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Gimme S’more of That!

The s’more remains perennially popular

“Couples want anything that is ‘build your own’” says Alexandra Chalk, senior planner at Taylor’d Events Group, Woodinville, WA. “Nachos, tater tots, waffles, pasta, ice cream sundaes, you name it!” But the s’mores bar, Chalk remarks, is perennially popular.

Catersource noted this, too. Not only were s’mores-style dessert photos included within many of the 2016 ACE finalist submission photos, but it certainly isn’t the first year we have seen this dessert on menus. The s’mores bar speaks to the comfort foods of youth, to the call of a cozy campfire—and speaking from a budget-savings aspect, it is generally a dessert that does not require a lot of cost or kitchen time. Plus, it’s an easy treat to serve outside fresh off the flame, if so desired.

Let’s face it—this tasty and simple dessert is not budging from its people-pleasing pinnacle anytime soon.

Need some new ideas on how to style the s’mores bar in a new way? Serve it differently? Let’s take a look at what catering companies across the country have been doing to fulfill client wishes.

Torching the marshmallow is often best left to the professionals! From Arthur’s Catering, Altamonte Springs, FL

Photo: courtesy Arthur’s Catering

Petal tartlets from Bar Harbor Catering, Bar Harbor, ME

Photo: Michelle Turner Photography

S’mores pop with housemade toasted vanilla marshmallow, dipped in dark chocolate and graham cracker crumbs from Blue Ridge Catering, Roanoke, VA

Photo: Tara Lilly Photography

At the grand opening of a Land Rover dealership. From Epicurean Group, Centennial, CO

Photo: Kent Meiries

A gift to go from Footers Catering, Denver, CO

Photo: Elevate Photography

Clipped s’mores from Purple Onion, Vienna, VA

Photo: courtesy Purple Onion

S’mores bar set up, from Royal Fig Catering, Austin, TX

Photo: Jenny DeMarco

Dipped s’mores stand at attention, from Scranton’s Catering, Pascagoula, MS

Photo: RidgeImage

Build your own s’mores bar, from Taylor’d Events Group, Seattle, WA

Photo: Alante Photography

Marshmallow crème can be torched/brûléed quickly to finish. From Zest Cozinha Criativa, Sao Paulo, Brazil

Photo: courtesy Zest Cozinha Criativa





Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Informa Connect | Catersource and Special Events magazines, including all digital content for both websites and e-newsletter products. She also vets, hires, guides and coordinates all live education at Catersource Conference & Tradeshow, Art of Catering Food, Leading Caterers of America Executive Summit, and bridge content at The Special Event.