Passing Ideas

Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto

Seared sweet ­potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles

Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston

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

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