Pollack Studios / Bonnie Davis Catering
People like to have a lot of hors d’oeuvres, especially passing ones. ... When I do passing options, I do a lot of things on sticks that are bite-sized, like sushi and desserts. It’s about taking a bite here and another there. ... The focus on hors d’oeuvres is because people are talking and mingling more, instead of just sitting at the table. As for the passing options, people like when food is brought to them instead of getting it themselves. – Bonnie Davis, owner, Bonnie Davis Catering
Above: Buffet set up with penne pasta and marinara and pesto sauces. Below: Local endive, with a red grape, whipped feta and watermelon relish. Right: Dessert display with chocolate-dipped fruit, including strawberries.
Though there is always a need for traditional Jewish catering, we’re getting a lot of requests for off-site catering through our food truck. This is due to the popularity of rustic, offthe-grid wedding venues, like barns. But, we bring the truck and can turn anything into a cool venue. There is a big demand for that experience. ... Overall, the biggest change is the quality of the food. They want something better. Couples want to stay away from that traditional chicken, beef or fish option. They want food that you’d consider more casual, but with upscale ingredients. They want it to be more of an occasion. – Izzy Schachner, co-owner, 56 Kitchen & Catering
56 Kitchen & Catering
Provenance at the Cleveland Museum of Art / Bon Appetit Catering
Jstyle Weddings 2019