


Sheraton Social Hour is a premium wine service developed in conjunction with Wine Spectator magazine. To launch the new program at the Sheraton New York Times Square Hotel, a penthouse event on May 15 served vino from a custom bar constructed out of wine bottles. Designed by Level Productions and built by Abunch LLC, the bar was flanked by signage that explained the taste profile of the wines, along with snacks that paired with them.

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




































The October bash celebrating the hotel's first anniversary offered rustic, farm-fresh fare. One station included cheese and charcuterie.

A bar offered "farm-to-bar" cocktails that incorporated fare from the hotel's rooftop garden.



In one of the Lexus grand tasting's inspiring food presentations during L.A. Food & Wine, Big Sur's Post Ranch Inn served mini shaved ice cones in a metal bucket set up like a beach scene, with sugar for sand. Ingredients for the dessert came from the venue's garden.





At Stella McCartney's Electricity-Free Carnival in New York in 2012, a mac 'n' cheese station was set up as a two-part offering: guests could either select a mini serving on a spinach cone from a Ferris-wheel-shaped stand, or opt for a full cup that could be customized with toppings such as veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.




Under its subdivision Jewell To Go, Chicago's Jewell Events Catering supplies an Asian-inspired alternative to more traditional box lunches. The company's sleek bento boxes hold items such as salmon over a seasonal grain salad, grilled asparagus spears, sesame noodle salad, and fresh fruit tartlets.

Austin, Texas-based Royal Fig Catering has a Limited Service Menu tailored to office events. Options on the menu include a cheese and antipasto display with house-pickled vegetables, fruit spreads, rustic breads, and crackers.

In Philadelphia, Brûlée Catering brings British cheese and beer pairing stations to offices. One pairing offers oatmeal stout with Huntsman cheese.

Washington Business Journal hosted the lunch at Dock 5 Union Market in Washington on April 30. Ridgewells handled catering, and presented inventive menu items including a chilled cucumber soup that guests poured from milk bottles into chilled bowls that held edible flowers.
