In San Diego, Stone World Bistro & Gardens—Liberty Station capitalizes on the beer-meets-business trend.
Photo: Courtesy of Stone Brewing Co.
Ahi tuna salad with pineapple-sesame dressing, greens, tobiko, and sambal aioli; cucumber rolls; hoisin duck salad with quinoa, wakame, and roasted vegetables; macadamia nut biscotti; coconut alfajores; and Absolut Ruby Red vodka, Soho lychee liqueur, and Patron Citronge cocktails, by Brûlée Catering in Philadelphia
Photo: Andrew Kahl for BizBash
Chopped salad with salumi, provolone, fresh oregano, and red wine vinaigrette; tarragon egg salad sandwiches with watercress and radishes; and ricotta pound cake with Meyer lemon curd and whipped cream, produced by Dandelion Ranch Events with catering by Cooks County in Los Angeles
Photo: Bridget Kenny for BizBash
Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington
Photo: Erika Rydberg for BizBash
The V.I.P. area of Toronto's Power Ball was styled with rustic elements for an English-picnic look. Designers used loading palettes as banquet seating and cocktail tables.
Photo: Josh Fee for BizBash
At a Belvedere-sponsored event during the 2012 Food & Wine Classic in Aspen, guests sat on haystacks covered with bright orange blankets and chevron-patterned pillows.
Photo: Aubree Dallas for Belvedere Vodka
