catering

The Walt Disney World Swan & Dolphin Hotel often uses a festival-style setup to serve large meeting and convention groups. The hotel's director of food and beverage, Tony Porcellini, says the staff will prepare some of the food in advance, while other items are cooked to order in the tents.

Fried chicken with buttermilk dressing, served with a house-made biscuit, long-cooked cavolo nero, summer succotash salad, and a chocolate chip or oatmeal cookie, by the Larder in Los Angeles

A bento box filled with heirloom beet and watercress salad with goat cheese and spiced pistachios; open-faced roasted chicken salad on a pretzel croissant; and olive-oil-poached salmon with tomato-fennel chutney and balsamic roasted vegetable skewers, by Truffleberry Market in Chicago

Classic roast beef sandwiches and Italian sandwiches with layered meats, shredded Parmesan Reggiano and Asiago cheeses, red onion, pepperoncini, and Farmhouse vinaigrette served on baguettes, by Santa Barbara Catering Company in Tempe, Arizona

Slow-roasted salmon with cucumber-dill yogurt sauce, served with a mixed grain salad, broccoli with arbol chili, and berries with crème fraîche, by the Larder in Los Angeles

Sesame noodle salad with Asian vegetables, garnished with spicy tuna and California rolls, served in individual take-out containers, by Abigail Kirsch in New York

Gulf shrimp with house-made cocktail sauce, by Royal Fig Catering in Austin, Texas

Build-your-own tacos with fresh tortillas and assorted fillings, including carne asada, carnitas, and mushroom, plus toppings and sides, by Otto's Tacos in New York

Roasted salmon with citrus vinaigrette served on a bed of fresh greens, served with a baguette roll, seasonal fruit, or a chocolate chip cookie, by Bi-Rite Catering in San Francisco

Nova Scotia lobster in chive mayonnaise, served in an artisanal bun, along with kettle chips, bean, snow and snap peas, broccoli salad, and a chocolate whoopie pie, by En Ville Event Design & Catering in Toronto

House-made hummus, handmade dolmas, cucumbers, marinated olives, halloumi cheese, and pita triangles, by Bi-Rite Catering in San Francisco

Deep-dish pizzas with a house-made olive oil crust, tomato ragout, mozzarella, and basil, served with tiny shakers of Parmesan, garlic powder, oregano, and red pepper flakes, by Abigail Kirsch in New York

Artichoke and four-cheese focaccia flatbread with marinara sauce, by Bi-Rite Catering in San Francisco

Tiramisu in a jar with chocolate ganache, espresso biscuits, and vanilla mascarpone, by Eatertainment in Toronto

A cluster of hanging beach balls created a whimsical, colorful chandelier at a party created by Swank Productions. Adding to the look were tables covered in bright, summery linens.

This past summer, Chicago's Moto Restaurant created a new dessert inspired by the season: coconut macarons painted to look like beach balls. Chocolate seashells, pineapple starfish, and brown sugar sand completed the plate.

As part of a series of events celebrating the 15th anniversary of the Museum of Contemporary Art North Miami in 2011, the museum held its annual fund-raiser with with a surf theme that turned up in such details as a DJ booth designed to look like a lifeguard tower.

One of the more striking food presentations at L.A. Center Studios for the Lexus grand tasting during Los Angeles Food & Wine festival last year, was created by Post Ranch Inn. The Big Sur resort used sugar as sand in a metal bucket where it served shaved ice cones. Starfish and greenery decked the beach-like scene.

In 2013, Hermès hosted its whimsical “Les Jeux d’Hermès,” or Hermès games, in Palm Beach, where an area within the tented party space was transformed into a croquet field with eye-catching chandelier, colorful flags, and cabana seating decked with the brand's iconic silk scarves.

This year Chicago experienced one of its coldest winters in decades, so when the Chicago Botanic Garden marked the opening of its new Orchid Show, it opted for a tropical setting. The "Welcome to Paradise" event hosted by the garden's woman's board included a tiki-style bar and warm lighting.

The Travel Channel looked to evoke tropical destinations in March 2009 when it took over Grand Central Terminal's Vanderbilt Hall for a lounge that promoted its Bridget's Sexiest Beaches series. In addition to a tiki hut-style bar, the brand served New York commuters and tourists non-alcoholic piña coladas, margaritas, and strawberry daiquiris during lunch hours.

When Delvinia celebrated its 15th anniversary last August, the Toronto-based digital strategy and customer experience design firm looked to recreate 1950s Havana with cigar rollers, freely flowing rum, models in retro swimwear, and beach balls. The event at the Loft at Andrew Richard Designs even had an indoor pool—or rather, the illusion of one created by a 8- by 18-foot 3-D decal.

Proving that real sand and sea isn't necessary to create a makeshift, Sabra Go Mediterranean brought a promotion to New York's Union Square in 2007 with a beachy area where it handed out product samples. The production team brought in potted trees, seating, and a beach-theme floor cover to complete the Mediterranean cafe feeling.

To fete the opening of its new Canadian office—and to launch Porter Airlines’ new nonstop service to South Carolina—the Myrtle Beach Area Convention and Visitors Bureau partnered with the Toronto-based airline on a beach-theme party for travel media in 2010. There, beach umbrellas, lounge chairs, and a sandbox all contributed to the look at the wintertime event.

Macy's Star Beach Party brought some warm-weather inspiration to Chicago in March 2011, with pop-up promotions that encouraged guests to pose for photo ops with props like oversize sunglasses and leis against sunny backdrops.

Thai coconut carrot bite with finger lime caviar, red pepper puree, coconut mousse, toasted cashew, and micro cilantro, by Stephen Starr Events in Miami

Gluten-free waffles topped with maple-pecan coconut-milk-based ice cream and chocolate-maple sauce, by Leslie Durso in Los Angeles

Zucchini cannelloni with truffled tofu ricotta, broccoli fond, lemon mosto oil, and garnished with pine nut Florentine, by Blue Plate Catering in Chicago

Beet panna cotta, served with strawberry puree, pickled rhubarb, sorrel, and Chinese long pepper gel, by Stephen Starr Events in Miami

Italian Caprese summer roll with Napa cabbage, fire-roasted tomato, pesto, mozzarella, and balsamic reduction, by Puff ’n Stuff Catering in Orlando

Springtime risotto made of minced zucchini and broccolini “rice,” served with green pea and lemon sauce, fiddlehead ferns, tricolor baby carrots, and baby fennel, by Blossom in New York

Portobello frites with crispy basil, Parmesan cheese, and balsamic aioli, by Stephen Starr Events in Miami

Wonton lasagna with black garlic coulis, seasonal vegetables, crispy lotus chips, and mushroom tofu ricotta, by Blue Plate Catering in Chicago

Lobster mushroom-crusted, beet-marinated potato and grilled zucchini, served with bluefoot mushrooms, grilled kale, roasted salsify, and chive cream, by Blossom in New York

Grilled vegetable pesto pizza topped with mushrooms, zucchini, and grape tomatoes, by Leslie Durso in Los Angeles

Cashew cheese with triple peppercorns, honeycomb, balsamic syrup, and caramelized apricots, by Blue Plate Catering in Chicago

Grilled North African-spiced tempeh kebabs made with zucchini and cherry tomatoes, served with horseradish crème, by Blossom in New York