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F&B

April 29, 2015
The book party for Ben Mezrich’s Seven Wonders, held at the W Boston in September, featured food station signage inspired by vintage postcards and stamps from the locations mentioned in the adventure novel. The food labels were accented with world atlases to complete the look.
The book party for Ben Mezrich’s Seven Wonders, held at the W Boston in September, featured food station signage inspired by vintage postcards and stamps from the locations mentioned in the adventure novel. The food labels were accented with world atlases to complete the look.
Photo: Courtesy of W Boston Hotel
Watermelon Pops
Watermelon Pops

Chicago-based catering firm Catering by Michael's offers "frozen push-ups" including the "Frozen Watermelon Surprise Push Pops."

Photo: Courtesy of Catering by Michael’s
Two Oceans Wine Relaunch Party
Two Oceans Wine Relaunch Party

Two Oceans Wine hosted a relaunch party at Polson Pier's Solarium in Toronto on June 18. Organized by Your Brand Integrated Marketing Communications, the event had a bar with a 30-foot moving projection that showcased moving water and the wine brand's logo.

Photo: Kevin Fung
American Museum of Natural History Conservation International Fund-Raiser
American Museum of Natural History Conservation International Fund-Raiser

The conservation organization hosted its annual New York dinner at the museum in June. Designed by Rebecca Gardner of Houses and Parties and produced by Barkley Kalpak, the event had a "bohemian lounge" look replete with jute rope, reclaimed wood, and potted banana trees and palms. The bar matched the laid-back vibe.

Photo: Colin Douglas Gray
La Maison Cointreau
La Maison Cointreau

In June, Grit Creative Group hosted an event for liqueur brand Cointreau at the Broome Hotel in New York. In honor of the beverage's signature hue, decor was mostly orange, and an orange tree grew from the center of the bar.

Photo: Nilaya Sabnis
C2MTL
C2MTL

Perfect for parties associated with summer music festivals, the bar from C2MTL was decked with retro cassette tapes. The conference took place in Montreal in late May.

Photo: Beth Kormanik/BizBash
IPW Closing-Night Party
IPW Closing-Night Party

At a party for the IPW Convention in Chicago in April, sections of the Museum of Science and Industry were decorated to evoke different neighborhoods. In the arty "Pilsen" section, Kehoe Designs set up a glowing bar backed with colorful lights.

Photo: Courtesy of Sodexo at the Museum of Science and Industry & Artisan Events
Art Institute of Chicago's Woman's Board and Board of Trustees "Surrealistically Chic" Gala
Art Institute of Chicago's Woman's Board and Board of Trustees 'Surrealistically Chic' Gala

The museum hosted a gala celebrating the surrealist artist Magritte in June. A cocktail reception was held in the museum's garden. HMR Designs brought in a round central bar with a huge centerpiece of bowler hats, which paid tribute to the Belgian artist.

Photo: Cheri Eisenberg
Twentieth Television’s Millennial Candy Bar
Twentieth Television’s Millennial Candy Bar

A different kind of bar was an attraction at the television company's recent campaign. Produced by the Michael Alan Group, the activation set up candy bars in New York at 12 media agencies. Employees were invited to grab plastic jars and fill them up with candies including Junior Mints and Sour Patch Kids for an afternoon break.

Photo: Tom Starkweather
Svedka's Summer Samba Party
Svedka's Summer Samba Party

In June, Svedka hosted a fruit-filled bash in Los Angeles to launch its new mango-pineapple and strawberry-lemonade flavors. Colorful fruit arrangements adorned carts that served as drink stations.

Photo: Michael Simon/StarTraksPhoto.com
Dr Pepper Theme
Dr Pepper Theme

For a recent wedding in Chicago, Truffleberry Market catering created Dr Pepper theme cupcakes for a couple who had bonded over their love of the soft drink on their first date.

Photo: Colin Lyons Photography
Sweets Theme
Sweets Theme

When is it appropriate to make a cake-theme cake? When it's being served at a party in honor of New York cake designer Ron Ben-Israel. The dessert pro's birthday cake was shaped like a giant slice of cake.

Photo: Courtesy of Ron Ben-Israel Cakes
Fire and Ice Theme
Fire and Ice Theme

Limelight Catering in Chicago recently created miniature Baked Alaska desserts for a "Fire and Ice" theme event in Chicago. The "flamed-to-order" desserts comprised stacked strawberry ice cream and dark chocolate cake wrapped with toasted meringue.
 

Photo: Erika Dufour for Limelight Catering
'Alice in Wonderland' Theme
'Alice in Wonderland' Theme

Janina O’Leary, executive pastry chef at LaV Restaurant & Wine Bar in Austin, Texas, created a "Wonderland" theme dessert table for Austin Food & Wine Festival's "Sips and Sweets" event in April. Hanging over the sweets table was a marshmallow chandelier that held forks holding marshmallows. Staffers cut down individual marshmallows for guests, who put them into chocolate teacups filled with homemade rhubarb jam. 

Photo: Courtesy of LaV
Big Top Theme
Big Top Theme

This year's "Give Kids the World" benefit took place at the Hyatt Regency Orlando in May and had an "Under the Big Top" theme. For dessert, executive pastry chef Alain Vergnault put together a confection that combined caramel apple cake, cotton candy, and soft-serve-style vanilla crème fraîche.

Photo: Courtesy of Give Kids the World
A Hat Party
A Hat Party

New York caterer Abigail Kirsch created a whimsical plate of desserts for a recent "hat party" theme luncheon at a garden venue. The presentation included a white chocolate "fence," citrus macaron "hat pops," peanut-butter-and-jelly tarts, miniature carrot cake, and Devil's Food cakes topped with flowers, salted-caramel Linzer cookies, and more.

Photo: Courtesy of Abigail Kirsch
Musical Theme
Musical Theme

Chicago's Jewell Events Catering recently catered a dinner for a musical instrument company. For dessert, the catering firm's custom cakes division created an edible harp. "The cake designers working on the project utilized fondant to give the cake a realistic look and feel and built it according to the exact specifications of a real-life harp," said a company rep.

Photo: Courtesy of Jewell Events Catering
'Cinderella' Theme
'Cinderella' Theme

In 2010, the Joffrey Ballet hosted a Cinderella-theme luncheon at the Four Seasons Hotel Chicago. Dessert was a dark chocolate pumpkin filled with mousse and garnished with raspberries, hot pink sugar, and a chocolate "XO."

Photo: Mireya Acierto for BizBash
'Wizard of Oz' Theme
'Wizard of Oz' Theme

In 2008, the Lincoln Park Zoo in Chicago hosted a gala with a Wizard of Oz theme. Limelight Catering's desserts included a summer berry and lemonade cake parfait with a ruby slipper garnish.

Photo: Barry Brecheisen for BizBash
Passed hors d'oeuvres, like deviled eggs, were served on slate boards with item names written in chalk for an event at the Breakers Mediterranean Courtyard during the Palm Beach Food & Wine Festival in December 2013.
Passed hors d'oeuvres, like deviled eggs, were served on slate boards with item names written in chalk for an event at the Breakers Mediterranean Courtyard during the Palm Beach Food & Wine Festival in December 2013.
Photo: Lila Photo
At Thinkery's Imaginarium gala, held in Austin in September, vintage games and throwback toys popped up throughout the “Playing It Forward”-theme event, including classic Slinkies as part of the hors d'oeuvres presentation.
At Thinkery's Imaginarium gala, held in Austin in September, vintage games and throwback toys popped up throughout the “Playing It Forward”-theme event, including classic Slinkies as part of the hors d'oeuvres presentation.
Photo: Nadia Chaudhury/BizBash
A vintage TV display advertised series-inspired cocktails at the ATX Television Festival in June.
A vintage TV display advertised series-inspired cocktails at the ATX Television Festival in June.
Photo: Nadia Chaudhury/BizBash
Great Performances decorated the dessert table to look like a boudoir for the opening night after-party for New York City Opera's Anna Nicole production, held at Skylight One Hanson in September 2013. The menu was written in red lipstick on vanity mirrors, and presented alongside jewelry boxes and glass jars filled with chocolate truffles, pink meringues, and candy lips, plus cones of pink cotton candy.
Great Performances decorated the dessert table to look like a boudoir for the opening night after-party for New York City Opera's Anna Nicole production, held at Skylight One Hanson in September 2013. The menu was written in red lipstick on vanity mirrors, and presented alongside jewelry boxes and glass jars filled with chocolate truffles, pink meringues, and candy lips, plus cones of pink cotton candy.
Photo: Elena Olivo
Taking inspiration from comic books, the dessert table at the Shiraz Events-designed Unicef Masquerade Ball in 2012, held at New York's Angel Orensanz Foundation, included bright, action-packed signs to play off the superhero theme.
Taking inspiration from comic books, the dessert table at the Shiraz Events-designed Unicef Masquerade Ball in 2012, held at New York's Angel Orensanz Foundation, included bright, action-packed signs to play off the superhero theme.
Photo: Sean T. Smith
At the annual Rammy awards gala, held at the Walter E. Washington Convention Center in June, food pavilions made from pallet wood were covered in chalkboards that featured the each station's sponsor and the menu items in decorative writing.
At the annual Rammy awards gala, held at the Walter E. Washington Convention Center in June, food pavilions made from pallet wood were covered in chalkboards that featured the each station's sponsor and the menu items in decorative writing.
Photo: Tony Brown/imijphoto.com for BizBash
At The Knot's “Knot-so-Typical Industry Event” at Miami's Studio 743 in January 2013, servers from Hugh's Catering wore apple-shaped food signage on their foreheads and were encouraged not to speak during the surrealist-theme party.
At The Knot's “Knot-so-Typical Industry Event” at Miami's Studio 743 in January 2013, servers from Hugh's Catering wore apple-shaped food signage on their foreheads and were encouraged not to speak during the surrealist-theme party.
Photo: The LXA
At the Chefs’ Tribute to Citymeals-on-Wheels, held in June at the ice rink in Rockefeller Center, lampposts with the names of the chefs and dishes helped guests navigate the food and drink stations.
At the Chefs’ Tribute to Citymeals-on-Wheels, held in June at the ice rink in Rockefeller Center, lampposts with the names of the chefs and dishes helped guests navigate the food and drink stations.
Photo: Shelbie Pletz/BizBash
For Unicef's Adventures in Wonderland Masquerade Ball, held at Marquee in New York in October, apothecary jars filled with sweets tempted guests with 'Open Me' tags and the name of the candy inside.
For Unicef's Adventures in Wonderland Masquerade Ball, held at Marquee in New York in October, apothecary jars filled with sweets tempted guests with "Open Me" tags and the name of the candy inside.
Photo: Michael Loccisano/Getty Images for Unicef
At the Museum of Science & Industry’s Black Creativity gala in Chicago in January 2013, Sodexo presented hanging terrariums of flavored salts—including red chili, pink Hawaiian, smoke, and rosemary—that were designated with labeled stones.
At the Museum of Science & Industry’s Black Creativity gala in Chicago in January 2013, Sodexo presented hanging terrariums of flavored salts—including red chili, pink Hawaiian, smoke, and rosemary—that were designated with labeled stones.
Photo: JB Spector/Museum of Science and Industry, Chicago
Servers from the Catered Affair wore appetizer badges with food allergy information, in case guests couldn't hear over the band performances, at the Big Brothers Big Sisters of Massachusetts Bay's “Big Night” event at House of Blues Boston in February 2013.
Servers from the Catered Affair wore appetizer badges with food allergy information, in case guests couldn't hear over the band performances, at the Big Brothers Big Sisters of Massachusetts Bay's “Big Night” event at House of Blues Boston in February 2013.
Photo: David Fox Photography
B.L.T. Bites
B.L.T. Bites
In Boston, the Catered Affair provides miniature one-bite B.L.T. sandwiches.
Photo: Blonde Tulip Photography
Baby Corn
Baby Corn
Here's a novel spin on corn on the cob: The Catered Affair serves tempura-fried baby corn.
Photo: Blonde Tulip Photography
Burger-Shaped Desserts
Burger-Shaped Desserts
At Philadelphia-based firm Brûlée Catering, executive pastry chef James Rodebaugh creates a summery spread called "Pastry Patio Picnic." The desserts array offers sweets shaped like classic American snacks, and items include "French fries" made of toasted pound cake and "burgers" made with chocolate-ganache pound cake topped with sliced kiwi (meant to look like lettuce) and mango gelee that resembles cheese.
Photo: Courtesy of Brulee Catering
Exotic Ice Cream
Exotic Ice Cream
Operating in Southern California, New York, Dallas, and Austin, Texas, Coolhaus caters events and has a roster of unusual ice cream flavors. This season's lineup includes coconut Campari with blood orange and passion fruit as well as "Salty S'Mores" and "Fast Food" ice cream, which contains salted Tahitian vanilla-bean ice cream mixed with malt balls and french fry strings.
Photo: Penny de los Santos
Upscale Chicken Wings
Upscale Chicken Wings
At Encore Catering in Toronto, chef Roshan Wanasingha is offering updated takes on chicken wings. One new dish is a Southern-style chicken drumette on a buttermilk corn muffin with bean-corn salsa.
Photo: Courtesy of Encore Catering
Patterned Pies
Patterned Pies
In Austin, Texas, Tiny Pies makes "Flag" pies for the 4th of July. The desserts are filled with cherries and blueberries and topped with stars-and-stripes-patterned crust.
Photo: Jody Horton Photography
Starry Cocktails
Starry Cocktails
Rhumbar in Las Vegas has Americana-theme cocktails this month. Drinks include the Patriot, made with vodka, lemon juice, simple syrup, blue Curaçao, and egg whites. The garnish is stars made of Angostura bitters.
Photo: Peter Harasty Photography
Strawberry Shortcake Shooters
Strawberry Shortcake Shooters
Boston's BG Events and Catering offers strawberry shortcake "shooters." The desserts are topped with fresh basil.
Photo: Courtesy of Bite
High-End Hot Dogs
High-End Hot Dogs
Chicago's Entertaining Company puts a sophisticated spin on Chicago-style hot dogs by putting toppings—including chopped tomatoes, pickled peppers, and onions—in sleek silver vessels.
Photo: Courtesy of Entertaining Company
Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles
Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles
Photo: Bridget Kenny for BizBash
Filet and foie gras on petite French toasts with truffle plum preserves and micro orchids, by Michael Scott Events
Filet and foie gras on petite French toasts with truffle plum preserves and micro orchids, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
Fried chicken bites and mini rum-and-Cokes, by PCK Catering
Fried chicken bites and mini rum-and-Cokes, by PCK Catering
Photo: Mel Barlow
Hollowed English cucumber cups filled with sea bass mango ceviche and blue potato chips, by Esprit Events Kosher Caterers
Hollowed English cucumber cups filled with sea bass mango ceviche and blue potato chips, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Chianti-soaked hazelnut financier with poached pears, caramelized hazelnuts, praline cream, and a Frangelico Chianti reduction, by Esprit Events Kosher Caterers
Chianti-soaked hazelnut financier with poached pears, caramelized hazelnuts, praline cream, and a Frangelico Chianti reduction, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Salmon tartare with avocado and black caviar, by Marcey Browstein Catering & Events
Salmon tartare with avocado and black caviar, by Marcey Browstein Catering & Events
Photo: Kathi Littwin
Warm chanterelle salad with crisp frisee, lamb belly lardons, fried quail egg, herb spaetzle, black truffle vinaigrette, and shaved burgundy truffles, by Michael Scott Events
Warm chanterelle salad with crisp frisee, lamb belly lardons, fried quail egg, herb spaetzle, black truffle vinaigrette, and shaved burgundy truffles, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
Sea Bass Provencal, served with white corn purée, charred corn niblets, scallion oil, haricots verts, and fingerling potato crisps, by Michael Scott Events
Sea Bass Provencal, served with white corn purée, charred corn niblets, scallion oil, haricots verts, and fingerling potato crisps, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
Hubbard squash soup sips with tangerine essence, by Marcey Brownstein Catering & Events
Hubbard squash soup sips with tangerine essence, by Marcey Brownstein Catering & Events
Photo: Kathi Littwin
Grilled Japanese eggplant slices filled with micro arugula and red miso, by Esprit Events Kosher Caterers
Grilled Japanese eggplant slices filled with micro arugula and red miso, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Lacquered tomato tarte tatin served with a salad of baby greens, beets, and carrots, by Marcey Browstein Catering and Events
Lacquered tomato tarte tatin served with a salad of baby greens, beets, and carrots, by Marcey Browstein Catering and Events
Photo: Leyla Sharabi
Vegetable spring rolls, by PCK Catering
Vegetable spring rolls, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Artichoke and mushroom tower, by PCK Catering
Artichoke and mushroom tower, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Seared rib steak with frizzled artichokes, by Marcey Brownstein Catering & Events
Seared rib steak with frizzled artichokes, by Marcey Brownstein Catering & Events
Photo: Carlos Andres Varela
Halibut with heirloom tomato confit, by PCK Catering
Halibut with heirloom tomato confit, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Pan-seared Blue Nose sea bass served with celery root purée and beets, by Esprit Events Kosher Caterers
Pan-seared Blue Nose sea bass served with celery root purée and beets, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Fig & Olive's "Walnut Julep"
Fig & Olive's 'Walnut Julep'

