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Creative Edge Parties in New York offers a cut-your-own pasta station with hanging sheets of handmade pasta in different flavors and bowls of sauces so guests can choose their own custom combinations.

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.

Mary Giuliani Catering & Events pairs one-bite paella with shrimp and chorizo with sips of sangria.

Dish Food & Events offers made-to-order risotto martinis like bay scallop and rock shrimp or asparagus and wild mushroom.

Thomas Preti Caterers prepared hors d’oeuvres set on large Lucite tables suspended from the ceiling, at a launch party for lighting designer Bentley Meeker’s book, at Gotham Hall in New York in April.

Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta

Housemade hot pretzel rolls with assorted mustards, heated over river rocks, by A Thyme to Cook (877.849.6386, athymetocook.com) in North Stonington, Connecticut

Fried anchovies with sage, rock salt, and truffle aioli served in mini tomato-paste cans by Lindsey Shaw Catering in Toronto

Menu cards held by ceramic hands at an event designed by Canvas & Canopy

Turkey lollipops stuffed with homemade stuffing and dried cranberries, drizzled with cranberry reduction, by Riviera Caterers in New York

Chestnut-encrusted filet mignon topped with pumpkin mousse displayed on an indoor barbecue with dry ice, by Riviera Caterers in New York

Schaffer’s Genuine Foods created an edible garden for a YouTube event at the Museum of Flying in Santa Monica. The “earth” was made from chopped black olives, breadcrumbs, and puffed wild rice.

Servers used gardening tools to scoop up the edible earth and veggies.

Goat cheese lollipop truffles rolled in crushed pistachios, sun-dried tomatoes, and other toppings from Windows Catering Company in Washington