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F & B Ideas

March 1, 2016
At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.
At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.
Photo: Gerber + Scarpelli Photography
At the doughnut station, guests could top freshly baked plain doughnuts with white or milk chocolate sauce, powdered sugar, chopped nuts, or colored sprinkles.
At the doughnut station, guests could top freshly baked plain doughnuts with white or milk chocolate sauce, powdered sugar, chopped nuts, or colored sprinkles.
Photo: Mireya Acierto for BizBash
Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.
Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.
Photo: Jessica Torossian for BizBash
At an Aaron’s Catering promotional event for clients at Haven Lounge in Miami in July, a server passed fruit bars to guests, and then a second server approached with a tray of misters filled with alcohol to spray on the popsicle.
At an Aaron’s Catering promotional event for clients at Haven Lounge in Miami in July, a server passed fruit bars to guests, and then a second server approached with a tray of misters filled with alcohol to spray on the popsicle.
Photo: Luis Arturo Mora Photography
At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.
At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.
Photo: Jan Van Pak
At the How I Met Your Mother holiday party in Los Angeles at Fox Studios in December 2013, the show's cast and crew ate and played at a gingerbread-decorating station set up by Marina del Ray-based Schaffer's Genuine Foods.
At the How I Met Your Mother holiday party in Los Angeles at Fox Studios in December 2013, the show's cast and crew ate and played at a gingerbread-decorating station set up by Marina del Ray-based Schaffer's Genuine Foods.
Photo: Courtesy of Schaffer's Genuine Foods
Limelight's Fruit Wallpaper
Limelight's Fruit Wallpaper

In Chicago, catering firm Limelight has an innovative format for serving fruit skewers. The fruits are inserted into a custom wall with thematic wallpaper design (which varies for different events). Guests approach the wall and pull of a skewer and can dip the fruit in sauces that are arrayed on a nearby table.

Photo: Courtesy of Limelight
Picnic Lunch
Picnic Lunch

To encourage attendees to mingle, organizers provided blankets and picnic baskets filled with food for six and invited them to find others to share it.

Photo: Ryan Lash/TED
Alzheimer's Association National Capital Area Chapter Brain Ball
Alzheimer's Association National Capital Area Chapter Brain Ball

The charity hosted its fund-raiser at the Andrew W. Mellon Auditorium in Washington on May 8. Ridgewells handled catering, and festive menu items included pours of champagne over popsicles for dessert cocktails.

Photo: Tony Brown/imijphoto.com
Tiramisu
Tiramisu
Desserts included tiramisu with a shot of espresso on the side.
Photo: Karen Wise Photography
Kaley Cuoco's Wedding
Kaley Cuoco's Wedding

For her New Year's Eve nuptials, actress Kaley Cuoco had an upside-down wedding cake created by Kimberly Bailey of the Butter End Cakery in Los Angeles. During the wedding, Cuoco posted a photo of the cake to her Twitter and Instagram accounts, and “our traffic went insane,” said Sara Beveridge, director of operations at the Butter End. “We have 3,000 new Instagram followers ... and 2,000 new Facebook fans.”

Photo: Claudia Craig Photography
The final course, called 'Touch Light,' offered a modern take on s'mores. The dish put chocolate ganache and graham cracker bits inside of a marshmallow, and guests roasted their own desserts over open flames.
The final course, called "Touch Light," offered a modern take on s'mores. The dish put chocolate ganache and graham cracker bits inside of a marshmallow, and guests roasted their own desserts over open flames.
Photo: Stella Artois
Willa Jean
Willa Jean

In New Orleans, the bakery and restaurant Willa Jean has a coffee program that includes coffee- and tea-inspired craft cocktails. Among them is the Afternoon Delight, which mixes Intelligentsia coffee with Tito’s Vodka, Licor 43, vanilla milk, and orange peel. The drink complements the Southern-tinged menu from chefs Kelly Fields and Lisa White; the restaurant is part of chef John Besh’s Besh Restaurant Group.

