Taco shells made from rice flour and sushi rice, filled with tuna and salmon, and sprinkled with sesame seeds, by Encore Catering in Toronto
Photo: Andrew Basso/Encore Catering
Waffle hors d’oeuvres infused with chicken, garnished with crispy chicken skin, chives, and syrup drizzle, by Canard Inc. in New York
Photo: Bridget Kenny for BizBash
Cheeseburger spring rolls filled with ground beef, onion, three cheeses (American, cheddar, and Swiss), and béchamel sauce, by Delicatessen in New York
Photo: Dan Turk for BizBash
Indian bruschetta with crispy poppadums with paneer, topped with red and yellow tomato chutney, tamarind syrup, and cilantro, by Entertaining Company in Chicago
Photo: Dominick Mastrangelo for BizBash
When guests can grab individual portions, they don't leave a mess on a buffet. Wolfgang Puck Catering creates action stations offering dishes on small plates and mini verrines arranged on trays and risers, which is both convenient for guests and also remains tidy.
Photo: Courtesy of Wolfgang Puck Catering
