As guests left the event, they were given somewhat traditional bagged lunches containing a peanut butter and jelly sandwich from the Jam Stand, a banana, and a Kind bar.
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.
At the Watermill Center’s benefit in 2015, Great Performances created dishes that would allow guests to easily roam—all self-serve options designed to be hand-held and didn't even necessarily require plates. Among them was fried chicken served in waffle cones.
S’mores got their start as sticky, gooey, handheld campfire treats, but events have reinvented them in many ways friendlier to guests, such as this example of a lollipop version at the Engage!14 Wedding Summit dessert party.
Rather than the traditional bowl of splash-prone red sauce, New York’s Elegant Affairs offered a neater take on spaghetti and meatballs, using mess-free form topped with a micro meatball and marinara and sprinkled with parmesan.
Mary Giuliani Catering and Events in New York created a catering option of one-bite paella with shrimp and chorizo with sips of sangria, a take on the hearty rice dish.
