buffets

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

Colorful macaroons came from Thomas Keller's Bouchon Bakery, and the linens from La Tavola had a pink-and-white chevron pattern sewn up with sequins.

The South African wine brand Two Oceans launched a new graphic design for its bottles at an event in Toronto in June. To help guests, vintages were paired with hors d'oeuvres in sleek displays.

For the Knot event, Selden created a next-level breadstick bar. Hand-rolled breadsticks were served with flavored dips like spiced butternut squash, curried cream, and ricotta and fava bean, along with carrot and ginger and truffled wild mushroom soups. "You'd never guess it's a less expensive option because of the abundance of food on the table," the chef says.

Design Cuisine Caterers served a mix of savory and sweet brunch foods at the annual Garden Brunch on Saturday afternoon hosted by Tammy Haddad, Sally and Mark Ein, BizBash's David Adler, and others. Breakfast items included chilaquiles breakfast mugs of tortilla, pulled chicken, refried beans, monterey jack cheese, salsa, and sliced jalapeño.

There was also a fixed fries station serving guests to better accommodate the demand.