hors d'oeuvres

At The Express premiere, the night’s dessert offerings included truffle pops displayed in glass containers holding layered sugar that was coordinated with Syracuse University’s team colors.

Custom foam fingers—like those seen at this year’s Boobyball benefit in Toronto—are sure to get guests in the mood to root for their favorite teams.

Serving chili to a large crowd? Take a page from Jewell Events Catering, which had its staffers serving chili from trash cans at Chicago’s ArtEdge gala in February 2013.

Let guests customize their own game day food by hosting a burger station like the one overseen by Peter Callahan Catering at Burger King’s summer menu preview in New York last May.

Or, instead of serving potentially sloppy burgers, offer an updated, bite-size take on sliders: Serena Bass for Special Attention Caterers in New York skewers grilled sirloin meatballs with romaine hearts, tomato, cheddar cheese slices, bacon, chipotle mayo, and brioche croutons.

The New York City Wine & Food Festival introduced a new event during this October’s festivities dubbed Jets & Chefs: the Ultimate Tailgate hosted by Joe Namath and Mario Batali. At the walk-around sampling of top chefs’ takes on game day cuisine, Coors Light created a football-theme photo op.

Wings are a game day staple. At Jets & Chefs, New York City barbecue joint Mighty Quinn’s gave the classic snack an update by smothering crispy, smoked chicken wings with chile-lime sauce, scallions, and cilantro.

Mary Giuliani Catering & Events offered guests at Jets & Chefs fish and chips in paper cones printed with sports news. Green Lucite trays that resembled a football field displayed the snacks.

Food service company Sysco Metro NY served tacos and other hors d’oeuvres from a station covered in Astroturf at Jets & Chefs.

Boston nonprofit Team Impact hosted its first Game Day gala in Boston in 2012. The tailgate-inspired decor included college-style pennants and fresh grass evocative of a football field.

In 2012, the N.F.L. hosted its first fan-focused Super Bowl party in Canada, gathering guests in Vancouver, Montreal, and Toronto. Toronto’s party took over Sound Academy, where Astroturf carpet marked with yard lines covered the floor and a retractable screen was lowered over the stage while the game played.

Outside of the N.F.L. Super Bowl XLVI party in Toronto, guests showed off their gridiron skills at inflatable game stations, where people could kick a field goal, throw a pass, or race their friends.

The N.F.L. hosted two Super Bowl events at Sun Life Stadium in Miami in 2010, including an official N.F.L. Tailgate. As part of the festivities, pastry chefs competed in a cake decorating competition.

Budweiser threw its version of a tailgate party to promote N.F.L. games in Toronto in 2008. A Budweiser trailer was parked at the outdoor bash, and guests enjoyed barbecued fare and could participate in games like football toss.

Wedge salad bites served on forks, by Occasions Caterers in Washington

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

Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles

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

Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston

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

Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto

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

Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington

Photo by Rob Penner Ceviche with Anise Hyssop

Photo by Rob Penner Mac and Cheese with Lobster

From Tip of the Tongue comes apple chicken potpie for one, with local Cortland apples and assorted autumn vegetables like parsnips, beets, turnips, and baby brussels sprouts.

Slow-roasted rack of lamb with winter vegetables, including fried sunchoke crisps, organic baby carrots, Hudson Valley fingerling potatoes, brussels sprouts, and baby turnips, is part of the new fall menu from Sonnier & Castle.

Mary Giuliani Catering & Events pairs one-bite paella with shrimp and chorizo with sips of sangria.

Elegant Affairs Caterers offers passed mini Pop Tart lollipops in apple cinnamon, strawberry, and s'mores flavors.

Fancy Girl Table created Parmesan cups with roasted ruby queen beets, cauliflower, rainbow carrots, Lacinato kale, and smoked tomato pesto.

Abigail Kirsch puts a twist on a childhood favorite, Cookies and Milk, featuring a peanut butter and jelly macaroon, bite-size cookies like mint Oreo, black and white, and warm chocolate chunk, served with a caramel malted milk shake topped off with a fortune cookie.

In June at an event at Skylight West, Great Performances set up a churrascaria station with skewers of meat, seafood, and vegetables, accompanied by sauces like chimichurri, chipotle aioli, pineapple chutney, and guava barbecue. Side dishes included cornbread, cassava fries, sweet corn salad, maduros, and pickled okra.

Canard has introduced its "Liquid to Solid Carnival" dessert, where diners begin with liquid popcorn with caramel froth, and then finish with caramel popcorn cake with a Cracker Jack garnish.

Flavor Palette has introduced its take on an Italian-influenced winter cake prepared with pumpkin, pine nuts, and candied fruits. The pumpkin cake is shown here in a bite-size, round version.

Dish Food & Events offers made-to-order risotto martinis like bay scallop and rock shrimp or asparagus and wild mushroom.

Guests scooped up bites from buffets on Legends Plaza.

Cups mimicking flower pots were stuffed with shrimp salad topped with sprouting greens.

For the V.I.P. party, the menu, provided by Bryant Park Grill, consisted of fresh, seasonal resort fare such as scallop and shrimp ceviche in cucumber cups, fresh tuna tacos, and key lime macarons.

Patina's dinner will include a first course of wildflower honey-poached Forelle pear salad with lavender and fennel-scented Sonoma goat cheese, fresh fig, spiced walnuts, and quince vinaigrette.

Short rib tacos with shredded cabbage, tomato, and chipotle crema served on a slab of pink salt, from Michael Stuart (347.689.9822, mscnyc.com) in New York