Biz Bash photo ideas

One of the more striking food presentations at L.A. Center Studios for the Lexus grand tasting during Los Angeles Food & Wine festival last year, was created by Post Ranch Inn. The Big Sur resort used sugar as sand in a metal bucket where it served shaved ice cones. Starfish and greenery decked the beach-like scene.

Two waiters served hors d'oeuvres on a six-foot tray.

The caterers used tree slabs as trays for passed hors d'oeuvres.

Among the creative presentations of passed hors d'oeuvres in the Breakers Mediterranean Courtyard was one that included chalkboard signage.

Passed on trays covered with a bed of pea shoots, hors d'oeuvres from Creative Edge included chicken summer rolls, Tuscan grilled lemon shrimp with a white bean mousseline, and vegan banh mi.

Jewell Events Catering brought in striped, color-themed appetizer carts.

Instead of traditional trays, servers used rolling metro carts to pass hors d'oeuvres.

Hors d'oeuvres from C2 Catering were served on granite trays. Items included (from the left) falafel ice cream cones with sweet potato hummus and a mashed potato rosette, miso-glazed black cod burger on a pink glitter brioche bun, candy apple lobster lollypop with a gooseberry plum injection sauce, hot pot chili, and winter melon soup topped with duck salsa and nitrogen-frozen blueberries.

For a holiday event for Herbalife, Sterling Engagements designed tabletop vignettes using metallic and glass objects in visually interesting and varied shapes.

Floral and event design company Amaryllis hosted an industry New Year's Eve party in Washington where a golden bust surrounded by an orb was part of an effort to weave in some statement-making European flair.

For the 2010 St. Patrick’s Episcopal Day School's sports-theme benefit in Washington, held in the school's gymnasium, centerpieces were oversize versions of athletic objects by commercial sculptor A.J. Strasser.

In September, the renovated Riverside ballroom at Austin, Texas's Radisson Hotel & Suites Downtown opened with a food-centric event that saw produce contained in veggie cartons as decor.

Ronen Bar and Furniture Rental provided the grass-covered bars.

The centerpieces consisted of photos scattered atop raised Lucite platforms, which guests could pick up and look through during the meal. The family-style dinner platters were eventually placed atop the platforms, as well.

Among Aaron's Catering's passed hors d'oeuvres was cucumber ceviche.

Servers passed a selection of hors d'oeuvres, including yellow beets with goat cheese, from Daniel et Daniel Event Creation & Catering.

Domenic Chiaromonte used a molecular product called transglutaminase to create square pieces of chicken which he then dipped in red candy gooseberry plum sauce.

Olivier Cheng catered the event, which included passed hors d'oeuvres such as dumplings stuffed with jicama.

For Lacoste's event, Daniel Boulud prepared passed hors d'oeuvres and the dinner menu, which included roasted Maine lobster, braised short ribs and roasted tenderloin, with apple tart tatin for dessert.

Another popular passed hors d'oeuvre: deviled eggs.

In a subtle nod to the theme, the catering trays were vintage in style.