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
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
Chocolate custard sphere, served with beet root and brown butter ice cream with cocoa tulle and stone fruit, by Wolfgang Puck Catering in Chicago, Dallas, Los Angeles, and Seattle
Photo: Carin Krasner
Blood orange segments served with creamy mascarpone cheesecake, white chocolate crisp, red liquid gel, Florida citrus ganache, and edible micro flowers, by Puff ‘n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering
Sliced tenderloin, sunny-side quail egg, and white truffle oil on a crostini, by Puff ‘n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering
Freshly baked cracker pillows broken open with maracas to reveal a Greek salad of feta, fried eggplant, corn, and cucumber with oregano vinaigrette, by Pinch Food Design in New York
Photo: Courtesy of Pinch Food Design
Tiramisu made with mascarpone mousse, chocolate cake, espresso cake puree, and coffee crumbs, presented in the abstract style of Jackson Pollock, by Pinch Food Design in New York
Photo: Courtesy of Pinch Food Design
Raspberry Ramos Gin Fizz with Green Hat gin, raspberry, sugar, egg white, and soda water, by Evoke in Silver Spring, Maryland, and Stir Bartending Company in Washington
Photo: Abby Jiu Photography
Dehydrated cocktail paper made with Rujero singani, coconut, vanilla, and kaffir lime, with an edible flower, by Evoke in Silver Spring, Maryland, and Stir Bartending Company in Washington
Photo: Abby Jiu Photography
Charred vegetable tagine with apricot-pepper sauce on saffron socca with spiced yogurt, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
Mini cannelloni bites with ricotta, shaved mozzarella, and arrabbiata salsa, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
Chilled oysters wrapped in a champagne-cucumber mignonette, yuzu bubbles, and beluga caviar, by Barton G. in Miami and Los Angeles
Photo: Courtesy of Barton G.
Ryan LaRoche, the vice president of culinary operations for Mariano's in Chicago, presented a hearty slider filled with smoked beef brisket, truffled cheese, horseradish, and house-made pickles. The dish was served on Park House rolls.
Photo: Francis Son
Dan Aykroyd impersonating Julia Child in a famous Saturday Night Live sketch inspired Erik Anderson and Jamie Malone, chefs at the Minneapolis restaurant Brut. The duo served Ritz crackers with chicken liver, onions, and prunes soaked in Armagnac.
Photo: Francis Son
Stuart Brioza and Nicole Krasinski, chefs at The Progress in San Francisco, served morels with asparagus in dishes set atop a brightly embroidered tablecloth. The dish was inspired by the Jolly Green Giant, a classic figure in TV commercials.
Photo: Francis Son
Jennifer Jasinski of Roja in Denver topped Skuna Bay lomi-lomi salmon with basil, tarragon, strawberries, and macerated grapes. The appetizer was inspired by Magnum, P.I., which was set in Hawaii.
Photo: Francis Son
Jeffrey Steelman, chef de cuisine of Todd English Tuscany at Mohegan Sun Casino in Connecticut, looked to cop show Hawaii Five-O to inform his dish. He served spot prawn ceviche with avocado, compressed cucumber, yuzu toiko, wasabi snow, and prawn salt.
Photo: Francis Son
Naomi Pomeroy, who owns Beast in Portland, Oregon, said that her dish was inspired by the "Sam the Butcher" character from The Brady Bunch. The dish contained pork meatloaf topped with caramelized pineapple gastrique.
Photo: Francis Son
Chef Spike Gjerde of Woodbury Kitchen in Baltimore prepared fish sticks with tartar sauce. His dish was inspired by The Simpsons character Mr. Burns.
Photo: Francis Son
Chef Erik Bruner-Yang of Maketto in Washington served a jing roll, one of his signature bites. The dish contains ingredients such as cabbage leaves, black mushrooms, potato puree, and pickled okra.
Photo: Francis Son
Donald Link, chef and owner at Link Restaurant Group in New Orleans, prepared brioche with a Louisiana crawfish remoulade. The dish was inspired by Treme, which takes place in New Orleans.
