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.
The catering firm also has a new burrata action station. Staffers top the creamy cheese with toasted pine nuts and Italian muscat syrup. The snack is gluten-free.
Toronto catering firm Eatertainment has a new chef action station devoted to salmon gravlax. Salmon is hung from hooks above the station and is sliced to order in front of guests. The raw fish is then chopped and served with root-vegetable crisps, miniature greens, and spiced yogurt.
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.
Instead of serving French fries at a stationary table, Limelight has used a wheelbarrow to deliver Belgian frites at events. The fries are served in cones, and assorted sauces are displayed on the side.
Roar Events produced a summertime event at Estancia La Jolla Hotel and Spa in Southern California. The dinner had a modern Mexican theme and featured an interactive margarita station. Guests chose the type and flavor of their tequila, as well as one of many specialty salts.
