Fried chicken with buttermilk dressing, served with a house-made biscuit, long-cooked cavolo nero, summer succotash salad, and a chocolate chip or oatmeal cookie, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
A bento box filled with heirloom beet and watercress salad with goat cheese and spiced pistachios; open-faced roasted chicken salad on a pretzel croissant; and olive-oil-poached salmon with tomato-fennel chutney and balsamic roasted vegetable skewers, by Truffleberry Market in Chicago
Photo: Courtesy of Truffleberry Market
Classic roast beef sandwiches and Italian sandwiches with layered meats, shredded Parmesan Reggiano and Asiago cheeses, red onion, pepperoncini, and Farmhouse vinaigrette served on baguettes, by Santa Barbara Catering Company in Tempe, Arizona
Photo: Courtesy of Santa Barbara Catering
Slow-roasted salmon with cucumber-dill yogurt sauce, served with a mixed grain salad, broccoli with arbol chili, and berries with crème fraîche, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
Sesame noodle salad with Asian vegetables, garnished with spicy tuna and California rolls, served in individual take-out containers, by Abigail Kirsch in New York
Photo: Andre Maier
Gulf shrimp with house-made cocktail sauce, by Royal Fig Catering in Austin, Texas
Photo: SMS Photography
Build-your-own tacos with fresh tortillas and assorted fillings, including carne asada, carnitas, and mushroom, plus toppings and sides, by Otto's Tacos in New York
Photo: Courtesy of Otto's Tacos
Roasted salmon with citrus vinaigrette served on a bed of fresh greens, served with a baguette roll, seasonal fruit, or a chocolate chip cookie, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Nova Scotia lobster in chive mayonnaise, served in an artisanal bun, along with kettle chips, bean, snow and snap peas, broccoli salad, and a chocolate whoopie pie, by En Ville Event Design & Catering in Toronto
Photo: Simon Burn
House-made hummus, handmade dolmas, cucumbers, marinated olives, halloumi cheese, and pita triangles, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Deep-dish pizzas with a house-made olive oil crust, tomato ragout, mozzarella, and basil, served with tiny shakers of Parmesan, garlic powder, oregano, and red pepper flakes, by Abigail Kirsch in New York
Photo: Courtesy of Abigail Kirsch
Artichoke and four-cheese focaccia flatbread with marinara sauce, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Tiramisu in a jar with chocolate ganache, espresso biscuits, and vanilla mascarpone, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
