2013 Holiday Party Trends: The Lavish Dessert Table Is Out
“Before the recession, parties would have extravagant dessert stations, but now some companies are economizing by offering guests a boxed dessert and to-go coffee in branded cups at the end of the night,” Accomando says. “It does double-duty as a favor and gives guests the chance to reminisce about the event when they’re eating the treat later at home.” Takeaway desserts can also be creatively worked into tablescapes as a design element to liven up tables and save on the decor budget. So what will companies be boxing up when it comes to desserts? Cupcakes are decidedly over. Instead, expect to see whoopie pies, macarons, gourmet marshmallows, doughnuts, pie slices, or berry crumbles in portable containers. Pictured: The Sweet Escape Patisserie can package up its snowmen macarons for events in the greater Toronto area.
Photo: Courtesy of The Sweet Escape Patisserie
Send a few favorite photos to Texas-based Manjar (Spanish for “delicacy”) and the bakery can turn them into edible Instagram posts for you, as well as create sugar cookies frosted to look like the popular social media company’s camera icon. There is no minimum order, and clients can send in as many different photos as they’d like. For larger orders, call at least two weeks in advance. Also on Manjar’s hipster-approved cookie menu are sweets shaped and frosted to look like Wayfarer sunglasses, mustaches, Polaroid photos, and vintage cameras.
Photo: Courtesy of Manjar
Cotton candy gets a sophisticated makeover in the hands of Sugar & Spun. The company uses all-natural and artisanal ingredients, including organic raw sugar and dried toppings and powders, to create unconventional flavors such as black sesame, spiced mango, salted chocolate almond, and latte. The spun sugar comes in 32-ounce tubs for $4.50 each, or 16-ounce tubs for $3 each (additional sizes are available on request). There is a 20-count minimum; pickup at one of the company’s locations along the San Francisco Peninsula is free, and delivery within San Francisco costs $20. Allow three days' advance notice.
Photo: JJ Casas
It’s obvious Robyn Frank, owner of Thumbs Cookies, makes her tiny shortbread cookies by hand—her thumbprint is pressed into each one. A mixed batch of 60 cookies costs $30 and includes signature flavors such as ginger clove, apricot with pistachio and cardamom, candied pecan with rosemary, and original cinnamon-sugar topped with a chunk of Mast Brothers chocolate. Frank also makes Thumb Pies (pictured), miniature cookie sandwiches bonded together with colored frosting or chocolate hazelnut filling. The cookies can be customized with tiny edible letters and can be packaged as favors or gifts. Large orders of 500 or more must be placed two weeks in advance, and price breaks are available for large quantities.
Photo: Courtesy of Thumbs Cookies
For unique candies that will get guests talking, check out online sweets shop Sugarfina. The California-based company travels the world in search of gourmet candies and chocolates (think Belgian ale gummies, absinthe chocolate cordials, and matcha green tea caramels). The treats can be ordered for candy buffets in five-pound boxes ranging from $65 to $80, and consultants can be called upon to recommend a mix of candies for certain themes. Also available: stylishly packaged corporate gift options.
Photo: Courtesy of Sugarfina
For events in Manhattan, Brooklyn, or Queens, Heartbreaker Baker offers its chewy, heart-shaped bar cookies. The treats come in 10 main cheekily named flavors, including Stuck on Yous (chocolate with gooey caramel and sea salt) and Fig It About Hers (oatmeal fig with an orange glaze). The mini versions go for $1.25 each, while the regular size costs $2.50, with a minimum order of 40 minis or 20 regulars. The cookies can come on platters or come individually wrapped with custom labels. Three days' advance notice is required, or five days' notice for custom labels; delivery is $15.
Photo: Steven M. Meyer
The Beverly Hills Brownie Company offers—yup, you guessed it—brownies. With 23 unconventional flavors, including new arrivals s’mores and no-gluten classic buttercream, the brownie boutique makes the rich treats individually, so each one has a crisp-edged crust and moist center. For events in the Los Angeles area, there is a brownie bar service that includes a full display setup and uniformed servers, and it typically involves a 10-dozen minimum order (but owner Bobbie Greenfield says there is flexibility). The company also offers custom brownie flavor and logo options, and gift packages can include custom parchment inlays and tags. Signature brownies are $39 for a dozen, with special pricing available for volume orders.
