Food Stations

For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.

Along Came Mary created this eye-catching, color-blocked dish of beet-and-split-pea soup for a Pacific Design Center event.

At a tasting for planners at Vibiana produced by Sterling Engagements, Room Forty gave guests a parting gift so they could recreate the culinary experience at home. The "salad for two" jars were nestled in a box along with dressing; guests were instructed to mix the ingredients with fresh greens at home.

The JW Marriott Los Angeles L.A. Live now offers food truck catering. The trucks can park alongside the hotel's convention center or the adjacent event deck, and plenty of picnic-table style seating will be provided. Guests can wander among the parked trucks and order from the individually posted menus.

For a light summer appetizer, Wolfgang Puck offers compressed watermelon topped with a sangria sphere made from red wine infused with apples, oranges, grapes, and strawberries.

Casual footwear line Sanuk recently showed off its spring and summer collections with a party produced by BWR at Bellacures salon in Beverly Hills. Guests indulged in a dessert buffet from Favor-It-Girl, which included cupcakes topped with candy flip-flops and sandy-looking icing.

At Lacoste Live's Coachella pool party, sponsor Fiji Water provided snow cones at a station created by Fresh Wata.

At the Colgate Optic White Beauty Bar at Los Angeles' Nine Zero One Salon in June, Skintimate set up a sorbet bar. The sorbet flavors—mango and raspberry—corresponded to the limited-edition scents of their just-released shaving cream.

For Pepsi's "We (Heart) Pop" Grammy party at Carondelet, guests helped themselves to an on-brand sweets bar. Pepsi's signature colors played across the confections.

AOL and T-Mobile’s summer-kickoff concert at the House of Blues in June got a whimsical neon look from event producer and designer Jes Gordon Proper Fun. Outside, a food truck decorated with brand imagery served chicken, beef, and chickpea sliders, along with branded water bottles.

Along Came Mary composed an heirloom tomato and burrata salad for a Sotheby's event at a private residence.

Loopy Doopy, the rooftop bar at Conrad New York, has created a boozy Popsicle. The frozen fruit puree treat from executive chef Anthony Zamora is dipped in prosecco and served in a prosecco-filled wine goblet. The summery flavors include white peach, blood orange, mango, strawberry, and mojito.