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
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
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
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
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
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
Photo: Erika Rydberg for BizBash
Ahi tuna salad with pineapple-sesame dressing, greens, tobiko, and sambal aioli; cucumber rolls; hoisin duck salad with quinoa, wakame, and roasted vegetables; macadamia nut biscotti; coconut alfajores; and Absolut Ruby Red vodka, Soho lychee liqueur, and Patron Citronge cocktails, by Brûlée Catering in Philadelphia
Photo: Andrew Kahl for BizBash
Mac ’n’ cheese; chicken wings served with assorted sauces; kielbasas; Bavarian pretzels; and grilled chicken Caesar salad wraps, by the Garden at Studio Square NYC in New York
Photo: Nadia Chaudhury/BizBash
Grill-ready clay pot kalbi, with marinated beef, soybean paste, fresh garlic, red leaf lettuce, vegetables, and kimchi, by Miss Korea Barbecue in New York
Photo: Nadia Chaudhury/BizBash
Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles
Photo: Bridget Kenny for BizBash
Bento boxes including chilled Italian antipasti, served with sangria with blood orange ice cubes, iced tea with lemon zest and mint, and Peroni beer, by Parkland Chef in Boca Raton, Florida
Photo: Andrew King/LuvRox Photography
Urban Picnic bento box including a chicken ’n’ waffles sandwich; a prosciutto, parmesan, and sherried fig jam sandwich; gazpacho in a cucumber bowl served with a pipette of vinaigrette and a dusting of avocado snow; a Caprese potato salad skewer; and a trio of sweet-and-savory suckers, by Truffleberry Market in Chicago
Photo: Tyllie Barbosa for BizBash
Based in San Francisco, Amy Nichols Special Events recently planned a baby shower with a peacock theme. The dessert table was dressed with glittering chartreuse linens from La Tavola and blue and green floral arrangements from Laurel Designs.
Photo: Jihan Cerda
In keeping with the theme, Sweet Lauren Cakes provided cake pops dusted with edible turquoise glitter. Little blue bows added a touch of childlike whimsy.
Photo: Jihan Cerda
The daytime event also served brunch bites such as French toast topped with strawberries and a dollop of whipped cream provided by Barbara Llewellyn Catering.
Photo: Jihan Cerda
![Paula Biggs, creative director and stylist at Frog Prince Paperie, recently designed a violet-hued baby shower for a friend. With a loose 'Baby Love' theme, the bash had a dessert table filled with sweets that Biggs baked herself. On the menu: five types of cakes, 'to feed any kind of craving [the mother-to-be] might have,' she said. Flavors included chocolate, lemon with blackberry crème, coconut, plain white with Swiss meringue frosting, and Bailey's-soaked 'La Reine' cake.](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/06/purple_baby_shower.png?auto=format%2Ccompress&q=70&w=400)
Paula Biggs, creative director and stylist at Frog Prince Paperie, recently designed a violet-hued baby shower for a friend. With a loose "Baby Love" theme, the bash had a dessert table filled with sweets that Biggs baked herself. On the menu: five types of cakes, "to feed any kind of craving [the mother-to-be] might have," she said. Flavors included chocolate, lemon with blackberry crème, coconut, plain white with Swiss meringue frosting, and Bailey's-soaked "La Reine" cake.
Photo: Courtesy of Frog Prince Paperie
To continue with the pale purple color scheme, centerpieces comprised bundles of lavender on lace handkerchiefs. At each place setting, sprigs of baby's breath were tucked into napkins tied with lilac ribbons, and guests found a takeaway gift of lavender-and-lemon salt scrub—to make their skin "baby soft," of course.
Photo: Courtesy of Frog Prince Paperie
One of Biggs's clients recently asked her to design a baby shower with a "pink birdie theme." Decked with birdhouses and an elegant birdcage, the sweets table had a pallet of soft pinks. It held raspberry mousse with fresh whipped cream, petit fours, meringues, cupcakes, chocolate brownie truffles, and apothecary jars filled with rosy candies. Biggs used hair clips and hair bands to decorate the birdcage and candy jars.
Photo: Courtesy of Frog Prince Paperie
The arrangements of blue hydrangeas and orange spray roses also held paper mustaches. "When you’re throwing a mustache bash, it’s really difficult to not slap a mustache on everything in the house that doesn’t move," Biggs said. "I did it anyway ... even the flowers got 'stached." The flowers themselves were from Buds Etc. in Melbourne, Florida.
Photo: Courtesy of Frog Prince Paperie
"Monet's Garden" was the theme for a recent baby shower planned by A Little Savvy Event. Held at a private residence in Sonoma, California, the event had a ceiling treatment made of little pink bouquets hanging upside down. "We wanted the space to echo the flowers and lush feel in Monet's garden, as well as give it a whimsical, magical feel," said planner Kelly McLeskey-Dolata. Inspired by the French countryside, the menu included Camembert cheese tarts, ratatouille, and three types of quiche from local purveyors.
Photo: Courtesy of A Little Savvy Event
Colorful macaroons came from Thomas Keller's Bouchon Bakery, and the linens from La Tavola had a pink-and-white chevron pattern sewn up with sequins.
