![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.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137207.png?auto=format%2Ccompress&q=70&w=400)
![For a promotional party in New York, Thomas Preti Caterers served individual fondue cups filled with warm chocolate sauces, with items like marshmallows, kiwi slices, and strawberries to dip.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137217.png?auto=format%2Ccompress&q=70&w=400)
![Trend: Open Kitchens](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137222.png?auto=format%2Ccompress&q=70&w=400)
![Pinch Food Design in New York offers an interactive dessert station that changes the vantage point of the food, so guests look up to reach for hanging sweet galettes and then top them with whipped cream and fresh fruit.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137234.png?auto=format%2Ccompress&q=70&w=400)
![Pinch Food Design in New York created a taco station, where guests could decorate homemade tortillas with an array of toppings served in custom-made resin pedestal pieces inspired by handcrafted Mexican pottery.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137215.png?auto=format%2Ccompress&q=70&w=400)
![At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137214.png?auto=format%2Ccompress&q=70&w=400)
![Thomas Preti Caterers in New York recently created a Bloody Mary bar with ingredients including pickled vegetables, scallions, beef jerky, and rosemary stirrers, plus spicy elements like banana peppers and jalapeños.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137216.png?auto=format%2Ccompress&q=70&w=400)
![Trend: Food and Beverage Carts](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137242.png?auto=format%2Ccompress&q=70&w=400)
![Trend: New Serving Styles](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137237.png?auto=format%2Ccompress&q=70&w=400)
![Trend: New Serving Styles](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137226.png?auto=format%2Ccompress&q=70&w=400)
![Trend: New Serving Styles](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e2137229.png?auto=format%2Ccompress&q=70&w=400)
![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](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/05/032_bizbash_1.png?auto=format%2Ccompress&q=70&w=400)
![Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/05/033_bizbash_3.png?auto=format%2Ccompress&q=70&w=400)
![Thomas Preti Events to Savor will be serving their s'mores cheesecake as part of their dessert lineup this fall.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/thomas_preti_smore_cheescake.png?auto=format%2Ccompress&q=70&w=400)
![Caterers report that pies filled with seasonal fruit are becoming a popular dessert item at events. These latticed fruit pies are by Tip of the Tongue Caterers.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/photo_2_1.png?auto=format%2Ccompress&q=70&w=400)
![Crudite, dip, and shrimp display, on an antique cart, by L-Eat Catering in Toronto](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/03/060_bizbash_r1_5png.png?auto=format%2Ccompress&q=70&w=400)
![Dessert and artisanal tea buffet, by chef Tomas Rivera for Poko Event Productions in Los Angeles](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/03/058_bizbash_r1_3png.png?auto=format%2Ccompress&q=70&w=400)
![Tapas bar, by Good Gracious Events! in Los Angeles, displayed on sustainable bamboo risers from Cal-Mil (800.321.9069, calmil.com)](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/03/058_bizbash_r1_4png.png?auto=format%2Ccompress&q=70&w=400)
![Spring 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 Chicago](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/03/058_bizbash_r1_1png.png?auto=format%2Ccompress&q=70&w=400)
![At a holiday party hosted by Style Boston and Boston Magazine, the Catered Affair served tuna tartare with wasabi aioli on a tray accented with wheatgrass and peppers—traditional Christmas colors on unexpected objects.](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e19451image4.png?auto=format%2Ccompress&q=70&w=400)
![Breakfast Bites](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/10/img_3413png_1.png?auto=format%2Ccompress&q=70&w=400)
![Goodies to Go](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/10/dsc_0403.png?auto=format%2Ccompress&q=70&w=400)
![Grassy Display](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/10/luminescencepng_1.png?auto=format%2Ccompress&q=70&w=400)
