Food

During the cocktail reception, passed hors d'oeuvres included fried oysters with chipolata sausage, a personal favorite of James Beard's.

Vegetable-filled tamales served with green mole sauce and cilantro, by Naturally Delicious Caterers & Events in Brooklyn

Sweet potato souffle with roasted Brussels sprouts, maple syrup, and wild rice latkes, by FIG Catering in Chicago

Red and yellow tomato tartare with avocado, white gazpacho, and cucumber geleé by Occasions Caterers in Washington

Rustic potato pancakes with homemade apple chutney and pickled red cabbage fennel slaw, by Naturally Delicious Caterers & Events in Brooklyn

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

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

Buffalo mozzarella, watercress, grapes, pistachios and lavender honey-lime vinaigrette by Occasions Caterers in Washington

Golden citrus beets served with lemon verbena, mascarpone and honey powder by Occasions Caterers in Washington

Rosemary-infused waffles served with buttermilk-battered smoked cauliflower, horseradish, pickled cabbage, and wild arugula salsa verde by Daniel et Daniel in Toronto

Mediterranean salad with roasted-pepper hummus, by Abigail Kirsch in New York

Caterer Great Performances served a cocktail-style menu of small plates, including mini waffle cups topped with bacon-and-egg ice cream and savory cannolis made with radishes, whipped butter, and chives.

Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles