Portobello frites with crispy basil, Parmesan cheese, and balsamic aioli, by Stephen Starr Events in Miami
Photo: Courtesy of Stephen Starr Events
Wonton lasagna with black garlic coulis, seasonal vegetables, crispy lotus chips, and mushroom tofu ricotta, by Blue Plate Catering in Chicago
Photo: Courtesy of Blue Plate Catering
Roasted corn, poblano, and garlic sopes served with salsa verde, by FIG Catering in Chicago
Photo: Tyllie Barbosa for BizBash
Susan Gage Caterers prepared a watermelon radish and citrus salad as the first course for the Atlantic Media Welcome Dinner on Friday night at the home of C.E.O. David Bradley. The menu also included seared sea bass with a bell pepper coulis, ginger basmati rice with pistachios, and julienne snow peas.
Photo: Max Taylor
At The New Yorker's cocktail party, passed hors d'oeuvres from the W Washington D.C. included spicy ginger tuna with avocado, served on trays featuring former covers of the magazine.
Photo: Dimitrios Kambouris
Occasions also catered MSNBC's after-party at the United States Institute of Peace. There were multiple flights of food for the buffets as well as fixed and roaming specialty stations. One of the roaming stations featured traditional and sweet potato french fries with a variety of toppings including chili, cheddar cheese, parmesan cheese, truffle oil, onion, and cheese curds.
Photo: Tony Brown/Imigination Photo
The final wave of the menu began around 1 a.m. with dessert options including a trio of floats: root beer, egg cream, and Boston cooler.
Photo: Tony Brown/Imijination Photo
Many industry pros predict that plant-based dishes, as well as vegan and raw diets, will continue to dominate menu offerings in the new year.
Photo: Mike Coppola/Getty Images for Citi
