Food

September 9, 2015

Gluten-free waffles topped with maple-pecan coconut-milk-based ice cream and chocolate-maple sauce, by Leslie Durso in Los Angeles

Photo: Courtesy of Leslie Durso

Italian Caprese summer roll with Napa cabbage, fire-roasted tomato, pesto, mozzarella, and balsamic reduction, by Puff ’n Stuff Catering in Orlando

Photo: Courtesy of Puff 'n Stuff Catering

Springtime risotto made of minced zucchini and broccolini “rice,” served with green pea and lemon sauce, fiddlehead ferns, tricolor baby carrots, and baby fennel, by Blossom in New York

Photo: Alex James Photography

Grilled vegetable pesto pizza topped with mushrooms, zucchini, and grape tomatoes, by Leslie Durso in Los Angeles

Photo: Courtesy of Leslie Durso

Grilled North African-spiced tempeh kebabs made with zucchini and cherry tomatoes, served with horseradish crème, by Blossom in New York

Photo: Alex James Photography

In the second-level dessert lounge, Hoosier Mama Pie Co.'s station offered mini pies on a stick.

Photo: Eric Craig for BizBash

Shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib paired with a mini shot of Guinness from Boutique Bites in Chicago

Photo: Scott Thompson Photography

Bar Carts

Toronto's Eatertainment saw the return of bar carts, at both restaurants and events, in 2015. In the past year, the company has used bar carts to serve dishes—including frittatas, lobster, and sliders—to guests at their seats.

Photo: Courtesy of Eatertainment

Restaurant-Style Cuisine

Limelight also said clients want their events to feature the same fare that's being served at buzzed-about restaurants. Ramen is trending in Chicago, and for one event, the firm created a ramen bar. At the station, chefs served classic or vegetarian broth with noodles and assorted toppings.

Photo: Courtesy of Limelight

Nontraditional Salads and First Courses

Chicago firm Catering by Michaels served nontraditional salads, including a deconstructed Mediterranean spelt salad, this year. Other creative first courses included green-grape gazpacho with burrata caprese and seared scallops with citrus wedges.

Photo: Courtesy of Catering by Michaels

Red Velvet Reinvented

Blue Plate reps said red velvet was a popular flavor in 2015, though not always presented traditionally. One dish the firm recently prepared was stacks of miniature red velvet pancakes filled with cream cheese buttercream.

Photo: Courtesy of Blue Plate

Elevated Vegetarian Options

Vegetarian dishes are getting more complex. Paramount recently provided intricately detailed meat alternatives at events, including Anson Mills polenta with summer squash and leek fritters.

Photo: Courtesy of Paramount Catering

For the Knot event, Selden created a next-level breadstick bar. Hand-rolled breadsticks were served with flavored dips like spiced butternut squash, curried cream, and ricotta and fava bean, along with carrot and ginger and truffled wild mushroom soups. "You'd never guess it's a less expensive option because of the abundance of food on the table," the chef says.

Photo: ReadyLuck