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Short rib tacos with shredded cabbage, tomato, and chipotle crema served on a slab of pink salt, from Michael Stuart (347.689.9822, mscnyc.com) in New York

Bacon- and date-stuffed jalapeno poppers served with garlic and lime aioli, from Fig Catering (310.899.8595, figsantamonica.com) in Santa Monica, California

Buttermilk chocolate chip pancakes with maple syrup, jumbo blueberries, strawberry fragments, and powdered sugar, from Esprit Events Kosher Catering (212.207.3888, espritevents.com) in New York

Ritzy Bee Events used craft paper and chalk to label the passed appetizers for a rehearsal dinner at the Decatur House in Washington so guests wouldn’t be left guessing.

For an upscale dinner party, Fête presented a clambake menu in a formal, modern setting by having waiters serve custom Plexiglas trays filled with seafood.

Atlas's yellow and black display for the launch of Pilates NYC's pre- and post-natal programs.

At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.

Inspired by the food truck craze, Abigail Kirsch in New York created roving carts to bring guests desserts and beverages, like gelato with dipped miniature cones and toppings, or sangria and punch.

After a day indoors, take guests outside to remind them that there's life outside the meeting room. At the Garden of the Gods pool complex at Caesars, mixologist Eddie Perales can do quick poolside mixology demos, and serve punch in a bowl made of ice. The meeting break can be arranged for large groups on a case-by-case basis.

Years before the locavore movement became popular, Mark Fahrer Caterers set up a nature-inspired buffet that had guests foraging for food at a 2002 party for outgoing New York City Parks & Recreation Commissioner Henry Stern.

Guests helped themselves to water-cooler cocktails at the Museum of Contemporary Art’s 2009 ArtEdge benefit.

C2 Catering Couture serves sugar bubbles filled with chocolate mousse and a fortune cookie. The dessert is served alongside a hammer to crack open the sphere.

A deconstructed Greek salad is served alongside a dressing injection.

New menu items at Seaport Hotel & Seaport World Trade Center include crisp tomato cones filled with Maine crab salad.

Toronto's Glory Hole Doughnuts (gloryholedoughnuts.com) has been garnering buzz with flavors like maple bacon, chicken and waffles, and lemon meringue. The supplier can deliver as many as 300 handmade doughnuts or 500 “Lil’ Glories” for events.