Antipasto
In Chicago, Blue Plate Catering handled the catering for a September wedding at Prairie Productions. The food-loving couple wanted to keep presentation clean and simple, and they served appetizers at several stations. One held charcuterie, including spicy salami, speck americano, and prosciutto piccante.
Photo: Sarah Loarp
Petit Fours
At the Four Seasons Hotel Chicago, takeaway gifts were petit fours shaped like miniature wedding cakes.
Photo: KingenSmith
Scallops and Risotto
In New York, Naturally Delicious recently catered a fine-dining wedding. Instead of a more typical seafood entrée, guests were presented with scallops atop wild mushroom risotto.
Photo: Karen Wise Photography
