During the flying service, the finger food became the absolute highlight of the evening. The scallop, presented on dry ice, immediately drew attention with its delicate mist and crisp aromas. Enveloped in white mist, the clear, deep-red gazpacho with olive oil caviar created a striking visual contrast that evoked both freshness and lightness. Elegantly staged on black beluga lentils, the golden egg became another eye-catcher—creamy and warm, refined with crunchy nut butter and a delicate hollandaise sauce—a moment that perfectly united visual appeal, texture, and flavor.
The food stations continued the experience seamlessly. The brisket burrito, featuring tender beef, chipotle cream, corn, and fresh salad, quickly became a favorite, complemented by a vegan option with mushrooms. The mash station combined creamy mashed potatoes with parsley emulsion, smoked salsa, sugar snap peas, and crispy toppings, deliberately playing with texture, temperature, and flavors.
We would like to thank the Berlin Event Network and Tjabo Reuter for their trust and collaboration. An evening like this shows how exchange, energy, and culinary ideas come together to actively shape Berlin’s event industry.
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