Catering

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.

Servers used gardening tools to scoop up the edible earth and veggies.

Dressings, in flavors like chipotle aioli and housemade ranch, were poured from watering cans.

For his Les Misérables-inspired offering, Boulud looked to the character of Jean Valjean, who is thrown in jail for stealing a loaf of bread: Four different kinds of Pain Surprise (“a French-style tea sandwich,” Boulud explained) will be served in hollowed-out bread bowls.

To represent Kon-Tiki, a Norwegian movie about Polynesia, Boulud created skewers of grilled mahimahi with pineapple and papeete barbecue sauce, which will be served on trays lined with pineapple skins and banana leaves.

Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington

Ahi tuna salad with pineapple-sesame dressing, greens, tobiko, and sambal aioli; cucumber rolls; hoisin duck salad with quinoa, wakame, and roasted vegetables; macadamia nut biscotti; coconut alfajores; and Absolut Ruby Red vodka, Soho lychee liqueur, and Patron Citronge cocktails, by Brûlée Catering in Philadelphia

Mac ’n’ cheese; chicken wings served with assorted sauces; kielbasas; Bavarian pretzels; and grilled chicken Caesar salad wraps, by the Garden at Studio Square NYC in New York

Grill-ready clay pot kalbi, with marinated beef, soybean paste, fresh garlic, red leaf lettuce, vegetables, and kimchi, by Miss Korea Barbecue in New York

Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles

Bento boxes including chilled Italian antipasti, served with sangria with blood orange ice cubes, iced tea with lemon zest and mint, and Peroni beer, by Parkland Chef in Boca Raton, Florida

Urban Picnic bento box including a chicken ’n’ waffles sandwich; a prosciutto, parmesan, and sherried fig jam sandwich; gazpacho in a cucumber bowl served with a pipette of vinaigrette and a dusting of avocado snow; a Caprese potato salad skewer; and a trio of sweet-and-savory suckers, by Truffleberry Market in Chicago

"Garam masala, a blend of ground spices common in India, is a worldly ingredient that adds an abundance of exploding flavor and enticing aroma to a dish." —Michael Giletto, executive chef at CulinaryFX, New York and Philadelphia

Mediterranean salad with roasted-pepper hummus, by Abigail Kirsch in New York

Wedge salad bites served on forks, by Occasions Caterers in Washington

Seared sweet ­potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles

Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston

Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles

Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles

Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto

Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston

Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root ­vegetable ­confetti, by Shiraz Events in New York, Miami, and Los Angeles

Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto

Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles

Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington

Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.

This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.

Canned cocktails are trending in the world of mixology right now. At the Manhattan Cocktail Classic gala in May, Campari served up canned Negronis, made with gin, sweet vermouth, and the Italian aperitif. Red-and-white-striped straws added a summery touch.

A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.

Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.

Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.

Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.

From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.

This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.

To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.

Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.

L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.

The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.

For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.

This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila Avión, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.

If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar.  Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.

The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.

A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.

SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.

Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.

Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.

V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.

For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila Avión, blood orange juice, and fresh sour mix.

Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.

Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.

A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.

Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part Avión Espresso, one part espresso, and one part soda water, then garnish with espresso beans.

For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.

The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.

Send a few favorite photos to Texas-based Manjar (Spanish for “delicacy”) and the bakery can turn them into edible Instagram posts for you, as well as create sugar cookies frosted to look like the popular social media company’s camera icon. There is no minimum order, and clients can send in as many different photos as they’d like. For larger orders, call at least two weeks in advance. Also on Manjar’s hipster-approved cookie menu are sweets shaped and frosted to look like Wayfarer sunglasses, mustaches, Polaroid photos, and vintage cameras.

Cotton candy gets a sophisticated makeover in the hands of Sugar & Spun. The company uses all-natural and artisanal ingredients, including organic raw sugar and dried toppings and powders, to create unconventional flavors such as black sesame, spiced mango, salted chocolate almond, and latte. The spun sugar comes in 32-ounce tubs for $4.50 each, or 16-ounce tubs for $3 each (additional sizes are available on request). There is a 20-count minimum; pickup at one of the company’s locations along the San Francisco Peninsula is free, and delivery within San Francisco costs $20. Allow three days' advance notice.

