Breakfast Bites
Esprit Events Kosher Catering's modern take on breakfast includes bite-size chocolate chip pancakes with maple syrup and fruit.
Photo: Jika González/BizBash
Spring Colors
Chicago's Boutique Bites has previously created a colorful spring-inspired display of lobster tacos, parmesan truffle popcorn, shrimp tempura lollipops, and mac ’n’ cheese canapés.
Photo: Scott Thompson
Flowery Flourishes
At an event at the Queens Botanical Garden, Tip of the Tongue served drinks in flower-clad carts.
Photo: Scott Fagen
Goodies to Go
Guests at the Stella McCartney resort 2013 presentation could take home prepackaged jars of fruit cobbler.
Photo: Jim Shi
Boxed Meal
Vegetarian bento boxes at a Saks Fifth Avenue event contained Israeli couscous, a brie wedge, assorted melon balls with honey-lime dressing, and a lemon meringue tart.
Photo: Jenny Berg/BizBash
Tea Time
Cocktails at the Alice in Wonderland-inspired National Ballet of Canada gala were served in teacups and topped off with a rabbit wafer.
Photo: Gary Beechy
Beer Nibbles
Boutique Bites pairs mini shots of Guinness with shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib.
Photo: Scott Thompson Photography
Grassy Display
At this summer's Luminescence gala in Chicago, cured salmon lollipops sat atop trays of wheatgrass.
Photo: Courtesy of John G. Shedd Aquarium
Picnic Fare
A stationary hors d'oeuvres display idea from Toronto's en Ville Event Design & Catering has fruit, bread, and cheese in a picnic basket with red-and-white checkered details.
Photo: Courtesy of En Ville Event & Design
Build-a-Taco Booth
Pinch Food Design's make-your-own taco station has ingredients organized on resin pedestal pieces inspired by handcrafted Mexican pottery.
Photo: Kerri Brewer
Vegetable Desserts
As an alternative to sweet desserts, Windows Catering Company offers caramelized vanilla napoleon with red beet confit.
Photo: Greg Powers for BizBash
Eco-Friendly Serving
Good Gracious Events in Los Angeles arranges a selection of tapas on sustainable bamboo risers.
Photo: Courtesy of Good Gracious Events!
Edible Spoons
Puff 'n Stuff Catering's leek cheesecake with arugula pesto comes on an edible pesto cracker spoon.
Photo: Food Photography by Visual Cuisines for BizBash
S'more, Please!
Cork Catering set up a make-your-own s'mores station at the Campfire Ball benefit.
Photo: Gerber and Scarelli Photography
Salty Trays
Michael Stuart's substitute for a typical catering tray is to serve short rib tacos on a slab of pink salt.
Photo: Jika González/BizBash
Raw Bar
A Joy Wallace Catering Production's artful seafood hors d'oeuvres station combines mirrors and rocks.
Photo: Courtesy of A Joy Wallace Catering Production
Dishes to Go
Yogurt trifles by Creative Tastes Catering are served in mason jars with an attached spoon for on-the-go guests.
Photo: Elizabeth Renfrow for BizBash
Solid Cocktails
Instead of drinking a cocktail, Windows Catering Company serves beverages like sangria in solid form.
Photo: Greg Powers for BizBash
On-Hand Desserts
A Divine Event in Atlanta's dessert display puts blueberry cobbler in iron skillets, blueberry pie on lollipop sticks, and Guinness stout cake in cups.
Photo: Courtesy of A Divine Event
Veggie Cart
L-Eat Catering in Toronto displays crudite, dip, and shrimp lollipops on antique carts.
Photo: Courtesy of L-Eat Catering
In July at Travel & Leisure’s annual World’s Best Awards in New York, sponsor Patrón displayed a sleek wall that housed five tanks of Patrón-based cocktails from which guests could pour their own drinks.
