The Food Bag

Anise and licorice flavors have been an inspiration for Miami-based Le Basque Catering & Production, like in its lobster caldereta with licorice, saffron, and fennel orzo (pictured). "Pernod, which has licorice undertones, has always been an ingredient found in some lobster bisques and bouillabaisse. So we went further playing with pure black licorice extract and combining it with tomato-based reductions or saffron-based broths," says Alejandro Muguerza, Le Basque president. "We have also been creating ethereal and delicate dehydrated veils of this same ingredient, full of flavor in some dishes (normally with fish and seafood)."

Another Le Basque offering incorporating licorice flavors is a striped bass dish. Spanish cuisine, particularly from the city of San Sebastian, is particularly en vogue right now, and Muguerza says chefs need to find their own interpretation of it. "We don't like following trends," he says. "The moment you do, you cease to create or be original."

Using locally sourced and foraged ingredients has moved beyond a trend to a way of life at Design Cuisine Caterers in Washington, D.C. "When we do events at George Washington’s Mount Vernon, we make stone-ground grits from grains made at the Gristmill," says C.E.O. Kathy Valentine, pointing to a dish of braised beef short ribs with grits, butternut squash, and charred broccolini. "We continue to discuss what other menu items we can create from products grown on the Mount Vernon estate."

Another ingredient Design Cuisine works with from Mount Vernon is whiskey made in the estate's distillery. It flavors the caramel sauce that tops a grilled peach cobbler with salted caramel ice cream and homemade granola. Chefs also use the spirit in a butterscotch bread pudding with a whiskey foam sauce.

Miami-based caterer and event designer Karla Conceptual Event Experiences is using unrefined coconut oil and raw cashew cream to create a new kind of comfort food. "I am seeing the Miami client beginning to lean away from the trendy heavier foods like fried chicken, pork belly, creamy grits, and short ribs," says owner Karla Dascal. "We are still keeping that comfort element but transitioning into using more vibrant, nutritious ingredients. The richness is still there without the cream and butter. Ingredients like unrefined coconut oil and raw cashew cream are giving richness while pickled young vegetables are giving freshness and creating a balanced dish." One example from Dascal's catering menu is a green risotto with coconut oil, toasted garlic, and ginger, garnished with raw cashew cream, pickled radish, and crispy sweet potato. Chefs fold raw blended spinach and herbs into the rice at the last moment to impart a vibrant green hue.

Occasions Caterers in Washington, D.C., is taking ingredients such as smoked garlic and preparing them in new ways to yield new flavor profiles and textures. An example is bison with toasted red and white quinoa, charred tomato, and smoked garlic compote.

Another new plated dish from Occasions Caterers is Icelandic cod with radish and kohlrabi slaw and yuzu essence.

Octopus is having a moment, with more chefs creating dishes with the seafood. After starting as a café and wine bar, Whynot Bistro in New York's West Village debuted a Parisian-influenced menu in October. At the opening, chef Dominick Pepe served baby octopus with olives, potatoes, and arugula, a dish that is on the regular menu.

"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

"The Museum of Contemporary Art, Los Angeles gala is known for its envelope-pushing details. And for 2013’s marijuana-theme bash, those details included some pretty wacky catering: A so-called '4/20 buffet' was meant to evoke the kind of food a stoner with the munchies would scarf down in bulk: Chinese food, hot dogs, mac 'n' cheese, pizza, and junk food like Cheetos and Doritos." —Alice Dubin, West Coast editor

"For sheer exoticism, Dos Equis wins with its Bazaar Noir event staged in Miami in August 2013. The menu consisted of daring fare you won't see at most events: shark tamales, frog wontons with shrimp and sweet-and-sour eel sauce, and chocolate-covered scorpions, crickets, and worms." —Beth Kormanik, news editor

"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

"It's got to be the popcorn at MKG's summer party this year. The Pee-wee's Playhouse-inspired event had a lot of weird things going on—including a bar that could only be reached by wading through a ball pit. But the station where guests could top their popcorn with butter pumped from lotion bottles may have been the wackiest. As odd as it was, most people were pretty game." —Anna Sekula, editor in chief

Creative Edge Parties in New York offers a cut-your-own pasta station with hanging sheets of handmade pasta in different flavors and bowls of sauces so guests can choose their own custom combinations.

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.

