A Note to Chefs: The Dos and Don'ts of Food Festivals

Food festivals should be the land of amuse-bouches, aka bite-size and only requiring one hand to consume (as the other hand often holds a wineglass). Toothpicks, Chinese soup spoons, noodles swirled around a fork: these examples prove that bite-size is the right size.

As pictured:

• Key lime graham cracker parfait with burnt kefir meringue by David LeFevre of M.B. Post Manhattan
• Beef jerky bucatini by Jonathon Sawyer of The Greenhouse Tavern