boquitas

Mini lentil-and-bulgur burgers served on sesame-seed buns with curry ketchup and McClure’s pickles, by Naturally Delicious Caterers & Events in Brooklyn

Roasted corn, poblano, and garlic sopes served with salsa verde, by FIG Catering in Chicago

Caterers report that pies filled with seasonal fruit are becoming a popular dessert item at events. These latticed fruit pies are by Tip of the Tongue Caterers.

Chocolate sorbet popsicles on a bed of crushed peppermints from Limelight Catering in Chicago

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

Eatertainment serves grilled cheese sandwiches.

Esprit Events is offering live chocolate truffle rolling stations as a dessert option. Guests pick either a citrus chocolate or lemon cognac truffle-on-a-stick and, with the help of pastry chef Christine Santos, dip the truffles in white or dark chocolate and roll it in their choice of premade toppings, which include pretzels, gingerbread, wasabi peas, coconut, cocoa, cinnamon, crushed potato chips, pistachios, crushed almonds, or graham crackers. The station can also feature prerolled truffles.

A cocktail-focused event at the Public Theater on Thursday was hosted by in-house culinary expert Andrew Caramellini. As guests strolled through three different spaces—the Lobby, Joe’s Pub, and new lounge the Library—they could sample various cocktails, mini crab sandwiches, and margarita marshmallow pops (pictured).

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

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)

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

Good Gracious Events in Los Angeles arranges a selection of tapas on sustainable bamboo risers.

Puff 'n Stuff Catering's leek cheesecake with arugula pesto comes on an edible pesto cracker spoon.

Cork Catering set up a make-your-own s'mores station at the Campfire Ball benefit.

L-Eat Catering in Toronto displays crudite, dip, and shrimp lollipops on antique carts.

Silver Lining In Flight Catering provided an extensive dessert bar at the after-party.

An ice sculpture held push-up pies in nostalgic flavors such as banana cream, cookies and cream, and mixed berry parfait. Nearby, Reese's Peanut Butter Cups and oatmeal raisin cookies were served warm on griddles.

Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.