Fig & Olive, which has locations in New York, Los Angeles, and Chicago, has a "Walnut Julep" on its cocktail list. The ruby-red cocktail contains bourbon, St. Germain liqueur, port, muddled black mission figs, mint, and fresh citrus; it is garnished with shaved walnuts. 

Photo: Courtesy of Fig & Olive
Drink Well's "Winter White" Cocktail
Drink Well's 'Winter White' Cocktail

In Austin, eatery Drink Well has a "Winter White" cocktail that contains Ford's gin, rosemary-infused Cointreau, fresh lemon, and egg white.

Photo: Courtesy of Drink.Well
L'Eat Catering's Pom Strega Dolce Cocktail
L'Eat Catering's Pom Strega Dolce Cocktail

Toronto firm L'Eat Catering serves a pomegranate cocktail during the holiday season. Called "Pom Strega Dolce," the drink melds muddled pomegranate with Mount Gay Eclipse rum, Strega (an Italian herbal liqueur), lemon juice, and fresh mint.

Photo: Suzanne Dunbar
SBE Events and Catering's "Red Apple Ginger" Martini
SBE Events and Catering's 'Red Apple Ginger' Martini

In Los Angeles, SBE Events and Catering shakes up a seasonal cocktail using Belvedere (Red) vodka, apple and lemon juices, simple syrup, and Domaine de Canton, a ginger-flavored liqueur.

Photo: Courtesy of SBE Events and Catering
Fulton Market Kitchen's "Trust Fall" Cocktail
Fulton Market Kitchen's 'Trust Fall' Cocktail

Suited to fall holiday celebrations, Fulton Market Kitchen in Chicago has a "Trust Fall" cocktail. Made with Remy Martin VSOP, burnt-sugar syrup, Tempus Fugit, crème de cacao, egg white, and sea salt, the drink tastes like salted caramel.

Photo: Courtesy of Fulton Market Kitchen
Chef Jason Bond's "Flip" Cocktail
Chef Jason Bond's 'Flip' Cocktail

Chef Jason Bond of Boston-area restaurant Bondir makes a cocktail inspired by the Colonial era. Called the "Flip," it's filled with cozy fall flavors. Served in a coupe glass, the cocktail contains rum, cinnamon syrup, light Amaro liqueur, heavy cream, a whole egg, and grated nutmeg and cinnamon. 

Photo: Courtesy of Bondir
Canard Inc's White Hot and Blue Sapphire Cocktail
Canard Inc's White Hot and Blue Sapphire Cocktail

New York catering and event planning firm Canard makes a "White Hot and Blue Sapphire" drink that (though initially created for a summertime event) reflects the traditional Hanukkah colors. The drink combines gin, lemon juice, fresh blueberries, and Sprite and is served in a highball glass. Reps suggest adding a dash of simple syrup if needed.

Photo: Courtesy of Canard Inc.
Barton G's "Diamonds Are Forever" Nitrogen Cocktail
Barton G's 'Diamonds Are Forever' Nitrogen Cocktail

In Los Angeles, restaurant and catering firm Barton G. has a flashy cocktail suited for a New Year's Eve event. Served with a sugar stick and a citrus-vodka popsicle, the drink combines citrus vodka with triple sec and lemonade.

Photo: Ali Stanley
Huckleberry Hall's "Black Cherry Sling"
Huckleberry Hall's 'Black Cherry Sling'

Huckleberry Hall, a soon-to-open bar and lounge in Aspen, Colorado, will serve a "Black Cherry Sling." The fruity cocktail will combine Breckenridge bourbon with black cherry soda and lime juice. The concept is from New York-based chef David Burke, and the cocktail program will feature house-made syrups and local ingredients.

Photo: Courtesy of The David Burke Group
Eatertainment's "Blackberry Foam" Martini
Eatertainment's 'Blackberry Foam' Martini

Toronto catering firm Eatertainment serves a "Blackberry Foam" martini with fresh blackberries, gin or vodka, amaretto liqueur, and a dollop of fresh whipped cream.

