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Gala Food

January 24, 2017
Leslie Tseng
Leslie Tseng

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."

Photos: Gulshan Kirat
Roshan Wanasingha
Roshan Wanasingha

Encore Catering
Toronto-based chef Roshan Wanasingha attended culinary school in Sri Lanka, then made his way through the kitchens of luxury hotels such as the five-star Hilton Colombo and the seven-star Burj Al Arab in Dubai. At Encore Catering, Wanasingha has spent the past year catering to clients such as Nike and BMW; he also serviced a million-dollar wedding.

Green tea, Chivas Regal whiskey, and white chocolate gelato served in a smoking teapot
"A couple of years ago, I went to a Chinese dim sum restaurant and they served a green tea. I was looking at it and said to myself it would be a great idea to do a green tea sorbet on a smoking teapot. It’s a very unique concept because it looks like it’s hot, but its cold. It’s almost like you’re serving sorbet on smoking water."

Photos: Courtesy of Encore Catering (teapot), Peter Visima (Wanasingha)
Matthew Donegan
Matthew Donegan

Max Ultimate Food
A graduate of Boston University with a degree in hotel and restaurant management, Matthew Donegan considers living and working in Paris as his biggest career break. Upon returning to the United States, he owned and operated two restaurants for 10 years and worked at the Catered Affair before joining Max Ultimate Food in Boston. There, his catering roster includes prestigious venues and fund-raising events for nonprofit organizations, such as the Boston Ballet gala, the DeCordova Museum gala, and the Perkins School for the Blind gala.

Chocolate caramel tortes with bubble truffles, mini cappuccino shakes, and a wand to blow edible bubbles
"Catering is a true collaboration … and it takes a village. And you have to be willing to take a risk. Sometimes my staff thinks I’m crazy for trying certain complicated menus for large events. My comment is always ‘you can’t stump greatness.'"

Photos: Courtesy of Max Ultimate Food
Julian Alonzo
Julian Alonzo

Neuman’s Kitchen
Julian Alonzo’s first foray into the food world was working under chef David Bouley at three-star New York restaurant Montrachet at the age of 16. He then earned his degree from the French Culinary Institute and took jobs in Parisian restaurants such as Maxim’s and Guy Savoy. Now executive chef at the New York-based catering firm Neuman’s Kitchen, Alonzo has prepared innovative menus for events such as the Lowline Anti-Gala and the International Interior Design Association’s Color Invasion benefit. He also has an artful, fresh way of presenting seafood dishes.

Hawaiian kampachi crudo, nasturtium, shiso vinaigrette, and trout roe
"This was a play on a checkerboard game I was playing with my son one afternoon. He was totally beating me because I was thinking about how it would look so pretty if I did this design with a tartare dish I was working on."

Photos: Evan Sung (kampachi), Tom LeGoff (Alonzo)
Myriam Cordova
Myriam Cordova

Shiraz Events
Born in Venezuela, Myriam Cordova studied at Casa de Campo University in Madrid before working alongside top chefs, including Douglas Rodriguez, Alex Garcia, Jean-Georges Vongerichten, and Zarela Sanchez. Cordova, who honed her skills as the executive chef at the Betsy Ross Hotel prior to heading up the culinary and catering division of Shiraz Events in Miami, also teaches at the New York Food and Hotel Management School.

A deconstructed piña colada made of coconut custard flan and baked into a dried coconut with homemade pineapple sorbet and a dark rum glaze
"We are always looking for new ways to serve classic flavors."

Photos: Courtesy of Shiraz Events
Bob Spiegal
Bob Spiegal

Pinch Food Design
Known for his innovative approach to plating, Bob Spiegal is in constant demand to cater prestigious New York events, such as the Whitney Museum’s fall gala, New York Philharmonic’s opening in the park, and the Cooper Union gala. He embraces the idea of one-bite food served without traditional silverware and plates, making Pinch a go-to caterer for unconventional presentations.

Formaggi, prosciutto, salumi foccacia, and Italian pickles served on a clipboard
"We wanted guests to have the same experience [of a traditional trattoria], but at an event. The clipboard was logical because it held the butcher’s paper, which had the menu printed on it."

Photos: Courtesy of Pinch Food Design
Christopher Matthews
Christopher Matthews

Eatertainment
With former experience as a restaurant owner and a caterer for airlines and cruise ships, Christopher Matthews has been the executive chef at the Toronto catering company Eatertainment for five years. When he cooks, Matthews focuses on achieving balance between flavors, textures, and colors; specialties include colorblocked dishes that incorporate seasonal ingredients. Recognized for his striking presentation styles that don’t overwhelm a small plate, the chef is known to sketch his dishes before he prepares them.

