3. Vodka and Cigarettas
“Servers clad in traditional sarafans and kosovorotka garments pass Russian fare with a reworked twist, like 'Vodka and Cigarettas': Kobe beef- and Georgian lamb-filled pelmeni dough 'cigarettes' with pickled onion marmalade and mushroom dust ashes paired with mini bottles of vodka.” Catering by chef Saon Brice of Linwoods Catering in Maryland.
Photo: Artemas Mott
Grilled vegetable and mozzarella brochettes from Sterling Affair are presented beneath glass votives filled with rosemary smoke; the fragrant aroma escapes when guests pick up the glasses to eat the passed hors d’oeuvres.
Photo: Andrew Bicknell Photography
At Stella McCartney's Resort 2013 collection preview, waitstaff passed citrus-infused cocktails in Mason jars.
Photo: Jim Shi
Also at Stella McCartney's Resort 2013 collection preview, dessert stands offered sweets from Coolhaus and Pie Corps (pictured). At the latter, guests could also pick up prepackaged jars of fruit cobbler.
Photo: Jim Shi
For the grand opening of the Miami Airport Convention Center in Miami earlier this year, the venue's catering team created an edible garden using toasted pumpernickel crumbs as "dirt" with spears of baby carrots, asparagus spears, and zucchini, as well as baby tomatoes and buffalo mozzarella "flowers."
Photo: Harvey Bilt
Lunch-Time Inspiration
Find catering inspiration at the New York Public Library’s Lunch Hour NYC exhibit, open now through February 2013 at the Stephen A. Schwarzman Building (Fifth Avenue at 42nd Street, 917.275.6975, nypl.org). The free exhibition explores the city’s relationship with the midday meal, highlighting the history of the power lunch, street food, takeout, and more through historic cookbooks, menus, memorabilia, and even a reconstructed wall of Automat machines.
Photo: Courtesy of Lunch Hour NYC
Baked by Melissa's cupcake pod machine can be rented for events in New York.
Photo: Courtesy of Baked by Melissa
