A lighted vertical arrangement of party food allows guests to help themselves at the preview reception for the National Gallery of Art’s Dada exhibition. (By Sarah L. Voisin—The Washington Post)

For this National Gallery soiree last Wednesday night, the stainless steel, eye-catching conveyance was enclosed by an 18-inch-wide counter draped with brick-red synthetic leather—which proved to be a handy place to park a drink and get in on the fun. At other events, the Michaels, who purchased the sleek belt from a Korean company several months ago, have housed it in enormous blocks of ice. In addition to hors d’oeuvres, Eric Michael said he plans to use it to deliver specialty cocktails and chocolate desserts.

“I’d been looking for something nontraditional for our cocktail parties. So many of the buildings we work in around town are modern, steel and glass,” said Michael, who is known on the Washington gala circuit for innovative presentation. To that end, the brothers recently unveiled what they call the “vertical buffet”—a seven-foot-tall, tent-shaped, movable display in steel and frosted Plexiglas that is lighted from within, creating a soft glow over the, say, haricot verts salad and wild mushroom-stuffed French toast.

Thus far, the Occasions conveyor belt has been utilized at five parties since early December. The one-piece unit is easy to erect, plugs in like a toaster oven and is virtually silent in operation. One drawback is that at 20 feet in length, it won't fit into an elevator. They charge $350 to cover the costs of transportation and setup.

No problems have arisen. “No one has gotten a tie caught yet and there have been no ‘Lucy’ incidents,” said Michael, referring to the classic “I Love Lucy” television episode in which Lucy and Ethel, as candy factory employees, are overwhelmed at the speed of product whizzing by on a conveyor belt.

“Oh, it’s wonderful,” said guest and Arlington resident Bill Hopkins, a retired civilian employee of the Department of the Navy. Hopkins also had no difficulty, quickly grabbing dishes, one after another, including the white asparagus and truffle vichyssoise as it passed. Said Hopkins with a smile: “Food never gets away from me.”

Guests Brian Andrews and Angie Renner, both of Chantilly, and Violet Apsenicks of Sterling enjoy Hors d'oeuvres delivered via conveyer belt. (By Sarah L. Voisin—The Washington Post)