Catering

Food stations from the Kitchen for Exploring Foods also tied into the Italian Garden theme, offering items such as steak and eggs, pasta, made-to-order waffles, and a grand Italian charcuterie station.

Toben Food by Design created a Moroccan passed apps menu, which included grapefruit smoked salmon beghrir with sumac crème fraiche and honey candied fennel.

Guests could cool off with Mexican ice pops, or paletas, served by staff in ice-lined baskets.

A Kim Crawford popsicle cart offered wine-infused push-pops created by the hotel.