The Professional Convention Management Association hosted its Convening Leaders conference in Chicago this week, and its opening-night bash took place at the Museum of Science and Industry on Sunday. The event had a Chicago neighborhoods theme, with the museum's lower level built out to reflect Bronzeville. Entertainment included a blues performance from Wayne Baker Brooks, and snacks included peach and cherry "pie fries" that combined strips of crust with jars of fruity toppings.
Photo: Dan Melo/Fab Photo Chicago
In Chicago, Truffleberry Market puts a twist on mozzarella sticks with its molten Brie with balsamic fig jam appetizer. "We typically serve it with cherry ale, but we had a client who loves apple ale, so we've used apple ale as another version," said executive chef and owner Brittany Ferrin.
Photo: Logan Beck
As part of its "Sip & Taste" concept, which pairs snacks with beverages, Wolfgang Puck Catering offers pastrami sandwiches made with American Waygu beef and Russian dressing. The hearty bites are presented atop miniature mugs of Anchor Brewing Company’s Liberty Ale.
Photo: Courtesy of Wolfgang Puck Catering
Also on Love Catering's menu: house-made beet, carrot, and potato chips with a lemon labneh (strained yogurt) dipping sauce. "We pair this with Pislner Urquell," said the Love rep. "The chips are crunchy and salty with a bit of sweetness, and the lemon labneh has a creamy flavor. The pilsner cuts right through the heaviness of the dip and ... the lemon on the labneh carries through with the beer."
Photo: Roman Udalov
In Chicago, Fig Catering created a beer-and-cheese tasting station at a recent wedding. "We set up a bar where guests were able to try six small beer pours, each paired with one to two different cheeses," said Fig owner Molly Schemper. "The beers included some of the couple's all-time favorites and some regional craft brews to make a well-rounded cheese and beer experience."
Photo: Mark Federighi
Naturally Delicious Catering pairs bittersweet chocolate squares with Brooklyn Brewery's Brooklyn Local 2, a Belgian dark ale.
Photo: Amber Gress
"In 2013, the Museum of Contemporary Art in Chicago had a winter gala with an industrial/warehouse theme. Jewell Events Catering brought in several inventive food stations that matched the theme, but the one that I remember best is a soup station with servers ladling chili and butternut squash soup out of trash cans—clean ones, of course." —Jenny Berg, senior editor
Photo: Alain Milott
"By far one of the coolest catering concepts I've experienced was for TEDMed's 2013 conference dinner at the Smithsonian National Air and Space Museum. United Kingdom company Gastrophonic worked with Occasions Caterers to design multiple flights of food and drink that combined the taste and smell of the small plates with your senses of sight and sound through lighting and music. As the music got bolder, the combinations of flavors in the food and drinks did too. With the food all placed on shelves at illuminated stations, it was an amazing, full-sensory experience." —D. Channing Muller, contributing editor
Photo: Pepe Gomez/Pixelme Photogaphy
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
The caterers used tree slabs as trays for passed hors d'oeuvres.
Photo: A. Jesse Jiryu Davis
Passed on trays covered with a bed of pea shoots, hors d'oeuvres from Creative Edge included chicken summer rolls, Tuscan grilled lemon shrimp with a white bean mousseline, and vegan banh mi.
Photo: Jika González for BizBash
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
Chef Tony Mantuano and his team at Bon Appetit Catering, the museum's in-house firm, created a playful menu that nodded to Magritte's Belgian roots. At one station, guests could top their own baked pretzels with honey, cheese, and whole-grain mustard.
Photo: Cheri Eisenberg
One of the more striking food presentations at L.A. Center Studios for the Lexus grand tasting during Los Angeles Food & Wine festival last year, was created by Post Ranch Inn. The Big Sur resort used sugar as sand in a metal bucket where it served shaved ice cones. Starfish and greenery decked the beach-like scene.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
Tribute Dinner
A dessert bar at the Tribute Dinner included cheesecake and guava cones. Celebrity Cruises created the treats.
Photo: Sergi Alexander/Getty Images
Chef After-Party
A particularly bountiful and colorful dessert buffet was decorated with whole and cut fruit at the Chef After-Party February 20 at Thompson Miami Beach hotel.
Photo: John Parra/Getty Images
Harlem Shake Dinner
Served during the reception at the Harlem Shake Dinner, compressed watermelon with feta cheese “snow” had a striking color contrast. Chef Marcus Samuelsson hosted the event with Charles Gabriel, JJ Johnson, and Christopher Lee on February 20 at the Forge restaurant.
Photo: Zoltan LeClerc/Getty Images
D.I.Y. Doughnut Decorating at Chef's Challenge: The Ultimate Battle for a Cure
At the 2014 event in Toronto, guests were invited to participate in a doughnut-decorating challenge that let them customize their own treats with toppings such as chocolate and sprinkles.
Photo: Nick Lee/BestOfToronto.net
Modern Ice Cream Sandwiches
Looking for summer catering ideas? Colorful mini ice cream sandwiches in flavors such as pistachio coconut pineapple and carrot butter pecan caramel, served in matching foil, are by Abigail Kirsch Catering in New York.
Photo: Andre Maier
A hot chocolate to-go wall featuring custom mugs, gourmet marshmallows, and milk chocolate hot cocoa allowed partygoers to leave the sweet sixteen with a sweet treat.
Photo: Courtesy of Rodney Bailey
Magnolia Bluebird created walls of cotton candy served on LED glow sticks for the Pop Art-theme sweet sixteen party. “It smelled like a Katy Perry concert when you walked in the door,” says Danielle Couick, principal of the Columbia, Maryland-based event planning company.
Photo: Courtesy of Rodney Bailey
At the sweet sixteen party, guests grabbed pails of fries to dip in toppings, such as sriracha, ketchup, truffle aioli, Meyer lemon horseradish, bacon mayonnaise, and vinegar, which were served in paint cans and spray bottles hanging from chains. An artist created an abstract painting behind the station.
Photo: Courtesy of Leslie Gilbert Photography
