Washington's Design Cuisine served its Provençal potato chips on a bed of salt at a January event celebrating the one-year anniversary of the Obama inauguration.
Photo: Imagelinkphoto.com/Dennis Kau
For a spring-themed event, New York's Canard Inc. turned an upside-down cake stand into a birdbath filled with greens and deviled eggs.
Photo: Courtesy of Canard
Chicago's Blue Plate dressed up a plain white tray with woven strips of cucumber to serve herb crepes filled with apricots and brie at a gala at the Art Institute in March.
Photo: Eric Craig for BizBash
In New York, Great Performances served arepas with avocado crema and guava-chipotle pulled chicken on pepper-lined trays at a tasting in March.
Photo: Johannes Courtens
At Boston Ballet's "Black, White, and Brilliant"-themed ball in March, servers passed patterned trays of tapenade-topped white radish boats by Max Ultimate Food.
Photo: Christine Cloutier for BizBash
When serving grape lollipops with goat cheese and pistachios at the Black Creativity Gala in Chicago, Sodexo USA gave wheatgrass a fresh look by keeping the roots exposed.
Photo: JB Spector/Museum of Science and Industry
