Lobster Rolls in Washington
New York-based Luke’s Lobster has arrived in Georgetown. The seafood purveyor’s namesake lobster rolls, along with its crab rolls, shrimp rolls, chowders, and new menu additions like the Blue Monster blueberry ice cream sandwich, are available for in-house events at the two-story restaurant, as well as for delivery in the area with orders of $200 or more.
Photo: Courtesy of Luke's Lobster
Vietnamese Sandwiches in Washington
Vietnamese-inspired eatery BonMi caters for parties of six or more. The Complete BonMi package costs $15.65 per person and includes bánh mì-style sandwiches (with a choice of vegetarian or non-vegetarian filling), green salad with pickled vegetables, a variety of bagged crunchy snacks, and healthy sweets made with dates, almonds, and dried fruits. Summer rolls and house-made beverages are also available.
Photo: Jeremey Keats Saladyga
Healthy Catering in Washington
Kale is having a moment—the leafy green vegetable is making its way onto many restaurant and catering menus. For health-conscious clients, Design Cuisine has crafted a new “super foods” catering menu that features roasted kale chips, caramelized cauliflower, and bison meat.
Photo: Courtesy of Design Cuisine
Soul Food in Philadelphia
The Roots’ drummer Questlove has launched his Philadelphia-based catering company, Quest Loves Food. Available for catering nationwide, Quest’s menus highlight Creole- and Korean-inspired soul food, including the musician’s signature origami-wrapped fried chicken drumsticks.
Photo: Courtesy of Quest Loves Food
Event Catering in San Diego
San Diego chefs Brian Malarkey and Antonio Friscia have launched catering and event company Campine. One fun idea: fresh shellfish cooked in a galvanized tub over a propane burner. The chefs fill the tub with potatoes, corn, carrots, and Old Bay seasoning. Everything is poured onto butcher paper and served with craft brew.
Photo: Courtesy of Campine, A Culinary + Cocktail Conspiracy
Event Catering in Toronto
Executive chef Domenic Chiaromonte of T2 Resto-Lounge now heads the kitchen at C2 Catering Couture, a Toronto catering company that creates customized, playful, and artistic dishes, like the Sugar Bubble, filled with a fortune cookie and chocolate mousse; it’s served with a hammer to crack it open.
Photo: Courtesy of C2 Catering Couture
Draft Beer in Orlando
A great solution for B.Y.O.B. locations, Taps From Scratch offers the Pub-Hub, a portable, refrigerated unit that can hold two to four types of draft beer and also has space for glasses and other beverages. A three-day rental for a two-tap Pub-Hub costs $250, which includes delivery and set up anywhere in the Orlando-Tampa area.
Photo: Courtesy of Taps from Scratch
Chocolate Bonbons in Orlando
Orlando-based Bedazzle My Bonbons is now offering a new display option: The Bonbon Pyramid displays 84 glitter-coated chocolates on all four sides. It can be placed on a lazy Susan to create a rotating display.
Photo: Nina Mullins Photography
Mini Cupcakes in New York
Baked by Melissa offers a giant gumball machine that dispenses pods containing the company’s signature mini cupcakes at events. The machine can fit 2,000 pods, with a minimum order of 1,000.
Photo: Courtesy of Baked by Melissa
Oysters in New York
As an interactive alternative to a stationary raw bar, Oysters XO equips its servers with buckets of oysters on ice hanging from their waists as they make their way through a crowd, shucking oysters on the spot. The servers also carry containers of various sauces, as well as buckets for empty shells. The oysters come from oyster farms on the East and West coasts.
Photo: Roberta Marroquin Doria
Macarons in New York
New macaron purveyor Dana’s Bakery is putting an all-American spin on the French classic, with flavors like red velvet, thin mint, s’mores, and cookie dough. In addition to custom colors and flavors, Dana’s offers macaron towers and dessert bars. The cost is $2.25 per macaron for orders of 61 to 200 and $2 for each additional cookie over 200.
