Whether you're searching for menu ideas to serve at company picnics and other summer corporate events—or you're already looking ahead to fall galas and benefits—here's a look at Miami and South Florida caterers' latest food offerings for seated dinners, cocktail parties, and other kinds of events.
Michelle Bernstein Catering
An artfully presented passed hors d'oeuvre from Michelle Bernstein Catering is medjool dates stuffed with marcona almonds and valdeon blue cheese wrapped in bacon. They're sweet, creamy, crunchy and fatty all in one bite.
Photo: Courtesy of Michelle Bernstein Catering
The Cabana Caprese from Shiraz Events stacks honeydew melon, fresh mozzarella, and basil salt.
Photo: Courtesy of Shiraz Events
At President Obama's Miami Beach fund-raising event June 26, Chef David Catering served a falafel-crusted soft shell crab with dragon fruit carpaccio and kumquat vinaigrette.
Photo: Courtesy of Chef David Catering
For dessert at the Obama fund-raiser, Chef David Catering served mango and guava bread pudding with chorizo dark rum ice cream.
Photo: Courtesy of Chef David Catering
The new kale ceviche from JugoFresh includes kale, hemp, coconut meat, nori and dulse (red seaweed) flakes, avocado, pickled red onion, cilantro, and jalapeno with lime vinaigrette.
Photo: Courtesy of JugoFresh
Another option from Michelle Bernstein Catering is white gazpacho made from blended marcona almonds, green grapes, cucumbers, garlic, dill and sherry vinegar. Bernstein also serves the same soup, only heated, as a sauce for her snapper entree.
Photo: Courtesy of Michelle Bernstein Catering
New to the menu at SHOR American Seafood Grill at Hyatt Key West Resort and Spa is a 12-hour, mandarin- and thyme-cured wild Alaskan salmon dressed with julienned shallots, capers, tomato, egg white, and cream cheese on toasted pumpernickel bread. It is dressed with dill-infused olive oil. The dish, from executive chef Dan Elinan, is part of Hyatt's healthy food and beverage initiative.
Photo: Courtesy of SHOR American Seafood Grill
Newport Beachside Hotel & Resort's Kitchen 305 serves a white truffle jumbo lump crab cake with white truffle horseradish yogurt aioli and spicy Asian cabbage slaw.
Photo: Courtesy Kitchen 305
Salmon Tokyo from Café Prima Pasta is a blackened, pan-seared salmon infused with lemon and an oriental sauce served over a bed of aromatic arugula and crisp apples.
Photo: Courtesy Café Prima Pasta
Chef Richard Sandoval's Kokoriko Natural Rotisserie is now offering party platters for catered events. The platters, which serve from four to 12 people, can include a whole rotisserie chicken, a taco platter, as well as side dishes and beverages.
Photo: Courtesy of Kokoriko Natural Rotisserie
