Photo: Greg Powers for BizBash
Kale and chickpeas: Kale noodles with chickpea cake and bacon powder from Au Soleil Catering in Boston
Photo: Beatrice Peltre
Meatballs: Micro meatball grinder on naan, from Ridgewells Catering in Washington
Photo: Greg Powers for BizBash
Honey: Honey ice cream with lemon confit and chamomile tea gelée, garnished with a fried acorn squash chip and white chocolate “honeycomb,” from Blue Plate Catering in Chicago
Photo: Derek Hatfield
Quinoa: Ancho chile and roasted quinoa-dusted halibut served over red quinoa and pomegranate risotto, from Canard Inc. in New York
Photo: David Lazarus
Doughnuts: Five-spiced pork belly “doughnut” with kaffir sugar dust, from Patina Catering in Los Angeles
Photo: Bridget Kenny
