CATERING FESTIVALS IS never a small-scale venture — menus must be able to hold up to large crowds, high heat and, often, less-than-ideal cooking conditions. From handling crowd flow to preserving food quality, three ...
WHAT VENUE COULD be better for a bar mitzvah celebration than a former synagogue? Very few, if that venue is a beautiful 19th century building on Manhattan's Lower East Side, notes David Turk, president of New York-b...
BUFFETS REMAIN A popular service style at events, but buffet setups no longer are limited to standard chafers set on top of banquet tables. Instead, manufacturers are designing buffet equipment to spice food...
MEMBERS OF THE Redmoon Theater in Chicago are used to putting on elaborate productions — it's part of the job. So when it came time to produce their third annual Spectacle Lunatique fund-raiser in February, it was si...
SIMPLY BECAUSE AN event's catering budget is slim doesn't mean guests will be leaving on an empty stomach. Whether by selecting seasonal menu items or omitting expensive serving pieces, these off-premise caterers...
BEAUTIFUL FOOD AND drinks are a joy to behold — but they do, in fact, need something to hold them. That's where china, glassware, flatware and linen come in. Innovations in these products feature eye-catching designs...
FROM BRIDES OPTING to wear colored dresses instead of classic white gowns to the selection of unusual ceremony sites, weddings continue to merge personal style with traditional touches, and wedding menus are no excep...
THERE'S YOUR BASIC backyard barbecue, and then there are barbecues that really sizzle. The Moet & Chandon BubbleQ, held on Feb. 25 as part of Miami's South Beach Wine & Food Festival, was definitely one of the latter...