Gourmet flavors take a simple-sounding treat—chocolate-covered pretzel rods—to another level at Fatty Sundays: think pumpkin spice, peanut butter and jelly, banana cream, peppermint crunch, berry granola, and more. Bonus: The colorful, dipped pretzels would look especially eye-catching on display at a candy station. Custom labels, flavors, and color combos can be created for events and favors, with a minimum of 20 boxes of two or five pretzels. The treats can be shipped throughout the United States.

Boston’s Wicked Good Cupcakes puts a new spin on the classic dessert with its Wicked Good to Go cupcake-in-a-jar treats. Each glass jar holds the equivalent of two cupcakes, and there are 15 flavor options, including vanilla birthday cake, sea-salted caramel, and red velvet. For corporate orders, the jars can include custom labels or colored sprinkles and fondant toppers. Custom Wicked Good to Gos start from $8.50 for an eight-ounce jar; shipping is available nationwide.

New York-based Stick & Pop has whipped up its cake pops and bonbons for brands including Swarovski, Tory Burch, Valentino, Joie, and Patrón. In addition to the company’s original menu of cake-ball flavors such as Griswald (vanilla graham cake with a marshmallow center and chocolate chips dipped in dark chocolate) or Nutty Bunny (carrot cake dipped in white chocolate with walnuts), it also specializes in custom-designed packaging, as well as custom flavors, colors, and toppings. Place orders five business days in advance for 100 or more.

It’s obvious Robyn Frank, owner of Thumbs Cookies, makes her tiny shortbread cookies by hand—her thumbprint is pressed into each one. A mixed batch of 60 cookies costs $30 and includes signature flavors such as ginger clove, apricot with pistachio and cardamom, candied pecan with rosemary, and original cinnamon-sugar topped with a chunk of Mast Brothers chocolate. Frank also makes Thumb Pies (pictured), miniature cookie sandwiches bonded together with colored frosting or chocolate hazelnut filling. The cookies can be customized with tiny edible letters and can be packaged as favors or gifts. Large orders of 500 or more must be placed two weeks in advance, and price breaks are available for large quantities.

For unique candies that will get guests talking, check out online sweets shop Sugarfina. The California-based company travels the world in search of gourmet candies and chocolates (think Belgian ale gummies, absinthe chocolate cordials, and matcha green tea caramels). The treats can be ordered for candy buffets in five-pound boxes ranging from $65 to $80, and consultants can be called upon to recommend a mix of candies for certain themes. Also available: stylishly packaged corporate gift options.

For events in Manhattan, Brooklyn, or Queens, Heartbreaker Baker offers its chewy, heart-shaped bar cookies. The treats come in 10 main cheekily named flavors, including Stuck on Yous (chocolate with gooey caramel and sea salt) and Fig It About Hers (oatmeal fig with an orange glaze). The mini versions go for $1.25 each, while the regular size costs $2.50, with a minimum order of 40 minis or 20 regulars. The cookies can come on platters or come individually wrapped with custom labels. Three days' advance notice is required, or five days' notice for custom labels; delivery is $15.

More stylish than your average Blow Pop: Designer Lollipop peddles spherical sweets that contain edible images—everything from fireworks and vintage lace, to world flags and the Aurora Borealis. Owner Priscilla Briggs can also create custom corporate logo lollipops. The handmade, individually wrapped treats start from $14 for six and can be shipped worldwide. There is a discount for orders of more than 120; large orders of from 600 to 1,000 take between 10 and 13 weeks to process.

Handmade, in small batches, Crack Caramel creates its addictive caramel bites using only brown sugar, sweet cream butter, organic heavy cream, Madagascar vanilla, and pink Himalayan salt. Individually wrapped two-bite caramels can be purchased by the quarter, half, or full batch (a full batch costs $45 for 40). Or opt for the Crack Pops: paper-wrapped caramel lollipops on wooden sticks. Order at least two weeks in advance.

