The event's footprint grew from a 28,000-square-foot hotel ballroom in 2013 to the 43,000-square-foot space at the convention center.
Photo: Tony Brown/imijphoto.com for BizBash
Amaryllis used 20- by 12-foot pallet wood sections to create the center structures for the food pavilions. On the larger stations, chalkboards covered the wood with images affiliated with the station's sponsor.
Photo: Tony Brown/imijphoto.com for BizBash
The chalkboard drawings also included the menu of items served at each station.
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Onomonomedia and Amaryllis worked together to create a photo opportunity outside the ballroom using a custom chalkboard drawings of Washington landmarks, echoing the decor used inside for the food pavilions.
Photo: Tony Brown/imijphoto.com for BizBash
A draft-only bar on the upper level of the ballroom overlooking the main event floor served Heineken and Newcastle beers.
Photo: Tony Brown/imijphoto.com for BizBash
A pavilion sponsored by the Citi Open tennis tournament focused on sports-event staples such as hot dogs, pretzel sticks with dipping sauces, and buffalo wings paired with Asian slaw, pasta salad, or potato salad.
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Amaryllis also set up a lounge area for Citi Open and its guests with black leather chairs and a glass coffee table encasing tennis balls and paraphernalia.
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Nearly 200 tables covered the floor around the food stations for event sponsors.
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At food stations sponsored by Chile, dishes included ceviche and marinated shrimp with avocado pebre. Coordinating with the food, the chalkboard centerpiece depicted scenes of the country's harbors and fishing boats.
Photo: Tony Brown/imijphoto.com for BizBash
One of the most popular dishes at the Chilean station: grilled salmon over a rustic quinoa salad.
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Chile served a traditional dessert made with Chilean olive oil and yogurt mousse topped with a berry compote.
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Australia served Pavlovas—white meringue topped with berries—for dessert, a dish named for 1920s Russian ballet dancer Anna Pavlova after one of her ballet tours in the region.
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Events DC sponsored a food pavilion and a champagne ice bar, while Amaryllis provided a lounge with circular white couches.
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Rather than serving wine, as many countries did, the Peru pavilion served a cocktail made with the Macchu Pisco spirit, passion fruit, Earl Grey tea, and apple bitters.
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Nearly 1,900 people attended the award show and dinner, after which they hit the dance floor to the sounds of the band Onyx and late-night DJ Neekola.
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Savory mini lemon dill croissant-doughnuts filled with horseradish crème fraîche, smoked salmon, fried capers, and chives, by Abigail Kirsch in New York
Photo: Andre Maier
Brownie-flavored pasta formed into a nest, filled with brownie bits and chocolate, and drizzled with caramel sauce, by Encore Catering in Toronto
Photo: Andrew Basso/Encore Catering
Waffle hors d’oeuvres infused with chicken, garnished with crispy chicken skin, chives, and syrup drizzle, by Canard Inc. in New York
Photo: Bridget Kenny for BizBash
A Pop-Up Restaurant
The event also featured a pop-up restaurant, catered by Pure Kitchen Catering. Guests made reservations as they arrived, and dinners were served to a new set of guests every 30 minutes. The four-course meals were served family style and offered items such as pimento cheese arancini paired with Lagunitas beer; curry kale salad with red grapes and roasted vegetable salad paired with white wine; and smoked duck breast served with red wine.
Photo: Nakai Photography
On a Tray
Culinary Landscape, the in-house caterer at the Chicago Botanic Garden, served shrimp and papaya salad on trays decorated with bright orchids.
Photo: Robin Carlson
D.I.Y. Doughnut Decorating at Chef's Challenge: The Ultimate Battle for a Cure
At the 2014 event in Toronto, guests were invited to participate in a doughnut-decorating challenge that let them customize their own treats with toppings such as chocolate and sprinkles.
Photo: Nick Lee/BestOfToronto.net
For the V.I.P. party, the menu, provided by Bryant Park Grill, consisted of fresh, seasonal resort fare such as scallop and shrimp ceviche in cucumber cups, fresh tuna tacos, and key lime macarons.
Photo: Neil Rasmus/BFAnyc.com
Stella Artois "Host Beautifully"
Menu items were served in rustic vessels arranged on slabs of wood. Heirloom LA handled catering, and the menu was designed by chef Aliya Leekong.
Photo: Michael Buckner/Getty Images for Stella Artois
Photo: Paul Loftland
Dylan's Candy Bar also provided sweet treats with an array of candy that guests could scoop into a bag. Coffee Bean offered iced tea and coffee.
Photo: Scott Gries/Showtime
Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.
Photo: Jessica Torossian for BizBash
The park's catering department set up an expansive candy display and station in Liberty Square that included full bags of candy as well as a variety of sweets for guests to create their own bags.
Photo: Charity de Meer for BizBash
Slow-roasted salmon with cucumber-dill yogurt sauce, served with a mixed grain salad, broccoli with arbol chili, and berries with crème fraîche, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
Sesame noodle salad with Asian vegetables, garnished with spicy tuna and California rolls, served in individual take-out containers, by Abigail Kirsch in New York
Photo: Andre Maier
Build-your-own tacos with fresh tortillas and assorted fillings, including carne asada, carnitas, and mushroom, plus toppings and sides, by Otto's Tacos in New York
Photo: Courtesy of Otto's Tacos
Roasted salmon with citrus vinaigrette served on a bed of fresh greens, served with a baguette roll, seasonal fruit, or a chocolate chip cookie, by Bi-Rite Catering in San Francisco
Photo: Molly DeCoudreaux Photography
Deep-dish pizzas with a house-made olive oil crust, tomato ragout, mozzarella, and basil, served with tiny shakers of Parmesan, garlic powder, oregano, and red pepper flakes, by Abigail Kirsch in New York
Photo: Courtesy of Abigail Kirsch
Fried chicken with buttermilk dressing, served with a house-made biscuit, long-cooked cavolo nero, summer succotash salad, and a chocolate chip or oatmeal cookie, by the Larder in Los Angeles
Photo: Aaron Cook/AACK Studio
Lola’s Cloud makes organic cotton candy using cane sugar and natural extracts. The flavors skew fruity, but seasonal offerings like peppermint with crushed candy cane and Earl Grey tea are also available. Owner Janelle Savel can provide prepackaged gift bags for parties or spin cotton candy on site for as many as 400 people (four-weeks' notice is required for event bookings in the greater Toronto area).
Photo: Courtesy of Lola's Cloud
