Art and Soul's Chefs Ball
Chicken-and-waffle skewers were among the dishes served at Art and Soul's Chefs Ball Saturday at the Liaison Capitol Hill. The event started at 11 p.m. to serve as an after-party of sorts after guests left other galas.
Photo: Jeff Martin
At the MSNBC party after the White House Correspondents’ Dinner, Occasions Caterers served crisp bacon on tiny hooks attached to a metal structure.
Photo: Tony Brown/imijphoto.com
Near the entrance, onion rings and French fries hung in colanders attached to chain-link fences. Guests used hanging tongs to transfer the fried snacks into paper cones.
Photo: Bob Carl
In an homage to the venue's bakery past, a Tube Buffet held various breads. Servers in baker hats doled out rustic country rye bread, salted pretzels, dark rye rolls, and more in sheets of deli paper.
Photo: Alain Milotti
Instead of traditional trays, servers used rolling metro carts to pass hors d'oeuvres.
Photo: Bob Carl
On the carts, egg containers held deviled eggs. Other offerings included sweet potato biscuits with ham, triangles of fried bologna sandwiches, and piles of crispy bacon.
Photo: Alain Milotti
An area called the Corrugated Room had a graffiti painting from Chicago artist Hebru Brantley. Arms extending from the wall held round chrome platters filled with salads of cumin and carrots, Mediterranean farro, black beans and avocado, and kale and Brussels sprouts. Guests ate the salads from pie tins, which were stacked nearby.
Photo: Alain Milotti
On a rotating dry-cleaning rack, hangers held meats, cheeses, and flat breads—as well as rubber chickens.
Photo: Alain Milotti
Below the rack, a chef used an industrial slicer to shave meats.
Photo: Alain Milotti
Servers wearing rubber gloves and navy-blue factory uniforms served butternut squash soup and chili from trash cans. The serving vessels were tin mugs.
Photo: Alain Milotti
At a panini station, attendants used irons and an ironing board to toast ham-and-cheese and tomato-and-cheese sandwiches.
Photo: Alain Milotti
After the dinner reception, guests headed downstairs for desserts and a concert from Fitz and the Tantrums. Near the stage, a pegboard held chocolate, cinnamon-sugar, glazed yeast, and old-fashioned cake donuts.
Photo: Alain Milotti
Innovative Breakfast Catering
Here's a new idea for breakfast catering: the Mexican breakfast buffet, or Cocina del Barrio, with Mexican hot chocolate, mango-passion-fruit and grapefruit-carrot juices, fruit empanadas, tropical fruit in a bag, pastel pan dulce, egg scrambles with squash blossoms and queso fresco, and tortillas, by Four Seasons Resort Rancho Encantado Santa Fe in New Mexico.
Photo: Kevin S. Moul