Photo: Courtesy of Eatertainment
Eatertainment's "Godiva Cranberry" Martini
Eatertainment's 'Godiva Cranberry' Martini

The firm also makes a martini using vodka, white chocolate liqueur, champagne or sparkling wine, cranberry juice, and fresh cranberries.

Photo: Courtesy of Eatertainment
The Hyatt Regency Orlando's "Mockingbird" Cocktail
The Hyatt Regency Orlando's 'Mockingbird' Cocktail

The Hyatt Regency Orlando has a signature cocktail called the "Mockingbird." With a holiday-appropriate bright red hue, the drink contains muddled watermelon, organic cucumber vodka, Campari, fresh lemon juice, and house-made simple syrup.

Photo: Courtesy of Hyatt Regency Orlando
Truffleberry Market Catering's "Sage and Peppercorn Old Fashioned"
Truffleberry Market Catering's 'Sage and Peppercorn Old Fashioned'

Inspired by the fall holidays, a "Sage and Peppercorn Old Fashioned" from Chicago's Truffleberry Market combines sage-infused rye whiskey with barrel-aged bitters and peppercorn maple syrup.

Photo: Shayla Loring Photography
A Perfect Event's "Holly Jolly" Cocktail
A Perfect Event's 'Holly Jolly' Cocktail

Chicago event firm A Perfect Event serves bright red "Holly Jolly" cocktails at holiday gatherings. The fruity drink combines Real Russian vodka with ginger beer and strawberry jam; it's garnished with fresh rosemary and strawberry.

Photo: Carasco Photography
A Perfect Event's "Pamplemousse Punch"
A Perfect Event's 'Pamplemousse Punch'

A Perfect Event also makes "Pamplemousse Punch" using prosecco, blood-orange juice, grapefruit juice, and a splash of Lillet.

Photo: Amanda Hein
Filini Bar & Restaurant's "Cranberry Spice" Cocktail
Filini Bar & Restaurant's 'Cranberry Spice' Cocktail

At Filini Bar & Restaurant at Chicago's Radisson Blu Aqua Hotel, the "Cranberry Spice" cocktail is served during the holiday season. The cocktail blends Aperol and hard cider with house-made ginger simple syrup, Lillet Blanc, and house-made nutmeg syrup. The unexpected garnish contains sweet-and-sour beets and a lime.

Photo: Sylk Photography
Jewell Events Catering's "Pomegranate-Ginger Sparkler"
Jewell Events Catering's 'Pomegranate-Ginger Sparkler'

In Chicago, Jewell Events Catering serves a festive "Pomegranate-Ginger Sparkler." The updated champagne cocktail includes ginger simple syrup, tart pomegranate juice, and light bubbles. The finishing touch? A blackberry garnish.

Photo: Courtesy of Jewell Events Catering
Limelight Catering's Apple Slushie
Limelight Catering's Apple Slushie

In Chicago, Limelight Catering offers frozen apple cider slushies garnished with mini cinnamon-sugar doughnuts. A rep for the company says that the nonalcoholic treats "make for a fun passed dessert."

Photo: Erika Dufour/Limelight Catering
Limelight Catering's "Gilded Vanilla Cordials"
Limelight Catering's 'Gilded Vanilla Cordials'

Limelight's "Gilded Vanilla Cordials" combine vanilla vodka and Goldschläger with edible gold dust. The drinks are served on silver platters and have gold dust on their rims.

Photo: Erika Dufour/Limelight Catering
The Four Seasons Chicago's Chocolate Caliente Mexicano
The Four Seasons Chicago's Chocolate Caliente Mexicano

At Allium, the restaurant at the Four Seasons Chicago, seasonal cocktails include the "Chocolate Caliente Mexicano." The hot-chocolate drink is served with Mexican spices, dulce de leche, and churros and is made with Cacao Barry 64 percent chocolate. The beverage can be served nonalcoholic or with a shot of spiced-cinnamon tequila.

Photo: Galdones Photography LLC
Food for Thought's Mulled Spiced Wine
Food for Thought's Mulled Spiced Wine

Chicago catering firm Food for Thought offers a mulled spiced wine with cabernet sauvignon, apple cider, citrus, and spices. The drink is garnished with a cranberry skewer.

Photo: Courtesy of Food for Thought
Beetroot Salmon Blinis and Quail’s Egg, Crayfish, and Caviar Blini
Beetroot Salmon Blinis and Quail’s Egg, Crayfish, and Caviar Blini
“I love the vibrant fuchsia of the salmon next to the pop of black caviar on these blinis," Taylor writes in Party-Perfect Bites.
Photo: Helen Cathcart
Thai Fish Cakes and Coconut Calamari
Thai Fish Cakes and Coconut Calamari
“Crunchy, tender squid with a little heat. This one is a real party pleaser.”
Photo: Helen Cathcart
Churros
Churros
“A churro dunked in thick hot chocolate was a weekend treat for us as kids. Now, I’ll happily order them on their own and sneak a dunk into my café con leche.”
Photo: Helen Cathcart
Salted Caramel Brownies and Frangelico Truffles
Salted Caramel Brownies and Frangelico Truffles
“For me, brownies must be ever so slightly undercooked and fudgy. I take inspiration from Emma’s blog ‘Poires au Chocolat’ and sprinkle the swirls of caramel with cocoa nibs for a bitter crunch.”
Photo: Helen Cathcart
Taylor's secrets to a crowd-pleasing canape: easy to eat and relatively easy to make. Plus, it should pack a flavorful punch in one bite. Her dishes are inspired by the traditional cuisines of the Mediterranean, Scandinavian, Middle Eastern, and South American countries, as well as Asia.
Taylor's secrets to a crowd-pleasing canape: easy to eat and relatively easy to make. Plus, it should pack a flavorful punch in one bite. Her dishes are inspired by the traditional cuisines of the Mediterranean, Scandinavian, Middle Eastern, and South American countries, as well as Asia.
Photo: Helen Cathcart
Leslie Tseng
Leslie Tseng

