Another frosty dessert idea: Chicago-based catering firm Truffleberry Market serves frozen cinnamon-rum-bananas-Foster mousse.
The opening-night party for Nike's World Cup experience took place June 20 at Skylight Clarkson Square in New York and featured a Brazilian-inspired menu from Riviera Caterers. A two-person serving tray, decorated with artificial turf and mini soccer balls, held cones filled with Brazilian chicken salad.
Held on January 24, the museum's gala offered several food stations from Sodexo. At one station, a portable, mess-free version of a salad offered greens in a crispy shell; dressing was drizzled on with a pipette.
Servings of Oreo cheesecake came with a folded napkin and spoon, making for smoother service in the dine-around format. The dessert, from Tru Tru Cakes and More, was served at the Farm to Table Brunch February 22 at the Palms Hotel & Spa.
For the second course of the Tribute Dinner, guests poured potion bottles of red fruit soup over lobster in a dish by Spanish chef Quique Dacosta, whose eponymous restaurant boasts three Michelin stars. The February 21 event at the Loews Miami Beach Hotel honored Basque cuisine pioneer Juan Mari Arzak as well as Ted Baseler, president and C.E.O. of Ste. Michelle Wine Estates.
A dessert bar at the Tribute Dinner included cheesecake and guava cones. Celebrity Cruises created the treats.