Photo: Courtesy of Beverly Hills Brownie Company
Gourmet flavors take a simple-sounding treat—chocolate-covered pretzel rods—to another level at Fatty Sundays: think pumpkin spice, peanut butter and jelly, banana cream, peppermint crunch, berry granola, and more. Bonus: The colorful, dipped pretzels would look especially eye-catching on display at a candy station. Custom labels, flavors, and color combos can be created for events and favors, with a minimum of 20 boxes of two or five pretzels. The treats can be shipped throughout the United States.
Photo: Courtesy of Fatty Sundays
Boston’s Wicked Good Cupcakes puts a new spin on the classic dessert with its Wicked Good to Go cupcake-in-a-jar treats. Each glass jar holds the equivalent of two cupcakes, and there are 15 flavor options, including vanilla birthday cake, sea-salted caramel, and red velvet. For corporate orders, the jars can include custom labels or colored sprinkles and fondant toppers. Custom Wicked Good to Gos start from $8.50 for an eight-ounce jar; shipping is available nationwide.
Photo: Courtesy of Wicked Good Cupcakes
New York-based Stick & Pop has whipped up its cake pops and bonbons for brands including Swarovski, Tory Burch, Valentino, Joie, and Patrón. In addition to the company’s original menu of cake-ball flavors such as Griswald (vanilla graham cake with a marshmallow center and chocolate chips dipped in dark chocolate) or Nutty Bunny (carrot cake dipped in white chocolate with walnuts), it also specializes in custom-designed packaging, as well as custom flavors, colors, and toppings. Place orders five business days in advance for 100 or more.
Photo: Courtesy of Stick & Pop
More stylish than your average Blow Pop: Designer Lollipop peddles spherical sweets that contain edible images—everything from fireworks and vintage lace, to world flags and the Aurora Borealis. Owner Priscilla Briggs can also create custom corporate logo lollipops. The handmade, individually wrapped treats start from $14 for six and can be shipped worldwide. There is a discount for orders of more than 120; large orders of from 600 to 1,000 take between 10 and 13 weeks to process.
Photo: Courtesy of Designer Lollipops
Handmade, in small batches, Crack Caramel creates its addictive caramel bites using only brown sugar, sweet cream butter, organic heavy cream, Madagascar vanilla, and pink Himalayan salt. Individually wrapped two-bite caramels can be purchased by the quarter, half, or full batch (a full batch costs $45 for 40). Or opt for the Crack Pops: paper-wrapped caramel lollipops on wooden sticks. Order at least two weeks in advance.
Photo: Courtesy of Crack Caramel
Sirloin sliders with strawberry milkshakes, by Elegant Affairs Off-Premise Catering & Event Design in New York
Photo: Nadia Chaudhury/BizBash
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
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
Ravinia advertised its grassy grounds with a booth that was, appropriately, grassy. Paved in Astroturf and holding two Adirondack chairs, the setup had a backdrop of the concert venue at night.
Photo: Jenny Berg/BizBash
Cort Event Furnishings showcased its Napolean collection. Inspired by royalty, the line's offerings include plush chairs in bright hues such as pink, turquoise, and emerald green.
Photo: Jenny Berg/BizBash
The pastry chefs from Zed451 let guests sample some of the items from the restaurant's group menus. Included: peanut-butter bonbons.
Photo: Jenny Berg/BizBash
To underscore its Tex-Mex theme, Moe's Cantina spruced up its tasting station with flowers in a cowboy boot.
Photo: Jenny Berg/BizBash
Fig Catering used succulents and blocks of wood to give its display an earthy look.
Photo: Jenny Berg/BizBash
To remind guests of its Judy Istock Butterfly Haven, the Peggy Notebaert Nature Museum handed out butterfly-shaped cookies frosted in a springy shade of green.
Photo: Jenny Berg/BizBash
Atmosphere's high-definition, multichannel entertainment system showcased 4K content (which is clearer than typical high-definition images). The technology can be used for entertainment, to showcase meeting content, or to display brand images or logos.
Photo: Jenny Berg/BizBash
Kehoe Designs added jewel-hued pillows and flowers to the sleek rentals from AFR Event Furnishings.
Photo: Jenny Berg/BizBash
Tipsycake created a custom confection for BizBash. The cake inside was blue to reflect BizBash's corporate hue.
