Amazing ideas, pictures that catch the eye

A charcuterie spread came in a pretty pattern with the initials of chef Daniel Boulud, who hosted an opening-night reception at his Cafe Boulud.

The Breakers hosted the Savannah-theme Saturday night dinner, "An Evening in the Garden of Good and Evil," in its Circle Ballroom. It was decorated in a Southern Gothic style with Spanish moss, lanterns, and images of the "Bird Girl" statue that was pictured on the cover of the book Midnight in the Garden of Good and Evil.

Moss-green linens adorned the tables, along with wines for the pairings selected by master sommelier Virginia Philip.

One entertainer was dressed as the Lady Chablis, the Savannah cabaret and drag performer.

Among the creative presentations of passed hors d'oeuvres in the Breakers Mediterranean Courtyard was one that included chalkboard signage.

Pulled pork sliders were placed atop an appropriately pig-shaped platter.

Breakers executive chef Jeff Simms created the menu to pay homage to his Southern heritage. The first course was low country shrimp and grits served with jalapeño pimento cheese toast, prepared by Breakers chef Susan Marsh. "It's not low-calorie, I will warn you," Simms said.

The signage at the festival included images of all participating chefs.

The youngest attendees of the food festival could attend two sessions, one with Restaurant Impossible's Robert Irvine and another with Momofuku Milk Bar's Christina Tosi. Whole Foods Market sponsored the sessions, providing age-appropriate beverages.

A farm-to-table lunch at Swank Specialty Produce's hydro-natural farm was decorated with rustic rentals from Panache Party Rentals.

Sounds Good, Tastes Good—a group that includes chef Marc Vetri—entertained guests at the farm-to-table event at Swank Specialty Produce's farm. Vetri also contributed to the menu at the event.

Bloody Mary garnishes included traditional celery but also carrots and bacon at the farm-to-table luncheon, which was dubbed "Southern Comfort: A Hair of the Dog Experience."

Chef David Burke put lemon zest on a dish served at one of the closing events, dubbed the Last Supper, at Buccan restaurant in Palm Beach. Chefs Todd English and Clay Conley and pastry chef Joanne Chang also served dishes for the multicourse meal.

The menu for the "Last Supper" included seafood served four ways.

Restaurant Impossible's Robert Irvine was among the chefs who played volleyball during the afternoon "Chillin' N' Grillin'" event at the Four Seasos Resort Palm Beach's oceanfront pool terrace.

Nearly 100 stations comprised the Grand Tasting, the final event of the festival, which took place in the two-floor courtyard at 150 Worth shopping center.

In a twist on the oversize photo frame, the prop at the Grand Tasting was designed like the Instagram app and had several pre-written hashtags and a username from sponsor Alex and Ani, a jewelry brand.