Photo: Courtesy of Dana's Bakery
Chocolate Truffles in New York
Esprit Events is offering chocolate truffle-rolling stations. Guests pick either a citrus chocolate or lemon cognac truffle-on-a-stick and then dip it in white or dark chocolate and roll it in their choice of toppings such as crushed pretzels, wasabi peas, potato chips, coconut, cocoa, or cinnamon. The station can also offer pre-rolled truffles.
Photo: Courtesy of Esprit Events
Healthy Catering in Miami
Deliver Lean is a healthy meal-delivery system that offers a menu of low-fat, high-protein foods, including egg-white omelets and pork chop entrées. Deliver Lean will cater ready-made meals for office luncheons or events from Jupiter to Miami, starting at $8 per person.
Photo: Courtesy of Deliver Lean
Doughnuts in Los Angeles
Fonuts are made using different methods of steaming and baking at high heat to replicate the texture of a doughnut, without the use of a fryer. Available for large orders and pickup for events, with varieties that include wheat-free, vegan, sweet, and savory, the cost is $38 for a baker’s dozen or $16.50 for an assorted bag of mini Fonuts.
Photo: Tina Norton
Mexican-Korean Fusion in Houston
Austin-based food truck Coreanos relocated to Houston in 2012, and its Mexican-meets-Korean fare is available for event catering. The mobile truck can show up on site at events to serve just one item—such as short-rib-topped cheese fries or Korean barbecue burritos—or it can offer guests the entire menu. The cost is $12 to $18 per person, with a $500 minimum.
Photo: Tom Morris
Cookies and Sweets in Houston
Putting a playful spin on the dessert of the moment, Petite Sweets can cater French macarons—$1.75 per piece—in creative, seasonal flavors like pumpkin pie, candy cane, and mint chocolate chip. Event trays can be customized by color, and the bakery also offers whoopie pies, cake pops, marshmallows, and mini cupcakes.
Photo: Courtesy of Petite Sweets
Frozen Desserts in Chicago
Ice Cubed specializes in small-batch ice cream, handmade ice pops, and other frozen desserts in flavors inspired by savory dishes. The Prix Fixe ice pop features layers of flavors inspired by a five-course Italian meal including prosecco, lemon-beet salad, bresaola, veal ragout, tomato confit, and tiramisu. The Cubed menu offers frosted cubes in flavors such as hot chocolate biscotti and burnt milk with peach jam and cloves. A truck is available, and staffers can create custom flavors.
Photo: Courtesy of Iced Cubed
Vietnamese Sandwiches in Chicago
A food truck specializing in Vietnamese bánh mì sandwiches, Duck n’ Roll can deliver food to offices and events in the city and suburbs. Chef Amy Le’s menu draws on her own family recipes and includes baguettes filled with fresh herbs, veggies, and meats such as five-spice duck, miso-braised short ribs, and Thai chicken curry. Depending on the menu, the average cost is $7 to $40 per person, and Le can serve groups of 25 to 400.
Photo: Courtesy of Duck n' Roll
Cocktail Catering in Chicago
Revae Schneider, a former mixologist at Chicago’s Gilt Bar and Union Sushi & Barbeque Bar, launched her bar-catering and styling company Femme du Coupe with the aim of making mixology accessible. She offers a variety of liquor-related services, including guiding guests as they create their own drinks. Schneider also teaches private corporate groups of as many as 50.
Photo: Eva Daibrel
Event Catering in Chicago
Brittany Ferrin and her husband and co-executive chef, Vaidotas Karsokas, launched catering company Truffleberry Market in 2008, with the goal of making everything by hand with artisanal ingredients. They recently added savory ice cream cones to their offerings: Handmade wonton cones are filled with creamy burrata cheese and drizzled with aged balsamic vinegar; a sun-dried tomato stands in for the cherry on top.
