At the Chicago restaurant Baume & Brix, octopus is grilled and served "Fun Dip-style." This means that it's laid out in a small bowl with a strip of olive oil on the side. Guests are instructed to dip the octopus into the oil, then dunk it into Peruvian yellow chili powder, coconut powder, or smoked-paprika-tomato powder.
The menu from from Peter Callahan Catering included summertime favorites like sliders, hot dogs, and cheesesteaks, paired with mini bottles of Coca-Cola. Photo: Paolo Ferraris/Michael Jurick Photography
Chicago production firm Revel Global Events hosted its annual Super Bowl bash at Chicago's Union Station on February 1. To reflect the event's colorful, Katy-Perry-inspired "Candyland" theme, the firm built a custom tray meant to look like a giant popsicle. The tray carried snacks from Limelight Catering. Photo: Erika DuFour