Photo: Diane Bondareef/Travel + Leisure
Beauty brand Fresh’s 21st anniversary party in New York included an interactive mixology bar by Shiraz Events with a wall of drink tanks filled with purées and infused juices. Guests filled their cups from the dispensers, then brought them to bartenders who added Belvedere vodka.
Photo: Jim Shi
Chicago-based Redmoon Theater’s annual benefit in March had a performer topping off guests’ glasses with the company’s “Wine Bike,” which features a spinning chandelier of wine glasses and a series of gears that pour bottles of wine.
Photo: Christina Noël Photography
The Los Angeles launch party for Zing vodka in July had a unique take on a shot bar: Gloved hands emerged from a rose-covered wall to offer guests glasses of the new spirit.
Photo: Sean Twomey/2me Studios
At Hendrick’s Gin’s “Voyages Into the Unusual” event in Chicago, a bar dubbed the Monster Box was manned by a server wearing a fuzzy “monster paw” who stood behind a curtain. When guests approached, the beastly hand poked through holding a drink—the particular concoction that each guest received was a surprise.
Photo: Jill Tiongco Photography
Matthew David Hopkins of 360 Design Events placed bowls of floating candles atop vegetative green roofing tiles at the 9/11 Memorial benefit.
Photo: Courtesy of 360 Design Events
David Stark’s table designs at the fall gala for New Yorkers for Children included high and low glass containers filled with moss, ferns, and candles.
Photo: Billy Farrell/BFAnyc.com
Clover Chadwick of Dandelion Ranch in Los Angeles created a sculptural arrangement using succulents.
Photo: Courtesy of Dandelion Ranch
At MoMa’s Party in the Garden in May, designer David Monn topped tables with leafy topiaries and low arrangements of dianthus and viburnum.
Photo: Nadia Chaudhury/BizBash
Van Wyck & Van Wyck produced this year's Friends of the High Line benefit in New York. The centerpieces consisted of small burlap sacks filled with air ferns and other plants, which guests could take home with them.
Photo: Nadia Chaudhury/BizBash
At Chicago’s Harris Theater gala in June, Bill Heffernan used centerpieces of ferns and freesia as part of the event’s moonlit-forest look.
Photo: Robert Carl
In September, Los Angeles floral designer Eric Buterbaugh set topiary balls on beds of wheatgrass at the Entertainment Industry Foundation’s Women’s Cancer Research Foundation luncheon celebrating the Nancy Short lecture series.
Photo: Alex J. Berliner/ABImages
Fox celebrated its fall television lineup with a casino-style event in Los Angeles. YourBash! and Sada's Flowers collaborated on the event's shabby chic look, which included simple arrangements of succulents decorating the tables.
Photo: Sean Twomey/2me Studios
Sutra International Design used leafy branches to make centerpieces that resembled miniature trees for the Palm Beach Heart Ball in February.
Photo: Lucian Capehart
At the Lowline "Anti-Gala," producers Van Wyck & Van Wyck topped tables with centerpieces comprised of potted rosemary, mint, geranium leaves, and olive branches.
Photo: Andrew Martin/BizBash
For the island-themed CTIA Wireless Foundation’s Achievement Awards dinner, held in Washington in July, florist Volanni used banana leaves in tall, thin glass cylinders.
Photo: Eli Turner
Balloons on the Ceiling
Giant balloons suspended from the ceiling served as the focal point at the DX Gala. What's more is that the color-washed room was updated with a new hue with each course.
Photo: George Pimentel
Handheld Menu Displays
Menu cards at an event designed by Canvas & Canopy were held by ceramic hands.
Photo: Sarah Yates for Birds of a Feather
Umbrella Chandelier
Decor at the Children's Aid Foundation's Teddy Bear Affair came in the form of season-inspired vignettes—for spring, guests saw clear umbrellas with glittering beads as rain.
Photo: Carla Warrilow/BizBash
Artsy Lanterns
Los Angeles-based artist Jorge Pardo created special-edition lanterns to hang above the tables at the Hammer Museum gala.
