1. Artichoke-and-Parmesan turnovers; Marcey Brownstein Catering. 2. Grilled fillet of beef on a buttermilk biscuit with Dijon mustard and watercress; DM Cuisine. 3. Vegetable frittata; Alexandra Payard. 4. Cucumber daisy filled with soy-glazed eel and sticky rice; Acquolina Catering. 5. Idaho smoked trout and fresh horseradish in blue-cornmeal triangle; Serena Bass, Inc. 6. Sirloin lamb tenderloin with tomato compote on cumin tuile; Alexandra Payard. 7. Salmon tartare in savory tuile cone; Marcey Brownstein Catering.