Marcey Brownstein Catering & Events
Leslie Tseng, who joined New York-based Marcey Brownstein Catering 11 years ago, continues to shape the company’s cuisine alongside executive chef Will Burgess, taking inspiration from gongbi—the meticulous technique of traditional Chinese painting—which results in dishes that are highly detailed.

Mini garden boards with herb butter, pumpernickel “dirt,” and mini veggies
"We wanted to come up with a beautiful way to highlight an early summer bounty of mini vegetables in a fun and innovative way. We wanted it to be whimsical, playful, and conversation-starting, but not too goofy or weird. In addition, these were on the dining tables and acted as a decor element since floral was minimal."

Photos: Gulshan Kirat
Roshan Wanasingha
Roshan Wanasingha

Encore Catering
Toronto-based chef Roshan Wanasingha attended culinary school in Sri Lanka, then made his way through the kitchens of luxury hotels such as the five-star Hilton Colombo and the seven-star Burj Al Arab in Dubai. At Encore Catering, Wanasingha has spent the past year catering to clients such as Nike and BMW; he also serviced a million-dollar wedding.

Green tea, Chivas Regal whiskey, and white chocolate gelato served in a smoking teapot
"A couple of years ago, I went to a Chinese dim sum restaurant and they served a green tea. I was looking at it and said to myself it would be a great idea to do a green tea sorbet on a smoking teapot. It’s a very unique concept because it looks like it’s hot, but its cold. It’s almost like you’re serving sorbet on smoking water."

Photos: Courtesy of Encore Catering (teapot), Peter Visima (Wanasingha)
Matthew Donegan
Matthew Donegan

Max Ultimate Food
A graduate of Boston University with a degree in hotel and restaurant management, Matthew Donegan considers living and working in Paris as his biggest career break. Upon returning to the United States, he owned and operated two restaurants for 10 years and worked at the Catered Affair before joining Max Ultimate Food in Boston. There, his catering roster includes prestigious venues and fund-raising events for nonprofit organizations, such as the Boston Ballet gala, the DeCordova Museum gala, and the Perkins School for the Blind gala.

Chocolate caramel tortes with bubble truffles, mini cappuccino shakes, and a wand to blow edible bubbles
"Catering is a true collaboration … and it takes a village. And you have to be willing to take a risk. Sometimes my staff thinks I’m crazy for trying certain complicated menus for large events. My comment is always ‘you can’t stump greatness.'"

Photos: Courtesy of Max Ultimate Food
Julian Alonzo
Julian Alonzo

Neuman’s Kitchen
Julian Alonzo’s first foray into the food world was working under chef David Bouley at three-star New York restaurant Montrachet at the age of 16. He then earned his degree from the French Culinary Institute and took jobs in Parisian restaurants such as Maxim’s and Guy Savoy. Now executive chef at the New York-based catering firm Neuman’s Kitchen, Alonzo has prepared innovative menus for events such as the Lowline Anti-Gala and the International Interior Design Association’s Color Invasion benefit. He also has an artful, fresh way of presenting seafood dishes.

Hawaiian kampachi crudo, nasturtium, shiso vinaigrette, and trout roe
"This was a play on a checkerboard game I was playing with my son one afternoon. He was totally beating me because I was thinking about how it would look so pretty if I did this design with a tartare dish I was working on."

Photos: Evan Sung (kampachi), Tom LeGoff (Alonzo)
Myriam Cordova
Myriam Cordova

Shiraz Events
Born in Venezuela, Myriam Cordova studied at Casa de Campo University in Madrid before working alongside top chefs, including Douglas Rodriguez, Alex Garcia, Jean-Georges Vongerichten, and Zarela Sanchez. Cordova, who honed her skills as the executive chef at the Betsy Ross Hotel prior to heading up the culinary and catering division of Shiraz Events in Miami, also teaches at the New York Food and Hotel Management School.

A deconstructed piña colada made of coconut custard flan and baked into a dried coconut with homemade pineapple sorbet and a dark rum glaze
"We are always looking for new ways to serve classic flavors."

Photos: Courtesy of Shiraz Events
Bob Spiegal
Bob Spiegal

Pinch Food Design
Known for his innovative approach to plating, Bob Spiegal is in constant demand to cater prestigious New York events, such as the Whitney Museum’s fall gala, New York Philharmonic’s opening in the park, and the Cooper Union gala. He embraces the idea of one-bite food served without traditional silverware and plates, making Pinch a go-to caterer for unconventional presentations.

Formaggi, prosciutto, salumi foccacia, and Italian pickles served on a clipboard
"We wanted guests to have the same experience [of a traditional trattoria], but at an event. The clipboard was logical because it held the butcher’s paper, which had the menu printed on it."

