designs

Pinch Food Design in New York offers an interactive dessert station that changes the vantage point of the food, so guests look up to reach for hanging sweet galettes and then top them with whipped cream and fresh fruit.

For a promotional party in New York, Thomas Preti Caterers served individual fondue cups filled with warm chocolate sauces, with items like marshmallows, kiwi slices, and strawberries to dip.

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.

At an Aaron’s Catering promotional event for clients at Haven Lounge in Miami in July, a server passed fruit bars to guests, and then a second server approached with a tray of misters filled with alcohol to spray on the popsicle.

Pinch Food Design in New York created a taco station, where guests could decorate homemade tortillas with an array of toppings served in custom-made resin pedestal pieces inspired by handcrafted Mexican pottery.

At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.

Inside the museum, the set up was modern and streamlined, marked by a palette of mostly white with pops of green. Dinner by Glorious Food was served family-style and included lobster salad in a tarragon sauce, sirloin with mustard sauce, and white bean salad. For dessert, guests had several options including lemon squares, raspberry tartlets, and French macaroons.

Long, communal tables and lounge-like configurations provided more relaxed seating on the upper level. For centerpieces, the designer incorporated square-shaped canopies, illuminated by candles that hung from the leaves in glass cylinders. Gift bags from sponsor Cartier were placed on guest's seats prior to the start of the event.

Sushi rice “soldiers” made with fresh salmon and tuna sashimi and garnished with edamame, by DNA Events Inc. in Los Angeles

Easy-to-eat mini spaghetti nests, topped with a micro meatball and marinara and sprinkled with Parmesan, by Elegant Affairs in New York

Petite doughnuts and glasses of milk, by Puff ’n Stuff in Orlando

Mini grilled cheese sandwiches, paired with creamy tomato bisque, by Puff ’n Stuff in Orlando

Battered Pacific halibut with tartar dipping sauce and Yukon gold fries, by L-Eat Catering in Toronto

Bites of fruit, served with green apple ­Kool-Aid-filled pipettes, by Puff ’n Stuff in Orlando

Inspired by the family’s love of candy, David Monn used ring pops, gummy frogs, lollipops, and sour apple gummy rings to create the centerpieces at a recent bat mitzvah.

The contraption that held paper cones of truffle tater tots was a nod to trapeze acts.