Seared sweet potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles
Photo: Bridget Kenny for BizBash
Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root vegetable confetti, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto
Photo: Emma Mcintyre for BizBash
Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles
Photo: Nadia Chaudhury/BizBash
Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
From Arlington Club chef Laurent Tourondel came filet mignon steak tartare with white mushrooms on grilled country bread rounds.
Photo: Brian Ach/Getty Images for New York magazine
Wedge salad bites served on forks, by Occasions Caterers in Washington
Photo: Tony Brown/imijphoto.com for BizBash Photo: Tony Brown/imijphoto.com for BizBash
Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston
Photo: Gary Tardiff for BizBash
Miniature skillets of Yukon gold hash brown potatoes, sunny-side-up quail eggs, and crispy bacon with house-made sun-dried tomato ketchup, by L-Eat Catering in Toronto
Photo: Emma Mcintyre for BizBash
Have a Ball
Bantam Bagels whips up bite-size bagel balls injected with flavored cream cheeses and topped with fresh ingredients, such as pepperoni and tomato. The company caters events anywhere in Manhattan, with a minimum order of $50 and a $15 delivery charge.
Photo: Courtesy of Bantam Bagels
