Wedge salad bites served on forks, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com 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
Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
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 scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
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
Photo: Nadia Chaudhury/BizBash
Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
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
Photo: Nadia Chaudhury/BizBash
Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
Bowled Over
Lindsey Shaw Catering in Toronto offers a new passed appetizer of birch-glazed Atlantic salmon with apple and ginger slaw, served in mini Asian-style bowls with chopsticks.
Photo: Emma Mcintyre for BizBash
Gage turned shrimp and grits, a meal traditionally served on a plate, into hors d’ouevres by deep-frying the grits into patties and topping them with a single shrimp and remoulade sauce.
Photo: Erin Kelleher Photography
Buffet tables were set up throughout the three floors of venue with Southern fare such as cheddar cheese grits, barbecue beef brisket, and cornbread served in iron skillets.
Photo: Erin Kelleher Photography
Susan Gage served a beet and blood orange side salad in large clear standing bowls on each buffet table.
Photo: Erin Kelleher Photography
Gage took inspiration from the Lee Brothers cookbook, which the chefs spoke about the following day at a hosted luncheon, for her Vidalia onion tart with an herb pastry crust served on the buffet tables.
Photo: Erin Kelleher Photography
Tabasco onions and barbecue sauce accompanied the barbecue beef brisket.
Photo: Erin Kelleher Photography
In addition to buttered biscuits, the buffet tables held cornbread served in cast-iron skillets.
Photo: Erin Kelleher Photography
For the desserts, Willen kept it to quick bites that could be easily eaten while mingling. The menu included unusual treats such bourbon balls, incorporating one of the South's liquor staples.
Photo: Erin Kelleher Photography
The only dessert requiring more than one hand, yet still served in small portions, was butterscotch pots de créme topped with salted caramel and créme fraiche.
Photo: Erin Kelleher Photography
Salted-caramel brownies were the only dessert served for chocolate lovers.
Photo: Erin Kelleher Photography
The classic New Orleans praline—made with sugar, butter, and pecans—provided another easy-to-eat sweet.
Photo: Erin Kelleher Photography
Shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib paired with a mini shot of Guinness from Boutique Bites in Chicago
Photo: Scott Thompson Photography
Waitstaff: Costumed Servers
At a holiday party produced by New York's Great Performances last December, costumed waitstaff served truffle mac ‘n’ cheese in mugs.
Photo: Amanda Gentile
