6. Lobster Salad in Ice Cups
“Another hors d’oeuvre idea: Chilled lobster salad with Pernod aioli, topped with Russian osetra caviar and Kiev lemon crème fraiche served in dill-infused ice cups.” Catering by Chef Saon Brice of Linwoods Catering
Photo: Artemas Mott
At the AIDS Foundation of Chicago's holiday-themed World of Chocolate event, guests sipped vanilla- and cinnamon-spiced hot chocolate from mini pipettes by the Signature Room at the 95th.
Photo: Mireya Acierto for BizBash
At a holiday party hosted by Style Boston and Boston Magazine, the Catered Affair served tuna tartare with wasabi aioli on a tray accented with wheatgrass and peppers—traditional Christmas colors on unexpected objects.
Photo: Jerome Eno for BizBash