Great Performances has stocked bars with infusions like blackberry maple whiskey, honeydew cucumber gin, and pineapple vodka.

Daniel et Daniel in Toronto offers an adult soda bar with spiked floats featuring rhubarb, chili, cherry, and root beer flavors.

Mary Giuliani Catering & Events in New York created a devil-your-own-egg bar with hard-boiled eggs set on ceramic cartons and mini pails filled with toppings like paprika, caper powder, chives, and bacon.

At an event at the Chicago History Museum in April, Jewell Events Catering used a Japanese ice-shaving machine to make treats guests could customize with flavors including cran-raspberry and mango.

Staffers from Spencer’s for Steaks and Chops at the Hilton Orlando serve cherry and Coca-Cola floats topped with frozen brandy drops, dark chocolate cake soaked with Coca-Cola, and sour cherry mousse at a dessert station that used nitrogen to freeze ingredients.

For a promotional party in New York, Thomas Preti Caterers served individual fondue cups filled with warm chocolate sauces, with items like marshmallows, kiwi slices, and strawberries to dip.

At Nespresso’s Pixie Launch in March at Williams-Sonoma at the Shops at Columbus Circle in New York, guests interacted with chef John DeLucie of the Lion, who served gravlax cured with “rosabaya de Columbia” espresso, crème fraîche, shaved baby vegetables, and pumpernickel croutons; and with Bouchon Bakery pastry chef Sébastien Rouxel, who offered his version of a cup of coffee with a fromage blanc parfait. 

Disney’s Contemporary Resort in Orlando purchased an interactive mobile kitchen with a camera and two flat-panel monitors to show its chefs’ preparations.

To match the futuristic look of a Lexus Event in April at Center548 in New York, Creative Edge Parties made desserts and cocktails like passion plume meringue dipped in a bowl of nitrogen, and the “Vanilla Infusion,” with Absolut Vanilia and tangerine and vanilla kumquat marmalade. 

Pinch Food Design in New York offers an interactive dessert station that changes the vantage point of the food, so guests look up to reach for hanging sweet galettes and then top them with whipped cream and fresh fruit.

The Walt Disney World Swan and Dolphin resort in Orlando has a new backpack contraption called the “Rocketman” that straps to the back of a staffer, who can serve beverages among mingling guests.

At an Aaron’s Catering promotional event for clients at Haven Lounge in Miami in July, a server passed fruit bars to guests, and then a second server approached with a tray of misters filled with alcohol to spray on the popsicle.

Mena Catering in Miami created a hash bar with soft poached eggs served in a martini glass with an assortment of freshly made ingredients and hollandaise sauces.

Pinch Food Design in New York created a taco station, where guests could decorate homemade tortillas with an array of toppings served in custom-made resin pedestal pieces inspired by handcrafted Mexican pottery.

At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.

At a promotional event at Skylight West in New York in June, Great Performances showcased its house-made sodas, ice cream floats, and handspun milk shakes at a soda jerk station.

Blue Plate in Chicago is one of the caterers now using a device called an “anti-griddle”to freeze snacks as guests watch.

For outdoor events, the W Boston builds an iced-tea bar featuring infusions such as matcha green tea and herbal variations.

Thomas Preti Caterers in New York recently created a Bloody Mary bar with ingredients including pickled vegetables, scallions, beef jerky, and rosemary stirrers, plus spicy elements like banana peppers and jalapeños.

At a Queens Botanical Garden gala in New York in June, Tip of the Tongue served pink cherry lemonade, lemon mint iced tea, Corona coolers (with ginger, cucumber, lime, and gin), and strawberry watermelon agua fresca from garden carts decorated with miniature potted roses. 

At a recent private event, Choura Events in Long Beach, California, served Louis Roederer Cristal and Dom Perignon from Champagne 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.

At a private event in Miami in December, A Joy Wallace Catering Production & Design Team served meats from a rolling carving station.

FoodInk Catering and Bling Bling Dumpling in Los Angeles recently collaborated on a new dim sum cart. 

To give guests a variety of flavors, L-Eat Catering in Toronto now uses a four-compartment dish for multiple entrées, including roasted petit beef tenderloin fillet, miso-glazed black cod, mushroom risotto, and a green bean bundle. 

