Hotel chain Westin announced last month that it will offer a menu featuring foods from the "SuperFoods Rx" list of healthy items. The "superfoods" philosophy, described in two best-selling books, recommends eating certain food combinations to ens...
From local to global to completely out there, anything can inspire a food trend. Below, event experts talk about their favorite flavor fads and how they make the most of them in an epicurean world.
COMPANY: Bong Su Restaurant & Lounge
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Sequoia Productions of Los Angeles opted for something old and new when designing the 59th Annual Primetime Emmy Awards Governors Ball, chaired by Geriann McIntosh. Last week, the media got a sneak peek of the event--part of the "Green with Emmy"...
San Francisco-based Torani introduces two new syrup flavors: peanut butter and brown sugar/cinnamon. Sweetened with pure cane sugar, the syrups can be used in such decadent drinks as a sticky bun latte or a peanut butter mocha, the company...
Themes take their cues from anywhere: other cultures, television, even the circus. Here, culinary experts note what's cooking in the world of themed food...
Starting with a $500 van, some pots and pans, and a handful of business cards, twins Eric and Mark Michael have expanded Washington's Occasions Caterers into an epicurean empire with 150 full-time employees...
Big events require bold strokes, but an intimate event calls for fine-tuned finesse. Case in point: a dinner for 10 catered by Someone's in the Kitchen, based in Tarzana, Calif. Dazzling decor and a delicious dinner accompanied an evening at the ...
Chef Michael Parise of full-service catering company the Cannoli Kings offers an iconic Italian dessert for sweeter events. Parise's personalized cannolis come in 350 flavors, from cappuccino to cookies and cream, peach cobbler to peanut butter a...
“You know the feeling when you eat that big Thanksgiving dinner and then you slowly fall asleep?” asks Edward Dory, executive chef of the Renaissance Concourse Hotel in Atlanta. “You try to achieve that exact opposite when designing a cool summer...
Now president of Las Vegas-based catering and special event company Soirees, Lisa Bobak has cooked up plenty of parties in her 25 years as a special event expert. She's served Las Vegas events since 1982, when she tried her luck as the off-premis...
