Food

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

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."

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.

Precept Wines created a combination of a fine red wine with natural dark chocolate in its Chocolate Shop wine ($10.99). Varieties include a red blend, strawberry, and crème de cocoa, a cream-based chocolate wine blend. It also offers a chocolate sparkling wine.

Los Angeles's new Roger Room Cocktail Catering and Bar Service brings glassware and mixologists to events to deliver cocktails like the Tijuana Brass, a mix of Tres Reyes Blanco tequila, lime juice, agave syrup, and cucumber foam.

DNA Events in Los Angeles has introduced its Boozy Ice Cream Bar for events. The service involves female staffers dressed as retro cigarette girls serving trays of alcoholic milkshakes, like the Drunken Girl Scout Cookie, a mix of rum, vanilla ice cream, fresh mint, crème de menthe, and chocolate chips.

For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.

A candy buffet toward the entrance had a mostly blue palette.