A dessert bar at the Tribute Dinner included cheesecake and guava cones. Celebrity Cruises created the treats.
Josh Gripper from the Dutch at W South Beach served a white chocolate and dark rum creation served in an angled glass that made it easier to reach the contents with a spoon.
Clothespins provided an unexpected serving presentation idea for a dish at the Flavors of India dinner.
Pickled onion was a colorful garnish choice that broke apart the beige tones of fried chicken and waffles from Root & Bone. The dish was served at the Southern Kitchen Brunch on February 22 at Loews Miami Beach Hotel.
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."
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."
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."
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."