Photo: Courtesy of Truffleberry Market
Brunch Catering in Boston
Everything Bagel hors d’oeuvres from Bakers’ Best Catering are ideal for a brunch event or meeting. A toasted bagel cup is filled with salmon cured in toasted and dehydrated milk powder, plus sesame and poppy seeds, onions, and garlic, topped with spiced cream cheese, pickled red onion, frisée, and Meyer lemon pearls.
Photo: Courtesy of Bakers' Best Catering
Cupcakes in Boston
Popular Washington, D.C.,-based bakery Georgetown Cupcake has opened its first Boston outpost in Back Bay. The shop offers catering for meetings and events, as well as gift boxes of seasonal assortments. Treats cost $15 per half-dozen, and $29 per dozen.
Photo: Courtesy of Georgetown Cupcake
Italian Food in Austin
To feed a crowd quickly, catering company 86 This has a line of bulk family-style meals, available from $40 for 12 to 14 people, that include dishes such as “messy Sicilian lasagna” delivered ready-to-eat and serve. The company also serves box lunches, trays, and plated meals.
Photo: Courtesy of 86 This
Cocktail Catering in Austin
Lisa Messelt of LM Cocktail Catering can create an array of high-end Jell-O shot cocktails. Push aside thoughts of the jiggly, college-era snacks stuffed in Dixie cups: Instead, flavors like blackberry bramble and Pimm’s cup are presented in elegant hors d’oeuvre spoons and paired with fruit. The shots can even be designed in the shape of corporate logos.
Photo: Courtesy of LM Cocktail Catering
Pizza and Subs in Atlantic City
Italian restaurant Tony Boloney’s has launched the Mustache Mobile. Available to cater private events throughout the South Jersey area, the truck can serve anything on the restaurant’s menu (think pizza topped with fresh herbs, homemade marinara, and hand-pulled mozzarella, and subs stuffed with hand-rolled meatballs or 10-spice steak). Catering fees start at $1,000 and include two hours of serving time, food, plates, cups, napkins, cutlery, and garbage cans.
Photo: Courtesy of Tony Boloney's
Event Catering in Atlanta
Catering company A Divine Event creates eye-catching food displays that make a statement, including its Sticks, Spoons, and Shooters option for cocktail hour. The concept involves bite-size sweet or savory hors d’oeuvres served in shot glasses and on sticks or spoons.
Photo: Anna & Spencer Photography
Current dining trends leave room to take the focus off traditional (and expensive) cuts of meat for the main course.
Photo: Jamie Davis
Sugar Factory in New York offers "the Ocean Blue," a cocktail in a 60-ounce goblet finished off with gummy sharks for a playful (and vaguely menacing) effect.
Photo: Courtesy of Sugar Factory
Sugar Factory's "Lollipop Passion" is a sweet 60-ounce cocktail garnished with candy necklaces and large, whirly lollipops.
Photo: Courtesy of Sugar Factory
Sugar Factory also offers the "Blow Pop Martini," garnished with a rim full of Pop Rocks, bubble gum, and—you guessed it—a Green Apple Blow Pop to top it off.
Photo: Courtesy of Sugar Factory
FoodInk Catering created "Spicy Mango Mary" cocktails with shrimp garnishes for an event.
Photo: Courtesy of foodink
FoodInk's "Smokey Bloody Mary" included candied bacon on the rim for a summer barbecue event.
Photo: Courtesy of foodink
FoodInk offered cotton candy martinis at a Kids' Choice Awards welcome party.
Photo: Courtesy of foodink
The Bazaar at the SLS Hotel at Beverly Hills offers the "Magic Mojito," which includes muddled limes and mint leaves, sugar, rum, club soda, and ice, strained over fresh cotton candy.
Photo: Courtesy of the Bazaar
At the Corcoran Gallery of Art's annual spring fund-raiser in Washington, known as Artini, Milton Hernandez from Ambar used apple-flavored corn whiskey, black tea, milk, and heavy cream to create his Le Corcoran artini, which he topped with an absinthe gelatin.
Photo: Chris Avery
Also at the Corcoran Gallery, Joe Ambrose from P.O.V. used eau de vie poire, armagnac, elderflower liquor, pear and lemon juices, and maple syrup to create a fruity martini garnished with berry foam and a dehydrated raspberry meringue.