Photos: Courtesy of Pinch Food Design
Christopher Matthews
Christopher Matthews

Eatertainment
With former experience as a restaurant owner and a caterer for airlines and cruise ships, Christopher Matthews has been the executive chef at the Toronto catering company Eatertainment for five years. When he cooks, Matthews focuses on achieving balance between flavors, textures, and colors; specialties include colorblocked dishes that incorporate seasonal ingredients. Recognized for his striking presentation styles that don’t overwhelm a small plate, the chef is known to sketch his dishes before he prepares them.

Pasta with gold leaf, porcini powder, shaved truffle, and squid ink
"The dish was a balance of simplicity and elegance using two unique flavors that represented the land and the ocean. This is an example of my philosophy of keeping a dish simple, using just a few select ingredients, and then highlighting and balancing each one within the dish."

Photos: Bruce Gibson
Elaina Vazquez
Elaina Vazquez

Boutique Bites
After getting her degree from New York’s Culinary Institute of America, Elaina Vazquez worked at luxury restaurants such as Avenues at the Peninsula hotel in Chicago and Joël Robuchon at the Mansion in Las Vegas. In 2008, at age 26, she opened her own catering firm in Chicago, which now serves a client base that includes fashion designers and film directors. Vazquez is known for what she refers to as “stylish minis”—everything from quarter-size cheeseburgers to tiny tacos.

Filet mignon sandwich
"The menu consisted of typical food you would take to a picnic—but presented in a fun, fashionable, and more interesting way. Filet mignon sandwiches were wrapped with parchment and tied with red-and-white twine; homemade potato chips were served in mini fry baskets."

Photos: Lucy Hewett
Andrew Cavitolo
Andrew Cavitolo

Riviera Caterers
Coming from a long line of chefs, Andrew Cavitolo learned his culinary secrets early, starting at the age of 10 in his father’s kitchen catering weddings. After receiving his master’s degree in hospitality, Cavitolo continued his culinary studies in Switzerland before launching Riviera Caterers two years ago in New York. He now turns time-honored Italian family recipes into modern creations, while still maintaining a sense of Old World authenticity, for big-name clients like Nike and Bentley Motors.

Arancini “marble run” food station with tomato, basil, and olive oil powders
"We took something simple and made it extremely fun and interactive."

Photos: Bridget Kenny for BizBash
Shawn Doolin
Shawn Doolin

Entertaining Company
Entertaining Company owner Wendy Pashman describes Shawn Doolin as her “engineer of global cuisine.” The Chicago-based executive chef prepares ethnically diverse menus, including modern Indian fare and feasts for Jewish celebrations. The firm provides full-service catering for more than 1,000 events each year, and clients have included Burberry and the Society for Contemporary Art.

Papadums with tandoori chicken, pickled cipollini onions, and jalapeño crisps
"We wanted to incorporate tandoori chicken and moong dal ka salad—the bride’s two favorite dishes—into an hors d’oeuvre. The cocktail hour was held in the elegantly transformed loading dock, so we wanted the vessel, which became the plantain chip, to be something crispy that would hold up in humidity as well as the distance from the kitchen to the dock. And to make it easier for guests to pick up, we elevated it with silver bowls that were turned upside to create pedestals."

Photos: Chris Cassidy Photography (papadums), Linda Bergonia Photography (Doolin)
Matt Bencivenga
Matt Bencivenga

Wolfgang Puck Catering
Having worked his way up from a cook at a bar and grill, Los Angeles-based Matt Bencivenga is a 20-year veteran of the hospitality industry. As partner and chef of Wolfgang Puck Catering, Bencivenga oversees the company’s culinary development and operations in 15 markets across the country, serving innovative, high-end cuisine at noteworthy events. But he still considers his Jersey-style meatballs his most beloved dish.

White chocolate mousse in golden egg shells
"The egg shell is a great way to showcase different types of dishes. We fill it with chocolate mousse, crab Louie, and other options. Using an egg shell as a vessel during the spring is just so symbolic of the season that it’s become very popular."

Photos: Courtesy of Wolfgang Puck Catering
Matthew Riznyk
Matthew Riznyk

Great Performances
Growing up in Westchester, New York, Matthew Riznyk developed an early passion for cooking with local ingredients. He earned a degree from the Institute of Culinary Education and went on to work for Marriott Hotels and the Myriad Restaurant Group before joining Great Performances in 2007. At the New York-based firm, he uses local, sustainable ingredients to develop dishes for the 100 Mile Menu, which incorporates items from farms within a 100-mile radius.

Seared sea scallops with apple purée, quick-pickled apple and mustard blossoms, and cider gastrique
"We have amazing sea scallops in New England waters, and fall is a great time of year [to serve] them. It is also the perfect season to showcase the diversity of New York State apples. We did this in three ways: in a savory purée, pickled, and in a gastrique."

Photos: Amanda Gentle
Molly Johnson
Molly Johnson

Limelight Catering
Chef Molly Johnson got her big break working as a personal chef for actor Hugh Jackman. These days, she stays busy with full-service catering at Limelight Catering for some 1,000 events each year, and clients have ranged from Steppenwolf Theater Company to Google. Though she boasts a versatile repertoire, the Chicago-based chef specializes in Middle Eastern, and specifically Lebanese, cuisine.

