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spring/summer

March 8, 2016
This past summer, Chicago's Moto Restaurant created a new dessert inspired by the season: coconut macarons painted to look like beach balls. Chocolate seashells, pineapple starfish, and brown sugar sand completed the plate.
This past summer, Chicago's Moto Restaurant created a new dessert inspired by the season: coconut macarons painted to look like beach balls. Chocolate seashells, pineapple starfish, and brown sugar sand completed the plate.
Photo: Amy Stallard
One of the more striking food presentations at L.A. Center Studios for the Lexus grand tasting during Los Angeles Food & Wine festival last year, was created by Post Ranch Inn. The Big Sur resort used sugar as sand in a metal bucket where it served shaved ice cones. Starfish and greenery decked the beach-like scene.
One of the more striking food presentations at L.A. Center Studios for the Lexus grand tasting during Los Angeles Food & Wine festival last year, was created by Post Ranch Inn. The Big Sur resort used sugar as sand in a metal bucket where it served shaved ice cones. Starfish and greenery decked the beach-like scene.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
Playful Details: Oscars
Playful Details: Oscars

At the Elton John AIDS Foundation Oscars after-party, a dessert display included espresso milkshakes topped with mini doughnuts threaded through straws. 

Photo: Alesandra Dubin
Locally Produced Cheeses
Locally Produced Cheeses
Another station held local cheeses, including smoked butterkäse from Illinois and a blend of cheddar and Gruyere from Wisconsin.
Photo: Sarah Loarp
Petit Fours
Petit Fours
At the Four Seasons Hotel Chicago, takeaway gifts were petit fours shaped like miniature wedding cakes.
Photo: KingenSmith
Jar Cakes
Jar Cakes
As an alternative to traditional wedding cake, Eatertainment offers layered cakes served in jars.
Photo: George Pimentel
Kobe Tartare
Kobe Tartare
Sarah Banasiak, chief creative officer for the Revel Group, recently got married in Chicago. Limelight Catering, the company's catering arm, prepared the dinner. Passed appetizers included Kobe tartare on potato crisps with capers, Dijon mustard, and frisée lettuce.
Photo: Erika Dufour Photography
Elton John AIDS Foundation Oscars Viewing and After-Party
Elton John AIDS Foundation Oscars Viewing and After-Party

The 24th annual Elton John AIDS Foundation Academy Awards viewing party took place at West Hollywood Park on February 28. Desserts at the after-party included espresso milkshakes topped with mini doughnuts on straws.

Photo: Alesandra Dubin
Best of the Best
Best of the Best

Chef Jeremy Ford of the Matador Room at Miami Beach Edition served a lobster taco at Best of the Best.

Photo: Aaron Davidson/Getty Images for SOBEWFF
Lucky Chopsticks
Lucky Chopsticks

For dessert at Lucky Chopsticks, the gourmet mobile dessert truck HipPops served a raspberry lychee sorbet dipped in semi-sweet Belgian chocolate. The beachside event took on the form of an Asian night market.

Photo: Neilson Barnard/Getty Images for SOBEWFF
At a 40th birthday party, the JDK Group strung doughnuts as decor above the serving table.
At a 40th birthday party, the JDK Group strung doughnuts as decor above the serving table.
Photo: Shannon Confair Photography
Lolli and Pops in San Francisco offers a range of sweet treats, including truffles, caramels, and chocolate bars topped with dried fruits and nuts. Corporate orders are available in the United States and come with handwritten note cards; pricing is from $25 to $250 plus shipping.
Lolli and Pops in San Francisco offers a range of sweet treats, including truffles, caramels, and chocolate bars topped with dried fruits and nuts. Corporate orders are available in the United States and come with handwritten note cards; pricing is from $25 to $250 plus shipping.
Photo: Courtesy of Lolli and Pops
Railtown Catering's Chicken Karaage Canape
Railtown Catering's Chicken Karaage Canape

Vancouver's Railtown Catering prepares a canape of chicken karaage, a Japanese version of fried chicken. The chicken is marinated in ginger, garlic, yuzu, and soy sauce before it's fried. Then, the bite-size pieces are are topped with yuzu mayonnaise and shaved jalapeño peppers.

