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.
Another menu item is coconut ceviche made with lime-cured flakes of fresh white fish mixed with chives, olive oil, herbs, and coconut milk. The dish is served in a coconut.
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.
