Pan-seared Airline chicken breast, served with beluga lentils, caramelized brussels sprouts, spaghetti squash, braised Tuscan kale, and Spanish salsa verde, by Paramount Events in Chicago
“Chicken Three Ways,” including chicken Niçoise on a coconut shell with potatoes, green beans, tomatoes, kalamata olives, and hard-boiled quail eggs; deconstructed chicken yakitori; and a chicken taco with papaya, red radish, cilantro sprouts, and tomato sofrito, by Encore Catering in Toronto
Herb-marinated chicken breast in a burnt ancho orange sauce and garnished with avocado salsa, served with corn cake and a cubed heirloom tomato salad, by the Spot Gourmet in Los Angeles
Ballotine of chicken stuffed with preserved lemon, pine nuts, leeks, and currants, by Marcey Brownstein Catering & Events in New York
Roasted chicken breast stuffed with leek-and-spinach farce, served with basil polenta fries and baby arugula in a savory herb jus, by Gourmet Caterers
Tempura tofu and cucumber kimchee in a ginger green onion dressing, served with a taro-stuffed black and white sesame fried dumpling in a sweet chili sauce, by Encore Catering in Toronto
Crab, avocado, mango, and cucumber timbale, served with white gazpacho, by the Spot Gourmet in Los Angeles
Roasted red pepper and miso risotto cakes, served with silken tofu, grilled marinated vegetable stack, and asparagus in romesco sauce, by Gourmet Caterers in Boston
Braised short ribs served with stone-ground grits, roasted corn, baby bell peppers, heirloom cherry tomatoes, leeks, wild mushrooms, and ginger gremolata, by Paramount Events in Chicago
