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.
Photo: Jan Van Pak
Refined Pallet
A rustic, three-piece bar made from wood pallets is now available to rent in the Washington area from Amaryllis. The footprint of the U-shaped bar is about 15 feet long and 6 feet deep, and open crevices on the façade can hold floral arrangements.
Photo: Rodney Bailey
Limelight Catering serviced the event. Menu items included a first course of hanging flatbreads in two flavors: herb and olive oil and three cheese. The dish incorporated onions from an Illinois farm and cheeses from Wisconsin.
Photo: Erika Dufour For the Revel Group
Photo: Paul Loftland
Freshly baked cracker pillows broken open with maracas to reveal a Greek salad of feta, fried eggplant, corn, and cucumber with oregano vinaigrette, by Pinch Food Design in New York
Photo: Courtesy of Pinch Food Design
At an event for the Knot, held at the New York Public Library in October 2014, executive chef Robin Selden of Marcia Selden Catering & Event Planning hung small crystal orbs filled with two types of salad—a fruit and kale one with shaved coconut and a wheatberry salad with mushrooms, caramelized shallots, and roasted fennel—from a tree.
Photo:Â Courtesy of Marcia Selden Catering & Event Planning