6 New Serving Styles for Small Plates at Cocktail Parties

Winter vegetable stew in an acorn squash from Thomas Preti Events to Savor

Fresh sardine with red and yellow pepper pearls, pickled garlic, Spanish olives, candy tomato, and saffron milk foam in a sardine tin, with an edible fish head and bone, from the Catered Affair in Boston (781.982.9333)

Savory whoopie pie with corn bacon and cheddar cheese, filled with smoked tomato panna cotta with watercress, wrapped with recycled parchment with label wrap and served with tempura asparagus and green beans, with a wasabi aioli in a paper cup, from Good Gracious! Events in Los Angeles (323.954.2277)

Winter vegetable stew in an acorn squash, from Thomas Preti Events to Savor in New York (212.764.3188)

Korean glazed short rib with cabbage and sambal slaw in an Asian teacup, from Susan Gage Caterers in Oxon Hill, Maryland (301.839.6900)

Chipped foie gras grits topped with a sunny-side-up quail egg in a flying saucer plate, accompanied by a mini johnny cake on a petite silver tasting skillet, with rosemary maple syrup served in a mini pourer, from Mena Catering in Miami (305.666.8545)

Holiday eggnog crème brûlée in a clear ashtray with an edible chocolate cigarette, from Mena Catering in Miami