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Event Spotlight

Elegant garden meets modern contemporary! One of our long-time clients was looking to showcase an innovative theme for their annual sales conference that they hadn’t seen before, while also maintaining enough seating and comfort for 130 people. Along with an event theme their team had not yet experienced, our client looked to us to create a comforting, yet cutting-edge menu.

We featured an array of white-washed wood tables adorned with distressed black metal bistro chairs in order to speak to the modern feel of the event. Running down the center of each table were stunning oversized garden hedges. The centerpieces were showcased in two styles – one being our fabulous suspended garland base, the other being tall and slender Brentmore stands. The varying heights of the floral arrangements worked together to create dimension in the space. Additional components to this tablescape included charcoal colored Heirloom China, brushed gold flatware, white goblets, and mist blue napkins hand selected to meld with the overall tone and color scheme of the event.

Along with the table seating, we created two stunning lounge areas for guests to mingle and enjoy. Each lounge was complete with a black leather sofa, grey velvet sofa, and gold wire chairs, set atop a textured obsidian black rug. The details did not stop there, the couches featured an assortment of colored pillows to match the floral arrangements, and gold and marble accents. Each facet of this event was carefully selected and curated to tie everything together – we created two marble bars with gold back bar shelving, complementary floral arrangements, and warm uplighting.

Next up in this event… THE FOOD.

To start this event off with an interesting twist, we had a mix of gold bar carts roaming the space. Carts were either filled with charcuterie boards composed of local cheese, artisan meats, and sliced bread, or a water bar comprised of still and sparkling water and fresh fruit for infusions. These carts traveled through the space for the entirety of cocktail hour.

After cocktail hour we opened into interactive stations for the guests to enjoy. We had a soup station, flatbread station, street taco bar, fish and chips station, surf and turf station, and a dessert station with made up of croissant bread pudding, warm fudge pudding cake, apple cake, and holiday vanilla pecan cake. These stations were created to give guests an interactive experience while also maintaining a comfortable element for their flavor palettes.


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