Food

In Chicago, Tru serves progressive French fare. Chef Anthony Martin selects caviar and roe from around the globe and serves it on a large coral replica. Abalone shells nestled into the coral's branches each hold a different type of caviar and can be removed and passed around the table.

With circus-style acts—dressed in items from the new line—performing throughout the space and displays placed on carts and bright orange-colored blocks, the catering for Ted Baker's Spring/Summer 2014 collection launch event provided an additional visual and entertainment element. For instance, parasols held dangling funnel cakes, and servers were trained to imitate tightrope walkers as they passed the bites.

The contraption that held paper cones of truffle tater tots was a nod to trapeze acts.

Somewhere between sweet and savory, Alinea's Raspberry dish is a thin, brittle transparent piece that's served in a clip created by Crucial Detail, a multidisciplinary design practice in Chicago.

Wolfgang Puck Catering created a “chef shadowbox” station for an event at the Perot Museum of Science and Nature in Dallas. There, a chef prepared appetizers as guests viewed the behind-the-scenes action.