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.
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.Â
Alongside the title dish at Ceviche & Pisco were coconut halves displaying the individual ingredients. The arrangement added a color-blocking element to the presentation. My Ceviche created the dishes served at the event at the Gale South Beach rooftop.
A display for Strongbow cider at the Grand Tasting featured rows of upside-down bottles slotted into wooden boards. Gold-painted apples in barrels, trees, and loose piles added to the scene.