Pasta with gold leaf, porcini powder, shaved truffle, and squid ink
"The dish was a balance of simplicity and elegance using two unique flavors that represented the land and the ocean. This is an example of my philosophy of keeping a dish simple, using just a few select ingredients, and then highlighting and balancing each one within the dish."

Photos: Bruce Gibson
Elaina Vazquez
Elaina Vazquez

Boutique Bites
After getting her degree from New York’s Culinary Institute of America, Elaina Vazquez worked at luxury restaurants such as Avenues at the Peninsula hotel in Chicago and Joël Robuchon at the Mansion in Las Vegas. In 2008, at age 26, she opened her own catering firm in Chicago, which now serves a client base that includes fashion designers and film directors. Vazquez is known for what she refers to as “stylish minis”—everything from quarter-size cheeseburgers to tiny tacos.

Filet mignon sandwich
"The menu consisted of typical food you would take to a picnic—but presented in a fun, fashionable, and more interesting way. Filet mignon sandwiches were wrapped with parchment and tied with red-and-white twine; homemade potato chips were served in mini fry baskets."

Photos: Lucy Hewett
Andrew Cavitolo
Andrew Cavitolo

Riviera Caterers
Coming from a long line of chefs, Andrew Cavitolo learned his culinary secrets early, starting at the age of 10 in his father’s kitchen catering weddings. After receiving his master’s degree in hospitality, Cavitolo continued his culinary studies in Switzerland before launching Riviera Caterers two years ago in New York. He now turns time-honored Italian family recipes into modern creations, while still maintaining a sense of Old World authenticity, for big-name clients like Nike and Bentley Motors.

Arancini “marble run” food station with tomato, basil, and olive oil powders
"We took something simple and made it extremely fun and interactive."

Photos: Bridget Kenny for BizBash
Shawn Doolin
Shawn Doolin

Entertaining Company
Entertaining Company owner Wendy Pashman describes Shawn Doolin as her “engineer of global cuisine.” The Chicago-based executive chef prepares ethnically diverse menus, including modern Indian fare and feasts for Jewish celebrations. The firm provides full-service catering for more than 1,000 events each year, and clients have included Burberry and the Society for Contemporary Art.

Papadums with tandoori chicken, pickled cipollini onions, and jalapeño crisps
"We wanted to incorporate tandoori chicken and moong dal ka salad—the bride’s two favorite dishes—into an hors d’oeuvre. The cocktail hour was held in the elegantly transformed loading dock, so we wanted the vessel, which became the plantain chip, to be something crispy that would hold up in humidity as well as the distance from the kitchen to the dock. And to make it easier for guests to pick up, we elevated it with silver bowls that were turned upside to create pedestals."

Photos: Chris Cassidy Photography (papadums), Linda Bergonia Photography (Doolin)
Matt Bencivenga
Matt Bencivenga

Wolfgang Puck Catering
Having worked his way up from a cook at a bar and grill, Los Angeles-based Matt Bencivenga is a 20-year veteran of the hospitality industry. As partner and chef of Wolfgang Puck Catering, Bencivenga oversees the company’s culinary development and operations in 15 markets across the country, serving innovative, high-end cuisine at noteworthy events. But he still considers his Jersey-style meatballs his most beloved dish.

White chocolate mousse in golden egg shells
"The egg shell is a great way to showcase different types of dishes. We fill it with chocolate mousse, crab Louie, and other options. Using an egg shell as a vessel during the spring is just so symbolic of the season that it’s become very popular."

Photos: Courtesy of Wolfgang Puck Catering
Matthew Riznyk
Matthew Riznyk

Great Performances
Growing up in Westchester, New York, Matthew Riznyk developed an early passion for cooking with local ingredients. He earned a degree from the Institute of Culinary Education and went on to work for Marriott Hotels and the Myriad Restaurant Group before joining Great Performances in 2007. At the New York-based firm, he uses local, sustainable ingredients to develop dishes for the 100 Mile Menu, which incorporates items from farms within a 100-mile radius.

Seared sea scallops with apple purée, quick-pickled apple and mustard blossoms, and cider gastrique
"We have amazing sea scallops in New England waters, and fall is a great time of year [to serve] them. It is also the perfect season to showcase the diversity of New York State apples. We did this in three ways: in a savory purée, pickled, and in a gastrique."

