Catering Trend: Pipette Skewers

Guests could also help themselves to French toast bites, served with pipettes of maple syrup.

Suited for brunches or lunchtime events, Boutique Bites' Bloody Mary pipettes include shrimp, which the guests eat before squeezing the spicy cocktails into their mouths from the pipettes.

The Signature Room at the 95th served vanilla-and-cinnamon-spiced hot chocolate in pipettes.

At the Topanga Canyon restaurant, chef Bradley Miller focuses on locally sourced ingredients. His smoked yellowtail spread, made with radish, red onion, and smoked sea salt, is served in an oval tin reminiscent of a sardine container. The dish is served with grilled French bread and individual Tabasco pipettes.

Playful menu items included cherry bocconcini with grape tomatoes with individual tubes of balsamic vinaigrette. Liberty Grand Entertainment Complex handled the catering.

Eatertainment reinvented the skewer for fall, by including the sauce for each bite-size item in a pipette. The skewers come in sweet or savoury flavours, like strawberry shortcake, made with a shortcake cookie, a strawberry marshmallow, and strawberry glaze served on a vanilla crème anglais pipette.

Hors d'oeuvres like caramelized sweet potato truffles with kiwi ginger injection were served on trays covered in op art images.

Passed hors d'oeuvres from Windows Catering included tomatoes skewered by a plastic injector filled with liquid mozzarella.