There was a article posted a while back from mishpocha about this discussion. Cant remember where.
https://mishpacha.com/step-up-to-the-plate/Mostly the second half of the article. Some excerpts:
“It’s a complete hefker velt out there with the party planners,” says Rabbi Tzvi Fischer, rosh havaad of Oregon Kosher. He was recently in Monsey for a wedding, when a scrumptious dessert table was rolled out featuring a mouthwatering display of yodels, brownies, mini cakes, and cupcakes. Rabbi Fischer, who is intimately familiar with kashrus matters, knew to ask the hall’s mashgiach if the dessert table was under his hashgachah. When the fellow replied in the negative, Rabbi Fischer asked how he could certify the hall and not the dessert table, only to be told that “alleh veissen — everyone knows” — that the dessert tables aren’t under his purview, but are the responsibility of the party planner.
Rabbi Fischer approached the party planner, who admitted that she didn’t have a hashgachah herself, but that she only bought her products from “heimish people.” Rabbi Fischer then asked if he could see the packages, but the party planner refused — she didn’t want to give away her vendors, claiming these were trade secrets. Rabbi Fischer persisted. He’s from Portland, almost 3,000 miles from Monsey, he explained, and she didn’t have to be concerned about his competition.
He finally got access to the boxes, which had the information of each home business on it. Rabbi Fischer made a few calls to discern what products each vendor had used, and after some sleuth work discovered that one of the cakes on the table used carmine — a nonkosher, insect-sourced topping favored by food artists for its brilliant red color”
“while we’re talking in the kitchen, we are joined by a self-described “foodie” who comes over to take part in the discussion; he shows me a dozen or so social media photos, culled from business accounts with explicitly heimish (and slightly entertaining) names advertising their culinary creations for the world to see. I’m a bit taken aback by the photos of green asparagus, for example, which is generally highly-infested and according to most authorities, can be eaten only after discarding the head of the vegetable and peeling off the brads (triangle-shaped leaves), then checking from the bottom for a cavity running lengthwise. Yet in photo after luscious photo, whole asparagus stalks are laid out in all their sautéed glory, accompanying grilled steak. Fresh raspberries and blackberries — both considered as infested produce and notoriously hard to clean — crown yogurt cups and complement meat dishes. And these accounts are ostensibly kosher.“