Photos: Amanda Gentle
Molly Johnson
Molly Johnson

Limelight Catering
Chef Molly Johnson got her big break working as a personal chef for actor Hugh Jackman. These days, she stays busy with full-service catering at Limelight Catering for some 1,000 events each year, and clients have ranged from Steppenwolf Theater Company to Google. Though she boasts a versatile repertoire, the Chicago-based chef specializes in Middle Eastern, and specifically Lebanese, cuisine.

Papadum crisp with braised French lentils, sweet pepper, carrot confit, toasted cumin, and fresh herb vinaigrette
"We ‘paint’ stripes on the plate with honey—or agave nectar if the dish is vegan—using small paintbrushes. Then, we gently dust over each line with an array of ground spices. This plate has turmeric, sweet paprika, cumin, and ground fennel—the same spices used in the preparation of the hors d’oeuvre."

Photos: Erika Dufour/Limelight
Robb Garceau
Robb Garceau

Creative Edge Parties
Raised in New York’s Hudson Valley in a family of avid gardeners, Robb Garceau has always appreciated raw foods and fine ingredients. After college, he worked under chef Jean-Georges Vongerichten at New York restaurants including Jean-Georges. At Creative Edge in New York, he services some 1,200 events a year for clients such as H&M, Twitter, and Keep a Child Alive—and still makes frequent trips to the local farmers’ markets.

“Shake ‘n’ Snack” (crispy, dehydrated seasonal vegetables and seasoning dusts); guests grab bags from the tray, then season the chips themselves
"The inspiration behind this dish really came from two places. The first was bringing back Shake ‘n Bake in a fun, current way. The second really stemmed from taking everyday ingredients and transforming them with a flavor twist."

Photo: Arnold Brower (Shake 'n' Snack), Carla Ruben (Garceau)
Heather Weaver
Heather Weaver

Occasions Caterers
Heather Weaver decided that she wanted to be a chef at a young age, and after culinary school, she began to work in some of Washington, D.C.’s most distinguished restaurants. Her respect for ingredients and tradition combined with creative curiosity led her to her current role as the lead chef of research and development at Occasions Caterers in the Nation’s Capital. With the help of co-founder Eric Michael and creative director Amy Lewerenz, Weaver develops, tests, and explores new dishes, ingredients, and presentations in an effort to stand out from fellow caterers.

Scallop hors d’oeuvres with shells magnetically affixed to metal pins attached to driftwood trays
"When interpreting or reinterpreting dishes, you should always begin with understanding its origin and the culture that created it. The tray design was truly about form and function. … Eric conceived the idea of producing something that related to the ingredients, was striking, and functionally effective."

Photos: Courtesy of Occasions Caterers
Hugo Veltman
Hugo Veltman

SBE Events and Catering
Classically trained in Paris and with more than two decades of experience, Hugo Veltman brings expert execution and creativity to SBE Events and Catering. Prior to joining the Los Angeles-based company, Veltman worked at Patina Restaurant Group and Charlie Trotter in Chicago. Now in Hollywood, Veltman’s clients and events include major motion picture studios and premieres, like A Million Ways to Die in the West, as well as award celebrations, such as 2014’s Golden Globes after-party for the Weinstein Company.

Custom chili station with various fixings, such as cheddar cheese, green onions, jalapeños, sour cream, and Fritos, served in mini faux cast-iron skillets
"Most chefs try to show off what they can do; I aim to understand the client’s needs and fulfill them to perfection. I do this in a fresh, new, and innovative way, whether it means creating a custom menu or taking a classic and making it my own. It’s the details and execution that make my team different."

Photos: Stephanie Collins Photography (chili station), Courtesy of SBE Events and Catering (Veltman)
Stella Ballarini
Stella Ballarini

Scoozi Events NYC
A classically trained ballerina, Stella Ballarini originally attended culinary school in Italy as a hobby. She eventually turned her pastime into a business, founding New York's Scoozi Events in 1996, and became known for her playful food and creative presentation.

Edible menus printed with edible ink on edible rice paper
"The edible menus came from an idea to make everything edible on a table setting. We had hosted dinner parties in the past where 95 percent of the table was actually edible for guests to eat."

Photos: Courtesy of Scoozi Events NYC
Vaidotas Karsokas and Brittany Ferrin
Vaidotas Karsokas and Brittany Ferrin

Truffleberry Market
The married catering duo of Vaidotas Karsokas and Brittany Ferrin, who met as prep cooks at a Chicago restaurant, started their business out of their parents’ kitchens with zero experience. Now, with a team of 10, they service high-end clients like Louis Vuitton and Chanel.

