Scallops and Risotto
In New York, Naturally Delicious recently catered a fine-dining wedding. Instead of a more typical seafood entrée, guests were presented with scallops atop wild mushroom risotto.
Photo: Karen Wise Photography
Poached Eggs
A vegetarian dish was poached eggs served with asparagus.
Photo: Karen Wise Photography
Ramen Noodles
Eatertainment has served mini bowls of ramen noodle salad as appetizers at weddings.
Photo: Courtesy of Eatertainment
Antipasto
In Chicago, Blue Plate Catering handled the catering for a September wedding at Prairie Productions. The food-loving couple wanted to keep presentation clean and simple, and they served appetizers at several stations. One held charcuterie, including spicy salami, speck americano, and prosciutto piccante.
Photo: Sarah Loarp
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
D.I.Y. Desserts
For another kid-friendly Easter activity, Biggs suggests letting guests plant marshmallow "carrots" into cupcakes. They can also top the desserts off with sprinkled Oreo crumbs, making the desserts look like miniature carrot patches.
Photo:Â Courtesy of Frog Prince Paperie
Smirnoff Sound Collective Miami
The event doubled as a soft product launch for Smirnoff Ice Electric Flavors, a low-alcohol beverage designed specifically for music festivals.
Photo: Courtesy of Smirnoff
In February, the Anheuser-Busch-owned beverage brand Shock Top launched its summer seasonal Lemon Shandy beverage at a Southern California lemon grove. There, guests dined on warm-weather fare served at a long banquet table, dressed simply but eye-catchingly with citrus-colored buckets of the brand’s beverages.
Photo: Casey Rodgers
Last year, Chicago’s Moto Restaurant offered a new dessert that conjured sunny vibes: It painted coconut macarons to look like striped beach balls, and decorated the plate with chocolate seashells, pineapple starfish, and sand made from brown sugar.
Photo: Amy Stallard
Harlem EatUp! Festival
The second annual Harlem EatUp! festival took place May 19 to 22 at venues throughout Harlem. The Saturday Stroll, presented by Citi, and the Sunday Stroll, presented by Aetna, featured signature dishes from local restaurants such as Sylvia’s, Melba’s, Row House, Blujeen, Streetbird, Lolo’s Seafood Shack, and Chaiwali, along with craft beer, wine, and bespoke cocktails. Norberto Farciert of Harlem Tavern served his popular seafood ceviche (pictured).
Photo: Taylor McIntyre/BizBash
In addition to offering hors d'oeuvres, Wolfgang Puck Catering set up a kabob station with five types of grilled skewers including veggie, shrimp, barbecue chicken, tri-tip sirloin, and pineapple.
Photo: Tony Brown for BizBash
