Menu Ideas

January 4, 2016

Healthy Food Presented Whimsically

In Philadelphia, Brulee Catering saw the rise of health-conscious catering requests in 2015. But there was one caveat: clients wanted the items to presented in a playful manner. "People are eating healthier and with more consideration," said the catering firm's vice president, Jan DeMarzo. "That is why the 'eye-candy' component is important." For one event, the company prepared vegetarian "sandwiches" made out of grilled pineapple and ricotta. The dish was served on a flower-strewn tray.

Photo: Pictures by Todd

Savory Macarons

Brulee saw updated twists on the classic French snack throughout the year. One option, which could be served at a breakfast event, is an open-face macaron topped with sunny-side-up quail eggs.

Photo: PerfectlyPairedPhotography.com

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

Gelée Shots

Not to be confused with more pedestrian Jello shots, Blue Plate Catering in Chicago served lots of "gelée shots" this year. The solid beverages come in flavors such as champagne, garnished with citrus cells and gold leaf.

Photo: Courtesy of Blue Plate

Fox Upfront After-Party

Last year, Fox's after-party offered a wide selection of pies and this year the network tapped Brooklyn doughnut bakery Dough to provide its tasty treats for guests. Options include dulce de leche with almonds, salt and pink pepper, and hibiscus. Also similar to last year's outing was an area dedicated to photo ops with Fox talent. Organizers set up a series of stages where guests to meet and pose with actors and notables like Simon Cowell, Mindy Kaling (whose series The Mindy Project was picked up by the network), and Kevin Bacon.

Photo: Nadia Chaudhury/BizBash

No detail was spared for the preview party, not even when it came to the food. Creative Edge served a bevy of Italian-inspired hors d'oeuvres on custom, Missoni-inspired trays lined with patterns. The menu included colorful macaroons (pictured), as well as a lobster pop tart that had rice paper garnishes decorated with the signature zigzag print.

Photo: Courtesy of Creative Edge

Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.

Photo: Jessica Torossian for BizBash

Wolfgang Puck Catering has set up its playful Easter Egg display at events including bridal shows and the 2012 Governors Ball in Los Angeles. Displayed on a springlike bed of grass, the dish tucked vanilla-and-wild-strawberry cake into gilded eggshells; tiny lavender macarons topped each treat. The company can also use the eggs to hold savory snacks.

Photo: Courtesy of Wolfgang Puck Catering

"William John Kennedy: The Warhol Museum Edition" Launch

The Warhol-inspired bites from the Villa by Barton G. included roasted Peking duck moo-shoo rolls with hoisin-marinated scallions served in mini take-out boxes adorned with Warhol's portrait of Chairman Mao Zedong. Other items included tomato gazpacho served in mini iconic Campbell's soup cans, kataifi-wrapped shrimp balls, Kobe beef sliders served on a tray of Coca-Cola bottles, tuna tartare with wakame and wasabi-ko.

Photo: World Red Eye

Hors d'oeuvres from C2 Catering were served on granite trays. Items included (from the left) falafel ice cream cones with sweet potato hummus and a mashed potato rosette, miso-glazed black cod burger on a pink glitter brioche bun, candy apple lobster lollypop with a gooseberry plum injection sauce, hot pot chili, and winter melon soup topped with duck salsa and nitrogen-frozen blueberries.

Photo: Emma McIntyre for BizBash

A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.

Photo: Courtesy of KG Fare Catering & Events

In Chicago, Truffleberry Market puts a twist on mozzarella sticks with its molten Brie with balsamic fig jam appetizer. "We typically serve it with cherry ale, but we had a client who loves apple ale, so we've used apple ale as another version," said executive chef and owner Brittany Ferrin.

Photo: Logan Beck

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

In New York, Naturally Delicious catering prepared a five-course meal with beer pairings last week. The feast began with foie and fig potato chips with spiced walnuts, paired with Brewery Ommegang Rare Vos Amber Ale.

Photo: Amber Gress

In New York, El Rey Coffee Bar & Luncheonette serves duck confit and cherry hand pies with Stiegl Pils beer from Austria.

Photo: Alan Gastelum

Brulée cinnamon French toast with seared fois gras, ice cider gelée glazed with choice of cape gooseberry, bing cherry, blackberry, or apple coupled with Antolino Brongo Cryomalus ice cider from Kindred Spirits Catering in Toronto

Photo: Ryan Szulc Photography for BizBash

Roasted calabaza and chorizo tartlette with spiced goat cheese and candied walnut served with a “Not Hot” toddy with sparkling apple cider, Maker’s Mark bourbon, orange, lemon, fresh mint, a touch of honey, and a dash of cinnamon and clove from Creative Tastes Catering & Event Production in Miami

Photo: Elizabeth Renfrow for BizBash