Chicken lettuce wraps attached to a wall of lemons using fabricated hatpins
"We always try to think outside the platter in order to give guests something extra to buzz about aside from the flavors themselves, so we knew something vertical and interactive would be the way to bring some drama into this fabulous food setting."

Photos: Brittany Bekas Photography (lemon wall), Nakai Photography (Ferrin & Karsokas)
Shannon Shaffer
Shannon Shaffer

Design Cuisine
Formerly the executive chef for the Kennedy Center and its Roof Terrace, Shannon Shaffer has managed and developed catering for a slew of major Washington, D.C.-area events. While at Design Cuisine in 2013, he catered the inaugural luncheon at the Capitol for President Obama; he’s also handled catering for the National Trust on the Mall luncheon and the Wolf Trap gala. Innovative menu items have ranged from a D.I.Y. B.L.T. station to a 15-step beet salad.

Smoked mozzarella pearls with tomato and basil
"The inspiration behind the dish was to show the guests how we make mozzarella pearls. The use of molecular gastronomy has been more prevalent in the past few years, and we try to incorporate it where possible, but still serve more traditional food that people are familiar with."

Photos: Tony Brown/imijphoto.com for BizBash (smoked mozzarella pearls), Courtesy of Design Cuisine (Shaffer)
Jenny Glasgow
Jenny Glasgow

Olivier Cheng Catering & Events
Jenny Glasgow, who worked as a senior advertising executive for more than a decade before becoming a chef, is the creative culinary force at New York’s Olivier Cheng Catering & Events, where she specializes in restaurant-caliber cuisine. Glasgow trained at the French Culinary Institute in New York and served as the director of culinary development at California-based Matthew Kenney Group before joining Olivier Cheng. With a diverse client base, including leading fashion houses, Glasgow and her team have created menus for events as far away as Doha, Qatar.

Ricotta späetzle with duck confit, served with a golden Gruyère broth, which is poured into the bowl, turning the liquid bright pink when it hits the beet gelée hidden underneath
"We had a client who was asking for a presentation with ‘wow’ factor. We didn’t want something that was just a gimmick. It had to be something that tasted good—that we would want to eat."

Photos: Pearcey Proper
S'mores
S'mores

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.

Photo: Tammy Swales/Engage!
Fried chicken
Fried chicken

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.

Photo: Keith Sirchio for BizBash
Spaghetti and meatballs
Spaghetti and meatballs

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.

Photo: Jan Van Pak Photography
Paella
Paella

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.

Photo: Emily Gilbert for BizBash
Hummus and Pita
Hummus and Pita

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.

Photo: Tony Brown/imijphoto.com for BizBash
Among the theme drinks is a cocktail known as 'Love in the Dark,' inspired by Adele’s 25. It combines activated charcoal and lavender syrup.
Among the theme drinks is a cocktail known as "Love in the Dark," inspired by Adele’s 25. It combines activated charcoal and lavender syrup.
Photo: Daniel Collopy
At the “Enchanted Gala” station, earthy options will include red wine-braised short rib with crispy shallot rings and natural jus.
At the “Enchanted Gala” station, earthy options will include red wine-braised short rib with crispy shallot rings and natural jus.
Photo: Daniel Collopy
Mini chicken pot pies will be among Patina's dishes on offer for the huge after-party crowd.
Mini chicken pot pies will be among Patina's dishes on offer for the huge after-party crowd.
Photo: Daniel Collopy
Tru's Coral Caviar
Tru's Coral Caviar
In Chicago, Tru serves progressive French fare. Chef Anthony Martin selects caviar and roe from around the globe and serves it on a large coral replica. Abalone shells nestled into the coral's branches each hold a different type of caviar and can be removed and passed around the table.
Photo: Anjali Pinto
Blue Plate's Caramel Apple Station
Blue Plate's Caramel Apple Station

In Chicago, Blue Plate Catering brings candy apple stations to holiday parties. Treats include apples dipped in caramel and assorted toppings and sliced up into snack-size portions.

Photo: Courtesy of Blue Plate Catering
Limelight's Fruit Wallpaper
Limelight's Fruit Wallpaper

In Chicago, catering firm Limelight has an innovative format for serving fruit skewers. The fruits are inserted into a custom wall with thematic wallpaper design (which varies for different events). Guests approach the wall and pull of a skewer and can dip the fruit in sauces that are arrayed on a nearby table.

