Crab cake in a teardrop
Aramark Executive Chef Brittani Ratcliff’s pan-seared crab cake with smoked chili-cumin remoulade is a trendy catering appetizer at Morehead State University in Kentucky.
Nashville hot chicken and waffle
Ratcliff’s Nashville hot chicken waffle in a globe makes an impression with her signature watermelon-Nashville hot sauce, a little biscuit waffle and beautiful pickled watermelon rind.
Give it a shot
For this salad experience to go, Ratcliff combines curly endive, roasted red and golden beets, plum and marinated feta.
Take another shot
Another version of the previous shot, this self-contained app features pork belly burnt end skewers with honey-garlic-sriracha flavor, vanilla bourbon mousse and micro popcorn shoots (aka popcorn microgreens, a bright-yellow garnish that’s lots of fun).
And one more from Morehouse State: Since items like mini cheesecakes, chocolate-covered strawberries and fancy graham crackers are traditionally single-serve, that makes them a great sweet option for today’s events.
Tulane’s Sodexo catering team goes for the individual trend with personal crudite shots. So cute!
N’Awlins in a bite
Just the way to shine a light on classic bayou flavors at Tulane.
Back in the office
Catering at Tulane as offices get back in the swing of things has included small meetings, where mini grab-and-go bites rule.
Fresh fruit always makes a good impression, and the Sodexo team at Liberty University makes tarts perfect for one person.
Eurest Regional Chef David Peterson and the B&I catering teams he works with have been using boxed lunches, salads, snacks and more to make things safe and special at the same time.
Meet the meat
These super hearty sliders were created by Peterson and colleague Mathew Gendreau, campus chef at Exxon Mobile HQ.
The Compass One Healthcare catering team at Arkansas Children’s Hospital Northwest is making hospitality happen even in the smallest of gatherings. Here, they went with (arguably) the king of all breakfasts, Eggs Benedict.
Signed, sealed and delivered
Charcuterie boxes are hotter than ever, and guests feel confident to see the seals, as shown here in a box at Arkansas Children’s Hospital Northwest.
And here’s the inside of a charcuterie box, complete with a sweet message. That’s hospitality!
More mini cheesecakes
We’re officially calling this a trend! Here’s Arkansas Children’s take on mini cheesecake bites.
Mini beverages are also in play for the Compass One Healthcare crew at Arkansas Children’s.
Tenderloin in a bite
Roasted beef tenderloin with bleu cheese isn’t something you’d think could be a bite, and yet they’ve done it at Arkansas Children’s Hospital.
Meatballs to the rescue
As individual as they come, meatballs could be a major force in post-Covid catering.
Chillin’ with chile-flavored skewers
One more from Compass One Healthcare at Arkansas Children’s Hospital: The fascinating flavors of fan-favorite Hatch chiles, sausage and sweet pineapple come together on a mini-skewer.