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
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
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
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
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
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
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
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
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
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
At Japan's annual Winter Illuminations festival, the popular Tunnel of Light enveloped guests in more than a million lights.
Photo: Juliana Shimodaira
