Parties

During the recession, a limited bar of beer and wine—or no alcohol at all—seemed to be the go-to choice. But now the fully stocked open bar is back, with 45 percent of companies opting for one last year, according to the BizBash survey. Industry pros predict that number will be even higher in 2013: “The open bar is not where clients are cutting back this year—they’re doing a full bar, plus a few specialty cocktail options,” Gorjestani says. Speaking of which, the interest in craft cocktails remains strong. “Society is still attached to classic cocktails and chef-driven mixology—guests get excited by throwback, Prohibition-style drinks made with bourbon, as well as cocktails made with fresh herbs and house-made syrups,” Neubauer says. But the latest trend may be something you remember from your high school prom, updated with a boozy twist: the drink fountain. While punches have been popular at holiday parties for several years, booze-filled fountains were one of the top trends spotted at this year’s Tales of the Cocktail, the annual drink festival in New Orleans. “I think these will gain popularity at corporate events because they are both fantastic for serving signature cocktails to larger groups and also serve as a gorgeous decorative element for an event,” Belvedere’s head of spirit creation and mixology, Claire Smith, told BizBash. Still, it’s never a bad idea to make sure nonalcoholic options are on hand, and Neubauer suggests offering more than just Diet Coke. “House-crafted sodas and elixirs make nonalcoholic options seem more enticing,” he says. Pictured: A private holiday event produced by Hollywood Pop Gallery featured a fully stocked custom circular bar covered in images of ornaments.

Elaborate corporate holiday parties are likely a thing of the past as companies move toward hosting smaller functions that focus on employee appreciation, the quality of food and drink, and a smattering of activities rather than big-name entertainment.

In 2005, Avon created an indoor park to preview its Mark line of cosmetics. A wrought-iron gate opened to four vignettes, which included a small faux maple tree with orange and red foliage and teardrop-shaped glass candleholders suspended from the branches, red umbrellas hovering over a wooden park bench and moss-covered pedestals, and warm yellow lighting.

At Diffa's Dining by Design in New York, Ralph Lauren went with a cozy, ski chalet-inspired look. Centerpieces of snowberries and wrought-iron lanterns created a runner down the center of the rustic wood table. Other striking details included a faux fireplace, Pendleton-inspired bench cushions, and an antler chandelier.

A handmade chandelier—branches decorated with crystals—hung over the dining table. Bare birch trees decorated other areas of the room.

Wedge salad bites served on forks, by Occasions Caterers in Washington

Seared sweet ­potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles

Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston

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

Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles

Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto

Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston

Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root ­vegetable ­confetti, by Shiraz Events in New York, Miami, and Los Angeles

Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto

Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles

Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington