In Chicago, the Eastman Egg Company provides catering for meetings and events. The company focuses on gourmet breakfast sandwiches such as “the Scoundrel,” which is served on a pretzel roll with egg, smoked turkey, white cheddar, wilted spinach, and spiced honey mustard. Packages include breakfast sandwiches with hot and iced coffee, orange juice, and sides; a food truck is also available for private events.
Photo: Courtesy of Eastman Egg Company
Taco shells made from rice flour and sushi rice, filled with tuna and salmon, and sprinkled with sesame seeds, by Encore Catering in Toronto
Photo: Andrew Basso/Encore Catering
Savory mini lemon dill croissant-doughnuts filled with horseradish crème fraîche, smoked salmon, fried capers, and chives, by Abigail Kirsch in New York
Photo: Andre Maier
Mini breakfast bao tacos with egg, cheese, chorizo, green chili salsa, and fresh cilantro, by the Spot Gourmet in Los Angeles
Photo: Alen Lin for BizBash
Brownie-flavored pasta formed into a nest, filled with brownie bits and chocolate, and drizzled with caramel sauce, by Encore Catering in Toronto
Photo: Andrew Basso/Encore Catering
Italian-style bao stuffed with cheese, sausage, and tomato sauce, by the Spot Gourmet in Los Angeles
Photo: Alen Lin for BizBash
Cheeseburger spring rolls filled with ground beef, onion, three cheeses (American, cheddar, and Swiss), and béchamel sauce, by Delicatessen in New York
Photo: Dan Turk for BizBash
Indian bruschetta with crispy poppadums with paneer, topped with red and yellow tomato chutney, tamarind syrup, and cilantro, by Entertaining Company in Chicago
Photo: Dominick Mastrangelo for BizBash
Crispy Parmesan focaccia-coated cheesecake with pesto and olives, served with roasted tomato fennel coulis and Parmesan dust, by Abigail Kirsch in New York
Photo: Andre Maier
Healthy living and clean eating is the main mantra of gourmet raw food chef Nicolas Torrent, who recently opened a South Beach location for his Juice Lab business. From wedding receptions to formal conventions, Torrent's raw, experimental bites, such as cauliflower satay, sweet pea gnocchi, and vegan flourless cake, are inventive, exotic, and health-conscious.
Photo: Nicolas Torrent
Puff ‘n Stuff Catering has several new items on its menu that are easy for guests to eat while standing. The company’s new leek cheesecake, topped with arugula pesto, caramelized onions, and sweet grape tomato, is served in a pesto cracker spoon. There’s also a cold buckwheat crepe stuffed with Brie, red wine-poached fig, and Asian pear slaw, and a mini skewered lobster corn dog with creamy remoulade sauce served in a shot glass.
Photo: Courtesy of Puff 'n Stuff Catering
Serena Bass for Special Attention Caterers' Sliders
From Serena Bass for Special Attention Caterers in New York, the updated take on sliders contains grilled sirloin meatball skewered with romaine hearts, tomato, cheddar cheese, bacon crisp, brioche crouton, and chipotle mayo.
Photo: Jika González/BizBash
During cocktail hour, servers circulated with sliders on sticks—an homage to Argentine meat.
Photo: Barry Brecheisen for BizBash
Scoozi Dinner Club: Childhood Memories
Other nostalgic dishes included miniature Kobe hot dogs served in a baseball mitt with a side of tater tots in a batting helmet.
Photo: Courtesy of Scoozi Events
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
Tammy Haddad’s Garden Brunch During White House Correspondents’ Dinner Weekend
Design Cuisine served tiny blueberry pies on sticks at Tammy Haddad’s garden brunch on Saturday.
Photo: Chad Kaydo/BizBash
Gale Gand, Tru's pastry chef, said she used her mother's pie crust recipe for her banana-cream-pie bites.
Photos: Mireya Cierto for BizBash
SimpleThings Sandwich & Pie Shop serves up sweet and savory items from a vintage-inspired venue.
Photo: Ryan Linke
Fox Upfront Party
As with years past, Fox stocked its party with an impressive array of food. For instance, one buffet station held a selection of miniature potpies, while another had sushi chefs preparing kappa maki, Thai summer rolls, shrimp tempura rolls, and other Asian options. The selection of desserts was just as extensive and included bite-size Bundt cakes and pies, cookies, and sundaes.
Photo: Jika González for BizBash
Blue Plate's Hot Chocolate Buffet
Blue Plate Catering can arrange a hot chocolate and cookie bar in as little as 24 hours.
Photo: Courtesy of Blue Plate
At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.
Photo: Gerber + Scarpelli Photography
S’mores cheesecake, by Thomas Preti Events to Savor in New York
Photo: Courtesy of Thomas Preti Events
The menu of dishes was similarly color-coded. For instance, the truffled quail egg on a miniature English muffin (pictured) was designed to represent yellow, while grilled lamb with a black sesame seed crust was meant to symbolize black.
Photo: Nilaya Sabnis
Serving Platter: Salt Slabs
Short rib tacos with shredded cabbage, tomato, and chipotle crema served on a slab of pink salt, from Michael Stuart (347.689.9822, mscnyc.com) in New York
Photo: Jika González for BizBash
Catering trays used by Creative Edge were also made with old boxes and shredded pieces of West Elm's old catalogs.
Photo: Jessica Torossian for BizBash
Los Angeles Food & Wine
In one of the Lexus grand tasting's inspiring food presentations during L.A. Food & Wine, Big Sur's Post Ranch Inn served mini shaved ice cones in a metal bucket set up like a beach scene, with sugar for sand. Ingredients for the dessert came from the venue's garden.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
Two waiters served hors d'oeuvres on a six-foot tray.
Photo: Elizabeth Renfrow for BizBash
The caterers used tree slabs as trays for passed hors d'oeuvres.
Photo: A. Jesse Jiryu Davis
Among the creative presentations of passed hors d'oeuvres in the Breakers Mediterranean Courtyard was one that included chalkboard signage.
Photo: Lila Photo
Customized Macaroni and Cheese
At Stella McCartney's Electricity-Free Carnival in New York in 2012, a mac 'n' cheese station was set up as a two-part offering: guests could either select a mini serving on a spinach cone from a Ferris-wheel-shaped stand, or opt for a full cup that could be customized with toppings such as veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.
Photo: Jim Shi
Wolfgang Puck Catering has set up its playful Easter Egg display at events including bridal shows and the 2012 Governors Ball in Los Angeles. Displayed on a springlike bed of grass, the dish tucked vanilla-and-wild-strawberry cake into gilded eggshells; tiny lavender macarons topped each treat. The company can also use the eggs to hold savory snacks.
Photo: Courtesy of Wolfgang Puck Catering
Jewell Events Catering brought in striped, color-themed appetizer carts.
Photo: Cheri Eisenberg
Pulled pork sliders were placed atop an appropriately pig-shaped platter.
Photo: Lila Photo
"William John Kennedy: The Warhol Museum Edition" Launch
A chocolate sculpture of Andy Warhol was part decor, part catering at the Andy Warhol Museum and KIWI Arts Group launch of "William John Kennedy: The Warhol Museum Edition" at the Villa by Barton G. December 7.
Photo: World Red Eye
Instead of traditional trays, servers used rolling metro carts to pass hors d'oeuvres.
Photo: Bob Carl
Hors d'oeuvres from C2 Catering were served on granite trays. Items included (from the left) falafel ice cream cones with sweet potato hummus and a mashed potato rosette, miso-glazed black cod burger on a pink glitter brioche bun, candy apple lobster lollypop with a gooseberry plum injection sauce, hot pot chili, and winter melon soup topped with duck salsa and nitrogen-frozen blueberries.
Photo: Emma McIntyre for BizBash
Windows Catering Company provided a nature-themed hors d'oeuvres table with items placed on things from nature including tree trunks.
Photo: AP Alexander
“On the Rocks” station, by A Joy Wallace Catering Production
Photo: Courtesy of A Joy Wallace Catering Production
Cups mimicking flower pots were stuffed with shrimp salad topped with sprouting greens.
Photo: Courtesy of Windows Catering Company
Chicken Salad Cucumber Sandwich
Mini Caesar Salad
Events by André Wells Annual Costume Party
Events by André Wells hosted its fourth annual costume party November 1 at the Andrew W. Mellon Auditorium. Wells, dressed as James Brown, sang "Get On Up" with the band, and catering from Design Cuisine Caterers included festive desserts such as ghost pops made from meringue.
Photo: Ben Droz
Atlas's yellow and black display for the launch of Pilates NYC's pre- and post-natal programs.
Photo: Gemma Comas
Trend: Food and Beverage Carts
Inspired by the food truck craze, Abigail Kirsch in New York created roving carts to bring guests desserts and beverages, like gelato with dipped miniature cones and toppings, or sangria and punch.
Photo: Andre Maier
Godiva’s Lounge at the 'In Style' and Warner Brothers Golden Globes Party
Guests indulged in chocolates and baked goods while checking out the chocolate artwork inspired by artists such as Matisse, Van Gogh, and Jackson Pollock.
Photo: Nadine Froger Photography
Los Angeles Auto Show Sneak Preview Night
Colorful sweets topped a table at the preview night. "The day before and the day of Sneak Preview Night hosts nearly 10,000 media and auto industry executives, so it’s a challenge to set up for one event during another," the auto show's Callari said. "In addition to the limited setup time and juggling of events, the venue itself is vast, with high ceilings and thousands of windows. Making that space feel intimate and festive requires creativity. And we have to be conscious of costs since this is a charity event, but we do not want to lose the world-class look of the L.A. Auto Show."
Photo: Courtesy of Alchemist & Company
A lavender candy bar offered cakepops, cupcakes, and rock candy.
Photo: Daniel Swartz for Hpnotiq Harmonie
Occasions Caterers set up an elaborate dessert buffet in a separate room at the Anderson house with Cuban sweets like drunk pineapple, exotic fruit crème brûlée, coffee parfait, and cocktail arroz con leche.
Photo: Tony Brown/imijphoto.com
A baked-goods station had sweet bites, including mini brownie squares, sugary doughnut holes, and bite-size chocolate chip cookies.
Photo: Sara Jaye Weiss
Photo: Emily Clack Photography
At the doughnut station, guests could top freshly baked plain doughnuts with white or milk chocolate sauce, powdered sugar, chopped nuts, or colored sprinkles.
Photo: Mireya Acierto for BizBash
Candy shark fins topped on-theme cupcakes from Washington's Georgetown Cupcake.
Photo: Courtesy of Discovery Communications
An ice sculpture held push-up pies in nostalgic flavors such as banana cream, cookies and cream, and mixed berry parfait. Nearby, Reese's Peanut Butter Cups and oatmeal raisin cookies were served warm on griddles.
Photo: Rick Aguilar
Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.
Photo: Jessica Torossian for BizBash
Disney served three salads in large cone-shaped cups in Tomorrowland.
Photo: Charity de Meer for BizBash
One of the four dessert options in Tomorrowland was fresh berries with a coulis in a pipette.
Photo: Charity de Meer for BizBash
Oversize playing cards resembling the army from Alice in Wonderland served as food stations with descriptions of the foods on the cards.
Photo: Charity de Meer for BizBash
The design team used stacked chairs a la Alice in Wonderland to decorate the food stations near the story's ride.
Photo: Charity de Meer for BizBash
Light bites included finger sandwiches on skewers and small bowls of smoked tomato-cilantro soup.
Photo: Charity de Meer for BizBash
Each area had a themed cocktail: the Wonderland—a mix of Parrot Bay coconut rum, crème de cassis, and cranberry juice—was served in Fantasyland.
Photo: Charity de Meer for BizBash
Metropolitan West's Grand Opening Event
Metropolitan West held its grand-opening event on November 5. With a New York theme, the party for the 24,000-square-foot event space had catering from Sterling Affair and Great Performances. Thematic snacks included apple-shaped cookies served on a table decked with miniature apple trees.
Photo: Nadav Vee Havakook
The park's catering department set up an expansive candy display and station in Liberty Square that included full bags of candy as well as a variety of sweets for guests to create their own bags.
Photo: Charity de Meer for BizBash
The venue also served eclairs à l'orange topped with raspberries and chocolate.
Photo: Tony Brown/imijphoto.com for BizBash
The catering department had a table buffet with a variety of animal-shaped sweets like puff pastry kittens.
Photo: Tony Brown/imijphoto.com for BizBash
Trummer's on Main served champagne cake topped with a champagne gelée and raspberry bits frozen with liquid nitrogen.
Photo: Tony Brown/imijphoto.com for BizBash
In keeping with the "Richness of Romance" theme, Along Came Mary's three-course menu included duets for each course—including a dessert duet of champagne and truffles.
Photo: Sean Twomey/2me Studios