Photo: William Rush Jagoe
Sliced tenderloin, sunny-side quail egg, and white truffle oil on a crostini, by Puff ‘n Stuff Catering in Orlando
Sliced tenderloin, sunny-side quail egg, and white truffle oil on a crostini, by Puff ‘n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering
Mini cannelloni bites with ricotta, shaved mozzarella, and arrabbiata salsa, by Eatertainment in Toronto
Mini cannelloni bites with ricotta, shaved mozzarella, and arrabbiata salsa, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
Children's Place Association's Once Upon a Time Gala
Children's Place Association's Once Upon a Time Gala

Children's Place Association celebrated its 25th anniversary at the Once Upon a Time Gala, which took place April 16 at Morgan Manufacturing Innovation Lab in Chicago's Fulton Market district. The James Bond-theme event offered guests a casino-theme "Lady Luck Salad." Created by Jewell Events Catering, the salad had a die of watermelon with feta, olive, and cucumber, a die of fontina wrapped in smoked salmon, and a die of cantaloupe wrapped in prosciutto.

Photo: Ana Miyares Photography
Dos Equis' Coveted Collection Estate Auction Tour
Dos Equis' Coveted Collection Estate Auction Tour
At Dos Equis' "Coveted Collection Estate Auction Tour" event, which took place earlier this month at 632 on Hudson in New York, the beer company mixed up its brews into cocktails, including the "Dos Sidra" with Dos Equis lager, Strongbow Hard Cider, and raspberry liqueur; the "Dos-A-Stormy" with Dos Equis Ambar beer, rum, ginger ale, ginger beer, and blue agave nectar; and the "Dos-Arita" with Dos Equis lager, tequila, triple sec, and sour mix.
Photo: Courtesy of Dos Equis
Guinness Bloody Mary
Guinness Bloody Mary
At Blatt Beer & Table's recently opened Preston Hollow Village location in Dallas, diners can sip on a traditional Bloody Mary amped up with Guinness.
Photo: Courtesy of Blatt Beer & Table
Jewell Events Catering provided a spread of savory snacks, including ancho-chili-rubbed bacon lollipops on long bamboo skewers, stemming from a purple cabbage base.
Jewell Events Catering provided a spread of savory snacks, including ancho-chili-rubbed bacon lollipops on long bamboo skewers, stemming from a purple cabbage base.
Photo: Carasco Photography
Leslie Tseng
Leslie Tseng

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."

Photos: Gulshan Kirat
Bob Spiegal
Bob Spiegal

Pinch Food Design
Known for his innovative approach to plating, Bob Spiegal is in constant demand to cater prestigious New York events, such as the Whitney Museum’s fall gala, New York Philharmonic’s opening in the park, and the Cooper Union gala. He embraces the idea of one-bite food served without traditional silverware and plates, making Pinch a go-to caterer for unconventional presentations.

Formaggi, prosciutto, salumi foccacia, and Italian pickles served on a clipboard
"We wanted guests to have the same experience [of a traditional trattoria], but at an event. The clipboard was logical because it held the butcher’s paper, which had the menu printed on it."

Photos: Courtesy of Pinch Food Design
Elaina Vazquez
Elaina Vazquez

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."

Photos: Lucy Hewett
Matthew Riznyk
Matthew Riznyk

Great Performances
Growing up in Westchester, New York, Matthew Riznyk developed an early passion for cooking with local ingredients. He earned a degree from the Institute of Culinary Education and went on to work for Marriott Hotels and the Myriad Restaurant Group before joining Great Performances in 2007. At the New York-based firm, he uses local, sustainable ingredients to develop dishes for the 100 Mile Menu, which incorporates items from farms within a 100-mile radius.

Seared sea scallops with apple purée, quick-pickled apple and mustard blossoms, and cider gastrique
"We have amazing sea scallops in New England waters, and fall is a great time of year [to serve] them. It is also the perfect season to showcase the diversity of New York State apples. We did this in three ways: in a savory purée, pickled, and in a gastrique."

Photos: Amanda Gentle
Hugo Veltman
Hugo Veltman

SBE Events and Catering
Classically trained in Paris and with more than two decades of experience, Hugo Veltman brings expert execution and creativity to SBE Events and Catering. Prior to joining the Los Angeles-based company, Veltman worked at Patina Restaurant Group and Charlie Trotter in Chicago. Now in Hollywood, Veltman’s clients and events include major motion picture studios and premieres, like A Million Ways to Die in the West, as well as award celebrations, such as 2014’s Golden Globes after-party for the Weinstein Company.

