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The Peru station served a variety of seafood dishes, including chilled Peruvian scallop and polenta sandwiches.

One of the food offerings at the Peru pavilion was avocados stuffed with feta cheese, dill, cucumber, and onions and topped with peppers.

One of Peru's hot offerings: seared squid with purple potatoes and hot chili-pepper sauce.

Guests could also sample Chilean seafood like the smoked salmon stuffed with avocado and merquén jam.

Chile offered three dessert options including orange and dulce de leche crepe cakes.

Dessert at the Australia pavilion included mango, basil, and coconut parfaits. The chef also served passion fruit cupcakes and tropical tapioca crème brûlée.

Golden Brown Delicious Donuts served full-size options of its doughnuts, including flavors like coconut, mango, and peanut-butter-and-jelly.

Hargrove kept the pink and green color palette from the event invite evident throughout the event decor, working with Amaryllis to create centerpieces such as tropical flowers and vases of green apples.

Amaryllis designed the centerpieces of varying heights throughout the room, some including tall palm fronds, while others remained low with dark pink hydrangea or fruit.

Each of the bars served its own specialty cocktail. The Makers Mark bar created a Yard Style cocktail with Makers 46, ginger syrup, lemon, pineapple, and mint.

All of the bars, each sponsored by a different liquor brand, glowed in pink with a green tropical-print backdrop.

Peru served as the central pavilion, and the other two large pavilions for Australia and Chile were located on the outer walls of the ballroom. The mixed table sizes throughout the space reduced traffic jams and kept guests flowing throughout the ballroom.

The Mexico tasting station held a make-your-own nachos and tostadas bar with toppings including seasoned chicken, beans, cheese, sour cream, guacamole, and salsa.

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.