First Impressions

Niçoise salad from Catering by Michaels in Chicago

Grilled octopus with pickled watermelon and Persian mint from Grace Restaurant Events and Catering in Los Angeles

Braised pork belly with forbidden black rice and figs from Grace Restaurant Events and Catering

Acorn squash cappuccino with black trumpet mushroom sticks from 42 Degrees Catering Services in Washington

Duck rillettes with parsnip mousseline, mizuna, and wine-poached apples from 42 Degrees Catering Services

Chili-rubbed prawns over edamame in a bowl of warmed aromatics from Cleaver Company in New York

Sea bass and passion fruit carpaccio with edible petals, trout caviar on a potato crisp with chive crème fraîche, and oyster topped with lemon granita from Cleaver Company

Niçoise salad stack with an edible herbed windowpane from Catering by Michaels in Chicago

Wild mushroom terrine topped with an asparagus chip and chèvre sauce served above asparagus risotto filled with truffled corn soufflé from Catering by Michaels

Deconstructed Caesar salad from Eatertainment Special Events and Catering in Toronto

Green tea-smoked tenderloin of beef on a roast potato with pickled ginger and wasabi and a sweet soy glaze from Eatertainment Special Events and Catering