Plate presentation

At a fund-raiser for the Illinois Masonic Medical Center, Chicago-based caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. The first course, called "A Play on Expectations and Disorientation," was served on a Jacob's Ladder-inspired serving dish. (Jacob's Ladder toys are used to release energy and combat anxiety.) The dish included a corn-saffron push pop, sweet white corn bisque, elote with poached langoustine and chorizo, and baby corn.

Dessert is gluten-free, pistachio cream cheese ivory made with flourless chocolate, vanilla kirsch genoise and cream cheese, and a Charlotte pistachio center.

The three-course meal, catered by the Beverly Hilton, will start with a sweet potato Vichyssoise with wild micro chives, golden leeks, organic garnet yams, and roasted pepita.

Guests will then choose between two entrees. The first is Chilean sea bass with forbidden black rice, green asparagus, globe carrots, crispy herb leaves, and sweet pepper concasse.

The vegetarian entree is stuffed honeynut squash with piquillo pepper hummus, braised rainbow chard, crispy chickpeas, quinoa, golden raisins, and sunflower sprouts.

The “Take the Chill Off Cart” from Abigail Kirsch Catering in New York features rich hot cocoa and warm caramel-cranberry cider along with toppings, bite-size caramel apples, and warm cinnamon sugar doughnut holes.

The office catering menu at David Burke Tavern on New York’s Upper East Side features more upscale options fit for a special occasion, including quiche with mushroom, truffles, and cheese ($48 per dozen); lobster dumplings with citrus sauce ($48 per dozen, pictured); sliced sirloin with mushroom salad ($48 per dozen); fried chicken with truffle hot honey ($36 per dozen); and octopus-chorizo kebabs ($48 per dozen).

Poached salmon with lime soya onions, puffed wild rice, teeny lettuce, and soft herbs

Filipino barbecue chicken skewers with scallion salad and banana ketchup