CATERING

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.

Guests indulged in chocolates and baked goods while checking out the chocolate artwork inspired by artists such as Matisse, Van Gogh, and Jackson Pollock.

Short rib tacos with shredded cabbage, tomato, and chipotle crema served on a slab of pink salt, from Michael Stuart (347.689.9822, mscnyc.com) in New York

Caramelized vanilla napoleon with red beet confit, from Windows Catering Company (703.519.3500, catering.com) in Alexandria, Virginia

Bacon- and date-stuffed jalapeno poppers served with garlic and lime aioli, from Fig Catering (310.899.8595, figsantamonica.com) in Santa Monica, California

Sangria, watermelon, and mango Campari spheres served in spoons, from Windows Catering Company

Buttermilk chocolate chip pancakes with maple syrup, jumbo blueberries, strawberry fragments, and powdered sugar, from Esprit Events Kosher Catering (212.207.3888, espritevents.com) in New York

Banh mi sandwiches made with five-spice pork belly, from Blue Plate Catering (312.421.6666, blueplatechicago.com) in Chicago

For a donut-themed bridal shower put together by blogger Elsie Larson, a giant chalkboard filled with descriptive doodles served as the backdrop of the food spread.

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.

At a wedding designed by Triton Productions, the focal point of the pre- and post-ceremony cocktail area at the Fontainebleau Miami Beach was a custom-designed 360-degree bar made of corrugated mirror.