FOOD - Around the world tasting party

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.