Guests dined on classic finger sandwiches with cucumber, salmon, and egg salad at the Ruinart Champagne event.
Photo: Michael Bruckner for WireImage/Getty Images
New York-based JPO Concepts' catering team uses Bigelow Tea's Novus collection to craft creative hors d'oeuvres, including fresh burrata cheese served with mint tea pesto.
Photo: JPO Concepts Inc.
Homemade sorbet from JPO Concepts, made with an herbal tea blend featuring hibiscus, rose, apple, and elderberries, offers a refreshing ending to a summertime tea party.
Photo: JPO Concepts Inc.
Occasions Caterers served hot tea with pink, yellow, green, and blue iced cookies for dessert at the Washingtonian's Alice in Wonderland-theme AT&T Best of Washington Party in July 2014, held at the National Building Museum.
Photo: Antatony Brown/IMIJPHOTO.com
For baby showers, Truffleberry Market in Chicago presents desserts in small vessels that resemble baby food containers. The snacks are served with spoons that read: “Cute as a button.”
Photo: Courtesy of Truffleberry Market
Occasions Caterers took inspiration from Japanese sushi restaurants and set up a conveyor belt of small plates.
Photo: Paul Morigi/Getty Images
Some couples are opting for daytime weddings and serving brunch instead of dinner—or serving brunch items at cocktail parties. Toronto catering firm Eatertainment serves elegant, miniature versions of breakfast dishes such as French toast and pancakes.
Photo: Bruce Gibson
Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington
Photo: Erika Rydberg for BizBash
Mac ’n’ cheese; chicken wings served with assorted sauces; kielbasas; Bavarian pretzels; and grilled chicken Caesar salad wraps, by the Garden at Studio Square NYC in New York
Photo: Nadia Chaudhury/BizBash
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
Urban Picnic bento box including a chicken ’n’ waffles sandwich; a prosciutto, parmesan, and sherried fig jam sandwich; gazpacho in a cucumber bowl served with a pipette of vinaigrette and a dusting of avocado snow; a Caprese potato salad skewer; and a trio of sweet-and-savory suckers, by Truffleberry Market in Chicago
Photo: Tyllie Barbosa for BizBash
Pretzel Bar
Offering a pretzel bar with several varieties puts a spin on the classic snack. Paramount Events Chicago has a pretzel station with plain, sea salt, cheese, and pepperoni pretzels that hang from a stand. Accompanying sauces include whole-grain mustard and tomato-bacon jam.
Photo: Courtesy of Paramount Catering and Events
Lookingglass Theatre's Madhatter's Ball
In Chicago, Lookingglass Theatre's junior board hosted its summer benefit on August 29 at a new venue: Water Tower Works. During cocktail hour, guests sampled deviled duck eggs with bacon from local eatery Highline Bar & Lounge. D.I.Y.-style toppings included a variety of hot sauces and flavored salts.
Photo: Francis Son
Tru's Coral Caviar
In Chicago, Tru serves progressive French fare. Chef Anthony Martin selects caviar and roe from around the globe and serves it on a large coral replica. Abalone shells nestled into the coral's branches each hold a different type of caviar and can be removed and passed around the table.
Photo: Anjali Pinto
Baume & Brix's Octopus
At the Chicago restaurant Baume & Brix, octopus is grilled and served "Fun Dip-style." This means that it's laid out in a small bowl with a strip of olive oil on the side. Guests are instructed to dip the octopus into the oil, then dunk it into Peruvian yellow chili powder, coconut powder, or smoked-paprika-tomato powder.
Photo: Adam Milton