Photo: Stefani Keenan
Train Travel-Inspired Escort Cards
For a wedding at Union Station in Los Angeles, Sterling Engagements displayed escort cards printed to look like train tickets inside vintage suitcases.
Photo: Callaway Gable Photography
Create-Your-Own-Perfume Bar
At a Los Angeles event, guests were invited to create their own custom fragrances at a flower-dotted scent bar.
Photo: Elizabeth Messina
Upside-Down Centerpieces
Designed by Bold American Events & Catering, upside-down centerpieces of tulips and glass globes hung overhead at a wedding at the King Plow Event Gallery in Atlanta.
Photo: Our Labor of Love
Rustic Lounge Seating
Inspired by an English picnic and styled with rustic elements, the V.I.P. area of this year's Power Ball in Toronto had loading pallets that served as banquette seating and cocktail tables. Tufted velvet couches and colorful pillows rounded out the mix.
Photo: Josh Fee for BizBash
Barrel Tables
To match the Mexican hacienda-inspired look of its New York event in May, Don Julio used authentic tequila barrels as part of the decor, including tables set up in the outdoor terrace.
Photo: Marion Curtis/Startraksphoto.com
Low-Tech Game
Colorful and family-friendly games, including hopscotch, were offered at a block party held by Sunglass Hut to celebrate the opening of its largest outpost in Miami.
Photo: WorldRedEye.com
Ferris Wheel Food Display
In keeping with the carnival theme, the Stella McCartney Resort 2013 presentation in June put mac and cheese bites on a miniature ferris wheel.
Photo: Jim Shi
Hay-Bale Seating
The 2012 color of the year, orange, was paired with hay and chevron patterns at a Belvedere-sponsored event during the Food & Wine Classic in Aspen.
Photo: Aubree Dallas for Belvedere Vodka
Garden-Inspired Table Settings
For summery, garden-inspired events, LoLo Event Design offers hand-painted handkerchiefs that can serve as table numbers and be paired with potted centerpieces.
Photo: Studio Vitri
Bottled Place Cards
For a beachy vibe, LoLo Event Design created message-in-a-bottle place cards.
Photo: Kjeld Mahoney Photography
Tailgate-Style Decor
The festive, laid-back setting for Univision's Deportes launch earlier this year came courtesy of a taco truck and wooden picnic tables.
Photo: Brian Ach/AP Images for Univision
Paper Flower Wall
Luxe Event Rentals & Décor's handmade paper-flower walls, showcased at last year's BizBash New York Expo, can be customized in different colors and function as room dividers, stage backdrops, and back-bar displays.
Photo: Jeeyun Lee/BizBash
Beach Ball Chandelier
Hanging beach balls formed a colorful chandelier at a party created by Swank Productions.
Photo: Courtesy of Swank Productions
Genealogy-Style Seating Chart
To help guests get to know one another, Mélangerie makes customized wedding genealogy charts that double as seating maps.
Photo: Courtesy of Melangerie Inc.
Instagram Printers
Brooklyn-based Instaprint printers print out Instagram photos taken at a certain location or marked with an event-specific hashtag.
Photo: Courtesy of Breakfast
Textured Ice Globes
For a birthday party, Kristi Amoroso Special Events designed a vodka shot bar that displayed bottles in a sculptural arrangement of textured ice spheres.
Photo: Nick Brown Photography
Tampa Bay NACE Holiday Party
Aerial performers poured champagne for guests at the National Association for Catering & Events holiday party Monday at the Vault in downtown Tampa. The party had a speakeasy theme: guests received the address and password after they registered for the event, and entertainment from Event Show Productions included burlesque dancers and actors playing poker. Vendors included event planning and execution by Sandy Rule; decor, furniture, and lighting by MMD Events; draping by Quest Drape; and catering by Good Food Catering.