Photo: Courtesy of A Little Savvy Event
Another of Biggs's baby showers was not so girly. At the event, little mustache flags decked the cupcakes, which were decorated in boy-friendly hues of blue and brown.
Photo: Courtesy of Frog Prince Paperie
Guests could also help themselves to French toast bites, served with pipettes of maple syrup.
Photo: Lauren Matthews/BizBash
Los Angeles Food & Wine
Sponsor Delta provided branded lanyards that doubled as a hands-free way for guests to hold wine glasses while also carrying plates and nibbling.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
Los Angeles Food & Wine
At L.A. Center Studios for the Lexus grand tasting, the automaker's sponsor area was sleek and chic with sheer draping, sculptural wall art, and a vehicle parked on site.
Photo: Tomo Musiconico
Los Angeles Food & Wine
A blue glow drew attention to the Lexus area within the cavernous space.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
Los Angeles Food & Wine
Sponsor Lexus provided preferential parking for drivers of its vehicles, keeping the traffic flow smoother and engaging the brand's fans in a highly functional way.
Photo: Alesandra Dubin/BizBash
Los Angeles Food & Wine
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.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
'Los Angeles Times's the Taste
Chef Ari Taymor led a demo, which guests could see clearly thanks to reflective mirrors above the station.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
A clever wine-tasting place mat was printed with circles that allowed guests to keep track of each wine glass they tried during the experience.
Photo: Courtesy of Los Angeles Food & Wine Festival
'Los Angeles Times's the Taste
Framed logos gave the arrivals line a tidy and photo-ready look. Times food editor Russ Parsons, chefs Michael Cimarusti and Nancy Silverton, and Times nightlife writer Jessica Gelt posed in front of it on opening night.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
The logos that served as the step-and-repeat wall on opening night were removed for other events, creating a chalkboard for guests' personal expressions. Chef Sang Yoon (of Father's Office and Lukshon) paused for a shot in front of what would become the erasable chalkboard where attendees could write their names or share their favorite Taste memory throughout the festival.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
Sysco offered a respite for guests to gather with a tented lounge in the back lot that featured food and refreshments throughout the weekend.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
On the hot weekend, Icelandic Glacial kept the crowd well hydrated with stocked coolers located throughout the lot.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
Sponsor Cadillac hosted a photo lounge so festivalgoers could capture high-quality snaps from their event experience.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
Stella Artois's branded bar served chilled Stella, Hoegaarden, and Leffe Blonde in glasses and chalices emblazoned with the popular beers' logos. The brand also provided guests with velvety bags to carry the glassware safely home.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
In another example of elegant presentation, Bagatelle served its peanut butter cake topped with a concord grape macaron during opening night of the Taste.
Photo: Marie Astrid Gonzalez
'Los Angeles Times's the Taste
The Times's events spread out over Paramount's lot, resulting in a crowd that felt festive but manageable.
Photo: Marie Astrid Gonzalez
Miniature skillets of Yukon gold hash brown potatoes, sunny-side-up quail eggs, and crispy bacon with house-made sun-dried tomato ketchup, by L-Eat Catering in Toronto
Photo: Emma Mcintyre for BizBash
Roasted pork belly Reubens with local ale mustard and pickled vegetables on pretzel bread, by Santa Barbara Catering in Phoenix
Photo: Jackie Alpers for BizBash
Sirloin sliders with strawberry milkshakes, by Elegant Affairs Off-Premise Catering & Event Design in New York
Photo: Nadia Chaudhury/BizBash
Korean-style chicken wings with scallions, fried shallots, garlic flowers, and chive flowers, by Wolfgang Puck Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Crackle caramel corn clusters; homemade Twix bars with salted dulce de leche; and salted caramel brittle with toffee, toasted pistachios, and dark chocolate shavings, by Santa Barbara Catering in Phoenix
Photo: Jackie Alpers for BizBash
Chocolate-dipped toasted marshmallows with graham cracker dust and chocolate-filled pipettes, by Elegant Affairs Off-Premise Catering & Event Design in New York
Photo: Nadia Chaudhury/BizBash
French toast sticks with bourbon-infused maple syrup and blueberry thyme jam, by L-Eat Catering in Toronto
Photo: Emma Mcintyre for BizBash
Vegetarian paneer Fire Ball naan pocket with kimchi vegetable slaw, pickled onions, red chili, cucumbers, and pickled carrots, by Entertaining Company in Chicago
Photo: Mark Ballogg for BizBash
Miniature biscuits filled with house-made sausage gravy, by Santa Barbara Catering in Phoenix
Photo: Jackie Alpers for BizBash
Sushi pizza with hamachi tartare, Cara Cara oranges, pickled ginger, scallions, cilantro, tobiko, watermelon radish, and yuzu sriracha aioli on a crispy rice cake, by Wolfgang Puck Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Sautéed Thai chicken over sesame noodles in micro takeout boxes, by Elegant Affairs Off-Premise Catering & Event Design in New York
Photo: Nadia Chaudhury/BizBash
Individual-size poutine pizza in a corrugated cardboard box with potatoes, cheese curds, gravy, and pulled pork, by Entertaining Company in Chicago
Photo: Mark Ballogg for BizBash
Puck muffin with maple-glazed pork, tomato jam, sorrel, and a sunny-side-up egg, by Wolfgang Puck Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Bagel bites with shaved wild boar prosciutto, red-eye aioli, and everything bagel crumbs, by L-Eat Catering in Toronto
Photo: Emma Mcintyre for BizBash
The Knot Gala
On October 14, the Knot Gala took over the New York Public Library. Abigail Kirsch provided the catering, and the menu included a new spin on a classic carnival snack. Holding wooden boards, servers circulated with artisan corn dogs that were sliced into pieces. Accompanying the skewered snack, little jars held condiments such as house-cured pickles, kraut-caraway mustard, and cheddar ale fondue.
