Desserts

The interior of the tent had a country estate feel, with leather seating, a grand piano, and touches like throw pillows and blankets. Decor items directly referenced racing, including jockey silks and a saddle.

The tent had a covered veranda with clear sides, offering views of the finish line. Televisions also were set up throughout the space.

The outdoor space featured four fire pits, pea gravel walkways, and topiaries.

There were multiple specialty bars throughout the space including the Luc Belaire Rosé bellini bar, which offered several juices and purees of peach, mango, raspberry, and tangerine.

The Preakness' answer to the Kentucky Derby's mint julep is the Black-Eyed Susan cocktail, made with vodka, bourbon, and orange juice.

Design Cuisine Caterers catered the event, which included desserts such as mini sorbet cones.

Other fare included sliders branded with the logo of sponsor Adena Springs.

An arrivals wall featured hedging and signs featuring its racing and gaming properties.

At the South Beach Wine & Food Festival earlier this year, the Sweet 15 Dessert reception included a take on birthday cake and ice cream from Jean Georges Vongerichten's Matador and Market restaurants at the Miami Beach Edition hotel. Crème fraîche cake, vanilla bean crémeux, confetti nitro ice cream, raspberry gel, a white chocolate candle, and 23-carat edible gold flake comprised the dish.

Last year, Abigail Kirsch Catering in New York began offering colorful mini ice cream sandwiches for events. Flavors include pistachio coconut pineapple and carrot butter pecan caramel, served in matching foil for easy, neat eating.

At the so-called "Anti-Gala" for the Lowline in New York in 2012, ice cream sandwiches and gelato provided by Lower East Side food vendors Melt and Il Laboratorio del Gelato served as kid-style dessert that appealed to adults.

At the Elton John AIDS Foundation Oscars benefit bash earlier this year, the after-party included espresso milkshakes topped with mini doughnuts on straws.

Abigail Kirsch in New York created smoked cheddar-glazed mini doughnuts dusted with peanut brittle for a surprising sweet-and-savory twist on a classic glazed doughnut. To serve them, the caterer repurposed a plate display rack by turning it on its side and threading the doughnuts through.

Sterling Engagements hosted a party in Los Angeles last year to celebrate its 10th anniversary. The array of catering options there included a sophisticated milk-and-cookies dessert bar including various flavors of milk.

New York’s Elegant Affairs Caterers created a dish of Pop Tart lollipops available in flavors like apple cinnamon, strawberry, and s'mores.

At Allison&Partners’ Late Night Saloon at South by Southwest in 2014, pastry chef Dominique Ansel debuted what was then his newest creation: the chocolate chip cookie milk shot. (His famous Cronuts made cameos too.)

A tropical sundae layered with ginger tapioca, lime granita, honey-kissed coconut marshmallow, passion-fruit glaze, and cardamom ice cream over melon ball salsa, served in a frozen coconut shell and surrounded by smoking mist, by Starr Catering Group in South Florida