By all accounts, David Casteel wasn't supposed to have a career in catering. “I vowed I would never work in the foodservice industry,” he says. “I'd had enough growing up.” Casteel is the child of bakery-owner parents, who moonlighted doing small...

Losing 100 apple-green napkins at the last minute was a problem. Yet it was a tiny problem in light of how big the event was. On July 18, Stamford, Conn.-based contract caterer Centerplate served a sit-down dinner to more than 17,600 Alpha Kappa...

The holiday party business may be in the doldrums, but event professionals in one town are going into high gear. Hoteliers, caterers and production pros in Washington are pinning down details of the range of festivities surrounding the...

Sick of signature martinis? Tough luck — they're sticking around. Wondering if absinthe will be the victim of its own uber-trendiness? Unlikely...

The city of Syracuse, N.Y., has traditionally been known for its historic university campus, not its high-profile Hollywood-style film premieres. Until now...

Soup isn't the most glamorous course of a caterer's repertoire. It doesn't have the visual appeal of intricate hors d'oeuvre or tempt guests the way chocolate-y desserts do. But if done right, soup can excite taste buds. Here's how catering...

Following decisions earlier this year by California and Massachusetts, Connecticut's Supreme Court ruled Friday that gays and lesbians have the right to marry in the state. The ruling goes into effect Oct. 28...

The “green” food movement has no shortage of buzzwords. Organic, sustainable, local, slow food, fair trade, hormone-free … It's a lot to process for green-going newbies. To help caterers navigate green waters, three experts long committed to the...

It's the secret ingredient in appetizers, decor and guest lists--gasoline. If there's no gas, then the caterer can't deliver the food, the decor pieces sit on the loading dock, and guests can't get to the party. And a gas shortage is fraying...