The Beverly Hills Brownie Company offers—yup, you guessed it—brownies. With 23 unconventional flavors, including new arrivals s’mores and no-gluten classic buttercream, the brownie boutique makes the rich treats individually, so each one has a crisp-edged crust and moist center. For events in the Los Angeles area, there is a brownie bar service that includes a full display setup and uniformed servers, and it typically involves a 10-dozen minimum order (but owner Bobbie Greenfield says there is flexibility). The company also offers custom brownie flavor and logo options, and gift packages can include custom parchment inlays and tags. Signature brownies are $39 for a dozen, with special pricing available for volume orders.

Outdoor break, including a carving board, international cheeses and breads, and paella, by Lake Lanier Islands Resort in Buford, Georgia

Florida Orange Break, including orange-laced cookies and macarons, orange chocolate-covered cherries and apricots, orange-ginger muffins, frozen orange pops, crystalized orange rings, and a variety of orange-flavored beverages, by Boca Raton Resort & Club in Florida

New York-style deli station, including potato knishes, grilled pumpernickel bread, the Pickle Guy pickles, local mustard, and Schaller & Weber deli meats, by Westin New York Grand Central

Popcorn Couture Cinema Break, ­including mixtures such as All American (bow-tie pretzels, peanuts, and M&M’s), Rio Bravo (chipotle chili powder, corn chips, and lime), and Bedtime for Bonzo (banana chips, Nestlé Buncha Crunch, and toasted ­coconut), by Walt Disney World Swan & Dolphin in Orlando

Interactive American Apple Culinary Break, which involves a specialist teaching the craft of creating apple pie, as well as a spread of apple tarts, fresh apples, and apple juice, by the Park Hyatt Washington

Vitality conference breaks, including open-faced Parma ham sandwiches with sun-dried tomato spread, ricotta, and basil, available at all Swissôtel Hotels & Resorts locations

Lemon Break, including a lemonade display, lemon tarts, lemon sorbet, lemon candies, lemon confit, lemon drops, lemon shooters, lemon chiffon cakes, lemon crème brûlées, lemon rum babas, lemon napoleons, and lemon meringues, by Newport Beach Marriott Hotel & Spa in California

Charcuterie selections hanging from a steel bow, by Wyndham Grand Orlando Resort Bonnet Creek in Florida

Breakfast bites, including French toast sticks, fruitinis, mini yogurt parfaits, bite-size beignets, and cereal ­shooters, by W San Diego

Cookie station, including Oreos, pecan sugar ­cookies, and gingersnaps, as well as ice cream, lemonade, and sweet tea, by the Trump SoHo in New York

Savory break spread, including Thai chicken satays, sushi and sashimi, smoked mountain trout and crème fraîche on cucumber, edamame, ­and seaweed salad, and vegetable ­smoothies, by Lake Lanier Islands Resort in Buford, Georgia

Local treats spread, including pecan caramel turtles, trail mix with chocolate-covered coffee beans, pretzels, and dried cherries, brisket quesadillas with poblano ranch dressing, chocolate and dulce de leche tartlets, assorted Sweet Leaf iced teas, and coffee, by Hyatt Regency Lost Pines Resort in Austin, Texas

Refreshment break buffet, including chicken chutney salad in phyllo cups, hummus with celery and carrot sticks, Very Berry shooters, mango-carrot nectar, and homemade granola with Greek yogurt, by the Hilton Tucson El Conquistador Golf & Tennis Resort Executive Conference Center in Arizona

Colorado craft beer tasting and pork bar, including chicharrones in pickled cornichon aioli, B.L.T. ­grinders, mini hog Dagwoods, pork-cheek ­pastrami Reubens, and house-pickled ­vegetables, by Hyatt Regency Denver Tech Center in Colorado

Build-your-own trail mix and smoothie station, including the Ready Set Glow smoothie with açai berries, flaxseed, and coconut water; and the Jump Start smoothie with blueberries, bananas, Greek yogurt, and flaxseed, available at all Kimpton Hotels & Restaurants

Sautéed Thai chicken over sesame noodles in micro takeout boxes, by Elegant Affairs Off-Premise Catering & Event Design in New York

The "Kuro Smash," served at Chicago's Union Sushi & Barbecue Bar, blends bourbon and cognac with lemon juice, simple syrup, blackberries, and tarragon seeped in Everclear.

