Events

Ritzy Bee Events used craft paper and chalk to label the passed appetizers for a rehearsal dinner at the Decatur House in Washington so guests wouldn’t be left guessing.

Guests created custom perfumes at a scent bar set up by Ka-Mil-Yin, a Los Angeles-based fragrance company that specializes in perfume parties, to take home as a favor from a bridal shower.

For a New York couple marrying at the Waldorf Astoria Orlando, Heather Snively of Weddings Unique recreated the newlyweds’ hometown with a hand-painted backdrop of Central Park from Greenery Productions. Lighting and real trees helped the scene come to life.

Tapas bar, by Good Gracious Events! in Los Angeles, displayed on sustainable bamboo risers from Cal-Mil (800.321.9069, calmil.com)

Spring hors d’oeuvres table with lobster tacos, parmesan truffle popcorn, beef short rib sliders with mini shots of Guinness, shrimp tempura lollipops, and mac ’n’ cheese canapés, by Boutique Bites in Chicago

Led by Isabel and Ruben Toledo, New York University students put together a table with a shabby-chic theme.

A 24-story vertical banner, emblazoned with the words "Revere Hotel Boston Common," served as the runway for an unusual fashion show marking the hotel’s grand opening April 18. Attracting 150 guests, the presentation saw harnessed rock climbers-turned-models sashaying down the facade of the building wearing hotel uniforms and fashions from British designer Ted Baker. The goal of what planners called the "vertical fashion show" was to introduce the luxury boutique hotel to the city and promote its brand through references to Boston’s history.

McCartney's carnival-themed presentation also had a mac 'n' cheese station. Guests could grab a mini serving wrapped in a spinach cone from a Ferris-wheel stand, or opt for a full cup that could be topped with veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.

Sausage wrapped in a bacon spiral and egg blanket, a sausage patty topped with a quail egg and bacon-butter sauce, boiled eggs wrapped in sausage with bacon chunks, and a rhubarb smoothie with a gingersnap wand from Good Gracious! Events in Los Angeles

Breakfast tapas of a lobster omelet, pineapple upside-down pancakes, smoothie samplers, and a banana split yogurt parfait, from Loews Miami Beach Hotel in Miami Beach

House-made cinnamon French toast sticks served with warm raspberry sauce and brûléed apple pie oatmeal served in ramekins, from Gaylord National Resort & Conference Center in National Harbor, Maryland

Cabbage wraps with pulled turkey and cranberry chutney, from Hotel Monaco in Washington

Slow-cooked salmon with summer squash and zucchini in chive butter sauce; casarecci pasta with pea tendrils, spring onions, garlic, and parmesan; vine-ripened tomatoes with burrata, basil, and balsamic; and organic chicken with fingerling potatoes, leeks, and black olives, from Liberty Hotel in Boston

Lobster and peekytoe lump crabmeat "Maine"wich, served with summer stone fruit, feta and watercress salad, from KTCHN Restaurant at The Out NYC in New York

Mini-donut bar, served alongside an espresso station with mini desserts, from the Waldorf Astoria Chicago

Pomegranate quinoa with lemon cilantro vinaigrette served in take-out boxes with bamboo forks, from Taste Culinary in Toronto

Fava bean-and-basil dip served with vegetable crudité and baked pita chips, cucumber water, and blueberry lemonade, from Hotel Marlowe in Cambridge, Massachusetts

Loopy Doopy, the rooftop bar at Conrad New York, has created a boozy Popsicle. The frozen fruit puree treat from executive chef Anthony Zamora is dipped in prosecco and served in a prosecco-filled wine goblet. The summery flavors include white peach, blood orange, mango, strawberry, and mojito.