Catering

Miniature skillets of Yukon gold hash brown potatoes, sunny-side-up quail eggs, and crispy bacon with house-made sun-dried tomato ketchup, by L-Eat Catering in Toronto

Roasted pork belly Reubens with local ale mustard and pickled vegetables on pretzel bread, by Santa Barbara Catering in Phoenix

Sirloin sliders with strawberry milkshakes, by Elegant Affairs Off-Premise Catering & Event Design in New York

Korean-style chicken wings with scallions, fried shallots, garlic flowers, and chive flowers, by Wolfgang Puck Catering in Los Angeles

Crackle caramel corn clusters; homemade Twix bars with salted dulce de leche; and salted caramel brittle with toffee, toasted pistachios, and dark chocolate shavings, by Santa Barbara Catering in Phoenix

Chocolate-dipped toasted marshmallows with graham cracker dust and chocolate-filled pipettes, by Elegant Affairs Off-Premise Catering & Event Design in New York

French toast sticks with bourbon-infused maple syrup and blueberry thyme jam, by L-Eat Catering in Toronto

Vegetarian paneer Fire Ball naan pocket with kimchi vegetable slaw, pickled onions, red chili, cucumbers, and pickled carrots, by Entertaining Company in Chicago

Miniature biscuits filled with house-made sausage gravy, by Santa Barbara Catering in Phoenix

Sushi pizza with hamachi tartare, Cara Cara oranges, pickled ginger, scallions, cilantro, tobiko, watermelon radish, and yuzu sriracha aioli on a crispy rice cake, by Wolfgang Puck Catering in Los Angeles

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

Individual-size poutine pizza in a corrugated cardboard box with potatoes, cheese curds, gravy, and pulled pork, by Entertaining Company in Chicago

Puck muffin with maple-glazed pork, tomato jam, sorrel, and a sunny-side-up egg, by Wolfgang Puck Catering in Los Angeles

Bagel bites with shaved wild boar prosciutto, red-eye aioli, and everything bagel crumbs, by L-Eat Catering in Toronto

At NoMi Kitchen in Chicago, chefs are prepping for Sunday's festive brunch by dipping eggs into dyes derived from red wine, coffee, tea, and red and yellow onions. The ingredients create softer, more earthy-colored Easter eggs than those made with traditional dyes.