Photo: Aaron Bornfleth Studio
Mattel’s Guinness Record Attempt
A white Christmas came early in Los Angeles—a city not normally associated with snowfall. MagicSnow produced the largest amount of manmade snow ever created for the “12 Days of Play” event Thursday at Mattel's world headquarters. The more than 370 tons of real snow was part of a Guinness Book of World Records attempt to build the most snowmen in an hour. Over a span of more than six hours in 70-degree weather, MagicSnow used four industrial-size snow-making machines to create enough snow to cover five acres and build more than 1,200 snowmen.
Photo: Casey Rodgers
The Joffrey Ballet’s Nutcracker Family Dinner
The Joffrey Ballet’s Nutcracker-themed event in Chicago December 15 had an array of “creation stations” for the young guests in attendance. A long line formed at the Gum Drop Graffiti Station, where artists from RNR Airbrushing and apparel personalized Nutcracker T-shirts.
Photo: Bob Carl
Whitney Museum of American Art’s Gala
The Whitney Museum of American Art’s gala, an event that was rescheduled when Hurricane Sandy hit New York City, took place at the art institution’s Upper East Side home on December 11. To decorate the bare white walls of the museum, designer David Stark used black painter’s tape to create urban street scenes and shapes.
Photo: Nadia Chaudhury/BizBash
CyberCoders Masquerade Ball
Kapture Vision produced a holiday bash with a masquerade ball theme for CyberCoders on December 15 at Newport Beach Dunes Resort in Newport Beach, California. Fire dancers and stilt walkers greeted guests, who entered into a black, gold, and purple space illuminated by 10 crystal chandeliers.
Photo: Callie Biggerstaff
Sylvester Gala
At the Sylvester Comprehensive Cancer Center’s gala, which celebrated the organization's 20th anniversary, guests could pose for photos behind an oversize golden picture frame. The event, which drew 600 guests to the JW Marriott Marquis Miami and Hotel Beaux Arts December 8, raised a record $1.3 million for research and care at Sylvester. Shiraz Events provided decor.
Photo: Courtesy of Shiraz Events
EBay Toy Box Pop-Up
To promote its new app and a partnership with Toys for Tots, EBay created a holiday pop-up in New York that invited consumers to donate gifts by scanning QR codes.
Photo: Joana Mangune/BizBash
HBO’s ‘Girls’ Promotion
To celebrate the release of Girls season one on Blu-ray—and to hype the second season, which begins January 13—HBO hosted a cocktail party at Toronto's House of Moments December 4. A so-called "Instagram hotspot," where guests were encouraged to snap photos, had a backdrop based on Central Park in New York City, where the show takes place.
Photo: Becca Lemire
Project Paz’s Project Art Fund-raiser
On Monday, guests enjoyed Mexican-themed fare and festive holiday decor at Project Art, a silent art auction and cocktail party held at 82 Mercer in New York. The fund-raiser was put on by the non-profit Project Paz, which promotes after-school activities for the children of Ciudad Juarez, one of Mexico’s most violent cities.
Photo: Neil Rasmus/BFAnyc.com
ION Network’s Mobile Gingerbread House
As a thank-you gesture to its clients, television network ION built a mobile entertainment and gift suite shaped like a giant gingerbread house. The oversize version of the traditional Christmas baked good parked outside New York ad agencies, inviting executives inside the house to fill boxes with candy, snap photos, and watch TV programs.
Photo: Shannon Taggart
LumiGram uses luminous fiber-optic fabric technology to create glowing linens, wall panels, chair covers, promotional items, and more.
