hors d'ouevres

Chicago's Blue Plate dressed up a plain white tray with woven strips of cucumber to serve herb crepes filled with apricots and brie at a gala at the Art Institute in March.

At Boston Ballet's "Black, White, and Brilliant"-themed ball in March, servers passed patterned trays of tapenade-topped white radish boats by Max Ultimate Food.

When serving grape lollipops with goat cheese and pistachios at the Black Creativity Gala in Chicago, Sodexo USA gave wheatgrass a fresh look by keeping the roots exposed.

“On the Rocks” station, by A Joy Wallace Catering Production

Make-your-own citrus drink bar, by Design Cuisine in Arlington, Virginia

Crudite, dip, and shrimp display, on an antique cart, by L-Eat Catering in Toronto

Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta

Dessert and artisanal tea buffet, by chef Tomas Rivera for Poko Event Productions in Los Angeles

Tapas bar, by Good Gracious Events! in Los Angeles, displayed on sustainable bamboo risers from Cal-Mil (800.321.9069, calmil.com)

Fruit, bread, and cheese display, by en Ville Event Design & Catering (416.533.8800, enville.com) in Toronto

Housemade hot pretzel rolls with assorted mustards, heated over river rocks, by A Thyme to Cook (877.849.6386, athymetocook.com) in North Stonington, Connecticut

Saki soy-seared tuna skewers, sous vide-style local Wagyu beef, and saffron-scented wild rice pilaf, by Disney Special Events and Catering Operations (321.939.7129, disneymeetings.com) in Buena Vista, Florida

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