![Edible Spoons](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/10/032_bizbash_1.png?auto=format%2Ccompress&q=70&w=400)
![S'more, Please!](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/10/e2137207.png?auto=format%2Ccompress&q=70&w=400)
![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](https://img.bizbash.com/files/base/bizbash/bzb/image/2011/11/e21363bb_40794.png?auto=format%2Ccompress&q=70&w=400)
![Schaffer’s Genuine Foods created an edible garden for a YouTube event at the Museum of Flying in Santa Monica. The “earth” was made from chopped black olives, breadcrumbs, and puffed wild rice.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/12/schaffers_18.png?auto=format%2Ccompress&q=70&w=400)
![6oz Lineup](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/02/6oz_lineup.png?auto=format%2Ccompress&q=70&w=400)
![Wedge salad bites served on forks, by Occasions Caterers in Washington](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/11/aeb_3870d.png?auto=format%2Ccompress&q=70&w=400)
![Seared sweet potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles](https://img.bizbash.com/files/base/bizbash/bzb/image/2013/11/bridgetkenny_chrisbruglercatering_3.png?auto=format%2Ccompress&q=70&w=400)
![Frozen Bananas Foster](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/bananas_foster_cheesecake.png?auto=format%2Ccompress&q=70&w=400)
Chicago-based catering firm Truffleberry Market serves frozen cinnamon-rum-bananas-Foster mousse.Â
![Mint Juleps](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/e21144img_1.png?auto=format%2Ccompress&q=70&w=400)
For a different spin on the classic derby drink, Design Cuisine served mint julep snow cones at the 2011 Gilt City Washington launch party.
![Bucket of Bonbons](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/fpo_crc_445.png?auto=format%2Ccompress&q=70&w=400)
The Dec at the Ritz-Carlton Chicago offers a bucket of bonbons. Mini scoops of ice cream are covered in chocolate and served in a smoking bucket of dry ice.
![Passed Sundaes](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/cool_story_06_17_14_3778.png?auto=format%2Ccompress&q=70&w=400)
In June, GE and Quirky hosted an event in New York to celebrate "Cool Story," a pop-up shop in Chelsea that features Quirky's air-conditioning units. In keeping with the cool theme, snacks included passed miniature hot-fudge sundaes from Brooklyn ice cream maker Hay Rosie. Peter Callahan Catering catered the event.
![Frozen Tiramisu Bar](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/6minidesserts.png?auto=format%2Ccompress&q=70&w=400)
Toronto's L-Eat Catering prepared a plate of mini desserts for a function last month. The center of the plate had a frozen tiramisu pop served on a stick.
![Watermelon Pops](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/gq_odysb2ctcdsbcs1gv0ss18kcdr5p9l0abjlzwgtu.png?auto=format%2Ccompress&q=70&w=400)
Chicago-based catering firm Catering by Michael's offers "frozen push-ups" including the "Frozen Watermelon Surprise Push Pops."
![Sorbet and Champagne Float](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/087enolo_bar_web.png?auto=format%2Ccompress&q=70&w=400)
At Enolo Wine Bar in Chicago, sorbet-and-champagne floats are on the menu. The treat is served in a coupe glass.
!['Shades of Red' Dessert](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/shades_of_red.png?auto=format%2Ccompress&q=70&w=400)
Moto restaurant in Chicago is known for experimental cuisine. The "Shades of Red" dessert course is infused with liquid nitrogen and was created by executive pastry chef Claire Crenshaw.Â
![Spiked Snow Cones](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/cityview_165_2.png?auto=format%2Ccompress&q=70&w=400)
City View Loft, a Chicago event space, hosted its opening bash in February. Adding to the evening's carnival-like vibe—which can be applied to Mardi Gras parties—Jo Snow had a "boozy snow cone" station. Guests ordered the treats in flavors such as grapefruit-rosemary with vodka.
![Interactive Sorbet Station](https://img.bizbash.com/files/base/bizbash/bzb/image/2014/07/img_48.png?auto=format%2Ccompress&q=70&w=400)
At C2MTL, a Montreal conference that took place in May, Montreal-based caterer Agnus Dei created a popular interactive sorbet station. Rings of raspberry, mango, and coconut sorbet spun around a wheel, while guests simply had to hold up a scoop to the device to build their own cone.