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.
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.
At a September event, Preston Bailey transformed the new Four Seasons New York Downtown in celebration of his relationship with the property. As part of the event’s catering options, the hotel supplied tiramisu served as grab-and-go offerings.
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.
Salad can be messy, with the risk of oily dressing ending up on clothes and hands. Occasions Caterers in Washington created a wedge salad bite hors d’oeuvre, served on a fork, that tidies up salad service.
Always a crowd favorite, hummus can get messy when served as a dip. At the 2014 Washington Humane Society's annual Fashion for Paws runway show, hors d'oeuvres during the reception included beets and hummus on pita points as a tidy alternative to service at a station.
A popular alternative to soup in a bowl, with all of its messy slurp potential, many caterers offer inventive soup shooters. One example: Chicago’s Boutique Bites' artful soup shooters with popcorn and truffle oil.
Marcey Brownstein Catering & Events
Leslie Tseng, who joined New York-based Marcey Brownstein Catering 11 years ago, continues to shape the company’s cuisine alongside executive chef Will Burgess, taking inspiration from gongbi—the meticulous technique of traditional Chinese painting—which results in dishes that are highly detailed.
Mini garden boards with herb butter, pumpernickel “dirt,” and mini veggies
"We wanted to come up with a beautiful way to highlight an early summer bounty of mini vegetables in a fun and innovative way. We wanted it to be whimsical, playful, and conversation-starting, but not too goofy or weird. In addition, these were on the dining tables and acted as a decor element since floral was minimal."
Nightclub impresario David Grutman curated entertainment, food, and beverages at a new event. The stage decor was crowded with speakers. "We brought in all of our pros from LIV and Story to help out: sound guys, stage-builders, and even our dancers to bring bottles out on the stage," Grutman said.
The photo booth, sponsored by Tequila Cazadores, had a lucha libre theme that incorporated details about the event into posters. Guests held props such as trophies and boxing robes. Chef Aarón Sánchez hosted the event, which took place at Loews Miami Beach Hotel.
The selection of tacos included offerings from Bernie Matz of Bodega Taqueria Y Tequila.
Heinz ketchup created custom label’s for this year’s Burger Bash, complete with the festival’s hashtag. Food Network star Rachael Ray hosted the event.
In addition to the judge’s pick for best burger, there was a People’s Choice award. Guests could vote at Heineken-branded boxes. Restaurants vying for the prize could dress up the voting station, as Saxon & Parole of New York did, while others waved signs urging guests to vote for them.
Pizza & Burger by Michael Mina, at Fontainebleau Miami Beach, was among those competing in the Burger Bash.
Chef Massimo Bottura, whose restaurant topped the 2016 edition of the World's 50 Best Restaurants, hosted a dinner at Faena Hotel Miami Beach. The dishes included veal on a spin-painted plate.
SoFlo Tropical Fruit Cocktail served in shiny tin cans came from Luis Vasquez at the Miami Beach Edition hotel.
Presenting sponsor Grey Goose’s bartenders mixed cocktails such as the l’espresso martini that paired well with the desserts. The event, which took place at the National Hotel Miami Beach, was hosted by Duff Goldman.
Maxime Rossetto, executive pastry chef at Zak the Baker, created a tiered Croquembouche that towered over other desserts.
The new event, a high-energy party targeted toward a younger crowd, took place in the festival's North Venue tent.
Rev Run and DJ Ruckus entertained the crowds. The appearance by the hip-hop icon and reality TV star was part of the festival’s plan to attract younger crowds to the festival.
Photo opportunities set up for guests included the “Top Shot Turntable,” an oversize DJ deck with the camera positioned to take photos from above.
Chef Richard Sandoval, whose restaurants include Toro Toro in Miami, served Pulpo al Olivo: octopus with creamy olive and leche de tigre.
A leg of Iberico ham was branded with the Food Network logo. Chef José Andrés hosted the event, which took place at SLS South Beach.
Decor included pillows with logos and branding from El Gobarndor Pisco.
Held separately from the South Beach Wine & Food Festival, the pool party from the app Wine n Dine took place at the Villa, Casa Casuarina, better known as the Versace Mansion. Sleek furniture rentals matched the beach-chic vibe of the venue. David Johnson of Thierry Isambert Culinary and Event Design coordinated the event, with furniture rentals from Elements and Accents.
Treats at the event included honey banana cupcakes with a bourbon-filled pipette from Bumble and Wicked Whisk.
Savory bites included Filipino spring rolls from chef Leah Cohen’s Pig & Khao in New York.
Sponsor Aqua Panna had a clean presentation with minimalistic florals.
Saimin Noodles came from Alex Kuk and Diego NG of Temple Street Eatery in Fort Laudrdale. The dish had kalua pulled pork, herbs, peanuts, ramen, and chicken broth.
Games including ping-pong, oversize Jenga, ring toss, and cornhole—all rendered in the event’s color palette—were available to guests.
Chef Andrew Zimmern, who hosted the event, had a food stand with cartoon-like graphics in the signage.
New culinary star Snoop Dogg made an appearance as a Tanqueray partnership, leaning on his 1990s hit "Gin & Juice."
At a culinary demo, chef José Andrés mixed the serious—his "Immigrants Feed America" shirt—with the playful, kicking a beach ball into the crowd.
Bright colors from mounted greenery and oranges popped in the clean design of Aperol’s bar at the Grand Tasting Village.
Heineken also opted for a more natural look at its bar, with its green bottles mixed into centerpiece-like arrangements with succulents and other greenery.
A pan of Barilla pasta with an oversize fork and spoon served as a popular photo op for guests at the beachside event.
Held at Fontainebleau Miami Beach, the event included activities for guests including the "Wine Wall." For a $100 donation, guests could choose a numbered wine bottle on the wall that corresponded to a food- or wine-theme prize.
Chef Simon Brégardis of Chez Bon Bon at Fontainebleau Miami Beach presented an assortment of desserts including rosebud confections.
Dishes at the event included Scottish king salmon from Blade sushi bar.
