Sponsor Delta provided branded lanyards that doubled as a hands-free way for guests to hold wine glasses while also carrying plates and nibbling.
At L.A. Center Studios for the Lexus grand tasting, the automaker's sponsor area was sleek and chic with sheer draping, sculptural wall art, and a vehicle parked on site.
A blue glow drew attention to the Lexus area within the cavernous space.
Sponsor Lexus provided preferential parking for drivers of its vehicles, keeping the traffic flow smoother and engaging the brand's fans in a highly functional way.
In one of the Lexus grand tasting's inspiring food presentations during L.A. Food & Wine, Big Sur's Post Ranch Inn served mini shaved ice cones in a metal bucket set up like a beach scene, with sugar for sand. Ingredients for the dessert came from the venue's garden.
Chef Ari Taymor led a demo, which guests could see clearly thanks to reflective mirrors above the station.
A clever wine-tasting place mat was printed with circles that allowed guests to keep track of each wine glass they tried during the experience.
Framed logos gave the arrivals line a tidy and photo-ready look. Times food editor Russ Parsons, chefs Michael Cimarusti and Nancy Silverton, and Times nightlife writer Jessica Gelt posed in front of it on opening night.
The logos that served as the step-and-repeat wall on opening night were removed for other events, creating a chalkboard for guests' personal expressions. Chef Sang Yoon (of Father's Office and Lukshon) paused for a shot in front of what would become the erasable chalkboard where attendees could write their names or share their favorite Taste memory throughout the festival.
Sysco offered a respite for guests to gather with a tented lounge in the back lot that featured food and refreshments throughout the weekend.
On the hot weekend, Icelandic Glacial kept the crowd well hydrated with stocked coolers located throughout the lot.
Sponsor Cadillac hosted a photo lounge so festivalgoers could capture high-quality snaps from their event experience.
Stella Artois's branded bar served chilled Stella, Hoegaarden, and Leffe Blonde in glasses and chalices emblazoned with the popular beers' logos. The brand also provided guests with velvety bags to carry the glassware safely home.
In another example of elegant presentation, Bagatelle served its peanut butter cake topped with a concord grape macaron during opening night of the Taste.
The Times's events spread out over Paramount's lot, resulting in a crowd that felt festive but manageable.
Rainbow-hued cake pops, served upright and upside down, were among the desserts at a Wine Spectator Wine Seminar held at the James Royal Palm hotel.
In advance of the Major League Baseball All-Star Game, the bash was held on July 13 at Epic Entertainment in Minneapolis. The event included performances by Nelly and B.o.B. To highlight the theme, planners splashed baseball gobos on the dance floor. Ark Endeavors L.L.C. and M.L.B.com produced the event; Blake Childs of Ruehling Associates Inc. produced the gobos.
For a cool cocktail on a hot day, Enolo Wine Bar in Chicago offers sorbet-and-champagne floats. The upscale treat is served in a coupe glass.
Another frosty dessert idea: Chicago-based catering firm Truffleberry Market serves frozen cinnamon-rum-bananas-Foster mousse.
For the recent launch of the Yoshi’s New Island game at West Hollywood’s Quixote Studios, Nintendo created a life-size version of the game’s Mega Eggdozers, which players use to smash through walls in the game. Guests helped create the Eggdozers' distinctive green spots by lobbing paint-filled balloons at the giant egg.
Pernod Ricard UK tested iBeacons at its annual Summer Party in London on June 12. The company worked with Zappit to create a custom mobile app and engagement strategy for the party. With the app running on their smartphones, guests received a notification at a designated time to visit the main bar to sample a drink made with Malibu rum and served in coconut shells.
In celebration of the gay-rights celebration WorldPride Festival in Toronto, law firm McCarthy Tétrault hosted its own “Big Gay Party” on June 26. At the event, which had a summer barbecue vibe, the firm had buckets of customized flip-flops, which guests were free to take.
At the rainbow-hued event, flower vases were filled with miniature disco balls.
Planet Storage in Toronto's Junction Triangle was a surprising venue choice for Raw Material, an annual celebration of architecture and design hosted by architecture studio Raw on June 25. The cocktail bar was built using scrap metal and 3,000 bricks. Kim Graham and Associates produced the function.
The opening-night party for Nike's World Cup experience took place June 20 at Skylight Clarkson Square in New York and featured a Brazilian-inspired menu from Riviera Caterers. A two-person serving tray, decorated with artificial turf and mini soccer balls, held cones filled with Brazilian chicken salad.
For industrial-chic decor, a lighted metal arch tunnel is available nationwide from FWR Rental Haus.
Cronut creator Dominique Ansel presented a new dish at the Death by Chocolate dessert party: a chocolate “oyster” shell filled with milk chocolate cream, coconut gelée, and a pineapple “mignonette.” Ansel hosted the February 21 event poolside at the National Hotel.
For a recent wedding in Chicago, Truffleberry Market catering created Dr Pepper theme cupcakes for a couple who had bonded over their love of the soft drink on their first date.
Limelight Catering in Chicago recently created miniature Baked Alaska desserts for a "Fire and Ice" theme event in Chicago. The "flamed-to-order" desserts comprised stacked strawberry ice cream and dark chocolate cake wrapped with toasted meringue.
New York caterer Abigail Kirsch created a whimsical plate of desserts for a recent "hat party" theme luncheon at a garden venue. The presentation included a white chocolate "fence," citrus macaron "hat pops," peanut-butter-and-jelly tarts, miniature carrot cake, and Devil's Food cakes topped with flowers, salted-caramel Linzer cookies, and more.
In 2010, the Joffrey Ballet hosted a Cinderella-theme luncheon at the Four Seasons Hotel Chicago. Dessert was a dark chocolate pumpkin filled with mousse and garnished with raspberries, hot pink sugar, and a chocolate "XO."
The Sweet 15 Dessert reception took place on February 27 at the Villa, Casa Casuarina. A dessert highlight was a fresh take on birthday cake and ice cream from Jean Georges Vongerichten's Matador and Market restaurants at the Miami Beach Edition hotel. The dish consisted of crème fraîche cake, vanilla bean crémeux, confetti nitro ice cream, raspberry gel, a white chocolate candle, and 23-carat edible gold flake.
