Thai coconut carrot bite with finger lime caviar, red pepper puree, coconut mousse, toasted cashew, and micro cilantro, by Stephen Starr Events in Miami
Photo: Courtesy of Stephen Starr Events
Gluten-free waffles topped with maple-pecan coconut-milk-based ice cream and chocolate-maple sauce, by Leslie Durso in Los Angeles
Photo: Courtesy of Leslie Durso
Zucchini cannelloni with truffled tofu ricotta, broccoli fond, lemon mosto oil, and garnished with pine nut Florentine, by Blue Plate Catering in Chicago
Photo: Courtesy of Blue Plate Catering
Beet panna cotta, served with strawberry puree, pickled rhubarb, sorrel, and Chinese long pepper gel, by Stephen Starr Events in Miami
Photo: Courtesy of Stephen Starr Events
Italian Caprese summer roll with Napa cabbage, fire-roasted tomato, pesto, mozzarella, and balsamic reduction, by Puff ’n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering
Springtime risotto made of minced zucchini and broccolini “rice,” served with green pea and lemon sauce, fiddlehead ferns, tricolor baby carrots, and baby fennel, by Blossom in New York
Photo: Alex James Photography
Portobello frites with crispy basil, Parmesan cheese, and balsamic aioli, by Stephen Starr Events in Miami
Photo: Courtesy of Stephen Starr Events
Wonton lasagna with black garlic coulis, seasonal vegetables, crispy lotus chips, and mushroom tofu ricotta, by Blue Plate Catering in Chicago
Photo: Courtesy of Blue Plate Catering
Lobster mushroom-crusted, beet-marinated potato and grilled zucchini, served with bluefoot mushrooms, grilled kale, roasted salsify, and chive cream, by Blossom in New York
Photo: Alex James Photography
Grilled vegetable pesto pizza topped with mushrooms, zucchini, and grape tomatoes, by Leslie Durso in Los Angeles
Photo: Courtesy of Leslie Durso
Cashew cheese with triple peppercorns, honeycomb, balsamic syrup, and caramelized apricots, by Blue Plate Catering in Chicago
Photo: Courtesy of Blue Plate Catering
Grilled North African-spiced tempeh kebabs made with zucchini and cherry tomatoes, served with horseradish crème, by Blossom in New York
Photo: Alex James Photography