Photo: Francis Son
Leigh Omilinsky, pastry chef at Chicago's Nico Osteria, prepared stout-cake doughnuts. Her dish was also inspired by The Simpsons, in particular by Homer Simpson's love for the treats.
Photo: Francis Son
Elderhound
"One of my favorite cocktails is the Greyhound, which is very simple and refreshing and made with vodka and grapefruit juice," said Martyna Krowicka, chef de cuisine of Restaurant Latour at Crystal Spring Resort in Sussex County, New Jersey. "Being a beer cocktail lover, I took it a few steps further adding elderflower cordial and vodka distilled from sugar beets (what Polish girl doesn't like that?) and topped it with a grapefruit wheat beer.” Krowicka's Elderhound contains Schofferhofer Grapefruit wheat beer, Orange County Distillery sugar beet vodka, elderflower cordial, orange liquor, Angostura bitters, and grapefruit zest.
Photo: Courtesy of Restaurant Latour
Dos Equis' Coveted Collection Estate Auction Tour
At Dos Equis' "Coveted Collection Estate Auction Tour" event, which took place earlier this month at 632 on Hudson in New York, the beer company mixed up its brews into cocktails, including the "Dos Sidra" with Dos Equis lager, Strongbow Hard Cider, and raspberry liqueur; the "Dos-A-Stormy" with Dos Equis Ambar beer, rum, ginger ale, ginger beer, and blue agave nectar; and the "Dos-Arita" with Dos Equis lager, tequila, triple sec, and sour mix.
Photo: Courtesy of Dos Equis
Moroccan Michelada
Israeli restaurant Timna, located in Manhattan’s East Village, offers an exotic twist on the classic Mexican cerveza cocktail with Stiegl Goldbräu lager, house-made harissa, preserved lemon, and smoked paprika salt on the rim.
Photo: Michael Tulipan
Avenue A Express
Timna also serves the Avenue A Express with house-made IPA simple syrup, coriander-infused Cocchi Americano (an aperitif wine), lime, and muddled juniper berries, which provide a gin-like essence to the drink.
Photo: Michael Tulipan
Guinness Bloody Mary
At Blatt Beer & Table's recently opened Preston Hollow Village location in Dallas, diners can sip on a traditional Bloody Mary amped up with Guinness.
Photo: Courtesy of Blatt Beer & Table
The Beer Float
For a boozy dessert, Syndicated, a restaurant, bar, and independent movie theater in Bushwick, Brooklyn, serves the Beer Float, which blends Keegan Mother’s Milk Stout with chocolate ice cream and caramel sauce, and is topped with whipped cream.
Photo: Michael Tulipan
The spiced chocolate pate creation from Truffleberry Market features a champagne and Valencia orange reduction and is topped with vanilla bean-mascarpone whipped cream, cardamom meringue, flake-salted hazelnut brittle, and shaved hazelnut snow.
Photo: Brittany Ferrin
A chocolate mousse parfait with chocolate-macadamia crumble from Abigail Kirsch is filled with liquid caramel bourbon and blood orange sauces and is garnished with a toasted macadamia tuile.
Photo: Andre Maier
This curvy confection from Puff 'n Stuff Catering boasts alternating layers of hazelnut mousse, dark chocolate ganache, white chocolate mousse, and chocolate genoise (an Italian sponge cake), all topped with toasted, crushed hazelnuts and a banana chip.
Photo: Rosy Usmani
At the Shedd Aquarium’s black-tie gala in June 2015, guests dined on an edible terrarium dessert, prepared by Sodexo, with chocolate mousse, mango, cake “dirt,” edible flowers, chocolate rocks, rose crystals, pink guava sorbet, and raspberry-infused chocolate twigs.
Photo: Courtesy of Shedd Aquarium
Austin-based chocolatier Maggie Louise Confections’ clever collections include sweet sushi, which can be customized with logos, colors, and more, for party favors, as well as a tech-theme “You’re the Bomb” set that works well as a corporate thank-you gift. All of her chocolates are hand painted and made to order. The sushi bento box with 11 pieces costs $42 and the “You’re the Bomb” box contains 18 pieces and costs $54.