Photo: Courtesy of Railtown
Hill Country Chicken
Hill Country Chicken

With outposts in Brooklyn and the Flatiron district, Hill Country Chicken in New York serves Texas-inspired comfort food. Adapted by a family recipe, the "Mama Els" style features skinless chicken that's removed, seasoned, battered, and rolled in cracker crumbs. Available for pickup or delivery with advance notice of 24 hours, catering packages include chicken breasts, thighs, wings, or tenders. Sides include buttermilk biscuits, pimento mac 'n' cheese, salads, and miniature pies in flavors such as bourbon pecan.

Photo: Courtesy of Hill Country Chicken
The Allie Awards
The Allie Awards

Wolfgang Puck's after-party desserts, inspired by fire, included a variation on Twinkies made with red velvet cake.

Photo: PWP Studio
An Elegant Event Idea
An Elegant Event Idea

Elegance remains a popular aesthetic for weddings, baby showers, and other personal celebrations. For example, an elderflower champagne cocktail with an edible flower garnish in crystal coupe glasses, accompanied by a large crystal punch bowl on a vintage gold bar cart, was presented at the Toast the Trends event hosted by the Four Seasons Hotel Chicago and bridal company Elaya Vaughn by Kate Pankoke in September.

Photo: KingenSmith
A Surprisingly Elegant Beet Dish
A Surprisingly Elegant Beet Dish

Beets may have gotten their start as a staple in rustic grub, but lately the humble root vegetable has been making appearances on lots of catering menus. For example, the beet salad by executive chef Tanya Baker at the Boarding House in Chicago features herbed goat cheese, cashew streusel, and a carrot reduction.

Photo: Eric Kleinberg
Club Scene Party
Club Scene Party

Elite Productions International then turned the same space into a swanky club with a performance by 50 Cent. As a homage to one of the rapper's biggest hits, the event featured a unique candy shop that had neon signage, LED-lighted cotton candy, and a variety of sweet treats.

Photo: Sage Justice
Dive Bar Party
Dive Bar Party

Elite Productions International recently produced back-to-back nighttime events at a beachside parking lot on the California Rivieria. The first event had a dive-bar theme, and featured floral decor and centerpieces with green elements including crushed and recycled soda cans.

Photo: Sage Justice
American Cancer Society's Discovery Ball
American Cancer Society's Discovery Ball

The American Cancer Society hosted its 10th annual Discovery Ball on April 2 at the Hilton Chicago. To match the event's celestial "Soar Beyond" theme, designer Rishi Patel of HMR Designs incorporated butterflies, sunshine, and clouds into the decor.

Photo: Ingrid Bonne
Disney's 'The Jungle Book' World Premiere
Disney's 'The Jungle Book' World Premiere

Disney hosted the world premiere for The Jungle Book on April 4 at El Capitan Theatre in Hollywood. 15/40 Productions turned the arrivals area into a lush jungle landscape, which featured jungle-like vines connected to stanchions in place of traditional velvet ropes.

Photo: Alberto E. Rodriguez/Getty Images for Disney
John Hancock Vitality Marketplace
John Hancock Vitality Marketplace

Life insurance company John Hancock with Vitality promoted its new nutrition-focused enhancement of its healthy rewards program with a pop-up marketplace in New York's Grand Central Terminal. The April 6 event encouraged passersby to make healthy choices by giving them a checklist to earn points at various stations that offered healthy and unhealthy food samples and activities. Attendees could cash in points for prizes that included produce-theme stress balls, blenders, and cutting boards.

Photo: Taylor McIntyre/BizBash
Salad-Filled Cracker Pillows
Salad-Filled Cracker Pillows

For an eye-catching and tasty catering idea, Pinch Food Design in New York offers freshly baked cracker pillows broken open with maracas to reveal a Greek salad of feta, fried eggplant, corn, and cucumber with oregano vinaigrette.

Photo: Courtesy of Pinch Food Design
App Annie's Vision Party
App Annie's Vision Party

During the Game Developers Conference in San Francisco, app analytics platform App Annie hosted a futuristic event on March 17 at live-music venue Mezzanine. The event's theme was "Vision." The word was spelled out in an installation made with cups of popcorn. From the "O" in vision, doughnut holes poured forth in a setup referred to as "Orbs in the Abyss." Roar Events produced the event; Culinary Eye handled catering.

Photo: L. Bishop Photography
App Annie's Vision Party
App Annie's Vision Party

Gatsby Entertainment brought in glowing aerialists and performers twirling LED hula hoops.

