Food Displays

Roasted pork tenderloin rolled with fennel and Badian spice confit served with acorn squash, squash risotto, sautéed baby bok choy, and shallots, from Saphire Event Group (781.784.2400, saphireeventgroup.com) in the Boston area

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

Caramelized vanilla napoleon with red beet confit, from Windows Catering Company (703.519.3500, catering.com) in Alexandria, Virginia

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

Sangria, watermelon, and mango Campari spheres served in spoons, from Windows Catering Company

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

Banh mi sandwiches made with five-spice pork belly, from Blue Plate Catering (312.421.6666, blueplatechicago.com) in Chicago

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.

Lobster risotto is spotted with pomegranate.

Lemon "lego" cubes top pieces of grilled chicken.

A deconstructed Greek salad is served alongside a dressing injection.