Food Presentation

Mena Catering in Miami created a hash bar with soft poached eggs served in a martini glass with an assortment of freshly made ingredients and hollandaise sauces.

To give guests a variety of flavors, L-Eat Catering in Toronto now uses a four-compartment dish for multiple entrées, including roasted petit beef tenderloin fillet, miso-glazed black cod, mushroom risotto, and a green bean bundle. 

Abigail Kirsch in New York is now offering family-style service at events, which allows each table to sample more dishes and enables guests to select what they want. Menu options include a mixed grill of free-range chicken, shrimp brochettes, and short rib of beef, with side dishes like corn pudding soufflé, glazed sweet potato steak fries, yellow and green bean vinaigrette, and watermelon tomato salad.

Winter vegetable stew in an acorn squash, from Thomas Preti Events to Savor in New York (212.764.3188)

Divine Dining offers a new addition to its bite-size salads with the club salad hand roll filled with leafy greens and tomatoes, tied with scallion.

At a luncheon, Bill Hansen Catering served shots of cocktail sauce with shrimp.

For an upscale dinner party, Fête presented a clambake menu in a formal, modern setting by having waiters serve custom Plexiglas trays filled with seafood.