
Having done away with a more formal seated dinner format years ago, Wolfgang Puck will serve more than 50 dishes in various forms.
Photo: Alesandra Dubin/BizBash

This year's Oscars Governors Ball will draw its inspiration from the academy's library, using 3,000 photos and other archives as source material for decor.
Photo: Alesandra Dubin/BizBash

Framed photographs from the academy's own archives will lend a residential look, as if assembled on a mantle.
Photo: Alesandra Dubin/BizBash

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
Trend: Food and Beverage Carts

At a recent private event, Choura Events in Long Beach, California, served Louis Roederer Cristal and Dom Perignon from Champagne carts.
Photo: Mike Stonis
Trend: New Serving Styles

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.
Photo: Courtesy of L-Eat Caterig