Photos: Dan Hallman for BizBash
Torchon of foie gras tower with blood orange, ginger, and aged balsamic reduction, gold-dusted cotton candy, and house-baked brioche, from Global Cuisine by Gary Arabia in Los Angeles
Photo: Dan Hallman for BizBash
Mini club sandwiches with house-smoked bacon and chicken and bread baked in-house, from Callahan Catering in New York
Photo: David Lazarus for BizBash
Mini wild rice pancakes with house-made cherrywood-smoked duck and cherry-rosemary chutney, from Lindsey Shaw Catering in Toronto
Photo: Dan Hallman for BizBash
Signature fig cocktail with house-made fig syrup and locally distilled Koval whiskey, from Fig Catering in Chicago
Photo: Dan Hallman for BizBash
Spicy marmalade made with local citrus and habaneros, locally made blue and goat cheese, and flatbread and grissini baked in-house from A Joy Wallace Catering and Event Production in Miami
Photo: Ryan Oswald
