Apps

Savory mini lemon dill croissant-doughnuts filled with horseradish crème fraîche, smoked salmon, fried capers, and chives, by Abigail Kirsch in New York

Waffle hors d’oeuvres infused with chicken, garnished with crispy chicken skin, chives, and syrup drizzle, by Canard Inc. in New York

For the Knot event, Selden created a next-level breadstick bar. Hand-rolled breadsticks were served with flavored dips like spiced butternut squash, curried cream, and ricotta and fava bean, along with carrot and ginger and truffled wild mushroom soups. "You'd never guess it's a less expensive option because of the abundance of food on the table," the chef says.

During the White House Correspondents Dinner in Washington in May, The New Yorker hosted a cocktail party where passed hors d'oeuvres from the W Washington D.C. were presented on trays featuring previous covers of the magazine.