Photo: Courtesy of LumiGram
Masa
“We plan to do more with masa, one of the key ingredients in making corn tortillas from scratch. We're looking forward to more experimentation with traditional Mexican dishes and putting our own creative spin on them.” —Katie Barszcz and Richard Chudy, chefs at the Skinny Beet, Boston
Photo: Courtesy of the Skinny Beet
Crushed Oats
"We're looking forward to using crushed oats more often in 2013. In addition to being a super food and a healthier alternative to breading, crushed oats also develop a light crust in the cooking process which adds a different level of texture to the dish." —Dan Pogue, executive sous chef at the Westin Copley Place, Boston
Photo: Courtesy of the Westin Copley Place
Acadian Caviar
“For years, sturgeon caviar was difficult to source and prices soared. Now, fishermen on the East Coast have developed a sustainable system for farming sturgeon. After nine years, the stock has matured and is ready to produce large yields of Acadian caviar. We are looking forward to using it throughout our menus.” —Sebastien Centner, director of Eatertainment Special Events and Catering, Toronto
Photo: Courtesy of Eatertainment Special Events and Catering
Vadouvan
"Vadouvan is a great savory spice blend, flavored with garlic and shallots—kind of like a French curry—that is fun to add in to lamb dishes and chicken and crab salads. Right now, I am thinking of how to use it in a sweet dish, like white chocolate curry ganache.” — Greg Hozinsky, executive chef at the Strand House, Manhattan Beach, Calif.
Photo: Courtesy of the Strand House
Tea
“Being a Southerner, I like my tea. Not only does it provide great health benefits, the tannins in tea make it an excellent tenderizer—we’ve been marinating lamb in mint tea—and when infused with other flavors it can become the backdrop for many other dishes and drinks.” —Sandra Moyers, chef de cuisine at A Divine Event, Atlanta
Photo: Courtesy of A Divine Event
The Ingredient: Chile de Árbol
“I love chile de árbol—Spanish for ‘tree chili’—and am excited to use more of it in the coming year. It has this great smoky, subtle flavor that is the perfect alternative to black pepper.” —Elaina Vazquez, owner and head chef at Boutique Bites Catering & Events, Chicago
Photo: Courtesy of Boutique Bites Catering & Events
Polenta
"Polenta is an essential ingredient of Italian cooking, but I see it becoming more popular in other kitchens in 2013 for its versatility and affordability. Polenta is the perfect base for both savory and sweet dishes and delicious when served creamy, grilled, pan-seared, or au gratin.” —Julio Genao, executive chef at Casa Nonna, New York
Photo: Courtesy of Casa Nonna
Yuzu
"I think that in 2013 yuzu will break through to cuisines other than Japanese. Yuzu is a Japanese citrus that has a great flavor and zest to it and can be used in drinks, dressings, and sauces. We use it in our kiwi-and-scallops dish, which includes slices of torched scallops and kiwi topped with yuzu pepper paste and a yuzu vinaigrette." —Adam Cho, chef at Katsuya by Starck, San Diego
Photo: Courtesy of Katsuya by Starck
Beef Brisket
“We will be using more beef brisket due to its versatility, flavor, and easy of availability. We are able to use it in a variety of ways from smoked brisket, to house-cured corned beef for hash, to house-made pastrami.” —Robert Ciborowski, executive chef at Walt Disney World Swan and Dolphin Hotel, Orlando
Photo: Courtesy of Walt Disney World Swan and Dolphin Hotel
Guanciale
"I've always been fond of guanciale—the cheek of the pig—because of its versatility. I like to use it in place of bacon a lot, like in our guanciale pizza with black truffle and egg.” —Justin Toth, executive chef at the Madelyn, New York
Photo: Courtesy of the Madelyn
Quinoa
"It’s not so much a new ingredient, but quinoa is the perfect food—full of protein, and it’s vegan and gluten-free. It’s like a good food trifecta. I'll be using lots of quinoa in 2013." —Joe Fontanals, executive chef at the Sheraton New York Times Square, New York
Photo: Courtesy of the Sheraton New York Times Square
Blood Oranges
