Food & Beverage

Newbury Street eatery Cafeteria and KiBar created passed hors d’eourves for the Ben Sherman event that were adorned with miniature British flags.

The London West Hollywood created British snacks, including fish and chips wrapped in paper torn from Biritish gossip magazines, for Virgin Atlantic's rooftop party.

Also at Stella McCartney's Resort 2013 collection preview, dessert stands offered sweets from Coolhaus and Pie Corps (pictured). At the latter, guests could also pick up prepackaged jars of fruit cobbler.

For the grand opening of the Miami Airport Convention Center in Miami earlier this year, the venue's catering team created an edible garden using toasted pumpernickel crumbs as "dirt" with spears of baby carrots, asparagus spears, and zucchini, as well as baby tomatoes and buffalo mozzarella "flowers."

At this year's Luminescence gala in Chicago, passed canapes included cured salmon lollipops, displayed on beds of wheatgrass.

For a fun spin on a summer favorite, LoLo Event Design has caterers serve passed bite-size ice cream cones and ice cream sandwiches.

At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.

For a promotional party in New York, Thomas Preti Caterers served individual fondue cups filled with warm chocolate sauces, with items like marshmallows, kiwi slices, and strawberries to dip.

Pinch Food Design in New York created a taco station, where guests could decorate homemade tortillas with an array of toppings served in custom-made resin pedestal pieces inspired by handcrafted Mexican pottery.