Food

R Cano Events used retro lazy Susans to help guests share family-style food presentations at a 2004 Safe Horizon luncheon in New York.

Waiters didn’t have to remember what they were serving (and guests didn’t have to ask) when now-defunct Match Catering printed T-shirts with food descriptions for a 2004 BizBash event.

A food truck specializing in Vietnamese bánh mì sandwiches, Duck n' Roll can deliver catering to offices in the city and suburbs. Chef Amy Le’s menu draws on her own family recipes, and includes baguettes filled with fresh herbs, veggies, and meats such as five-spice duck, miso-braised short ribs, and Thai chicken curry. Depending on the menu, the average cost is $7 to $40 per person, and Le can serve groups of 25 to 400.

Dubbed "In Flight," the specialty cocktail incorporated honey from Limelight Catering's own hive.

Dynamic Confections' Candy Land-style booth had three large displays of sweets including its do-it-yourself Lolli Kit and examples of the finished products.

Sweet Flavor showcased its disposable culinary tableware, including this alternative to the single-serving porcelain spoon used at many events.

“Earthy, sweet figs bound with savory prosciutto are a delicious way to start the festivities.” Devils on Horsebacks from Canard Inc.

“Cookies and trifles are gorgeous and delicious.” Catering by Alligator Pear Catering in Canoga Park, California

Vegetable-filled tamales served with green mole sauce and cilantro, by Naturally Delicious Caterers & Events in Brooklyn

Sweet potato souffle with roasted Brussels sprouts, maple syrup, and wild rice latkes, by FIG Catering in Chicago

Red and yellow tomato tartare with avocado, white gazpacho, and cucumber geleé by Occasions Caterers in Washington

Rustic potato pancakes with homemade apple chutney and pickled red cabbage fennel slaw, by Naturally Delicious Caterers & Events in Brooklyn

Roasted corn, poblano, and garlic sopes served with salsa verde, by FIG Catering in Chicago

Mini lentil-and-bulgur burgers served on sesame-seed buns with curry ketchup and McClure’s pickles, by Naturally Delicious Caterers & Events in Brooklyn

Buffalo mozzarella, watercress, grapes, pistachios and lavender honey-lime vinaigrette by Occasions Caterers in Washington

Golden citrus beets served with lemon verbena, mascarpone and honey powder by Occasions Caterers in Washington

Rosemary-infused waffles served with buttermilk-battered smoked cauliflower, horseradish, pickled cabbage, and wild arugula salsa verde by Daniel et Daniel in Toronto

Mediterranean salad with roasted-pepper hummus, by Abigail Kirsch in New York