Summer food ideas

Staff at the French Laundry anniversary event wore matching straw hats and overalls over their chef's whites, reflecting the fine-dining restaurant's bucolic farmhouse setting.

The Sea Grill kept its frozen pineapple, coconut, mango, and strawberry ice pops from melting by serving them atop marble slap surrounded by ice.

Oversize lobster claws were an on-theme presentation prop at Tasting Table's Lobster Roll Rumble in New York in June.

At Saveur magazine's Summer BBQ, held at New York's Boat Basin Café in June, Joey Campanaro and Mike Price of the Little Owl and the Clam served a summery clam bake.

Watermelon cups filled with kalamata olives, feta, and basil, by Word of Mouth Catering in Austin, Texas

Mango semifreddo on an almond biscuit with coconut kataifi, served with raspberry-studded sweet curry anglaise, by Lyon & Lyon Catering in Miami

Bloody Mary granitas with poached shrimp, by Lyon & Lyon Catering in Miami

Lemon curd tartlets topped with candied confection flowers, by Sweet Hospitality Group in New York

Scallops served on a half shell, topped with apple-lemongrass shallot sambal and wasabi crème fraîche, by DNA Events in Los Angeles

Frozen berry and bourbon lemonades with strawberries, blueberries, blackberries, and raspberries, topped with mint and served in Mason jars, by Tasty Catering in Chicago

Boozy Jell-O shots: margarita; Tom Collins with a maraschino cherry and candied ginger; and John Daly, topped with lemon zest and slice, by Word of Mouth Catering in Austin, Texas

Compressed watermelon with a feta-red-onion relish and mint granita, by Tasty Catering in Chicago

Fancy snow cones: crushed ice drizzled with mango-mint, lavender lemonade, and strawberry-basil syrups, by Word of Mouth Catering in Austin, Texas

Korean-style chicken wings with scallions, fried shallots, garlic flowers, and chive flowers, by Wolfgang Puck Catering in Los Angeles