Challenging Catering Norms

This station offered a blend of interactive chef-attended charm and traditional bar elegance, pairing fresh, local gazpachos with spirits to complement the gazpacho flavors. Think elevated Bloody Marys.

The challenges

The biggest challenge was guest education. Since this spirited bar station had never been seen before in the market, the team had to train service staff to engage with guests upon arrival at the station and explain the experience. Guests could select a refreshing chilled summer soup or a low-proof cocktail.

Another challenge was fine-tuning the gazpacho recipes so they could stand alone or be mixed with the guest’s choice of spirit. They settled on a Green Melon Gazpacho paired with London-style dry gin, a Yellow Watermelon Gazpacho paired with smooth tequila, and a Roasted Red Gazpacho with chilled vodka.

The execution

The setup was nearly as important as the offer itself. They added color and texture with fresh produce, displayed the gazpachos in curvy milk bottles to captivate guests, and used thin coupe glasses for the  final presentation. 

Colette’s Catering & Events’ submission was a stunning buffet for a women’s spa day retreat featuring vibrant, healthy options.

“Spa & Nourish: Women’s Wellness Buffet” from Colette’s Catering & Events was a finalist in this year’s CATIE Awards for Best Action Station or Buffet. Photo courtesy Colette’s Catering & Events/International Caterers Association

The challenges

Without proper kitchen facilities, they had to create a makeshift kitchen behind the scenes. Additionally, space limitations for the buffet itself required a setup that maintained visual appeal and ease of access for guests.

The execution

To overcome these challenges, they had a “dress rehearsal” the day before with event planners, venue staff, and their team. This trial run helped them cultivate a visually appealing buffet with fresh, high-quality options, including a grazing station, summer fruit and cheese station, mini tea sandwiches, fennel orange salad, and a mandarin orange mousse parfait—because even healthy events need dessert.

Culinary Crafts’ submission, “Food You Didn’t Know You Like,” featured action stations with out-of-the-ordinary ingredients. The coal-roasted sardine station was particularly popular.

“Sardines” from Culinary Crafts was a finalist in this year’s CATIE Awards for Best Action Station or Buffet. Photo courtesy Culinary Crafts/International Caterers Association

The challenges

Culinary Crafts likes to push culinary boundaries, but the challenge is often getting guests to try new foods. For a Utah bridal magazine event with planners from across the state, they aimed to impress top planners with new bites, hoping to inspire confidence in steering future clients toward unique options.

The execution

Three chefs manned the station: two at the pizza ovens prepping sardines and flatbread, and one greeting and educating guests. Despite local reservations about fish heads and tails, they kept these intact to surprise and delight guests. Timing was crucial since sardines are best served fresh and hot. Everything was roasted and served in small batches as guests chatted with the chef. The sardines were roasted, drizzled with olive oil, sprinkled with salt and pepper, and plated with flatbread brushed with butter and garlic. A fiddlehead fern salad with spring peas, radishes, rainbow chard, and edible violets in a vanilla and champagne vinaigrette accompanied the dish.