passed hors

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

Korean-style chicken wings with scallions, fried shallots, garlic flowers, and chive flowers, by Wolfgang Puck Catering in Los Angeles

Bagel bites with shaved wild boar prosciutto, red-eye aioli, and everything bagel crumbs, by L-Eat Catering in Toronto

Sautéed Thai chicken over sesame noodles in micro takeout boxes, by Elegant Affairs Off-Premise Catering & Event Design in New York

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.

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.