Custom chili station with various fixings, such as cheddar cheese, green onions, jalapeños, sour cream, and Fritos, served in mini faux cast-iron skillets
"Most chefs try to show off what they can do; I aim to understand the client’s needs and fulfill them to perfection. I do this in a fresh, new, and innovative way, whether it means creating a custom menu or taking a classic and making it my own. It’s the details and execution that make my team different."

Photos: Stephanie Collins Photography (chili station), Courtesy of SBE Events and Catering (Veltman)
Fried chicken with buttermilk dressing, served with a house-made biscuit, long-cooked cavolo nero, summer succotash salad, and a chocolate chip or oatmeal cookie, by the Larder in Los Angeles
Fried chicken with buttermilk dressing, served with a house-made biscuit, long-cooked cavolo nero, summer succotash salad, and a chocolate chip or oatmeal cookie, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
Roasted salmon with citrus vinaigrette served on a bed of fresh greens, served with a baguette roll, seasonal fruit, or a chocolate chip cookie, by Bi-Rite Catering in San Francisco
Roasted salmon with citrus vinaigrette served on a bed of fresh greens, served with a baguette roll, seasonal fruit, or a chocolate chip cookie, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Tiramisu in a jar with chocolate ganache, espresso biscuits, and vanilla mascarpone, by Eatertainment in Toronto
Tiramisu in a jar with chocolate ganache, espresso biscuits, and vanilla mascarpone, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
Bento Boxes
Bento Boxes

Under its subdivision Jewell To Go, Chicago's Jewell Events Catering supplies an Asian-inspired alternative to more traditional box lunches. The company's sleek bento boxes hold items such as salmon over a seasonal grain salad, grilled asparagus spears, sesame noodle salad, and fresh fruit tartlets.

Photo: Courtesy of Jewell Events Catering
Salad in a Jar
Salad in a Jar

For lunch meetings at the office, Pure Kitchen Catering in Chicago drops off jarred salads. Flavors include the Southwest salad, made with spiced nuts and pepitas.

Photo: Pure Kitchen Catering
Flavors of India
Flavors of India

Clothespins provided an unexpected serving presentation idea for a dish at the Flavors of India dinner.

Photo: Nicolas Stipcianos/Getty Images
Los Angeles mixology company Pharmacie offers a chocolatey take on a mint julep. Called the Chocolate Mint Julep, the cocktail contains bourbon and mint syrup poured over ice with six dashes of chocolate bitters, plus a mint leaf garnish.
Los Angeles mixology company Pharmacie offers a chocolatey take on a mint julep. Called the Chocolate Mint Julep, the cocktail contains bourbon and mint syrup poured over ice with six dashes of chocolate bitters, plus a mint leaf garnish.
Photo: Krista Mason
For post-meeting crowds in the summertime, beverage director Matt Tocco of Merchants restaurant in Nashville, which is within walking distance of the city’s convention center, serves a Pimm’s Cup made with Pimm’s No. 1 liqueur, Pennington’s Strawberry Rye Whiskey, lime, cucumber, mint, and soda water.
For post-meeting crowds in the summertime, beverage director Matt Tocco of Merchants restaurant in Nashville, which is within walking distance of the city’s convention center, serves a Pimm’s Cup made with Pimm’s No. 1 liqueur, Pennington’s Strawberry Rye Whiskey, lime, cucumber, mint, and soda water.
Photo: James Beck
Merchants’ fruity Blinker is made with George Dickel Rye Whiskey, St. George Raspberry Liqueur, lemon, simple syrup, and soda water.
Merchants’ fruity Blinker is made with George Dickel Rye Whiskey, St. George Raspberry Liqueur, lemon, simple syrup, and soda water.
Photo: James Beck
Martin also prepares another warm-weather libation called the Raspberry Bramble, which includes Privateer Rum, fresh lime juice, simple syrup, St. Germain liqueur, sparkling wine, and raspberries.
Martin also prepares another warm-weather libation called the Raspberry Bramble, which includes Privateer Rum, fresh lime juice, simple syrup, St. Germain liqueur, sparkling wine, and raspberries.
Photo: Courtey of Privateer Rum
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