Photo: Courtesy of Limelight
Limelight's "Smash It" Station
Limelight's 'Smash It' Station

Limelight's "Smash It" station offers assorted homemade chocolate bark in flavors such as dark chocolate with dried cherries. Mallets next to the sweets let guests "smash" off a snack-size piece of the bark.

Photo: Erika DuFour Photography
Willy Wonka-Theme Corporate Event
Willy Wonka-Theme Corporate Event

Your Event Solution produced an adult Willy Wonka-theme corporate event for an association’s annual meeting on April 1 at Chateau Elan Winery & Resort outside of Atlanta. Showcasing a unique take on a doughnut wall, the event offered doughnuts placed on giant letters that spelled out “sweet."

Photo: PWP Studio
For a picnic in Central Park, guests at the Mark Hotel in New York can grab to-go lunches created by famed chef Jean-Georges Vongerichten to carry or to take via the hotel's custom bikes, which feature details such as monogrammed bells and come with signature black helmets and baskets. The a la carte menu includes steamed shrimp salad, grilled organic chicken sandwich, and a cookie plate, with items ranging in price from $7 to $37. The gourmet basket contains all the picnic essentials as well, including a blanket, cutlery, and condiments, along with an illustrated bike map curated by the chef concierge. To request, call the concierge at 212.606.3129.
For a picnic in Central Park, guests at the Mark Hotel in New York can grab to-go lunches created by famed chef Jean-Georges Vongerichten to carry or to take via the hotel's custom bikes, which feature details such as monogrammed bells and come with signature black helmets and baskets. The a la carte menu includes steamed shrimp salad, grilled organic chicken sandwich, and a cookie plate, with items ranging in price from $7 to $37. The gourmet basket contains all the picnic essentials as well, including a blanket, cutlery, and condiments, along with an illustrated bike map curated by the chef concierge. To request, call the concierge at 212.606.3129.
Photo: Courtesy of the Mark
Whether planners are looking to relax on the grounds or take a trip to one of Los Angeles' beaches, Hotel Bel-Air offers its signature picnic, complete with blanket, pillows, and table trays. The menu includes a la carte options such as grilled cheese, assorted charcuterie and salumi, tuna tartare, house-made soft pretzels, and chocolate-dipped strawberries. Approximate pricing for a three-course meal starts at $60 per person, with a set-up fee of $75 for each picnic. The picnics are set for two, but guests may contact the hotel for larger party requests. Call 310.472.1211 for more information.
Whether planners are looking to relax on the grounds or take a trip to one of Los Angeles' beaches, Hotel Bel-Air offers its signature picnic, complete with blanket, pillows, and table trays. The menu includes a la carte options such as grilled cheese, assorted charcuterie and salumi, tuna tartare, house-made soft pretzels, and chocolate-dipped strawberries. Approximate pricing for a three-course meal starts at $60 per person, with a set-up fee of $75 for each picnic. The picnics are set for two, but guests may contact the hotel for larger party requests. Call 310.472.1211 for more information.
Photo: Courtesy of Hotel Bel-Air
The New York Hilton Midtown, located blocks from Central Park, recently introduced picnic baskets from its gourmet market Herb N’ Kitchen. For $68, guests can dine on a Murray’s Cheese plate, two sandwiches, a kale and smoked tofu salad, a slice of New York cheesecake, and a bottle of wine. Call 212.586.7000 for more information. The Hilton Chicago also offers similar baskets from its market, with a variety of options for on-the-go travelers, such as salads, artisanal sandwiches, and gelato. Prices vary. Call 312.922.4400 for more information.
The New York Hilton Midtown, located blocks from Central Park, recently introduced picnic baskets from its gourmet market Herb N’ Kitchen. For $68, guests can dine on a Murray’s Cheese plate, two sandwiches, a kale and smoked tofu salad, a slice of New York cheesecake, and a bottle of wine. Call 212.586.7000 for more information. The Hilton Chicago also offers similar baskets from its market, with a variety of options for on-the-go travelers, such as salads, artisanal sandwiches, and gelato. Prices vary. Call 312.922.4400 for more information.
Photo: Courtesy of New York Hilton Midtown
As part of its 'Bike with a Manager or Chef' package, Kimpton's the Grand Hotel Minneapolis allows guests to tour the city with a true local. The five-mile guided bike ride, which takes place every Sunday morning at 8 a.m., ends with a picnic brunch at Stone Arch Bridge prepared by chef Kris Koch of the hotel's SIX15 Room. Bikes and helmets are provided. Cost is $20 per person, with a maximum of five guests. To book, call 612.288.8888. The special runs until September 30, and requires 72-hour advanced booking.
