Splendor in the Grass (or the Office)

In a Conference Room: Roast lamb tenderloin in savory cones; shrimp salad in endive leaves with spicy sesame slaw; miniature tuna Niçoise; duck prosciutto with fig compote on flatbread from Entertaining Company in Chicago

At a Bowling Alley: Egg shooters with pickled peppers and olive oil mayonnaise; fried chicken; assorted pizzas; and the Bourbon Street milkshake with Nutella from Brooklyn Bowl in New York

At a Park: Grilled chicken tikka salad; roasted cumin and cilantro potatoes; garlic-chile naan; tomatoes, onions, and cucumbers with mint and cilantro; roasted nuts; cardamom and clove squares in a stainless steel tiffin from En Ville Event Design and Catering in Toronto

At a Beach Party: New England lobster with snap peas and green goddess dressing, heirloom tomato and watermelon salad with rosemary and goat cheese; mesquite-grilled vegetable skewers; hazelnut bread with tartufo cheese, grilled figs, and honey; cucumber-mint lemonade from Alan Jackson Catering in Los Angeles

On a Hotel Rooftop: Cranberry barbecue baby back ribs; fried Maine lobster macaroni and cheese; Fall River weenie in pretzel bread with horseradish mustard; cider-dressed sweet potato salad; vegetable slaw; Rhode Island Del’s watermelon lemonade from Hyatt Regency Boston