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Food Ideas

September 24, 2013
Split Decision
Split Decision

Something to smile about: New York’s newly renovated Affinia Manhattan hotel has partnered with Operation Smile to deliver a meeting break that lets attendees build their own classic banana splits; 15 percent of proceeds are donated to the nonprofit.

Photo: Courtesy of Affinia Manhattan
Guests had to win their dessert—a Sprinkles cupcake—by shooting a toy dart gun into the cupcake cutouts.
Guests had to win their dessert—a Sprinkles cupcake—by shooting a toy dart gun into the cupcake cutouts.
Photo: Roderick Peña
At a flavored popcorn station, custom-built stands had a false fill at the top so they never appeared empty. Serving staff refilled the popcorn at the base as needed.
At a flavored popcorn station, custom-built stands had a false fill at the top so they never appeared empty. Serving staff refilled the popcorn at the base as needed.
Photo: Roderick Peña
Bootsy Bellows Hotel
Bootsy Bellows Hotel

A colorful and well-stocked champagne cart made the rounds at a pool party at the Shore Club sponsored by Perrier-Jouët. The H.wood Group and John Terzian renamed the property the "Bootsy Bellows Hotel" and hosted a number of pop-up performances and events during Art Basel. The pool party was the final event on Sunday.

Photo: Michele Eve Photography for BizBash
First Look Party
First Look Party

At a flavored popcorn station, custom-built stands had a false fill at the top so they never appeared empty. Serving staff refilled the popcorn at the base as needed.

Photo: Roderick Peña
Pretzel Bar
Pretzel Bar

Offering a pretzel bar with several varieties puts a spin on the classic snack. Paramount Events Chicago has a pretzel station with plain, sea salt, cheese, and pepperoni pretzels that hang from a stand. Accompanying sauces include whole-grain mustard and tomato-bacon jam.

Photo: Courtesy of Paramount Catering and Events
The final course, called 'Touch Light,' offered a modern take on s'mores. The dish put chocolate ganache and graham cracker bits inside of a marshmallow, and guests roasted their own desserts over open flames.
The final course, called "Touch Light," offered a modern take on s'mores. The dish put chocolate ganache and graham cracker bits inside of a marshmallow, and guests roasted their own desserts over open flames.
Photo: Stella Artois
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