As part of its "Bike with a Manager or Chef" package, Kimpton's the Grand Hotel Minneapolis allows guests to tour the city with a true local. The five-mile guided bike ride, which takes place every Sunday morning at 8 a.m., ends with a picnic brunch at Stone Arch Bridge prepared by chef Kris Koch of the hotel's SIX15 Room. Bikes and helmets are provided. Cost is $20 per person, with a maximum of five guests. To book, call 612.288.8888. The special runs until September 30, and requires 72-hour advanced booking.
Photo: Courtesy of the Grand Hotel Minneapolis
For those groups who want to experience a taste of outdoor dining minus the al fresco part, the historic Hotel du Pont in Wilmington, Delaware, offers a 'Picnic on the Green' lunch special until September 5. Guests as well as the general public can enjoy a three-course pre-fixe lunch menu of classic American fare, including lobster rolls with malt vinegar chips, fried chicken and waffles, and key lime cake, inside the hotel's Green Room restaurant. Cost is $22 per person, not including gratuity. For reservations, call 302.594.3154.
For those groups who want to experience a taste of outdoor dining minus the al fresco part, the historic Hotel du Pont in Wilmington, Delaware, offers a "Picnic on the Green" lunch special until September 5. Guests as well as the general public can enjoy a three-course pre-fixe lunch menu of classic American fare, including lobster rolls with malt vinegar chips, fried chicken and waffles, and key lime cake, inside the hotel's Green Room restaurant. Cost is $22 per person, not including gratuity. For reservations, call 302.594.3154.
Photo: Courtesy of Hotel du Pont
At Corkbuzz Chelsea Market in New York, guests can build their own picnic lunch boxes ($16) to enjoy on the nearby High Line park with a bottle of wine from Chelsea Wine Vault, also located in the marketplace. Menu options include sandwiches such as pulled barbecue chicken, fried soft-shell crab, and grilled cheese, plus popcorn and a house-made chocolate chip cookie for dessert. Contact 646.237.4847 for more information.
At Corkbuzz Chelsea Market in New York, guests can build their own picnic lunch boxes ($16) to enjoy on the nearby High Line park with a bottle of wine from Chelsea Wine Vault, also located in the marketplace. Menu options include sandwiches such as pulled barbecue chicken, fried soft-shell crab, and grilled cheese, plus popcorn and a house-made chocolate chip cookie for dessert. Contact 646.237.4847 for more information.
Photo: Courtesy of Corkbuzz Chelsea Market
At the Beacon Hill Hotel & Bistro in Boston, guests can order up a rustic basket with a blanket for dining at the nearby Public Garden or Boston Common. The a la carte menu includes upscale picnic grub such as a roast chicken B.L.T., baked croque-madame, and Connecticut-style crab roll, with prices ranging from $12 to $20. The baskets can serve two to 30 guests. Lunch is available Monday through Friday, 11:30 a.m. to 3:00 p.m. and dinner from 5:30 p.m. to 10:00 p.m. Guests need to call one hour ahead to place their order. For parties larger than 10, the Bistro requires 24-hour notice. For more information, call 617.723.7575.
At the Beacon Hill Hotel & Bistro in Boston, guests can order up a rustic basket with a blanket for dining at the nearby Public Garden or Boston Common. The a la carte menu includes upscale picnic grub such as a roast chicken B.L.T., baked croque-madame, and Connecticut-style crab roll, with prices ranging from $12 to $20. The baskets can serve two to 30 guests. Lunch is available Monday through Friday, 11:30 a.m. to 3:00 p.m. and dinner from 5:30 p.m. to 10:00 p.m. Guests need to call one hour ahead to place their order. For parties larger than 10, the Bistro requires 24-hour notice. For more information, call 617.723.7575.
Photo: Courtesy of Beacon Hill Bistro
A visual tied to the exhibit 'Takashi Murakami: The Octopus Eats Its Own Leg' decks the entrance of the Museum of Contemporary Art. The exhibition opened in Chicago on June 6 and will run through September 24.
A visual tied to the exhibit "Takashi Murakami: The Octopus Eats Its Own Leg" decks the entrance of the Museum of Contemporary Art. The exhibition opened in Chicago on June 6 and will run through September 24.
Photo: Braxton Black for Jeremy Lawson Photography
Limelight's colorful, anime-inspired welcome cocktail was called 'Viridescent Beast.' It was made with sugarcane cachaca and a float of curacao. The bright cocktails were garnished with dragon fruit.
Limelight's colorful, anime-inspired welcome cocktail was called "Viridescent Beast." It was made with sugarcane cachaca and a float of curacao. The bright cocktails were garnished with dragon fruit.
Photo: Braxton Black for Jeremy Lawson Photography