Photo: Jenny Berg/BizBash
Jewell Events Catering debuted its stuffed-pumpkin station at the event. Guests could get the gourd filled with chipotle mashed potatoes with braised short ribs, kale salad, or pumpkin-spice mousse. Fun fact: The firm's founder, George Jewell, brought 200 mini pumpkins back from his farm in Michigan to help create the station.
Photo: Jenny Berg/BizBash
At a laboratory-inspired booth, the Museum of Science and Industry served margarita shots in on-theme test tubes.
Photo: Jenny Berg/BizBash
Carnivale, the colorful Latin restaurant in the West Loop, offered takeaway bags of a traditional carnival treat: pink cotton candy.
Photo: Jenny Berg/BizBash
At the D.I.Y. gift-wrapping station, customers can use a combination of feathers and thick ribbons to create a "glam" look.
Photo: Maypole Studios Photography
The plush lounge area is filled with couches draped in fluffy, furry white blankets. A prop fireplace adorned with stockings anchors the space, and gauzy white drapes form a wintry perimeter.
Photo: Maypole Studios Photography
Also in the lounge area, silver trays hold Moroccan tea glasses and winter-white owls as props.
Photo: Maypole Studios Photography
The same winter-white animal motif pops up in place settings. Tables also include gold-rimmed champagne glasses, vintage china, and mercury-glass candle holders (a Debi Lilly signature). BBJ Linen and Tablescapes provided rentals.
Photo: Maypole Studios Photography
Some place cards are tacked onto green apples with bejeweled pins.
Photo: Maypole Studios Photography
Centerpieces comprise white roses and greenery in apothecary jars.
Photo: Maypole Studios Photography
At the suite's opening-night event, Pure Kitchen Catering provided catering and Toni Patisserie and Cafe brought in seasonal treats. Linzer Torts were served on trays decked with the sheet music for Christmas carols.
Photo: Maypole Studios Photography
Pure Kitchen Catering prepared champagne-cranberry spritzers and rosemary-infused sparkling water. A white tray of cranberries and rosemary spruced up the drink station—and provided a subtle, holiday-friendly fragrance.
Photo: Maypole Studios Photography
A kids' corner provides a spot for tots to color with Christmas-tree-shaped crayons from the 900 Shops.
Photo: Maypole Studios Photography
Make-your-own champagne cocktail bar with orange and pineapple juices, Angostura bitters, sugar cubes, lemon twists, fresh fruit, and champagne, by the Mandarin Oriental in San Francisco
Photo: Courtesy of Mandarin Oriental Hotel in San Francisco
“Coffee and Donuts” meeting-break spread, featuring warm vanilla-sugar, powdered-sugar, and cinnamon-sugar doughnut holes and organic, local coffee, by the Umstead Hotel and Spa in Cary, North Carolina
Photo: Courtesy of The Umstead Hotel and Spa
Twelve quail eggs sunny-side up, by the SLS Hotel Beverly Hills in Los Angeles
Photo: Courtesy of the SLS Hotel Beverly Hills
Warm peach bread pudding with scrambled duck eggs and blackberry compote, by the Intercontinental Chicago
Photo: Courtesy of Intercontinental Chicago Hotel
“Legs and Eggs,” featuring a pasture-raised confit chicken leg served with poached eggs, fingerling potato hash, and chive aioli, by the Harbor View Hotel in Edgartown, Massachusetts
Photo: Preston Schlebusch
Hanover Benedict, made with local eggs, sautéed spinach, red-pepper hollandaise sauce, and a potato cake, by Hanover Inn in Hanover, New Hampshire
Photo: Courtesy of Hanover Inn
Mexican breakfast buffet, or Cocina del Barrio, with Mexican hot chocolate, mango-passion-fruit and grapefruit-carrot juices, fruit empanadas, tropical fruit in a bag, pastel pan dulce, egg scrambles with squash blossoms and queso fresco, and tortillas, by Four Seasons Resort Rancho Encantado Santa Fe in New Mexico
Photo: Kevin S. Moul
Prosciutto with pickled red onion and feta cheese in a croissant, by the Revere Hotel in Boston
Photo: Courtesy of the Revere Hotel
The “Still Awake From Last Night” breakfast spread, featuring a Philly cheesesteak sandwich, by the Borgata Hotel Casino & Spa in Atlantic City
Photo: Courtesy of Borgata Hotel Casino & Spa
For a corporate party held last year in the Washington area, Magnolia Bluebird Design & Events worked with Occasions Caterers to design several made-to-order food stations, including one that let guests customize champagne cocktails. Garnish options included herbs, fruit, house-made syrups, and flavored sugar cubes.
