![For the additional 650 guests who stayed for dinner, the meal was an explosion of color. 'Reds, yellows, greens … hearty and sturdy but fresh ingredients,' said Roberts of Great Performances. The first course of grilled peach was served with mache and poached lobster. 'The dinner [decor] palette was neutral, so the foods popped in color,' Roberts added. 'The food was substantial without being heavy.'](https://img.bizbash.com/files/base/bizbash/bzb/image/2015/08/0_63573498761498875033050017_41_watermill_20150725_sfz_331.png?auto=format%2Ccompress&q=70&w=400)
For the additional 650 guests who stayed for dinner, the meal was an explosion of color. "Reds, yellows, greens … hearty and sturdy but fresh ingredients," said Roberts of Great Performances. The first course of grilled peach was served with mache and poached lobster. "The dinner [decor] palette was neutral, so the foods popped in color," Roberts added. "The food was substantial without being heavy."
Photo: Sean Zanni/PatrickMcMullan.com
Gluten-free waffles topped with maple-pecan coconut-milk-based ice cream and chocolate-maple sauce, by Leslie Durso in Los Angeles
Photo: Courtesy of Leslie Durso
Italian Caprese summer roll with Napa cabbage, fire-roasted tomato, pesto, mozzarella, and balsamic reduction, by Puff ’n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering
Grab-and-go options also included Mason jars filled with Italian pasta salad.
Photo: Natalie Jenks/Orange Photography
Vaportini
The Bachelors Lounge, a cigar speakeasy at The Ritz-Carlton, Bachelor Gulch in Beaver Creek, Colorado, has introduced a Vaportini to its menu. The innovative twist on the classic Martini allows guests to consume alcohol vapor. The alcohol vaporizer has a glass sphere with a hole for a straw used to inhale the vapor, which is produced from liquor that is heated with a candle.
Photo: Courtesy of The Ritz-Carlton, Bachelor Gulch