Abigail Kirsch in New York is now offering family-style service at events, which allows each table to sample more dishes and enables guests to select what they want. Menu options include a mixed grill of free-range chicken, shrimp brochettes, and short rib of beef, with side dishes like corn pudding soufflé, glazed sweet potato steak fries, yellow and green bean vinaigrette, and watermelon tomato salad.

Jewell Events Catering in Chicago served vegetarian bento boxes to guests at Saks Fifth Avenue’s Stella McCartney boutique press luncheon in April.

Creative Tastes Catering & Event Production in Miami serves meals from mason jars with spoons attached, including a created breakfast-on-the-go with yogurt trifle. 

At April’s Michael Jordan Celebrity Golf Invitational at Aria Resort in Las Vegas, MGM Resorts Events served dessert shooters, cupcakes, and mini pastries on a custom-built LED video chandelier.

The chandelier lowered to become a 24-foot round dessert buffet.

Thomas Preti Caterers prepared hors d’oeuvres set on large Lucite tables suspended from the ceiling, at a launch party for lighting designer Bentley Meeker’s book, at Gotham Hall in New York in April.

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

A chalkboard sign near the entrance gave guests an at-a-glance look at the restaurants included in the night's lineup.

Cronut inventor Dominique Ansel offered up a taste of one of his madcap dessert creations: chocolate "caviar" served with coffee caramel cream and Sablé cookies.

Gin-based drinks continue to be a popular tipple at events. The Clover Club's Julie Reiner concocted a cocktail named the Port of Call, which mixed together gin, ruby port, lemon juice, cinnamon syrup, cranberry relish, and bitters.

Perhaps one of the event's most indulgent offerings, High Road Craft Ice Cream offered a new take on the ice cream sandwich: a scoop of vanilla Fleur de Sel smooshed between two grilled cheddar sandwiches on cinnamon brioche smeared with Cortland apple butter.

From Arlington Club chef Laurent Tourondel came filet mignon steak tartare with white mushrooms on grilled country bread rounds.

At the Celebrity Cruises-sponsored bar, guests could opt for a "Thai-Chi" cocktail, a mix of tamarind, tequila, agave nectar, Scotch, and grilled pineapple bitters with a pepper-and-lime rimmer and liquid nitrogen.

Pastry chef Emma Bengtsson of Aquavit displayed a variety of quirky Swedish candies, including mango coriander sour ribbon and carrot peanut brittle, on a table decorated with pinecones, birch logs, and fake snow.

Blue Hill at Stone Barns served up seasonal cocktails made with its in-house gin, grappa, and vermouth.

Red Farm's Joe Ng whipped up bite-size black-seabass-and-avocado tarts.

Manzanilla's Dani Garcia masterminded a dish called "Montaditos de Rabo de Toro," featuring pulled oxtail, mushroom, and kale on bagel-like steamed brioche buns.

Robert Aikens from the Peacock offered a new take on a classic canapé, titled salmon tartare Britannia. The bite-size dish featured a Yorkshire pudding-like base.

Einat Admony of Balaboosta served up a mix of Asian and Middle Eastern flavors: shrimp kataif with tobiko sauce and cucumber salad.

Tertulia offered spiced pumpkin soup with smoked lamb bacon and labne.

Chef Mark Gandara of Red Rooster Harlem served a spicy take on a Southern classic: creole shrimp and pimento grits with chorizo aioli.

The Brushstroke station, helmed by Teruyoshi Suzuki and David Bouley, offered kabocha-pumpkin-butternut-squash soup with sweet potato, walnuts, and soy-sauce powder.

Jonathan Benno from Lincoln topped toast rounds with veal terrine, fall vegetables, and bagna cuda dressing.

Apple pie crescents with apple butter cream and caramel, created by Larissa Raphael of Telepan, would make for a tasty addition to a bite-size dessert display.

Num Pang offered spicy butternut squash soup with coconut cream.

Lamb barbacoa tacos by Akhtar Nawab of La Cenita came topped with sweet corn purée and crispy queso.

Marc Spitzer of Cherry displayed his big-eye tuna tarts on a barrel topped with glass and filled with a holiday-worthy arrangement of red berries and greenery.

The Elm's Paul Liebrandt offered red kuri squash velouté with comté chantilly cream.

Pressed Cotton put together “Midnight Munchies” bags containing cake pops, popcorn, and cookies for guests to take with them at the end of the welcome party.