Food

At AOL's digital NewFront at Skylight at Moynihan Station in New York April 30, Pinch Food Design presented food in unusual ways. Included: a charcuterie plate with single-serving portions on clipboards.

Schaffer’s Genuine Foods created an edible garden for a YouTube event at the Museum of Flying in Santa Monica. The “earth” was made from chopped black olives, breadcrumbs, and puffed wild rice.

At Barbra Streisand's recent fund-raiser for the Cedars-Sinai Women's Heart Center in Malibu, guests helped themselves to a raw fruit and veggie bar. In place of a tablecloth, organizers used a quilt to match the vintage-inspired aesthetic of the event.

Nothing says summer like fresh seafood. At the Power Ball in Toronto, V.I.P. guests helped themselves to shrimp and freshly shucked oysters at a chilled seafood bar provided by Petite Thuet.

En Ville Event Design & Catering in Toronto created a picnic-themed display of fruit, bread, and cheese for a summer event.

Great Performances can set up a dessert station featuring hanging pastry bags filled with flavored custards that guests can pipe into mini-beignets and profiteroles. Custard flavors include tangerine, mint, three-berry, earl grey, and vanilla bean.

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

For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.

Suited for brunches or lunchtime events, Boutique Bites' Bloody Mary pipettes include shrimp, which the guests eat before squeezing the spicy cocktails into their mouths from the pipettes.

Slated to launch around mid September, Sweet Spot Macarons is a French macaroon truck that will travel to events. The truck comes stocked with treats in staple flavors such as chocolate, strawberry, and pistachio. Seasonal items for fall will incorporate flavors such as maple, pumpkin, and cinnamon-apple.

At a Beach Party: New England lobster with snap peas and green goddess dressing, heirloom tomato and watermelon salad with rosemary and goat cheese; mesquite-grilled vegetable skewers; hazelnut bread with tartufo cheese, grilled figs, and honey; cucumber-mint lemonade from Alan Jackson Catering in Los Angeles

Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.

For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.

Guests could also help themselves to French toast bites, served with pipettes of maple syrup.