Papadum crisp with braised French lentils, sweet pepper, carrot confit, toasted cumin, and fresh herb vinaigrette
"We ‘paint’ stripes on the plate with honey—or agave nectar if the dish is vegan—using small paintbrushes. Then, we gently dust over each line with an array of ground spices. This plate has turmeric, sweet paprika, cumin, and ground fennel—the same spices used in the preparation of the hors d’oeuvre."

Photos: Erika Dufour/Limelight
Robb Garceau
Robb Garceau

Creative Edge Parties
Raised in New York’s Hudson Valley in a family of avid gardeners, Robb Garceau has always appreciated raw foods and fine ingredients. After college, he worked under chef Jean-Georges Vongerichten at New York restaurants including Jean-Georges. At Creative Edge in New York, he services some 1,200 events a year for clients such as H&M, Twitter, and Keep a Child Alive—and still makes frequent trips to the local farmers’ markets.

“Shake ‘n’ Snack” (crispy, dehydrated seasonal vegetables and seasoning dusts); guests grab bags from the tray, then season the chips themselves
"The inspiration behind this dish really came from two places. The first was bringing back Shake ‘n Bake in a fun, current way. The second really stemmed from taking everyday ingredients and transforming them with a flavor twist."

Photo: Arnold Brower (Shake 'n' Snack), Carla Ruben (Garceau)
Heather Weaver
Heather Weaver

Occasions Caterers
Heather Weaver decided that she wanted to be a chef at a young age, and after culinary school, she began to work in some of Washington, D.C.’s most distinguished restaurants. Her respect for ingredients and tradition combined with creative curiosity led her to her current role as the lead chef of research and development at Occasions Caterers in the Nation’s Capital. With the help of co-founder Eric Michael and creative director Amy Lewerenz, Weaver develops, tests, and explores new dishes, ingredients, and presentations in an effort to stand out from fellow caterers.

Scallop hors d’oeuvres with shells magnetically affixed to metal pins attached to driftwood trays
"When interpreting or reinterpreting dishes, you should always begin with understanding its origin and the culture that created it. The tray design was truly about form and function. … Eric conceived the idea of producing something that related to the ingredients, was striking, and functionally effective."

Photos: Courtesy of Occasions Caterers
Hugo Veltman
Hugo Veltman

SBE Events and Catering
Classically trained in Paris and with more than two decades of experience, Hugo Veltman brings expert execution and creativity to SBE Events and Catering. Prior to joining the Los Angeles-based company, Veltman worked at Patina Restaurant Group and Charlie Trotter in Chicago. Now in Hollywood, Veltman’s clients and events include major motion picture studios and premieres, like A Million Ways to Die in the West, as well as award celebrations, such as 2014’s Golden Globes after-party for the Weinstein Company.

Custom chili station with various fixings, such as cheddar cheese, green onions, jalapeños, sour cream, and Fritos, served in mini faux cast-iron skillets
"Most chefs try to show off what they can do; I aim to understand the client’s needs and fulfill them to perfection. I do this in a fresh, new, and innovative way, whether it means creating a custom menu or taking a classic and making it my own. It’s the details and execution that make my team different."

Photos: Stephanie Collins Photography (chili station), Courtesy of SBE Events and Catering (Veltman)
Stella Ballarini
Stella Ballarini

Scoozi Events NYC
A classically trained ballerina, Stella Ballarini originally attended culinary school in Italy as a hobby. She eventually turned her pastime into a business, founding New York's Scoozi Events in 1996, and became known for her playful food and creative presentation.

Edible menus printed with edible ink on edible rice paper
"The edible menus came from an idea to make everything edible on a table setting. We had hosted dinner parties in the past where 95 percent of the table was actually edible for guests to eat."

Photos: Courtesy of Scoozi Events NYC
Vaidotas Karsokas and Brittany Ferrin
Vaidotas Karsokas and Brittany Ferrin

Truffleberry Market
The married catering duo of Vaidotas Karsokas and Brittany Ferrin, who met as prep cooks at a Chicago restaurant, started their business out of their parents’ kitchens with zero experience. Now, with a team of 10, they service high-end clients like Louis Vuitton and Chanel.

Chicken lettuce wraps attached to a wall of lemons using fabricated hatpins
"We always try to think outside the platter in order to give guests something extra to buzz about aside from the flavors themselves, so we knew something vertical and interactive would be the way to bring some drama into this fabulous food setting."

Photos: Brittany Bekas Photography (lemon wall), Nakai Photography (Ferrin & Karsokas)
Shannon Shaffer
Shannon Shaffer

Design Cuisine
Formerly the executive chef for the Kennedy Center and its Roof Terrace, Shannon Shaffer has managed and developed catering for a slew of major Washington, D.C.-area events. While at Design Cuisine in 2013, he catered the inaugural luncheon at the Capitol for President Obama; he’s also handled catering for the National Trust on the Mall luncheon and the Wolf Trap gala. Innovative menu items have ranged from a D.I.Y. B.L.T. station to a 15-step beet salad.

Smoked mozzarella pearls with tomato and basil
"The inspiration behind the dish was to show the guests how we make mozzarella pearls. The use of molecular gastronomy has been more prevalent in the past few years, and we try to incorporate it where possible, but still serve more traditional food that people are familiar with."

Photos: Tony Brown/imijphoto.com for BizBash (smoked mozzarella pearls), Courtesy of Design Cuisine (Shaffer)
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