Drexelbrook Catering offers a wide range of foods for banquets and special events along with years of expertise to help guide planners in choosing the right food for their events
Tying the décor into the food and theme is a lot of fun for the staff,but it also is exciting for the guests. “We have a raw bar that we serve on a kayak,”notes Durinzi.
Dessert stations are another interestingway to be creative and add exciting touches. She continues,“Our staff just came up with these fun donut holes that they make in front of
everyone.Glazes are applied there,and guests can select their own toppings and put the donut holes into a martini glass with some
gelato.They are so good!We also do a liquid nitrogen ice cream station with a fun per- formance that includes some dramatic fog.”
She further adds that one of their favorite details is a late night “to go” theme,which is especially popular for weddings. “We do miniaturized breakfast: frittatas in mason jars, pancakes on skewers.”
Some Fun, Unique and Creative Spins on Cuisine
Other unique and exciting options that Rastelli notes seeing recently include petite desserts.“They are always a hit. I also find that the more classic they are, the bigger the hit. So, we do a lot of simple one- to two-bite desserts, such as house made chocolate mousse cups, mini buttercream vanilla cake bites, Nutella and strawberry bites, and little lemon meringues.”
Robert Ryan Catering offers some other fun and unique suggestions for enhancing an event. “Signature cocktails or mocktails (for dry events) are fun. You can tie in the theme, color and logo,” says Durinzi.
Also, along with their nitrogen ice cream sta- tion and fun desserts, other dessert favorites on the go are popular. “We have homemade vanilla ice creamandmixed berry push-pops or chipwiches: fun homemade ice cream fla- vors between two homemade cookies, like French Toast ice cream between sugar cook- ies. Or go traditional with vanilla ice cream between chocolate chip cookies,”she adds. Another interesting creation Robert Ryan oncemade specially for a guest was a Tequila
30 May June 2016
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