CATERING NOVIEMBRE 2013

Outdoor break, including a carving board, international cheeses and breads, and paella, by Lake Lanier Islands Resort in Buford, Georgia

Florida Orange Break, including orange-laced cookies and macarons, orange chocolate-covered cherries and apricots, orange-ginger muffins, frozen orange pops, crystalized orange rings, and a variety of orange-flavored beverages, by Boca Raton Resort & Club in Florida

Vitality conference breaks, including open-faced Parma ham sandwiches with sun-dried tomato spread, ricotta, and basil, available at all Swissôtel Hotels & Resorts locations

Local treats spread, including pecan caramel turtles, trail mix with chocolate-covered coffee beans, pretzels, and dried cherries, brisket quesadillas with poblano ranch dressing, chocolate and dulce de leche tartlets, assorted Sweet Leaf iced teas, and coffee, by Hyatt Regency Lost Pines Resort in Austin, Texas

Savory break spread, including Thai chicken satays, sushi and sashimi, smoked mountain trout and crème fraîche on cucumber, edamame, ­and seaweed salad, and vegetable ­smoothies, by Lake Lanier Islands Resort in Buford, Georgia

Cookie station, including Oreos, pecan sugar ­cookies, and gingersnaps, as well as ice cream, lemonade, and sweet tea, by the Trump SoHo in New York

Interactive American Apple Culinary Break, which involves a specialist teaching the craft of creating apple pie, as well as a spread of apple tarts, fresh apples, and apple juice, by the Park Hyatt Washington

Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington

Chalkboard menus placed near the bar areas displayed the cocktail hour offerings, which included locally brewed beer from Brooklyn Brewery and wine on tap from Manhattan's City Winery.

Bento boxes including chilled Italian antipasti, served with sangria with blood orange ice cubes, iced tea with lemon zest and mint, and Peroni beer, by Parkland Chef in Boca Raton, Florida

Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.

L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.

Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.