Food & Beverage

Esprit Events Kosher Catering's modern take on breakfast includes bite-size chocolate chip pancakes with maple syrup and fruit.

Guests at the Stella McCartney resort 2013 presentation could take home prepackaged jars of fruit cobbler.

A stationary hors d'oeuvres display idea from Toronto's en Ville Event Design & Catering has fruit, bread, and cheese in a picnic basket with red-and-white checkered details.

Pinch Food Design's make-your-own taco station has ingredients organized on resin pedestal pieces inspired by handcrafted Mexican pottery.

Puff 'n Stuff Catering's leek cheesecake with arugula pesto comes on an edible pesto cracker spoon.

Cork Catering set up a make-your-own s'mores station at the Campfire Ball benefit.

Yogurt trifles by Creative Tastes Catering are served in mason jars with an attached spoon for on-the-go guests.

At the DigitalNow conference at Disney's Contemporary Resort in April, attendees were treated to French macarons dipped in teacups filled with green tea rice pudding and hibiscus cream.

Baked by Melissa in New York has introduced a six-foot-tall gumball machine that dispenses the company’s bite-size cupcakes. It can fit as many as 2,000 mini cupcake pods, with a minimum order of 1,000—fill it with December’s winter-themed “Mini of the Month” for holiday events. Rental fees start at $4,200.