Demand for private dining in New York City has increased more than fivefold ahead of the 2026 Met Gala, according to new data from venue marketplace Tagvenue. The trend signals a broader shift towards higher-value, experience-led bookings.
The fourth edition of F&B@Sea brought the global cruise food-and-beverage community together on April 15 and 16 at the Mana Wynwood Convention Center in Miami. While there was no shortage of interesting products and conversations, these five stood out as worth a closer look.
Abigail Kirsch has introduced an all-new menu focusing on spring and summer flavors to enhance upcoming weddings, corporate dinners, galas and life milestones across iconic venues in New York and Connecticut. Abigail Kirsch’s new menu provides guests with a personalized approach to luxury catering through interactive and unique dishes that highlight seasonal flavors.
CFE News is pleased to announce the newest member of our Editorial Advisory Board: Robin Selden, executive chef and managing partner of Marcia Selden Catering and Naked Fig Catering, serving Connecticut, New York City and beyond.
D’Amico Hospitality—a leading special events company based in Minneapolis—has been awarded Caterer of the Year by the International Caterers Association (ICA).
AUSTIN BLUES® Smoked Meats are crafted using time-honored techniques—low and slow over 100% natural hardwood logs, by trained pitmasters for up to 16 hours. The result is the kind of barbecue typically reserved for dedicated smokehouses, now made accessible for catering and events.
To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive chef of banquet culinary. Simms oversees more than 100 banquet and pastry culinarians while helping to deliver cuisine for up to 25,000 guests each month.
By Alexus Medina, senior director of product management, Sabert Spring is packed with several catering touchpoints, from holidays like Easter
This past year, Nick Klug was named Proof of the Pudding’s Chef of the Year at the company’s annual Senior Leadership Conference. The award was presented by Klug’s son (who, he’s proud to note, has taken an interest in a culinary career), and the recognition carries a personal meaning. At its core, the award reflects his leadership.
Since joining Proof of the Pudding in 2017 as executive sous chef, Klug has risen to senior vice president of culinary, shaping experiences across the country—from PGA Tour and Formula 1 events to major venue openings. His path reflects both range and scale, but more importantly, perspective.
At the 2026 New York Restaurant Show, CFE News Editor-in-Chief Sara Perez Webber moderated a candid catering panel featuring four of most respected names in New York catering: Robin Selden and Jeffrey Selden, managing partners of Marcia Selden Catering and Naked Fig Catering; Carla Ruben, founder and CEO of Creative Edge Parties; and Danielle Shapiro, regional director of sales for Elior North America.
