In one of the Lexus grand tasting's inspiring food presentations during L.A. Food & Wine, Big Sur's Post Ranch Inn served mini shaved ice cones in a metal bucket set up like a beach scene, with sugar for sand. Ingredients for the dessert came from the venue's garden.
At Stella McCartney's Electricity-Free Carnival in New York in 2012, a mac 'n' cheese station was set up as a two-part offering: guests could either select a mini serving on a spinach cone from a Ferris-wheel-shaped stand, or opt for a full cup that could be customized with toppings such as veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.
For a recent event at the Perot Museum of Science and Nature in Dallas, Wolfgang Puck Catering employed a "chef shadowbox." Meant to provide a strong visual behind a more standard food station, a chef in a shadowbox prepared appetizers as guests looked on.
Looking for ideas on how to generate buzz at an event press conference? A press conference on January 21 for the Philadelphia International Festival of the Arts—which takes place in April at the Kimmel Center for the Performing Arts—showcased culinary installations to communicate the festival's artistry. To highlight the festival's underwater concert, the conference featured an ice sculpture with musical instruments. It was paired with sushi for a taste of the sea. Garces Events produced the culinary installations.
