PLUS Event

Glazed & Infused, a new doughnut shop with locations throughout the city, caters handmade treats for breakfast meetings. Available by the dozen, the doughnuts come in flavors such as maple-bacon long john (pictured), PB&J, and roasted banana.

The Meatloaf Bakery's food truck, Meatloaf-a-Go-Go, has a new line of sandwiches suited for lunch meetings. Served on bread or rolls from the local Red Hen Bread Co., the sandwiches come stuffed with classic or turkey meatloaf. For vegetarians, the Yentl-Lenti-wich is a tomato-basil tortilla filled with rice, lentils, cheese, and red pepper coulis. All orders come with a bag of chips.

At the Chicago Botanic Garden's rose-themed Summer Dance in June, Calihan Catering served appetizers on trays strewn with pink flower petals. Offerings included foie gras macaroons flavored with summer cherries and Grand Marnier.

Equipped with a doughnut fryer, the new Beavers Coffee & Donuts truck has offered its treats at events like the Lincoln Park Zoo's Zoo-Ologie. Menu items include fresh mini doughnuts with cinnamon sugar, powdered sugar, or chocolate. A selection of "Gourmet Donuts" includes flavors such as Turtle, PB&J, or the Strawberry Bella, which combines strawberry sauce with graham cracker crumbs. The coffee is a Cuban-inspired blend roasted in Miami especially for the truck.

Amy DiTomasso, founder of Sugar Chic Designs, aims to create elegant dessert tables. For a recent photo shoot with a Mad Men theme, DiTomasso created a spread laden with goods from mostly local vendors, including gold-dusted tiramisu cake pops, individual mini blueberry pies, and key lime cake; candies included Jordan Almonds, M&Ms, and sour-apple gummy bears. DiTomasso works with graphic designer Abby Barnett of Flair Designery to create custom-printed materials and table collateral.

At an in-store promotion for Juicy Couture in May, Truffleberry Market served seared ahi tuna sushi rolls with black sesame and pink pickled ginger. The bites were festively displayed in a row of crossed chopsticks.

At Marwen's Paintbrush ball in June, Limelight Catering served a first course of watercress and shaved asparagus salad with aged goat cheese, mustard vinaigrette, soft poached egg, and a brioche shard.

Elaina Vazquez, chef and owner of Boutique Bites Catering, is serving upscale versions of classic TV dinners. Separated by strands of pink pearls, plates are divided into sections containing different bites. This one offers filet mignon topped with quail egg, lobster mac 'n' cheese, and Brussels sprouts with carrots.

The Renaissance Schaumburg Convention Center Hotel unveiled its "Couture Cuisine," new pairings of cocktails and small plates from chef de cuisine James Papadopoulos, in June. One pairing includes jerk chicken wings with mango mint alongside the Snow White-tini. Garnished with an edible orchid, the creamy cocktail combines honey-flavored Stoli vodka with Godiva white chocolate liqueur.

Pure Kitchen Catering prepares food using fresh ingredients from local farmers and producers. One of their new seasonal items is a one-bite charred strawberry appetizer, made with shitake mushroom, truffle oil, clove, balsamic vinegar, and basil.