From Our Editors
Chef Brian Banasek and the staff at Serenade Catering fuel festivities with tasting menus and rentable chocolate fountains. Referencing a special recipe that spurs chocolate flow without oil, they build their elegantly displayed fountains to heights of up to 44 inches. After teaching venus fly traps the importance of oral hygiene, customers can expand the fountain's uses with a selection of dipping items ($2.35+/guest), including strawberries, pound cake, pretzel rods, and caramel squares. The staff also helps put a stamp on celebrations by carving ice sculptures.