"I love getting blood oranges from the local farmers' market beginning in January—they’re the perfect combination of sweet and sour. They can be incorporated into a light dessert for the spring, like a blood orange mousse. Another trend I see coming for 2013 is the use of vegetables and other healthy ingredients in dishes that aren't normally considered healthy, such as a sorbet or tart. It's a great way to have your guilty pleasure without feeling too guilty." —Chris Brugler, owner and head chef at Chris Brugler Catering, Los Angeles
Photo: Courtesy of Chris Brugler Catering
Kale
"People are growing more health-conscious, so I am trying to incorporate more nutritional ingredients into my recipes and one of those is kale. Kale is rich in fiber and vitamins and is a powerful antioxidant. It makes for a great addition to any dish from soup to sauce or as a stand-alone side.” —Maria Zoitas, chef at Westside Market NYC, New York
Photo: Courtesy of Westside Market NYC
Local Greens
“I am looking forward to using fresh mesclun and arugula from the rooftop garden at our new restaurant, the LCL: Bar & Kitchen, which features locally sourced products. You can’t get lettuce more local than this! I’ll also be incorporating a variety of herbs and heirloom tomatoes from the rooftop as well.” —Brian Wieler, executive chef at the Westin New York Grand Central, New York
Photo: Courtesy of the Westin New York Grand Central
Puntarella
"Puntarella, a bitter Italian green, has very complex flavors that vary depending on the parts of the plant used—the outer leaves are bitter while the inner stalks are sweeter. It can take everything from pastas to salads to new heights. It will be appearing in many of our dishes for spring, as will locally sourced guanciale. I recently made a seasonal risotto with both ingredients—the rich and creamy risotto is balanced by the brightness of the puntarella and the guanciale provides a nice, salty finish.” —Sebastian Gumowski, executive chef at Sterling Affair Caterers, New York
Photo: Courtesy of Sterling Affair Caterers
Vinegar
"Move over fatty, sweet, and salty—make room for tart, acidic, and bitter flavors this upcoming year. Fermenting juices and adding a splash of vinegar to flavored waters, champagne cocktails, and even beers will get even the sourest guests to pucker up." —Patty Fallahee, owner of the Spot Gourmet, Los Angeles
Photo: Courtesy of the Spot Gourmet
Fruit and Vegetable Dust
“We’re making 'dusts' from fruits and vegetables. We dehydrate tomato skin, orange peel, beet shavings, dried strawberries—you name it—and then use it as a garnish on everything from salads to cocktails.” —Kathleen Schaffer, executive chef at Schaffer’s Genuine Foods, Los Angeles
Photo: Courtesy of Schaffer's Genuine Foods
Local Wines
"Wine has three main uses in creating a meal: It can be used as an ingredient in a marinade or sauce, as a cooking liquid, and as flavoring to finish a dish. I’m excited to use varietals from local wineries to create new menu items, as well as help support and sustain other small businesses in the area." —David Leiter, owner and head chef at Leiters’ Fine Catering, Williamsport, Md.
Photo: Nadia Chaudhury/BizBash
Parmesan
“It’s not just for pasta: Dry aged cheeses, such as Parmesan, have the ability to deliver great savory umami flavors to a dish.” —John Reed, executive chef at Customized Culinary Solutions, Skokie, Ill.
Photo: Courtesy of Customized Culinary Solutions
Ancient Super Grains
"Ancient super grains—which include, but are not limited to, amaranth, farro, bulgur, quinoa, and kañiwa—can be used in everything from baking to hot applications to cold salads. Plus, they’re easy to cook and packed full of nutrition and flavor." —Sean Docker, assistant banquet chef at the Peabody Orlando, Orlando
Photo: Courtesy of the Peabody Orlando
Dungeness and Blue Crab
"After being a sponsor of Monterey Bay Aquarium's program to raise awareness for sustainable seafood in 2012, I’m excited to use more fresh blue and Dungeness crab in catering menus for 2013, while spreading the news about the positive effects of using sustainable seafood." —Robyn Almodovar, chef and owner of Palate Party, Miami
Photo: Courtesy of Robyn Almodovar
Garam Masala
"Garam masala, a blend of ground spices common in India, is a worldly ingredient that adds an abundance of exploding flavor and enticing aroma to a dish." —Michael Giletto, executive chef at CulinaryFX, New York and Philadelphia
Photo: 718photo.com
