food ideas

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

“TV dinner” featuring filet mignon topped with quail eggs, lobster mac and cheese, and Brussels sprouts with carrots, by Boutique Bites in Chicago

Party platter including a whole rotisserie chicken and side dishes like corn on the cob with Parmesan chili and chipotle sauce, and crushed baby potato tostones with truffle chimichurri, by Kokoriko Natural Rotisserie in Miami

Duo of green asparagus soup with a pancetta-wrapped Parmesan crostini and white asparagus salad with pickled watermelon rind, crispy pig skin, and fried egg, by Wolfgang Puck Catering & Events in Los Angeles

Medjool dates stuffed with marcona almonds and blue cheese wrapped in bacon, by M.B.C. Michelle Bernstein Catering in Miami

Fried anchovies with sage, rock salt, and truffle aioli served in mini tomato-paste cans by Lindsey Shaw Catering in Toronto

“Bee Break” spread, including honey-drizzled almond croissants; honey, orange, and chocolate chip muffins; and honey-drizzled fruit and yogurt parfaits, by Grande Lakes Orlando in Orlando

Smoked copper river salmon, beluga caviar and caramelized onion foam cones, by Walt Disney World Resort in Orlando

Shepherd’s pie served in jars, by Design Cuisine in Washington

Sopes with lamb picadillo and chipotle goat cheese, by Bandolero in Washington

S’mores cheesecake, by Thomas Preti Events to Savor in New York

Herb turkey sandwich by Meatloaf A-Go-Go in Chicago

Mini pretzel bites served with whole grain mustard and shots of Hefeweizen, by Marcey Brownstein Catering & Events in New York

Pull-apart pork sticky buns with slow-cooked pork confit and brown sugar spice glaze rolled up in sweet dough, by PS 7 in Washington

For a recent dessert display created by Chicago-based Sugar Chic Designs, Nicole Greene of Truffle Truffle contributed caramel chocolate-covered pretzels rolled in beer batter toffee and displayed in a cigar box.

At Art Basel Miami Beach’s Ten Great Years celebration last December, Shiraz provided cigar-shaped mini Cubans stuffed with ham, cornichons, and cheese. Servers passed them around in repurposed cigar boxes.

In October 2011, Macquarie Private Wealth hosted a Mad Men-inspired cocktail party in Toronto. Servers dressed as cigarette girls passed around sushi in the shape of cigars, created by Appetizingly Yours Events & Catering.

Robert Gilbert, the executive chef of special events and catering operations at Walt Disney World Resort in Orlando, creates edible cigars that are served as antipasto. Air-cured smoked pastrami, provolone cheese, boursin cheese, roasted red peppers, and paprika are minced up and rolled up into grape leaves to look like cigars. The edible ash is made from grilled, smoked and pulverized banana leaves.

Another version of Walt Disney World Resort’s edible cigar, served in a mini ashtray filled with salt rocks.

At Moto in Chicago, Chef Homaro Cantu creates a Cuban cigar with edible ash. The recipe involves brined pulled pork shoulder wrapped in sliced white bread and collard greens, dipped in red pepper puree. The cigar is then served in an ash tray with ash made from ground sesame seeds and tapioca maltodextrin.

Close, but no cigar: Mena Catering in Miami creates eggnog crème brûlée served in a clear ashtray with an edible chocolate cigarette.