Food Display

Whole Foods erected an on-site farmer's market where guests could purchase everything from strawberries to sunflowers. The cute, country-style space was dressed up with gingham curtains and woven baskets.

Instead of traditional trays, servers used rolling metro carts to pass hors d'oeuvres.

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.

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.

On a rotating dry-cleaning rack, hangers held meats, cheeses, and flat breads—as well as rubber chickens.

Servers wearing rubber gloves and navy-blue factory uniforms served butternut squash soup and chili from trash cans. The serving vessels were tin mugs.

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.

Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington

The candy shop was brightly lit and filled with Ernst & Young's colours, yellow and white. There were four candy stations that had fudge, yellow cotton candy, a self-serve candy bar with branded plastic bags, and white-iced cookies and cupcakes.

A lavender candy bar offered cakepops, cupcakes, and rock candy.

Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.

Canned cocktails are trending in the world of mixology right now. At the Manhattan Cocktail Classic gala in May, Campari served up canned Negronis, made with gin, sweet vermouth, and the Italian aperitif. Red-and-white-striped straws added a summery touch.

For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.

There were separate "red" or "white" bars for different varities of wine.

#7 Food, Wine & Hospitality Industry Event
An annual black-tie event, affectionately known as the “Oscars” of the local wine industry, the Cuvée Gala awards top Ontario wines. Next: spring 2013