Food & Entrees

Chicago company Katherine Anne Confections creates seasonal truffles. This month, flavors include "American Cheesecake," made with white chocolate, blueberries, strawberries, and cream cheese.

New York catering firm Bite is serving fried-chicken-and-watermelon canapes at some of its summer gatherings. The watermelon tile is soaked in spicy raw ginger juice and honey then topped with a spicy Napa cabbage slaw with green chiles.

In Boston, the Catered Affair provides miniature one-bite B.L.T. sandwiches.

Here's a novel spin on corn on the cob: The Catered Affair serves tempura-fried baby corn.

At Philadelphia-based firm Brûlée Catering, executive pastry chef James Rodebaugh creates a summery spread called "Pastry Patio Picnic." The desserts array offers sweets shaped like classic American snacks, and items include "French fries" made of toasted pound cake and "burgers" made with chocolate-ganache pound cake topped with sliced kiwi (meant to look like lettuce) and mango gelee that resembles cheese.

Operating in Southern California, New York, Dallas, and Austin, Texas, Coolhaus caters events and has a roster of unusual ice cream flavors. This season's lineup includes coconut Campari with blood orange and passion fruit as well as "Salty S'Mores" and "Fast Food" ice cream, which contains salted Tahitian vanilla-bean ice cream mixed with malt balls and french fry strings.

At Encore Catering in Toronto, chef Roshan Wanasingha is offering updated takes on chicken wings. One new dish is a Southern-style chicken drumette on a buttermilk corn muffin with bean-corn salsa.

In Austin, Texas, Tiny Pies makes "Flag" pies for the 4th of July. The desserts are filled with cherries and blueberries and topped with stars-and-stripes-patterned crust.

Rhumbar in Las Vegas has Americana-theme cocktails this month. Drinks include the Patriot, made with vodka, lemon juice, simple syrup, blue Curaçao, and egg whites. The garnish is stars made of Angostura bitters.

Boston's BG Events and Catering offers strawberry shortcake "shooters." The desserts are topped with fresh basil.

Chicago's Entertaining Company puts a sophisticated spin on Chicago-style hot dogs by putting toppings—including chopped tomatoes, pickled peppers, and onions—in sleek silver vessels.

Wolfgang Puck Catering in Los Angeles has new "grilling menus" this season. Servers bring a Wolfgang Puck-branded grill to event spaces, and menu items include rib eye beef steak.