Photo: Chris Avery
For a nonprofit event in Malibu produced by Sterling Engagements, the Cocktail Concierge created a rock candy and champagne cocktail.
Photo: Callaway Gable Photography
It might not be wacky per se, but it's pretty—and it goes beyond the basics for a striking effect. Tao Las Vegas's "Orchid" cocktail includes Ketel One Citron, lemon juice, simple syrup, sparkling sake, and an orchid flower on top.
Photo: Courtesy of Tao Las Vegas
Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.
Photo: Courtesy of Elegant Affairs Catering & Event Design
This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.
Photo: Mi & Mo Photography
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.
Photo: Virginia Rollison
A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.
Photo: Courtesy of KG Fare Catering & Events
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Photo: Courtesy of Zing Vodka
Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.
Photo: Courtesy of MTV
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Photo: Courtesy of Truffleberry Market
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
Photo: Courtesy of Elegant Affairs Catering & Event Design
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
Photo: Courtesy of Ainsworth Park
To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.
Photo: Aydin Arjomand Photography
Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.
Photo: Courtesy of L-Eat Catering
L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.
Photo: Courtesy of L-Eat Catering
The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.
Photo: Courtesy of the Mondrian Los Angeles
For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.
Photo: KG Fare Catering & Events
This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila Avión, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.
Photo: Courtesy of the Royalton Hotel New York
If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar. Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.
Photo: Courtesy of Weber Grill Restaurant
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
Photo: Courtesy of Hill & Dale
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
Photo: Courtesy of Truffleberry Market
SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.
Photo: Courtesy of SBE
Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.
Photo: Courtesy of Westside Market NYC
Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.
Photo: Courtesy of Don Julio
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
Photo: Courtesy of Bulleit Bourbon
For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila Avión, blood orange juice, and fresh sour mix.
Photo: Courtesy of Tequila Avión
Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.
Photo: Jenny Berg/BizBash
Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.
Photo: Courtesy of Skyy
A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.
Photo: Courtesy of Truffleberry Market
Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part Avión Espresso, one part espresso, and one part soda water, then garnish with espresso beans.
Photo: Courtesy of Avión
For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.
Photo: Courtesy of the Wyndham Grand Orlando Resort Bonnet Creek
The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.
Photo: Wyndham Grand Orlando Resort Bonnet Creek
New Serving Styles for Small Plates at Cocktail Parties
Fresh sardine with red and yellow pepper pearls, pickled garlic, Spanish olives, candy tomato, and saffron milk foam in a sardine tin, with an edible fish head and bone, from the Catered Affair in Boston (781.982.9333)
Photo: Kristin Teig for BizBash
Chicken Updates
Pan-seared Airline chicken breast, served with beluga lentils, caramelized brussels sprouts, spaghetti squash, braised Tuscan kale, and Spanish salsa verde, by Paramount Events in Chicago
Photo: Chrisopher Greene/Red Wedding
Chicken Updates
“Chicken Three Ways,” including chicken Niçoise on a coconut shell with potatoes, green beans, tomatoes, kalamata olives, and hard-boiled quail eggs; deconstructed chicken yakitori; and a chicken taco with papaya, red radish, cilantro sprouts, and tomato sofrito, by Encore Catering in Toronto
Photo: Simon La for Bizbash
Chicken Updates
