CENTRE PIECES

The bar's leaf-covered backdrop offered a hint of the evening’s nature theme.

A garden with potted radishes and heirloom carrots roasted in a caraway glaze were planted in edible soil made from cereals found in Stella Artois.

Performers were cast as assistants in the brewmaster’s lab, serving up inventive bites.

“At Stella Artois we believe a little substance and spark can elevate any hosting occasion from ordinary to extraordinary,” said Harry Lewis, vice president of the brew brand. “We’re excited to show our guests how we host one to remember and, in turn, inspire them to be better hosts in their own homes.” The dinner series was held from August 17 to 22 at Skylight Clarkson Square in New York; it will conclude in Buenos Aires in September.

Guests dined at picnic tables in a greenhouse-type setting.

Guests dipped bread into melting beef tallow candles that were infused with caraway spice.

The main entree included Asian pork belly and spiced pork loin served with sticky rice, Chinese broccoli, and roasted pineapple.

Honey jelly with goat cheese curds, red berry compote, vanilla beer foam, and malted barley granola was served for dessert and glowed under ultraviolet light.

45 Degrees, Cirque du Soleil’s events and special projects company, performed throughout the evening.

The beer company collaborated with the Roots to create an original song guests could “taste.” The band produced two versions of the song called “Bittersweet” to complement the various flavors in Stella Artois; a high-pitched version that triggers the lager’s sweet, fruity notes and a low-pitched version that enhances the bitter notes.