Denver-based winery the Infinite Monkey Theorem offers a blending trial at its Austin, Texas, location in which groups create their own vessel of wine. Guests can then take home two growlers of their custom blend.
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.
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.
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.
In late June, the Shedd Aquarium Gala in Chicago served edible terrariums for dessert. Prepared by Sodexo, the treats contained ingredients such as chocolate mousse, "dirt" made out of bits of cake, edible flowers, chocolate rocks, and rose crystals.
In Chicago, Lookingglass Theatre's junior board hosted its summer benefit on August 29 at a new venue: Water Tower Works. During cocktail hour, guests sampled deviled duck eggs with bacon from local eatery Highline Bar & Lounge. D.I.Y.-style toppings included a variety of hot sauces and flavored salts.
