Futuristic models offered masquerade masks to guests at the entrance.
Photo: World Red Eye
Wolfgang Puck Catering created a “chef shadowbox” station for an event at the Perot Museum of Science and Nature in Dallas. There, a chef prepared appetizers as guests viewed the behind-the-scenes action.
Photo: Courtesy of Wolfgang Puck Catering
For the launch of the catering and event program at New York’s WTC860 - Riviera at the World Trade event space in December 2015, Riviera Caterers built a 24-foot-long, 8-foot-high pretzel wall. The interactive wall held 600 pretzels of different flavors, including garlic parsley, cheddar, cinnamon, salted, and plain, along with dipping sauces. The setup is customizable and can be converted for a variety of displays such as a salad or bagel bar.
Photo: BFA.com
At the Engage! wedding summit held in Colorado in 2014, the event's dessert party offered an easy-to-eat lollipop version of campfire s'mores. (The event's rustic location inspired other various camp-inspired details.)
Photo: Tammy Swales/Engage!
Abigail Kirsch in New York created smoked cheddar-glazed mini doughnuts dusted with peanut brittle for a surprising sweet-and-savory twist on a classic glazed doughnut. To serve them, the caterer repurposed a plate display rack by turning it on its side and threading the doughnuts through.
Photo: Andre Maier Photography
New York’s Elegant Affairs Caterers created a dish of Pop Tart lollipops available in flavors like apple cinnamon, strawberry, and s'mores.
Photo: Courtesy of Elegant Affairs