Herb-marinated chicken breast in a burnt ancho orange sauce and garnished with avocado salsa, served with corn cake and a cubed heirloom tomato salad, by the Spot Gourmet in Los Angeles
Photo: Bridget Kenny for BizBash
Chicken Updates
Ballotine of chicken stuffed with preserved lemon, pine nuts, leeks, and currants, by Marcey Brownstein Catering & Events in New York
Photo: Nadia Chaudhury/BizBash
Chicken Updates
Roasted chicken breast stuffed with leek-and-spinach farce, served with basil polenta fries and baby arugula in a savory herb jus, by Gourmet Caterers
Photo: Gary Tardiff for BizBash
Chicken Alternatives
Tempura tofu and cucumber kimchee in a ginger green onion dressing, served with a taro-stuffed black and white sesame fried dumpling in a sweet chili sauce, by Encore Catering in Toronto
Photo: Simon La for Bizbash
Turkey Milanese with a breadcrumb crust, served with a chopped radicchio, endive, and arugula salad, by Marcey Brownstein Catering & Events in New York
Photo: Nadia Chaudhury/BizBash
Chicken Alternatives
Crab, avocado, mango, and cucumber timbale, served with white gazpacho, by the Spot Gourmet in Los Angeles
Photo: Bridget Kenny for BizBash
Chicken Alternatives
Roasted red pepper and miso risotto cakes, served with silken tofu, grilled marinated vegetable stack, and asparagus in romesco sauce, by Gourmet Caterers in Boston
Photo: Gary Tardiff for BizBash
Chicken Alternatives
Braised short ribs served with stone-ground grits, roasted corn, baby bell peppers, heirloom cherry tomatoes, leeks, wild mushrooms, and ginger gremolata, by Paramount Events in Chicago
Photo: Chrisopher Greene/Red Wedding
Boozy Popsicle
Loopy Doopy, the rooftop bar at Conrad New York, has created a boozy Popsicle. The frozen fruit puree treat from executive chef Anthony Zamora is dipped in prosecco and served in a prosecco-filled wine goblet. The summery flavors include white peach, blood orange, mango, strawberry, and mojito.
Photo: Courtesy of Conrad New York
Crunkcakes
While the cupcake trend may be feeling a bit tired, the alcohol-infused treats from Washington's Crunkcakes pack a new punch. Co-owners Faith Alice Sleeper and Raychel Sabath serve the treats at events and bars around town. The cheekily named cupcakes include the Fat Cat, made with D.C. Brau Penn Quarter Porter chocolate cake infused with bourbon, filled with salted bourbon caramel, and topped with salted bourbon caramel buttercream and a pretzel garnish.
Photo: Erika Rydberg
Pinot Noir Granita
Assaggi Osteria and Assaggi Mozzarella Bar in Washington have created four varieties of wine granitas for this summer: Gewürztraminer, Müller-Thurgau, Lagrein, and Pinot Noir. Granita or “ice water” is a semi-frozen dessert made from sugar, water, wine, and various flavorings. The red granitas pair well with game, red meats, and aged cheeses.
Photo: Courtesy of Assaggi Osteria and Assaggi Mozzarella Bar
Chocolate Vodka Bite
Chicago's Limelight Catering created this confection for this month's American Harvest Organic Spirit Launch Party at the Ivy Room. It's similar to a flourless chocolate cake bite with a chocolate and vodka ganache.
Photo: AveryHouse
Boozy Snow Cones
Served at the Ritz-Carlton Washington, D.C.'s Lobby Bar and Lounge, the treats come in several vodka-infused flavors, including "Lemonade Thyme," "Strawberry Basil," and "Blueberry Mojito." These summer-only refreshers are also available in nonalcoholic versions.
Photo: Courtesy of the Ritz-Carlton Washington D.C.
Madeleine Cookie Pops
Coffee-Mate Natural Bliss partnered with UV Vodka 80 and UV Vodka Whipped to create desserts including alcohol-infused madeleine cookie pops at the Colgate Optic White Beauty Bar this month at Nine Zero One Salon in Los Angeles.
Photo: Glenn Lipton
Cocktail Cupcakes
At the Atlanta stop on Tinsley Mortimer's book tour for her novel Southern Charm, guests could sample Hpnotiq Harmonie- and champagne-infused cupcakes and cake pops. The cupcakes were made by local bakery Cocktail Cupcakes.
Photo: Ben Rose
Wedge salad bites served on forks, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
Seared sweet potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root vegetable confetti, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
Photo: Nadia Chaudhury/BizBash
