Food

Miniature loaded baked potatoes, topped with broccoli and cheddar, and sour cream, chive, and bacon, by Occasions Caters in Washington, D.C.

Easy-to-eat mini spaghetti nests, topped with a micro meatball and marinara and sprinkled with Parmesan, by Elegant Affairs in New York

Kobe beef franks wrapped in a cheddar puff pastry, served on lollipop sticks, and paired with honey-mustard sauce and ketchup, by Elegant Affairs in New York

In June, Patina Catering catered the opening of Skyspace Los Angeles, the observation deck that also includes a glass slide 1,000 feet above the city. As part of an elaborate catering offering, Patina served late-night hors d'oeuvres that were passed as the party came to a close. The grab-and-go boxes featured cheddar beef sliders on mini sesame buns, crispy tater tots, and mini milkshakes.

In June, Lancôme hosted an artful party to launch its newest products in New York. A unique open tray, oriented vertically, was reminiscent of architecture or candlesticks. It offered bites from Pinch Food Design.

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.

At the flagship boutique opening for Hublot in New York in April, goat cheese and kalamata olive lollipops from CxRA lent a graphic, dramatic, black-and-white look against an all-black tray.

In June, the Museum of Modern Art in New York hosted its Party in the Garden, and caterers paid special attention to food presentation on the tray. Sweet pea and pesto crostini from Union Square Events took on artful forms of their own.

At a Los Angeles event hosted by Century 21 Real Estate in July with a futuristic look and feel, hors d’oeuvres—such as lump crab cakes with remoulade and micro arugula—were served on modern-style white platters that included unusual cutout forms.

Last year in Los Angeles, Ted Baker hosted an event at Carondelet House, where Tres L.A. whipped up whimsical catering trays reminiscent of organic environments. On one presentation, moss and whole mushrooms surrounded mushroom griddle cakes.

Single floral stems framed hors d’oeuvres like mango Thai basil summer rolls from Union Square Events at the Robin Hood Foundation gala in New York in May.

Heinz launched a new yellow mustard last year in May, and hosted a barbecue-style event in New York to celebrate. In a bit of a meta moment—or at least a detail that clearly underscored the host’s marketing message—Heinz served mustard-topped corn dogs on trays emblazoned with the new product’s label.

For a luncheon with a “hat party” theme, New York caterer Abigail Kirsch created a playful arrangement of desserts, including a white chocolate "fence," citrus macaron "hat pops," peanut-butter-and-jelly tarts, miniature carrot cake, and Devil's Food cakes topped with flowers.

Last year, the Peninsula Chicago offered rotisserie potatoes in cones amid river rocks and bamboo shoots.

At the doughnut station, guests could top freshly baked plain doughnuts with white or milk chocolate sauce, powdered sugar, chopped nuts, or colored sprinkles.

BMW returned as the automotive sponsor this year with an all-white lounge area for guests—with a touch of color from this edible logo.

Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington

Mini grilled cheese sandwiches with an array of additions, including broccoli, ham, and cherry tomatoes, by L-Eat Catering in Toronto

Vegan “ceviche” with lime-marinated cashews, hearts of palm, cucumber, leche de tigre, tiny cilantro, avocado mousse, and crispy blue corn

Heirloom Babe Farm baby beets with Sonoma goat cheese mousse and California pistachio

Valdivia Farms heirloom tomatoes with extra virgin olive oil, balsamic molasses, and crispy basil

Brentwood Farms street corn with lime aioli, cotija, and tajin spice

Summer peaches with housemade ricotta, purple kalelettes, toasted farro, almonds, and honey vinaigrette

Grilled cheese with heirloom tomato soup

Mashed potatoes with toppings including smoked bacon, crème fraîche, chives, and Maldon sea salt

Angus beef sliders with aged cheddar, caramelized onions, and tomato aioli on a potato roll

Poached salmon with lime soya onions, puffed wild rice, teeny lettuce, and soft herbs

Filipino barbecue chicken skewers with scallion salad and banana ketchup

Drumsticks made from white and dark chocolate waffle cones filled with seasonal toppings

Mini jars filled with Harry’s Berries strawberry shortcake (left) and vegan coconut chia seed tapioca (right)

Tarts in apricot almond, apple vanilla, and pear chocolate flavors

"Rainbow in Pear-adise" cocktails were garnished with sour rainbow candy strips.