wedding ideas for girls

Wedge salad bites served on forks, by Occasions Caterers in Washington

Seared sweet ­potato cakes topped with braised short ribs and horseradish liquid nitrogen pearls, by Chris Brugler Catering in Los Angeles

Tuna sashimi on kaffir-lime-scented rice with hibiscus “caviar,” by BG Events and Catering in Boston

Black Mission fig challah melts with aged cheddar, shallot confit, and thyme, with charred tomato and roasted butternut squash purée, by Chris Brugler Catering in Los Angeles

Seared scallops with roasted shiitake mushrooms and shiitake-chive foam on buttered toast rounds, by Shiraz Events in New York, Miami, and Los Angeles

Buttermilk-fried chicken and waffle bites with black pepper gravy and scallions, by Oliver & Bonacini Events in Toronto

Fingerling potato cups filled with truffled steak tartare, by BG Events and Catering in Boston

Crispy malanga tacos with smoked tuna belly, spicy corn aioli, and roasted root ­vegetable ­confetti, by Shiraz Events in New York, Miami, and Los Angeles

Griddled new potatoes topped with quail eggs, olives, and sun-dried tomatoes, by Oliver & Bonacini Events in Toronto

Cabernet-and-fennel-braised rabbit wrapped in buckwheat crepes with fennel-scented crème fraîche and port reduction, by Shiraz Events in New York, Miami, and Los Angeles

Poached shrimp served with horseradish-infused tomato water and lemon oil, by Occasions Caterers in Washington

Shock Top brought 75 guests to Limoneira Citrus Ranch in Santa Paula, California, to mark the launch of its seasonal Lemon Shandy beverage and to promote its 72 Degrees and Shock Top campaign.

Guests at the Southern California event dined at a long, simply dressed banquet table.

The meal came from Clark Staub, who is the executive chef and owner of Full of Life Flatbread restaurant in Los Alamos. The eatery is open limited hours and sources ingredients from farms within a 60-mile radius.

The lunch began with a kale and citrus salad with fennel, beets, radishes, and raw sheep’s milk cheese; oven-roasted organic lemon chicken with grains and greens was the entrée.

For dessert, the crowd dined on blood orange popsicles with citrus zest and chocolate-covered candied kumquats and Shock Top Lemon Shandy whipped cream.

Guests sipped the seasonal beverages from the Anheuser-Busch brand throughout the day.

Guests posed for photos in an open frame.

Boccie ball was among the activities on offer.

The campaign's hashtag was on display throughout the party space.

Citrus fruits in mini crates topped tables, and guests wore branded hats as giveaways.

A caravan of branded vehicles is heading from Southern California to the East Coast in support of the "72 Degrees and Shock Top" campaign.