Food & Beverage

A chalkboard sign near the entrance gave guests an at-a-glance look at the restaurants included in the night's lineup.

The Summer-Thyme: lemon cocktails mixed with vodka, St. Germain, and honey-thyme lemonade, by Sweet Hospitality Group in New York

Watermelon cups filled with kalamata olives, feta, and basil, by Word of Mouth Catering in Austin, Texas

Mango semifreddo on an almond biscuit with coconut kataifi, served with raspberry-studded sweet curry anglaise, by Lyon & Lyon Catering in Miami

Bloody Mary granitas with poached shrimp, by Lyon & Lyon Catering in Miami

Lemon curd tartlets topped with candied confection flowers, by Sweet Hospitality Group in New York

A cucumber and sage gin martini with diced cucumbers, garnished with sage leaves, by DNA Events in Los Angeles

Scallops served on a half shell, topped with apple-lemongrass shallot sambal and wasabi crème fraîche, by DNA Events in Los Angeles

Frozen berry and bourbon lemonades with strawberries, blueberries, blackberries, and raspberries, topped with mint and served in Mason jars, by Tasty Catering in Chicago

Boozy Jell-O shots: margarita; Tom Collins with a maraschino cherry and candied ginger; and John Daly, topped with lemon zest and slice, by Word of Mouth Catering in Austin, Texas

Compressed watermelon with a feta-red-onion relish and mint granita, by Tasty Catering in Chicago

Fancy snow cones: crushed ice drizzled with mango-mint, lavender lemonade, and strawberry-basil syrups, by Word of Mouth Catering in Austin, Texas

In Chicago, the Eastman Egg Company provides catering for meetings and events. The company focuses on gourmet breakfast sandwiches such as “the Scoundrel,” which is served on a pretzel roll with egg, smoked turkey, white cheddar, wilted spinach, and spiced honey mustard. Packages include breakfast sandwiches with hot and iced coffee, orange juice, and sides; a food truck is also available for private events.

Forgione encouraged those in attendance to “plug into the Earth” by taking off their shoes during table service. The chef himself even joined in, going barefoot for his opening remarks before the first course.

Montreal-based caterer Agnus Dei created a popular interactive sorbet station. Rings of raspberry, mango, and coconut sorbet spun around a wheel, while guests simply had to hold a scoop up to the device to build their own cone.

In the food area, colorful vegetables and herbs in tin cans provided a rustic contrast to the high-tech spaces inside.

A gold-painted tree stood at the entrance to the reception space, offering guests boxes of gourmet chocolate strung from pink ribbons.