Serve it Up
Catering and novelty have always gone hand-in-hand—novel menu ideas, novel food displays, and one of the easiest (and maybe one of the most memorable or impactful) are novel serving vessels. The miniature martini glasses and charcuterie cones have had their moment, but caterers today are looking for even more whimsical and outside-the-box thinking for showstopping bites and cocktails.
Here's a look at some of the crreative serving vessels tthat we spotted during the National Restaurnt Show.
This miniature ice cream cone was too previous for words! The tiny size is perfect for a late night snack, or even as an amuse bouche.
Miniature paper sacks (reminiscent of school lunch bags) were the perfect serving vessel for miniature grilled cheese sandwiches.
Edible vessels (in this case spoons) is quickly becoming a solution to cut out waste by harnessing innovation. For instance, you can replace metal spoons with spoon-shaped crackers or cookies.
During the Flashpoint Innovation Kitchen grand opening, the Idaho Potato Commission served up Parmesan Idaho Potatoes (parmesan, confit garlic, and chili crisp) presented adorably in mini tin foil packaging (a la classic baked potato). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton
Real California Milk served up a Carajillo featuring Wheywar Spirit Wheysky and French vanilla ice cream in miniature coffee mugs during the International Foodservice Editorial Council's Bubble 'n Biz networking event. Photo courtesy Buzz Orr Multimedia
Now, any caterer worth their salt knows that pipettes are a fun way to add a condiment to a dish, but what about a syringe in a cocktail? During the International Foodservice Editorial Council's Bubbles 'n Biz networking event, guests could turn their prosecco into a French 75 rift by dispensing a pink lemonade and gin concoction from the accompanying syringe. Photo courtesy Buzz Orr Multimedia
