Hors d'oeuvre

Truffleberry Market Catering has added savory ice cream cones to their offerings. Initially developed for a carnival-themed party, the hors d'oeuvre fills handmade wonton cones with creamy burrata cheese. Aged balsamic vinegar drizzled over the top resembles chocolate sauce, and a sun-dried tomato stands in for the cherry on top.

Sugar Bliss Cake Boutique offers private wine and cupcake tastings at its River North bakery. The two-hour tastings can accommodate groups of 20 to 25 and start at $28 per head with a $100 space rental fee. Each guest gets three tasting portions of wine and six mini cupcakes. This fall, the treats come in flavors such as chocolate-orange (pictured), chocolate-caramel, and chai latte.

Kehoe Designs recently hosted an open house to showcase some new design schemes for fall. One area, dubbed "Madly Masculine," was inspired by Mad Men and housed a circular tufted leather bar with a bronze top. Overhead, a drum shade crowned a welded tree sculpture with bottles hanging from its branches.

The Great Divide is a Chicago-based soul-and-blues-based rock band, which is available for corporate events. The band released its debut album, Reservoir, in 2010 and is set to record a follow-up soon. The group has played at festivals like South by Southwest, and recently entertained crowds at the opening of Timberland's Michigan Avenue store (pictured).

The Timberland opening also had an "organic beverage bar" from Entertaining Company that complemented the brand's earthy image. Guests could blend Veev organic vodka with mint lemonade, peach Palmer (peach puree with lemonade and iced tea), or acai tropical punch (a mix of acai juice, strawberry puree, and pineapple juice). Garnishes included fresh rosemary, sage, spearmint, and basil leaves, vodka-soaked blueberries, and tomatoes soaked in vodka and dusted with sea salt.

BBJ Table Fashions had a 30th anniversary blowout bash at the Chicago History Museum in August to showcase some of the company's new fall inventory. One space, designed by HMR Design Group, showcased BBJ's new line of retro-print shantung fabric. The bar displayed the Mandarin Vintage shantung, and the shelving was decorated with the Saffron Delirium shantung. Both patterns are available in alternate colors.

Billed as an ice cream truck for adults, Ice-Cubed is a new catering service with offerings that go way beyond Hoodsie cups. Specializing in small-batch ice cream, handmade ice pops, and other frozen desserts, Ice-Cubed offers flavors inspired by savory dishes. The "Prix Fixe" ice pop features layers of flavors inspired by a five-course Italian mealm including prosecco, lemon beet salad, bresaola, veal ragout, tomato confit, and tiramisu. The "Cubed" menu offers frosted treat cubes in flavors such as hot chocolate biscotti, and burnt milk with peach jam and cloves. The truck is available for meetings and events by the hour, and staffers can create custom flavors.

FYI Frozen Yogurt Inspirations is another new source of icy catered desserts. Advertised as Chicago's first and only self-serve frozen yogurt truck, the vehicle has appeared at events like the Street Food Artistry festival. It's also available for meetings and private events on a case-by-case basis. The truck services groups of at least 50 guests and has three frozen yogurt machines that offer six flavors. The yogurt is prepared with local, farm-fresh milk and comes in flavors such as tiramisu, raspberry, and Dutch chocolate.

Local companies Katherine Anne Confections and North Shore Distillery recently partnered to create a teambuilding activity called Chocolate and Cocktails. The activity, which can take place at offices, event spaces, at Katherine Anne's Lincoln Park shop, or at the Lake Bluff distillery, starts with a welcome cocktail. Guests then sample five mini cocktails paired with treats. For example, a citrus-chamomile vodka, lemon, and sparkling wine cocktail might be served with a homemade orange-ginger marshmallow. Teams can compete to create the best cocktails to pair with the sweets, and staffers can also lead groups through truffle-making or cocktail-making classes. The activities are geared toward groups with 20 to 40 guests, and the cost is $50 to $125 per person.

Chicagoland Skydiving Center has recently partnered with Kapow Events to create client entertaining and teambuilding activities at the venue's Drop Zone. Completed this summer, the $2 million Drop Zone offers an on-site restaurant, conference rooms, volleyball courts, bonfire pits, and an audiovisual system equipped for live music. Staffers can take out multiple planes to accommodate larger group sizes, and the cost per tandem jump is typically around $189 per head. There are additional fees for food and beverage.

Just in time for election season, the Lounge at the Park Hyatt Washington's cheese specialist, Lisa Hviding, has selected two blue cheeses and two red cheeses—representing the political parties—that will be available nightly through November 6. The cheeses, all from American farms and creameries, are served alongside housemade pinot noir jelly, Vidalia onion jam, dried fruits, and breads.

The system can also be used to display hors d'oeuvres. When a guest picks up a small plate, a graphic appears.

“On the Rocks” station, by A Joy Wallace Catering Production

Make-your-own citrus drink bar, by Design Cuisine in Arlington, Virginia

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

Dessert and artisanal tea buffet, by chef Tomas Rivera for Poko Event Productions in Los Angeles

Tapas bar, by Good Gracious Events! in Los Angeles, displayed on sustainable bamboo risers from Cal-Mil (800.321.9069, calmil.com)

Fruit, bread, and cheese display, by en Ville Event Design & Catering (416.533.8800, enville.com) in Toronto

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

Saki soy-seared tuna skewers, sous vide-style local Wagyu beef, and saffron-scented wild rice pilaf, by Disney Special Events and Catering Operations (321.939.7129, disneymeetings.com) in Buena Vista, Florida

Spring hors d’oeuvres table with lobster tacos, parmesan truffle popcorn, beef short rib sliders with mini shots of Guinness, shrimp tempura lollipops, and mac ’n’ cheese canapés, by Boutique Bites in Chicago

Crudite, dip, and shrimp display, on an antique cart, by L-Eat Catering in Toronto

Savory s’mores with short rib and feta, by Limelight in Chicago

Leek cheesecake with arugula pesto, caramelized onions, and a sweet grape tomato served in a pesto cracker spoon, by Puff ’n Stuff Catering in Orlando

Gorgonzola panna cotta with yellow beet gelée and prosciutto crisps, by Love Catering Inc. (323.936.7400, lovecateringinc.com) in Los Angeles

Chicken liver mousse skewer with Chinese five-spice cotton candy, by Eat & Smile Foods in Washington

Sesame-and-hummus and truffled foie gras macarons, by Canard Inc. in New York

Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto