Still Fresh: 4 Catering Ideas That Will Age Well

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Get inspired by four creative catering ideas from 2013 that stand the test of time
January 28, 2014

Turning up the heat 
A hot entrée is something that many eventgoers and caterers take for granted. And yet, Yves Levesque of Dansereau Traiteur in Montreal had to lobby every season for the past five years to serve this at the opening of the Orchestre Symphonique Montreal.

Because the symphony hall is lined with Canadian beechwood, the fire department never wanted to risk a hot entrée. But after years of cold meals at the annual fundraiser, in 2013, with firefighters stationed in the kitchen itself, attendees got their first hot entrée: filet of veal with figs and candied lemon (pictured right).

And, because it’s important to include show-stopping touches that delight returning guests of annual philanthropic events, designer Dick Walsh found inspiration this past year by eschewing traditional linens in favor of a static transparent sticker of larger-than-life flowers, which ran the length of the 8-by-42-foot tables built specially for the event by the rental firm Celebrations.

Fresh and raw
Creative ice carvings coupled with the clean lines of the truss keep the raw bar look fresh. This particular award-winner (pictured below) was a focal point of an extravagant farm-to-fete wedding produced and catered by The JDK Group in Camp Hill, PA.

Constructed from 10 separate ice sculptures and adorned with 26 hanging ice crystals, it was a look that garnered as much if not more attention than the incredible seafood spread.


No one will ever go wrong by keeping it simple. And although these hors d’oeuvres (pictured below, left) by Chef Paul Larson at Blue Plate Catering in Chicago, IL, look simple with their clean lines and beautiful treatment of ingredients, we can all agree that they are far from it. Sometimes simple is the most challenging thing a caterer can create!

Rustic elegance
The juxtaposition of rough and elegant is a look that will remain fresh. With the silver service for the soup course (pictured below, right), Palate Pleasers in Maryland brought in a touch of elegance to a dinner that literally took place in the middle of a farm.

All of these caterers and more are members of the International Catering Association. They share a wealth of photos and recipes with fellow members on the ICA’s Facebook page and website. Visit to learn more about becoming a member of ICA.


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