Casual snacks accompanied the free-flowing Pepsi. At a nacho bar, guests could top corn tortilla chips with pico de gallo and cilantro.
The 2015 Wall Ball, a fund-raiser supporting the City of Mural Arts Program that was held on May 21 at Philadelphia's Electric Factory, gave guests an opportunity to make their own salad by ordering from a salad mural. Catering by Design created a mural wall of salad greens using an existing railed platform. Men dressed as painters used garden shears to cut down baby heads of lettuce, which were transferred to clear paint cans that guests could take to a salad bar to add toppings.
Other new stations at Wolfgang Puck Catering include a frozen sushi station. The activation displays fresh fish and sushi rolls atop illuminated ice blocks with frozen orchids and other flowers inside.
Toronto catering firm Eatertainment has a new chef action station devoted to salmon gravlax. Salmon is hung from hooks above the station and is sliced to order in front of guests. The raw fish is then chopped and served with root-vegetable crisps, miniature greens, and spiced yogurt.
Instead of serving French fries at a stationary table, Limelight has used a wheelbarrow to deliver Belgian frites at events. The fries are served in cones, and assorted sauces are displayed on the side.
Limelight's "Smash It" station offers assorted homemade chocolate bark in flavors such as dark chocolate with dried cherries. Mallets next to the sweets let guests "smash" off a snack-size piece of the bark.