Photo: Andrew Henderson
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 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
Food on a Stick
At the Spice It Up at Four Seasons dinner at Edge Steak & Bar at Four Seasons Hotel Miami, chef Michelle Bernstein served sticks of roast calabaza—a pumpkin-like squash—with ricotta and pepitas.
Photo: Alex Markow/Getty Images for Food Network SoBe Wine & Food Festival
Taco shells made from rice flour and sushi rice, filled with tuna and salmon, and sprinkled with sesame seeds, by Encore Catering in Toronto
Photo: Andrew Basso/Encore Catering
Savory mini lemon dill croissant-doughnuts filled with horseradish crème fraîche, smoked salmon, fried capers, and chives, by Abigail Kirsch in New York
Photo: Andre Maier
Waffle hors d’oeuvres infused with chicken, garnished with crispy chicken skin, chives, and syrup drizzle, by Canard Inc. in New York
Photo: Bridget Kenny for BizBash
Italian-style bao stuffed with cheese, sausage, and tomato sauce, by the Spot Gourmet in Los Angeles
Photo: Alen Lin for BizBash
Indian bruschetta with crispy poppadums with paneer, topped with red and yellow tomato chutney, tamarind syrup, and cilantro, by Entertaining Company in Chicago
Photo: Dominick Mastrangelo for BizBash
Chefs’ Tribute to Citymeals-on-Wheels
The Sea Grill kept its frozen pineapple, coconut, mango, and strawberry ice pops from melting by serving them atop marble slap surrounded by ice.
Photo: Shelbie Pletz/BizBash
Passed appetizers from Calihan Catering included miniature beef hot dogs with roasted tomatoes and oregano salsa verde.
Photo: Jaclyn Simpson
Appetizers also included push sorbet pops with goat cheese custard and minted melon.
Photo: Jaclyn Simpson
Fire-roasted tomato and chipotle beef chili served inside jalepeño-flecked buttermilk cornbread bites, by Truffleberry Market in Chicago
Photo: Courtesy of Truffleberry Market
Tender, smoky braised short ribs served inside mini roasted potatoes and topped with potato puree and brown-buttered peas, by Truffleberry Market in Chicago
Photo: Moonhouse Productions
Crispy pork belly with chocolate ancho chile sauce served on skewers in wheat grass, by BG Events & Catering in Boston
Photo: Courtesy of BG Events
Blanketed mini franks with cheddar ale and sauerkraut mustard sauces, by Abigail Kirsch Catering in New York
Photo: Courtesy of Abigail Kirsch
Zucchini cannelloni with truffled tofu ricotta, broccoli fond, lemon mosto oil, and garnished with pine nut Florentine, by Blue Plate Catering in Chicago
Photo: Courtesy of Blue Plate Catering
Italian Caprese summer roll with Napa cabbage, fire-roasted tomato, pesto, mozzarella, and balsamic reduction, by Puff ’n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering
Portobello frites with crispy basil, Parmesan cheese, and balsamic aioli, by Stephen Starr Events in Miami
Photo: Courtesy of Stephen Starr Events
Thai coconut carrot bite with finger lime caviar, red pepper puree, coconut mousse, toasted cashew, and micro cilantro, by Stephen Starr Events in Miami
Photo: Courtesy of Stephen Starr Events
Cheese-Stuffed Dates
For a thematic appetizer, A Joy Wallace Catering in Miami serves football-shaped dates stuffed with three cheeses. The dates are topped with truffle crumble.
Photo: Courtesy of A Joy Wallace Catering
Cajun Shrimp
Another game-day-appropriate item on Elegant Affairs' menu: Cajun shrimp bites, served with mango red pepper salsa in edible spoons.
Photo: Jared Van Pak
Buffalo Chicken Poppers
For an upscale twist on Buffalo chicken wings, Elegant Affairs provides Buffalo chicken poppers on celery skewers, with dollops of blue cheese dressing.
Photo: Amanda Rinfret
Railtown Catering's Chicken Karaage Canape
Vancouver's Railtown Catering prepares a canape of chicken karaage, a Japanese version of fried chicken. The chicken is marinated in ginger, garlic, yuzu, and soy sauce before it's fried. Then, the bite-size pieces are are topped with yuzu mayonnaise and shaved jalapeño peppers.
Photo: Courtesy of Railtown
