Event Catering

Chocolate custard sphere, served with beet root and brown butter ice cream with cocoa tulle and stone fruit, by Wolfgang Puck Catering in Chicago, Dallas, Los Angeles, and Seattle

Blood orange segments served with creamy mascarpone cheesecake, white chocolate crisp, red liquid gel, Florida citrus ganache, and ­edible micro flowers, by Puff ‘n Stuff Catering in Orlando

Sliced tenderloin, sunny-side quail egg, and white truffle oil on a crostini, by Puff ‘n Stuff Catering in Orlando

Freshly baked cracker pillows broken open with maracas to reveal a Greek salad of feta, fried eggplant, corn, and cucumber with oregano vinaigrette, by Pinch Food Design in New York

Tiramisu made with mascarpone mousse, chocolate cake, espresso cake puree, and coffee crumbs, presented in the abstract style of Jackson Pollock, by Pinch Food Design in New York

Raspberry Ramos Gin Fizz with Green Hat gin, raspberry, sugar, egg white, and soda water, by Evoke in Silver Spring, Maryland, and Stir Bartending Company in Washington

Dehydrated cocktail paper made with Rujero singani, coconut, vanilla, and kaffir lime, with an edible flower, by Evoke in Silver Spring, Maryland, and Stir Bartending Company in Washington

Charred vegetable tagine with apricot-pepper sauce on saffron socca with spiced yogurt, by Eatertainment in Toronto

Mini cannelloni bites with ricotta, shaved mozzarella, and arrabbiata salsa, by Eatertainment in Toronto

Chilled oysters wrapped in a champagne-cucumber mignonette, yuzu bubbles, and beluga caviar, by Barton G. in Miami and Los Angeles

In June, Patina Catering catered the opening of Skyspace Los Angeles, the observation deck that also includes a glass slide 1,000 feet above the city. As part of an elaborate catering offering, Patina served late-night hors d'oeuvres that were passed as the party came to a close. The grab-and-go boxes featured cheddar beef sliders on mini sesame buns, crispy tater tots, and mini milkshakes.