From Nantucket restaurant American Seasons, the "Bartender's Handshake" combines Italian liqueur Fernet Branca with house-made ginger simple syrup and a splash of lemon. According to general manager and beverage director Orla Murphy LaScola, swapping out the drink's traditional ginger beer for ginger syrup offers a warmer note.

Chicago's Sepia will feature the "Cocoa Old Fashioned" on its menu this fall. Created by head bartender Josh Pearson, the drink combines cocoa-nib-infused rye whiskey with sherry-vanilla bitters, muddled oranges, and brandied cherries.

Another of Pearson's whiskey-based cocktails created for Sepia's fall menu is the "Boston Martha," made with magnolia-and-oolong-tea-infused Irish whiskey, yellow chartreuse, honey, lemon, egg white, and orange bitters.

According to Jeremiah Krickhahn, head bartender at Chicago's Red Door, his "La Turista" is a pisco-based cocktail that uses fruit-forward brandy. "This fall, reinventions of this 'new' spirit will do away with the overused Pisco Sour," says Krickhahn, who also used an Olroso sherry to add a creamy texture and subtle nuttiness to the pisco, bitters, and locally farmed mint and lemon balm. The drink is topped off with sparkling Muscadet culled from a small biodynamic grower in France.

Sushi Samba Rio corporate beverage director Drew Peterson also says that pisco is trending for fall cocktails. The restaurant will be serving the "Chica Sour," which blends the ingredient with egg whites, cinnamon simple syrup, fresh lime juice, and other flavors.

Jordan Bushell, Hennessy's Toronto-based mixologist, created "The End Game" for fall. Using vinegar (a popular ingredient this season), Bushell also added Hennessy V.S., Zubrowka Bison Grass vodka, apple cider gastrique, Angostura bitters, and fresh-grated cinnamon.

Vikram Hegde, head bartender at Boston's Island Creek Oyster Bar, says that adding sherry to cocktails will be a fall trend. This drink, called "The Equinoccio," also contains tequila, spicy Czech bitters, house-made cinnamon syrup, Tiki bitters, and shaved nutmeg.

At Back Deck in Boston, general manager Brian Corcoran developed a brisk-weather version of classic summer cocktail the Arnold Palmer. This version, called the "Ginger Arnold Palmer," adds craft-distilled Berkshire bourbon and spicy ginger liqueur to iced tea and fresh-squeezed lemonade.

At Chicago's Barrelhouse Flat, bartender Jeff Donahue has created a red-wine-based cocktail called the "Refined Hobo." The drink combines red wine with fall-appropriate cinnamon syrup; other ingredients include absinthe, blended scotch, maraschino, lemon juice, and egg white.

At Jake Melnick's Corner Tap in Chicago, beverage director Chris Jecha is serving bottled cocktails. The "Mexico" has a tequila base and ingredients like coffee liqueur and a red vermouth called carpano antica.

Other bottled cocktails from Jake Melnick's in Chicago include the "Diplomatic Immunity," made with Templeton Rye whiskey, smoked blood orange bitters, and the Italian vermouth punt e mas.

Tim Williams, a Chicago-based mixologist who creates cocktails for venues including Old Town Social and Nellcote, is serving "The Company" this fall. The drink melds hand-blended Woodford Reserve bourbon with carpano antica, Sicilian liqueur Averna, house-made bitters and brandied cherries.

Blue Plate Catering in Chicago will be serving Hennessy cocktails imbued with fresh lemon, lavender, and honey syrup.

Another fall cocktail from Blue Plate Catering is the exotic "Thai Firecracker." The drink combines gin and champagne with cucumber water, mango, and the Thai hot sauce sriracha.

Rob Macey, the bar director at Area Four in Cambridge, is also using sriracha in his fall drinks. "The Concubine" is made with the local Bully Boy vodka, fresh pineapple juice, mint, and the hot sauce.