During the cocktail reception, guests checked out the exhibition and interacted with the artist before heading to the dining tent. On the walk from the museum to the tent, they could sample snacks including 'traveling oyster shooters'—oysters paired with tequila-based Bloody Mary shots.
During the cocktail reception, guests checked out the exhibition and interacted with the artist before heading to the dining tent. On the walk from the museum to the tent, they could sample snacks including "traveling oyster shooters"—oysters paired with tequila-based Bloody Mary shots.
Photo: Braxton Black for Jeremy Lawson Photography
The dining tent featured colorful, tentacle-strewn decor that HMR Designs created in collaboration with Takashi Murakami.
The dining tent featured colorful, tentacle-strewn decor that HMR Designs created in collaboration with Takashi Murakami.
Photo: Braxton Black for Jeremy Lawson Photography
Each of the 12 low-hanging cylinders had a unique graphic inside.
Each of the 12 low-hanging cylinders had a unique graphic inside.
Photo: Mysi Anne Grubbe for Jeremy Lawson Photography
The centerpieces featured bright ping-pong balls that were arranged in a shape reminiscent of octopus tentacles. 'When you meet Murakami, you instantly begin to think out-of-the-box, playful, and uniquely stylish,' said event designer Bill Heffernan.
The centerpieces featured bright ping-pong balls that were arranged in a shape reminiscent of octopus tentacles. "When you meet Murakami, you instantly begin to think out-of-the-box, playful, and uniquely stylish," said event designer Bill Heffernan.
Photo: Mysi Anne Grubbe for Jeremy Lawson Photography
For dessert, each guest was served a miniature 'blank canvas' birthday cake sided with toppings in test tubes and beakers.
For dessert, each guest was served a miniature "blank canvas" birthday cake sided with toppings in test tubes and beakers.
Photo: Mysi Anne Grubbe for Jeremy Lawson Photography
The toppings included lime curd, mango sauce, mixed berries, and sprinkles.
The toppings included lime curd, mango sauce, mixed berries, and sprinkles.
Photo: Mysi Anne Grubbe for Jeremy Lawson Photography
After dinner, the tent transformed into a concert venue—but didn't lose the octopus-inspired thread. As Janelle Monae performed, a plush sea creature decked the side of the stage. The after-party had its own menu, which included a cotton-candy-champagne cocktail, shaved ice, and miniature bubble teas. Event Creative handled lighting.
After dinner, the tent transformed into a concert venue—but didn't lose the octopus-inspired thread. As Janelle Monae performed, a plush sea creature decked the side of the stage. The after-party had its own menu, which included a cotton-candy-champagne cocktail, shaved ice, and miniature bubble teas. Event Creative handled lighting.
Photo: Braxton Black for Jeremy Lawson Photography
Schaffer’s Genuine Foods' 'Bathing Bears” cupcakes made with butter cake and topped with vanilla buttercream, graham cracker “sand,” and Teddy Grahams snacks with frosting bikinis and cocktail umbrellas were fun, easy to eat bites at the Huggies event.
Schaffer’s Genuine Foods' "Bathing Bears” cupcakes made with butter cake and topped with vanilla buttercream, graham cracker “sand,” and Teddy Grahams snacks with frosting bikinis and cocktail umbrellas were fun, easy to eat bites at the Huggies event.
Photo: Lisa Reilly/Pinky Blue Photography
For a Huggies “Little Swimmers” launch event at the Annenberg Community Beach House, Schaffer’s Genuine Foods created a watermelon 'shark' filled with fruit salad, featuring blueberries for eyes and kale “seaweed” with swedish fish and chocolate shells.
For a Huggies “Little Swimmers” launch event at the Annenberg Community Beach House, Schaffer’s Genuine Foods created a watermelon "shark" filled with fruit salad, featuring blueberries for eyes and kale “seaweed” with swedish fish and chocolate shells.
Photo: Lisa Reilly/Pinky Blue Photography
Couscous with oranges, cherries, and kale served in carved-out fruit from Truffleberry Market brightens up any party menu.
Couscous with oranges, cherries, and kale served in carved-out fruit from Truffleberry Market brightens up any party menu.
Photo: Courtesy of Truffleberry Market
Bedazzle My Bonbons recently introduced Dazzle Your Drinks, colorful, sparkling sugar for decorating the rims of cocktail glasses. The sugar, which is available in 24 colors, costs $18 per one-pound bag with a three-bag minimum purchase; one bag can rim as many as 200 glasses and will store for two years.
Bedazzle My Bonbons recently introduced Dazzle Your Drinks, colorful, sparkling sugar for decorating the rims of cocktail glasses. The sugar, which is available in 24 colors, costs $18 per one-pound bag with a three-bag minimum purchase; one bag can rim as many as 200 glasses and will store for two years.
Photo: Courtesy of Bedazzle My Bonbons
Experiential Catering
Experiential Catering

