An area called the Food Trend Lab offered samples of plant-based foods and various juices and elixirs. On the menu: puffed lily pad seeds from Lily Puffs; banana milk smoothies from Moola; kombucha floats from Betterwith; and plant-based cheese by Blue Heron.
Photo: Lawrence Sumulong/TED
For a Patrón industry party at the Hyatt Regency New Orleans, branded towels were laid out on lounge chairs and the pool umbrellas were changed out to match the Patrón theme. Guests snacked on a create-your-own-nacho bar and Café Patrón mini cupcakes and traditional churros for dessert.
Photo: Michael Brewer
S'mores Sans Campfire
For a camp-theme party, skip the fire and marshmallow-melting attempts and try KG Fare Catering & Events' version of the desert: dipped graham-crackers displayed on clothespins.
Photo: KG Fare Catering & Events
Fruit-Infused Ice Cubes
To keep guests' drinks cool without watering them down, Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Add berries, grapes, or pomegranate seeds to the water in ice cube trays to create the refreshing treat.
Photo: Courtesy of Westside Market NYC
Specialty gourmet lemonade company Gourmonade has expanded its offerings beyond $8 pours at its Valencia Street shop. For events, the company has developed a tailored “Mocktail Experience” (starting at $400), complete with a “mocktender” who will create fresh, citrus-based beverages for guests. Using shrubs, garnishes, and flavors to spruce up traditional, fresh-squeezed lemonade, the non-alcoholic beverage business serves up flavors like the Peppermint Palmer. Gourmonade’s Mocktail Experience is available in the Bay Area and for citywide corporate events, community affairs, weddings, and picnics. If patrons prefer spiked sips, Gourmonade can curate spirits-based cocktails as well.
Photo: Courtesy of Gourmonade
