Hors d'oeuvres

Turkey rillettes with cranberry Grand Marnier gelée on sage brown butter croutons, by Schaffer’s Genuine Foods in Los Angeles

Gold-dusted risotto served in butternut squash cups, by Boutique Bites Catering and Events in Chicago

Cucumber cups filled with red quinoa salad and golden beet chutney, by Tables of Content in Boston

Turkey lollipops stuffed with homemade stuffing and dried cranberries, drizzled with cranberry reduction, by Riviera Caterers in New York

At L20, a fine-dining seafood restaurant in Chicago, chef Matthew Kirkley fills small balls of melon with proteins such as tuna tartare or foie gras. He presents them to guests on a flowering-branch platter at the beginning of a meal.