Catering & DesignFood TrendsCatering IdeasMay 8, 2012Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in TorontoPhoto: Emma McIntyre for BizBashLeek cheesecake with arugula pesto, caramelized onions, and a sweet grape tomato served in a pesto cracker spoon, by Puff ’n Stuff Catering in OrlandoPhoto: Food Photography by Visual Cuisines for BizBashTapas bar, by Good Gracious Events! in Los Angeles, displayed on sustainable bamboo risers from Cal-Mil (800.321.9069, calmil.com)Photo: Courtesy of Good Gracious Events!Fruit, bread, and cheese display, by en Ville Event Design & Catering (416.533.8800, enville.com) in TorontoPhoto: Courtesy of en Ville Event Design & CateringSpring hors d’oeuvres table with lobster tacos, parmesan truffle popcorn, beef short rib sliders with mini shots of Guinness, shrimp tempura lollipops, and mac ’n’ cheese canapés, by Boutique Bites in ChicagoPhoto: Scott ThompsonA deconstructed Greek salad is served alongside a dressing injection.Photo: C2 Catering CoutureLatest in Food TrendsFood TrendsSpring Event Inspo: 14 Flower-Filled Food Presentations We're Still Dreaming AboutFood TrendsAprès-Ski Vibes Only—Inside BizBash and Connect's Networking Event in New York CityFood Trends12 Creative Catering Trays We Love From Recent EventsFood TrendsWhat Will Guests Be Eating and Drinking in 2024?Related StoriesFood TrendsFood Station IdeasFood TrendsCateringFood TrendsdessertFood Trendscatering