catering

Lamb kebobs and Mediterranean couscous with rose tea sips from Mary Giuliani Catering & Events in New York.

Roasted calabaza and chorizo tartlette with spiced goat cheese and candied walnut served with a “Not Hot” toddy with sparkling apple cider, Maker’s Mark bourbon, orange, lemon, fresh mint, a touch of honey, and a dash of cinnamon and clove from Creative Tastes Catering & Event Production in Miami

Brulée cinnamon French toast with seared fois gras, ice cider gelée glazed with choice of cape gooseberry, bing cherry, blackberry, or apple coupled with Antolino Brongo Cryomalus ice cider from Kindred Spirits Catering in Toronto

Thai-style local skirt steak tacos with cilantro, onion, sour cream, and sriracha paired with Phoebe’s Fall Pilsner brewed by Eat & Smile in Washington

Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto

Savory s’mores with short rib and feta, by Limelight in Chicago

Leek cheesecake with arugula pesto, caramelized onions, and a sweet grape tomato served in a pesto cracker spoon, by Puff ’n Stuff Catering in Orlando

Gorgonzola panna cotta with yellow beet gelée and prosciutto crisps, by Love Catering Inc. (323.936.7400, lovecateringinc.com) in Los Angeles

A berry rhubarb sparkler from Beth Parentice at Eco-Bar

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