The charity hosted its fund-raiser at the Andrew W. Mellon Auditorium in Washington on May 8. Ridgewells handled catering, and festive menu items included pours of champagne over popsicles for dessert cocktails.
One of the buzziest cocktail trends this season is branded ice cubes. Southern California-based Ice Bulb is one of the first companies to create these ice logos, which can be done in snow pops within a clear ice structure.
Keeping with the botanical fantasy theme, servers with painted florals on their arms and hands served St-Germain cocktails from behind bushes.Â
Flip-flop brand Havaianas took over the NYC Ferry’s route to the city beaches from August 3 to 7. The event, which was designed and produced by the New Stand, served refreshments from a branded tiki-style bar fronted with the company's global campaign logo.Â
A new “American-Texas” restaurant, BackYard at Waller Creek at Sheraton Austin Hotel, opened in June. Combining regional Texas cuisine with general contemporary American fare, the menu includes dishes such as chorizo and pepper jack grits cake Benedict, pork chops with sweet potato hash, and tacos, along with cocktails and tequila flights. The over 6,000-square-foot outdoor space includes a beer garden and auditorium-style seating, as well as a separate kitchen and full bar in an Airstream. The al fresco area holds 300 seated guests or as many as 500 standing.
Offering a pretzel bar with several varieties puts a spin on the classic snack. Paramount Events Chicago has a pretzel station with plain, sea salt, cheese, and pepperoni pretzels that hang from a stand. Accompanying sauces include whole-grain mustard and tomato-bacon jam.