Photo: Courtesy of Maggie Louise Confections
Levy Restaurants offers a made-to-order crepe station that features a rotating chocolate gyro, which is shaved and incorporated into the crepes. The station with attendant costs $8 per person.
Photo: Courtesy of Levy Restaurants
For a sweet pick-me-up, Relevant Events offers espresso mousse in a chocolate demitasse cup.
Photo: Courtesy of Relevant Events
This raspberry and chocolate semifreddo dessert from Brûlée Catering by chef Jean-Marie Lacroix comes garnished with a financier, champagne sorbet, mint syrup, and a sesame tuile.
Photo: Courtesy of Brûlée Catering
Puff 'n Stuff Catering’s version of a financier features an almond-chocolate sponge cake coated with dark chocolate flakes and topped with a chocolate hazelnut crémeux.
Photo: Rosy Usmani
Truffleberry Market’s ice cream sandwich trio features three flavors: dark chocolate and peanut butter, white chocolate and roasted banana with salted caramel, and red velvet and strawberry cream cheese.
Photo: Misty Winters Photography
Wagyu filet with melted leeks, A1 powder, and purple pepper flowers, by Truffleberry Market in Chicago.
Photo: Brittany Jelinek
Hamachi crudo with cilantro-satsuma vinaigrette, radish, green onion, and red pepper with cilantro, citrus, and radish flowers, by Twenty/20 at the Sheraton Carlsbad Resort & Spa in Carlsbad, California.
Photo: Kristin Guy
Baby kale and blood orange salad with charred cauliflower, heirloom carrots, and golden raisin vinaigrette, by Schaffer in Los Angeles.
Photo: Courtesy of Schaffer
Sweet rosewater rice pudding with candy cane beets, red nasturtium, amaranth, and rose petals, by Drake Catering in Toronto.
Photo: Courtesy of Drake Catering
Asparagus salad with caper bread crumb, lemon creme fraiche, Pecorino cheese, truffle dressing, and edible flowers, by Bank & Bourbon at the Loews Philadelphia.
Photo: Courtesy of Bank & Bourbon
Cocktail made from tequila infused with fresh hibiscus and chamomile flowers, lime, and orange blossom honey, garnished with hibiscus and chamomile flowers, by Cocktail Academy in Los Angeles.
Photo: Courtesy of Cocktail Academy
Pickled beet trio and shaved carrot salad with borage blossoms and bachelors buttons, by Truffleberry Market in Chicago.
Photo: Aimee Mazzenga
Rooibos-orange blossom cake with honey mascarpone cream, by Twenty/20 at the Sheraton Carlsbad Resort & Spa in Carlsbad, California.
Photo: Kristin Guy
Pate a choux with blue cheese and honeycomb buzz button, by Truffleberry Market in Chicago.
Photo: Colin Pierson
Vegan “ceviche” with lime-marinated cashews, hearts of palm, cucumber, leche de tigre, tiny cilantro, avocado mousse, and crispy blue corn
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Heirloom Babe Farm baby beets with Sonoma goat cheese mousse and California pistachio
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Valdivia Farms heirloom tomatoes with extra virgin olive oil, balsamic molasses, and crispy basil
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Brentwood Farms street corn with lime aioli, cotija, and tajin spice
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Summer peaches with housemade ricotta, purple kalelettes, toasted farro, almonds, and honey vinaigrette
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Grilled cheese with heirloom tomato soup
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Mashed potatoes with toppings including smoked bacon, crème fraîche, chives, and Maldon sea salt
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Angus beef sliders with aged cheddar, caramelized onions, and tomato aioli on a potato roll
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Poached salmon with lime soya onions, puffed wild rice, teeny lettuce, and soft herbs
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Filipino barbecue chicken skewers with scallion salad and banana ketchup
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Drumsticks made from white and dark chocolate waffle cones filled with seasonal toppings
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Mini jars filled with Harry’s Berries strawberry shortcake (left) and vegan coconut chia seed tapioca (right)
Photo: Matt Sayles/Invision for the Television Academy/AP Images
Tarts in apricot almond, apple vanilla, and pear chocolate flavors
Photo: Matt Sayles/Invision for the Television Academy/AP Images