With guests wanting to know how their food is made, the in-house catering team at the Drake Hotel in Toronto believes experiential catering stations will take off next year. Examples include its pasta station, which allows guests to watch as chefs take pasta as a raw semolina mix, extrude it through a pasta machine to form a noodle, cook the noodle, and mix it in a cheese bowl before serving.

Photo: Courtesy of the Drake Hotel
Experiential Catering
Experiential Catering

Af&Co., a restaurant and hospitality consulting firm that represents eateries and catering companies in various U.S. cities, also included high-energy, experiential stations in its 2018 trends report. Salt Lake City-based catering and event planning company Culinary Crafts offers a fresh-pulled mozzarella station.  

Photo: Logan Walker
Barbecue Mashups
Barbecue Mashups

Justin Anderson, director of hospitality for Denver's Zeppelin Station—a 100,00-square-foot culinary concourse and creative workspace opening in January—says American barbecue dishes with international twists will be on trend in 2018. Injoi Korean BBQ, a vendor at the soon-to-open venue, serves dishes such as Korean fried chicken.

Photo:Courtesy of Zeppelin
Nordic Cuisine
Nordic Cuisine

Kimpton also reports that Nordic influences and flavors will make its way onto more menus this year. Outlier in Seattle serves beet-cured salmon with dill cream cheese, cucumber, shaved fennel, and pickled mustard seeds.

Photo: Courtesy of Kimpton
Instagrammable Items
Instagrammable Items

A catering trend that's here to stay is Instagram-worthy visual elements. Kimpton chefs and bartenders say 2018 menu planning will take into consideration sensory dishes and cocktails that include imaginative and artful visual elements ideal for social sharing. The Outsider, a rooftop bar at the Journeyman Hotel in Milwaukee, features a cocktail made with sherry and cream, which is garnished with a flowering herb bouquet and zebra-striped straw.

Photo: Courtesy of Kimpton
Tacos With International-Inspired Fillings
Tacos With International-Inspired Fillings

Chicago-based Fig Catering noted that the taco trend isn't going anywhere—but expect more unique fillings, rather than standard Mexican fare. Taco fusions could include Korean kalbi, fried Italian peppers, Mediterranean lamb and harissa, and Japanese uni seaweed. 

Photo: Courtesy of Fig Catering
Atypical Food Walls
Atypical Food Walls

Pretzel and doughnut walls have become familiar at events, but the wall concept itself is a trend that will continue, according to Toronto-based catering company Eatertainment. The company offers an ombré macaron peg wall, offering vanilla, rose, cotton candy, grapefruit cayenne, and Peruvian chocolate flavors.

Photo: Courtesy of Eatertainment
Nostalgic Kids' Desserts Upgraded for Adults
Nostalgic Kids' Desserts Upgraded for Adults

Bread & Butter Public Relations, which represents eateries and hotel restaurants throughout the U.S., noted that a dessert trend will involve nostalgic desserts aimed at kids, which are given an upgrade for adults. Hotel Colonnade in Coral Gables, Florida, serves a nitro dessert station that offers boozy ice cream made with liquid nitrogen. Flavors such as Grand Marnier, dark rum, Godiva Chocolate Liquor, and Chambord are served with a variety of ice cream social-style toppings.

Photo: Courtesy of Hotel Colonnade
Buddha Bowl Bar
Buddha Bowl Bar

Andrea Correale, founder and C.E.O. of New York-based catering company Elegant Affairs, said that health food trends will again be prominent in 2018 for clients focused on fitness and nutrition. For people on keto, paleo, vegan, or vegetarian diets, said that an ideal option is a bar offering a variety of ingredients for customized Buddha Bowls, which usually consist of vegetables, healthy grains, and protein. 

Photo: Courtesy of Elegant Affairs
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