Photo: L. Bishop Photography
Patina Catering Showcase
Patina Catering Showcase

Los Angeles-based catering company Patina hosted a "living garden"-theme showcase on March 29. In a sustainable—and eye-catching—detail, the event's escort cards were edible: Each consisted of a chocolate mint circle, an edible flower, and the guest’s name and table.

Photo: Jason Speth
Patina Catering Showcase
Patina Catering Showcase

The rustic wood-fronted DJ booth had a backdrop of greenery decorated with framed botanical art.

Photo: Jason Speth
Elderhound
Elderhound
"One of my favorite cocktails is the Greyhound, which is very simple and refreshing and made with vodka and grapefruit juice," said Martyna Krowicka, chef de cuisine of Restaurant Latour at Crystal Spring Resort in Sussex County, New Jersey. "Being a beer cocktail lover, I took it a few steps further adding elderflower cordial and vodka distilled from sugar beets (what Polish girl doesn't like that?) and topped it with a grapefruit wheat beer.” Krowicka's Elderhound contains Schofferhofer Grapefruit wheat beer, Orange County Distillery sugar beet vodka, elderflower cordial, orange liquor, Angostura bitters, and grapefruit zest.
Photo: Courtesy of Restaurant Latour
Susan Gage Caterers prepared a watermelon radish and citrus salad as the first course for the Atlantic Media Welcome Dinner on Friday night at the home of C.E.O. David Bradley. The menu also included seared sea bass with a bell pepper coulis, ginger basmati rice with pistachios, and julienne snow peas.
Susan Gage Caterers prepared a watermelon radish and citrus salad as the first course for the Atlantic Media Welcome Dinner on Friday night at the home of C.E.O. David Bradley. The menu also included seared sea bass with a bell pepper coulis, ginger basmati rice with pistachios, and julienne snow peas.
Photo: Max Taylor
Garden Brunch guests could choose from three types of tomato juice and a variety of vodkas and garnishes at a make-your-own Bloody Mary bar, sponsored by the Distilled Spirits Council.
Garden Brunch guests could choose from three types of tomato juice and a variety of vodkas and garnishes at a make-your-own Bloody Mary bar, sponsored by the Distilled Spirits Council.
Photo: D. Channing Muller for BizBash
A dessert buffet included treats such as white chocolate rocky road squares (pictured), peanut butter-and-jelly sandwich cookies, packaged brownies from Dog Tag Bakery, and banana tartlets.
A dessert buffet included treats such as white chocolate rocky road squares (pictured), peanut butter-and-jelly sandwich cookies, packaged brownies from Dog Tag Bakery, and banana tartlets.
Photo: D. Channing Muller for BizBash
Occasions staffers dressed like hot dog vendors wandered throug the party at Long View Gallery with mini hot dogs and traditional toppings of relish, mustard, and ketchup.
Occasions staffers dressed like hot dog vendors wandered throug the party at Long View Gallery with mini hot dogs and traditional toppings of relish, mustard, and ketchup.
Photo: D. Channing Muller for BizBash
Occasions also catered MSNBC's after-party at the United States Institute of Peace. There were multiple flights of food for the buffets as well as fixed and roaming specialty stations. One of the roaming stations featured traditional and sweet potato french fries with a variety of toppings including chili, cheddar cheese, parmesan cheese, truffle oil, onion, and cheese curds.
Occasions also catered MSNBC's after-party at the United States Institute of Peace. There were multiple flights of food for the buffets as well as fixed and roaming specialty stations. One of the roaming stations featured traditional and sweet potato french fries with a variety of toppings including chili, cheddar cheese, parmesan cheese, truffle oil, onion, and cheese curds.
Photo: Tony Brown/Imigination Photo
Occasions also passed espresso-crusted smoked beef carpaccio served on individual forks with a spicy herb salad as part of the early menu.
Occasions also passed espresso-crusted smoked beef carpaccio served on individual forks with a spicy herb salad as part of the early menu.
Photo: Tony Brown/Imijination Photo
Clement's Mother's Day Brunch
Clement's Mother's Day Brunch

Clement at the Peninsula New York will host a Mother's Day brunch on Sunday. The brunch will have a pop-up makeup counter from Sisley Paris offering gift bags and product samples, along with a variety of small desserts including lemon meringue tarts and carrot cakes.

