Aleeya's Birthday

Some eateries offered less traditional submissions, like Marc Murphy of Ditch Plains, who served a Sabrett hot dog on a roll, topped with a dollop of lobster mac 'n' cheese.

Canned cocktails are trending in the world of mixology right now. At the Manhattan Cocktail Classic gala in May, Campari served up canned Negronis, made with gin, sweet vermouth, and the Italian aperitif. Red-and-white-striped straws added a summery touch.

Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.

A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.

Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.

Café Boulud chef Gavin Kaysen served braised octopus with sea urchin, coconut, avocado, and cilantro, taking inspiration from the setting of Cast Away.

Stranger Than Fiction was the inspiration behind Chicago chef Mindy Segal's brown sugar Tcho chocolate chip cupcakes with vanilla bean and malted milk liquid centers, served alongside assorted chocolate chip cookies.

Wolfgang Puck Catering has set up its playful Easter Egg display at events including bridal shows and the 2012 Governors Ball in Los Angeles. Displayed on a springlike bed of grass, the dish tucked vanilla-and-wild-strawberry cake into gilded eggshells; tiny lavender macarons topped each treat. The company can also use the eggs to hold savory snacks.

Brittany Ferrin and her husband and co-executive chef, Vaidotas Karsokas, launched catering company Truffleberry Market in 2008, with the goal of making everything by hand with artisanal ingredients. They recently added savory ice cream cones to their offerings: Handmade wonton cones are filled with creamy burrata cheese and drizzled with aged balsamic vinegar; a sun-dried tomato stands in for the cherry on top.

For a fund-raiser in Boston, the Catered Affair set up a doughnut-on-a-stick bar, where guests could top their own treats with colored sugar, candy, and more.

"Polenta is an essential ingredient of Italian cooking, but I see it becoming more popular in other kitchens in 2013 for its versatility and affordability. Polenta is the perfect base for both savory and sweet dishes and delicious when served creamy, grilled, pan-seared, or au gratin.” —Julio Genao, executive chef at Casa Nonna, New York