Chocolate Bonbons at Orlando
Orlando-based Bedazzle My Bonbons is offering a new display option: The Bonbon Pyramid displays 84 glitter-coated chocolates on all four sides. It can be placed to make a screen.
Oysters at New York
As an option to a bar that is stationary, Oysters XO equips its hosts on ice as they make their way through a bunch dangling from their waists. The servers also carry buckets for vacant shells, as well as containers of sauces. The oysters come from oyster farms on the West and East coasts.
Doughnuts at Los Angeles
Fonuts are created using methods of steaming and baking to replicate the texture without the usage of a fryer, of a doughnut. Available for pickup and big orders for occasions, with types that include vegan wheat-free, sweet, and salty Fonuts are made using methods of baking at high heat to replicate the texture of a doughnut, with no use of a fryer and steaming. Accessible for pickup and big orders with varieties that include vegan wheat-free, sweet, and savory, for events
Event Catering in San Diego
San Diego chefs Brian Malarkey and Antonio Friscia have launched catering and event company Campine. 1 interesting idea: fresh shellfish cooked in a tub over a toaster. The tub is filled by the chefs with potatoes, carrots, corn, and Old Bay seasoning. Everything is poured on butcher paper and served with craft brew.
Brunch Catering in Boston
Everything Bagel hors d’oeuvres from Bakers' Catering are ideal for assembly or a brunch event. There is A bagel cup full of salmon treated in dehydrated and toasted milk powder, plus sesame and poppy seeds, onions, and garlic, topped with cream cheese, pickled red onion, fris?e, and Meyer pearls.
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