinese forbidden rice, topped with tofu and veggie puree sauces in flavors like jalapeno-wasabi, toasted-cayenne, carrot-ginger, shitake-teriyaki, mango-chili, and white-miso.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/sushipng_1.png?auto=format%2Ccompress&q=70&w=400)
![Thomas Preti Events to Savor will be serving their s'mores cheesecake as part of their dessert lineup this fall.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/thomas_preti_smore_cheescake.png?auto=format%2Ccompress&q=70&w=400)
![Caterers report that pies filled with seasonal fruit are becoming a popular dessert item at events. These latticed fruit pies are by Tip of the Tongue Caterers.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/photo_2_1.png?auto=format%2Ccompress&q=70&w=400)
![Feast & Fêtes' new 'Aioli Presentation' is a spread featuring dishes like poached wild Alaskan salmon, cod confit, and jumbo Carolina shrimp.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/aioli2_1.png?auto=format%2Ccompress&q=70&w=400)
![Sant Ambroeus is offering an appetizer called 'salmone fresco,' consisting of smoked salmon topped with chives and a light balsamic reduction.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/salmone_fresco_2.png?auto=format%2Ccompress&q=70&w=400)
![Ly uses traditional French baking methods to create her tiny desserts.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/01/freshfruittartletpng.png?auto=format%2Ccompress&q=70&w=400)
![Rustic potato pancakes with homemade apple chutney and pickled red cabbage fennel slaw, by Naturally Delicious Caterers & Events in Brooklyn](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/066_bizbash_3.png?auto=format%2Ccompress&q=70&w=400)
![Vegetable-filled tamales served with green mole sauce and cilantro, by Naturally Delicious Caterers & Events in Brooklyn](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/066_bizbash_2.png?auto=format%2Ccompress&q=70&w=400)
![Sweet potato souffle with roasted Brussels sprouts, maple syrup, and wild rice latkes, by FIG Catering in Chicago](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/066_bizbash_1.png?auto=format%2Ccompress&q=70&w=400)
![Red and yellow tomato tartare with avocado, white gazpacho, and cucumber geleé by Occasions Caterers in Washington](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/066_bizbash_5.png?auto=format%2Ccompress&q=70&w=400)
![Roasted corn, poblano, and garlic sopes served with salsa verde, by FIG Catering in Chicago](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/066_bizbash_4.png?auto=format%2Ccompress&q=70&w=400)
![Mini lentil-and-bulgur burgers served on sesame-seed buns with curry ketchup and McClure’s pickles, by Naturally Delicious Caterers & Events in Brooklyn](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/067_bizbash_5.png?auto=format%2Ccompress&q=70&w=400)
![Buffalo mozzarella, watercress, grapes, pistachios and lavender honey-lime vinaigrette by Occasions Caterers in Washington](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/067_bizbash_2.png?auto=format%2Ccompress&q=70&w=400)
![Golden citrus beets served with lemon verbena, mascarpone and honey powder by Occasions Caterers in Washington](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/067_bizbash_1.png?auto=format%2Ccompress&q=70&w=400)
![Rosemary-infused waffles served with buttermilk-battered smoked cauliflower, horseradish, pickled cabbage, and wild arugula salsa verde by Daniel et Daniel in Toronto](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/067_bizbash_3.png?auto=format%2Ccompress&q=70&w=400)
![Mediterranean salad with roasted-pepper hummus, by Abigail Kirsch in New York](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/09/067_bizbash_4.png?auto=format%2Ccompress&q=70&w=400)
![Chicken Updates](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/image015.png?auto=format%2Ccompress&q=70&w=400)
Pan-seared Airline chicken breast, served with beluga lentils, caramelized brussels sprouts, spaghetti squash, braised Tuscan kale, and Spanish salsa verde, by Paramount Events in Chicago
![Chicken Updates](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/img_5865_copy.png?auto=format%2Ccompress&q=70&w=400)
“Chicken Three Ways,” including chicken Niçoise on a coconut shell with potatoes, green beans, tomatoes, kalamata olives, and hard-boiled quail eggs; deconstructed chicken yakitori; and a chicken taco with papaya, red radish, cilantro sprouts, and tomato sofrito, by Encore Catering in Toronto
![Chicken Updates](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/mg_8795.png?auto=format%2Ccompress&q=70&w=400)
Herb-marinated chicken breast in a burnt ancho orange sauce and garnished with avocado salsa, served with corn cake and a cubed heirloom tomato salad, by the Spot Gourmet in Los Angeles
![Chicken Updates](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/img_0121.png?auto=format%2Ccompress&q=70&w=400)
Ballotine of chicken stuffed with preserved lemon, pine nuts, leeks, and currants, by Marcey Brownstein Catering & Events in New York
![Chicken Updates](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/gourmetcaterers_boston_tardiff_4.png?auto=format%2Ccompress&q=70&w=400)
Roasted chicken breast stuffed with leek-and-spinach farce, served with basil polenta fries and baby arugula in a savory herb jus, by Gourmet Caterers
![Chicken Alternatives](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/img_5876_copy.png?auto=format%2Ccompress&q=70&w=400)
Tempura tofu and cucumber kimchee in a ginger green onion dressing, served with a taro-stuffed black and white sesame fried dumpling in a sweet chili sauce, by Encore Catering in Toronto
![Turkey Milanese with a breadcrumb crust, served with a chopped radicchio, endive, and arugula salad, by Marcey Brownstein Catering & Events in New York](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/img_0173.png?auto=format%2Ccompress&q=70&w=400)
![Chicken Alternatives](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/mg_8539.png?auto=format%2Ccompress&q=70&w=400)
Crab, avocado, mango, and cucumber timbale, served with white gazpacho, by the Spot Gourmet in Los Angeles
![Chicken Alternatives](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/gourmetcaterers_boston_tardiff_1.png?auto=format%2Ccompress&q=70&w=400)
Roasted red pepper and miso risotto cakes, served with silken tofu, grilled marinated vegetable stack, and asparagus in romesco sauce, by Gourmet Caterers in Boston
![Chicken Alternatives](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/07/image013.png?auto=format%2Ccompress&q=70&w=400)
Braised short ribs served with stone-ground grits, roasted corn, baby bell peppers, heirloom cherry tomatoes, leeks, wild mushrooms, and ginger gremolata, by Paramount Events in Chicago