Creative Catering

Based in Washington, with locations in Boston and Los Angeles, Georgetown Cupcake is offering festive treats topped with pastel decorations. To make the cakes extra Easter-appropriate, bakery reps suggest serving them in empty egg cartons filled with colorful candy.

Tiffany & Company and the Society of Memorial Sloan-Kettering Cancer Center’s Associates Committee hosted the 22nd annual Bunny Hop at FAO Schwarz Fifth Avenue on March 5. The bunny-theme event included a variety of activities for kids—including a station for decorating spring-y cookies.

On the first day of the conference, passed breakfast selections included smoked salmon on miniature bagels.

Guests also noshed on yogurt with fruit and granola. The miniature parfaits were passed on trays decked in cute, checkered napkins.

Other vendor-passed breakfast selections included compressed watermelon salad in cones, deviled eggs with bacon and smoked paprika, mini "St. Francis" quiches, assorted danishes, plus "super food" bubble smoothies in flavors such as pomegranate and honeydew.

Colorful tubes held breakfast-smoothie shooters.

One server, dubbed the "Rocket Man," had a backpack filled with coffee.

Lunch on day one was served family-style and presented on a lazy Susan. Food options included assorted artisan rolls and pita triangles with hummus, olive tapenade, lemon thyme, and olive oil.

On the second day, guests sat down to a "Napa-style picnic lunch." Snack options included baskets of rolls, pitchers of pink lemonade, and Mason jars filled with cookies.

Day two had a packed schedule, so guests who couldn't sit down for lunch had a grab-and-go option.

Guests filled small bags with Bavarian pretzel sandwiches with roasted turkey, honey mustard, and spinach.

Grab-and-go options also included Mason jars filled with Italian pasta salad.

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

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

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