Photo: Geoff Chesman/Imagelink Photography
At the February opening of Washington venue the Powerhouse, Design Cuisine added a D.I.Y. element to the cheese and charcuterie buffet: Guests topped their selections with unique spices displayed in suspended glass bowls or flavored olive oils and vinegars housed in squeeze bottles.
Photo: Rodney Bailey
New York’s Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests pipe into mini beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, Earl Grey, and vanilla bean.
Photo: Courtesy of Great Performances
For an event in April, Scoozi Events NYC designed a “foraged” custom cocktail bar that allowed guests to pick garden-fresh herbs, fruits, and veggies for bartenders to add to their drinks.
Photo: Courtesy of Scoozi
Wolfgang Puck Catering offers a poutine station that lets guests top individual plates of French fries with beef or vegetarian gravy and mozzarella or cheddar cheese curds, plus a variety of other toppings including brisket, ham, or duck confit.
Photo: Bridget Kenny for BizBash
At the Museum of Science & Industry’s Black Creativity gala in Chicago in January, Sodexo provided a table that held hanging terrariums of flavored salts including red chili, pink Hawaiian, smoke, and rosemary. Also on hand: grinders holding pink, green, white, and black pepper, as well as a variety of flavored butters such as lavender honey and garlic.
Photo: J. B. Spector/Museum of Science+Industry
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
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
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
Frozen Bananas Foster
Chicago-based catering firm Truffleberry Market serves frozen cinnamon-rum-bananas-Foster mousse.
Photo: Courtesy of Truffleberry Market
Mint Juleps
For a different spin on the classic derby drink, Design Cuisine served mint julep snow cones at the 2011 Gilt City Washington launch party.
Photo: Tony Brown/imijphoto.com for BizBash
Bucket of Bonbons
The Dec at the Ritz-Carlton Chicago offers a bucket of bonbons. Mini scoops of ice cream are covered in chocolate and served in a smoking bucket of dry ice.
Photo: Galdones Photography
Passed Sundaes
In June, GE and Quirky hosted an event in New York to celebrate "Cool Story," a pop-up shop in Chelsea that features Quirky's air-conditioning units. In keeping with the cool theme, snacks included passed miniature hot-fudge sundaes from Brooklyn ice cream maker Hay Rosie. Peter Callahan Catering catered the event.
Photo: Quirky.com
Frozen Tiramisu Bar
Toronto's L-Eat Catering prepared a plate of mini desserts for a function last month. The center of the plate had a frozen tiramisu pop served on a stick.
Photo: Courtesy of L-Eat Catering
Watermelon Pops
Chicago-based catering firm Catering by Michael's offers "frozen push-ups" including the "Frozen Watermelon Surprise Push Pops."
Photo: Courtesy of Catering by Michael’s
Sorbet and Champagne Float
At Enolo Wine Bar in Chicago, sorbet-and-champagne floats are on the menu. The treat is served in a coupe glass.
Photo: Courtesy of Enolo Wine Bar
"Shades of Red" Dessert
Moto restaurant in Chicago is known for experimental cuisine. The "Shades of Red" dessert course is infused with liquid nitrogen and was created by executive pastry chef Claire Crenshaw.
Photo: Amy Stallard
Spiked Snow Cones
City View Loft, a Chicago event space, hosted its opening bash in February. Adding to the evening's carnival-like vibe—which can be applied to Mardi Gras parties—Jo Snow had a "boozy snow cone" station. Guests ordered the treats in flavors such as grapefruit-rosemary with vodka.
Photo: Carasco Photography
Interactive Sorbet Station
At C2MTL, a Montreal conference that took place in May, Montreal-based caterer Agnus Dei created a popular interactive sorbet station. Rings of raspberry, mango, and coconut sorbet spun around a wheel, while guests simply had to hold up a scoop to the device to build their own cone.
Photo: Beth Kormanik/BizBash
