Favorite

For a recent press event in Los Angeles, Paul Frank brought Starring Fragrances for a station that offered custom scents as takeaways for guests, based on their personal preferences.

After a long Oscar night, host Seth MacFarlane's official after-party included a station from Tkees, which encouraged guests to check their heels (similar to the way they would at a coat check) and pick up a pair of flip-flops—in gold, appropriate to the occasion.

At Stella McCartney's Resort 2013 presentation in New York, a cart overflowing with roses and peonies stood near the entrance to the venue. As guests left, they picked up small bouquets or single stems as festive gifts.

Looking to boost event proceeds, Miami Children's Hospital Foundation went beyond the basic silent auction by enlisting a group of hunky male volunteers to showcase auction items at its Wine, Women & Shoes event in February.

Colorful nail polish bottles filled champagne glasses at L'Oréal’s brunch planned by Joe Moller at the Viceroy EOS Restaurant in Miami.

At its Coachella party, Lacoste set up a nail art station, where guests could stop by for colorful, branded looks applied in a breezy white cabana.

The Vintage Table Company offers vintage china, glassware, and flatware sourced from estates, thrift stores, and flea markets, for a purposefully mismatched tabletop look.

Design Industries Foundation Fighting AIDS hosted its 16th annual Dining by Design event in New York, where Croscill's table got a bright pink quilted tablecloth and clear Chiavari chairs that gave the setup a look that resembled a canopy bed.

In Los Angeles in the days before Coachella kicked off, jewelry brand Haute Betts hosted a party with a floral garland-making station, where guests could create their own festival-ready looks—and wear them to contribute an on-brand, boho-chic atmosphere in the party space.

In the Toronto area, Vintage China Hire offers an eclectic mix of vintage and antique tableware for events and has partnered with Loic Gourmet to offer catered afternoon tea packages.

The recent Beverly Hills Hotel & Bungalows' 100th anniversary bash kicked off with a performance by the Aqualillies, a troupe of water ballerinas.

The Breast Cancer Research Foundation’s Hot Pink Party in Boston honored Evelyn Lauder with displays of her favorite flower, peonies, which decorated tables along with orange roses.

In New York, Naturally Delicious catering prepared a five-course meal with beer pairings last week. The feast began with foie and fig potato chips with spiced walnuts, paired with Brewery Ommegang Rare Vos Amber Ale.

The second course from Naturally Delicious was winter celery root soup with spicy chorizo and crispy shallots, served again with the Bewery Ommegang Rare Vos Amber Ale.

Naturally Delicious's third course was herb-roasted chicken with roasted Brussels sprouts and creamy polenta, served with SixPoint Brewery's Global Warmer.

For the cheese course, Naturally Delicious served roasted hazelnut honey and spiced walnuts, cheeses, and the SixPoint Brewery Global Warmer.

In Chicago, Truffleberry Market puts a twist on mozzarella sticks with its molten Brie with balsamic fig jam appetizer. "We typically serve it with cherry ale, but we had a client who loves apple ale, so we've used apple ale as another version," said executive chef and owner Brittany Ferrin.

At Pinch American Grill in New York's Empire City Casino, executive chef Fabienne Eymard serves a gratinéed onion soup with a shot of Ithaca Nut Brown Ale. According to the culinary team, the caramel notes in the beer complement the sweetness of the onions in the soup.

In Chicago, Boutique Bites Catering serves mini braised beef short rib "Shepherd's Pie" appetizers with tiny mugs of Guinness. "These are very popular at events, especially among men," said owner Elaina Vazquez. "We catered a 'beer and bacon' theme 30th birthday for a guy last year, and these were by far the best seller."

As part of its "Sip & Taste" concept, which pairs snacks with beverages, Wolfgang Puck Catering offers pastrami sandwiches made with American Waygu beef and Russian dressing. The hearty bites are presented atop miniature mugs of Anchor Brewing Company’s Liberty Ale.

Rockit Ranch Productions just opened its new restaurant, Bottlefork, in Chicago's River North neighborhood. On the menu, pairings include the locally made Goose Island Gillian beer with manilla clam and Portuguese sausage flatbread. "The earthiness of the sausage pizza works well with the effervescing and spritz-y brew," said a rep. "The lightness of the beer cuts through the heartiness of the dish."

In Los Angeles, Love Catering pairs Ashai beer with bites of tuna sashimi dressed with blood orange, cucumber, and yuzu vinaigrette. "There is a reason the Japanese pair this beer with sushi," said a Love spokesperson. "Both flavors are so delicate that they don't ruin either the food or the drink. This really is a perfect match."

Also on Love Catering's menu: house-made beet, carrot, and potato chips with a lemon labneh (strained yogurt) dipping sauce. "We pair this with Pislner Urquell," said the Love rep. "The chips are crunchy and salty with a bit of sweetness, and the lemon labneh has a creamy flavor. The pilsner cuts right through the heaviness of the dip and ... the lemon on the labneh carries through with the beer."

In Chicago, Fig Catering created a beer-and-cheese tasting station at a recent wedding. "We set up a bar where guests were able to try six small beer pours, each paired with one to two different cheeses," said Fig owner Molly Schemper. "The beers included some of the couple's all-time favorites and some regional craft brews to make a well-rounded cheese and beer experience."

In New York, El Rey Coffee Bar & Luncheonette serves duck confit and cherry hand pies with Stiegl Pils beer from Austria.

Beer can pair with dessert, too. The Michigan restaurant Bigalora Wood Fired Cucina pairs house-made gelato with local beers such as Founder's Porter.

Naturally Delicious Catering pairs bittersweet chocolate squares with Brooklyn Brewery's Brooklyn Local 2, a Belgian dark ale.