Photo: Courtney Winston
Jennifer Jasinski of Roja in Denver topped Skuna Bay lomi-lomi salmon with basil, tarragon, strawberries, and macerated grapes. The appetizer was inspired by Magnum, P.I., which was set in Hawaii.
Jennifer Jasinski of Roja in Denver topped Skuna Bay lomi-lomi salmon with basil, tarragon, strawberries, and macerated grapes. The appetizer was inspired by Magnum, P.I., which was set in Hawaii.
Photo: Francis Son
Jeffrey Steelman, chef de cuisine of Todd English Tuscany at Mohegan Sun Casino in Connecticut, looked to cop show Hawaii Five-O to inform his dish. He served spot prawn ceviche with avocado, compressed cucumber, yuzu toiko, wasabi snow, and prawn salt.
Jeffrey Steelman, chef de cuisine of Todd English Tuscany at Mohegan Sun Casino in Connecticut, looked to cop show Hawaii Five-O to inform his dish. He served spot prawn ceviche with avocado, compressed cucumber, yuzu toiko, wasabi snow, and prawn salt.
Photo: Francis Son
Ryan LaRoche, the vice president of culinary operations for Mariano's in Chicago, presented a hearty slider filled with smoked beef brisket, truffled cheese, horseradish, and house-made pickles. The dish was served on Park House rolls.
Ryan LaRoche, the vice president of culinary operations for Mariano's in Chicago, presented a hearty slider filled with smoked beef brisket, truffled cheese, horseradish, and house-made pickles. The dish was served on Park House rolls.
Photo: Francis Son
Dan Aykroyd impersonating Julia Child in a famous Saturday Night Live sketch inspired Erik Anderson and Jamie Malone, chefs at the Minneapolis restaurant Brut. The duo served Ritz crackers with chicken liver, onions, and prunes soaked in Armagnac.
Dan Aykroyd impersonating Julia Child in a famous Saturday Night Live sketch inspired Erik Anderson and Jamie Malone, chefs at the Minneapolis restaurant Brut. The duo served Ritz crackers with chicken liver, onions, and prunes soaked in Armagnac.
Photo: Francis Son
Stuart Brioza and Nicole Krasinski, chefs at The Progress in San Francisco, served morels with asparagus in dishes set atop a brightly embroidered tablecloth. The dish was inspired by the Jolly Green Giant, a classic figure in TV commercials.
Stuart Brioza and Nicole Krasinski, chefs at The Progress in San Francisco, served morels with asparagus in dishes set atop a brightly embroidered tablecloth. The dish was inspired by the Jolly Green Giant, a classic figure in TV commercials.
Photo: Francis Son
Naomi Pomeroy, who owns Beast in Portland, Oregon, said that her dish was inspired by the 'Sam the Butcher' character from The Brady Bunch. The dish contained pork meatloaf topped with caramelized pineapple gastrique.
Naomi Pomeroy, who owns Beast in Portland, Oregon, said that her dish was inspired by the "Sam the Butcher" character from The Brady Bunch. The dish contained pork meatloaf topped with caramelized pineapple gastrique.
Photo: Francis Son
Chef Spike Gjerde of Woodbury Kitchen in Baltimore prepared fish sticks with tartar sauce. His dish was inspired by The Simpsons character Mr. Burns.
Chef Spike Gjerde of Woodbury Kitchen in Baltimore prepared fish sticks with tartar sauce. His dish was inspired by The Simpsons character Mr. Burns.
Photo: Francis Son
Chef Erik Bruner-Yang of Maketto in Washington served a jing roll, one of his signature bites. The dish contains ingredients such as cabbage leaves, black mushrooms, potato puree, and pickled okra.
Chef Erik Bruner-Yang of Maketto in Washington served a jing roll, one of his signature bites. The dish contains ingredients such as cabbage leaves, black mushrooms, potato puree, and pickled okra.
Photo: Francis Son
Donald Link, chef and owner at Link Restaurant Group in New Orleans, prepared brioche with a Louisiana crawfish remoulade. The dish was inspired by Treme, which takes place in New Orleans.
Donald Link, chef and owner at Link Restaurant Group in New Orleans, prepared brioche with a Louisiana crawfish remoulade. The dish was inspired by Treme, which takes place in New Orleans.
Photo: Francis Son
Leigh Omilinsky, pastry chef at Chicago's Nico Osteria, prepared stout-cake doughnuts. Her dish was also inspired by The Simpsons, in particular by Homer Simpson's love for the treats.
Leigh Omilinsky, pastry chef at Chicago's Nico Osteria, prepared stout-cake doughnuts. Her dish was also inspired by The Simpsons, in particular by Homer Simpson's love for the treats.
Photo: Francis Son
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