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Posts Tagged ‘event planning’

Crystal Couture - An Inspiration Board

 I love Crystals!!  Timeless, elegant, and very hot right now in the world of weddings and special events.  They are everywhere, hanging on trees, dripping from tall candleabra, and wrapped around everything in sight.  Whether you are looking to implement all-out bling, or to infuse just a touch of sparkle into your event, these ideas should inspire you.  Enjoy!!

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Sweet & Sexy - An Inspiration Board

Orange and Blue – opposites on the color wheel, but put them together, and you have a gorgeous palette for a wedding or any other celebration!  This inspiration board has many influences: tropical, caribbean, Asian, touches of sweet whimsy, and sheer sophistication.  Enjoy!

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This story was posted on BizBash New York.  I love the lush displays of orchids!  I am inspired to try something similar for my next event.  We’ll see!!

More Inspiring Orchid Dinner Tabletops
With so many settings to explore, we had to share more unique ideas from the New York Botanical Garden’s Orchid Dinner. Here are 10 additional tables to check out.
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Photo Gallery                             The Lars Bolander dining table blended larger-than-life mushroom sculptures with white orchids.
                            The Lars Bolander dining table blended larger-than-life mushroom sculptures with white orchids.                                                                        LMD Floral's undulating escort table was the first creation guests saw at the event.
                            Sebastian Li Events' bold pink-and-orange table featured a flamboyant explosion of phalaenopsis blooms.                                                                      Fête's towering waterfall structure included suspended crystal prisms and teardrops, along with a mirrored tabletop.
                            A slumped chandelier (placed as if it fell from the ceiling) intertwined with orchids, moss, and greenery on Carrier and Company's table.                                                                                    Jamie Drake of Drake Design Associates used rows of compact fluorescent lightbulbs (placed within a moss base) to contain orchid stems.
                            A bust of Persephone filled with a plethora of green and white orchid stems made a striking centerpiece at Richard Keith Langham's table.                                                                        One of the quirkier designs was an ordinary floor lamp topped with a cymbidium orchid lampshade, by Stephen Miller Siegel Architects.
                          Timothy Whealon Interiors created a stark tree centerpiece budding with orchids that stood in for leaves. Around its base was a small pool of water with live goldfish.                                                                    The white orchid arrangement by Ovando for the Thom Felicia and Safavieh setting was reminiscent of a winter tree.
LMD Floral’s undulating escort table was the first creation guests saw at the event.
Photo: Gustavo Campos for BizBash
Our story from the dinner is here.   —Lisa Cericola & Mark Mavrigian

Photo and Story Source: (http://www.bizbash.com/newyork/content/editorial/e9869.php)

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I found this article on Biz Bash NY.  Sounds totally decadent!!  Enjoy!!

Suite Chocolate
To unveil this year’s Valentine’s Day promotion, Godiva brought press to the East Village for ataste—and photo op—of a room made almost entirely of chocolate.
Last January, Godiva created a chocolate-walled lounge for In Style‘s Golden Globes after-party,but for its yearly Valentine’s Day competition this year, the chocolate brand is going one step further,

with an experiential marketing stunt that offers a weekend stay at a hotel suite made almost entirely

of chocolate. At Divine Studio on Tuesday afternoon, 30 members of the press gathered for a first

glimpse of the grand prize, which will ultimately be enjoyed only once, at the Bryant Park Hotel.

Erica Lapidus, head of public relations and promotions for the Belgian-based chocolatier, worked

with public relations firm Alison Brod and Los Angeles-based designer Larry Abel to produce a

wall-to-wall Godiva-loaded room that doesn’t melt at room temperature.

“I had to imagine the perfect chocolate-lover’s fantasy,” Abel said about the suite, soon to be

rebuilt at the hotel for the sweepstakes winner. Abel, who has worked with Godiva for four years,

said this was the biggest and most extravagant project yet. “It took a team of 14 to bring the brand

to life, beginning in L.A. and continuing with the two-day installment in New York,” he said. Godiva

reps wouldn’t comment on the cost of the products used, and Abel admitted there was too much for

him to even estimate the number of pounds of chocolate.

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Photo Gallery                                                                                             For Larry Abel's art mosaic, one of his most challenging pieces, he used bonbons from every Godiva collection.
http://www.bizbash.com/newyork/content/editorial/e9766.php#photosanchor   http://www.bizbash.com/newyork/content/editorial/e9766.php#photosanchor
http://www.bizbash.com/newyork/content/editorial/e9766.php#photosanchor   http://www.bizbash.com/newyork/content/editorial/e9766.php#photosanchor
http://www.bizbash.com/newyork/content/editorial/e9766.php#photosanchor  
For Larry Abel’s art mosaic, one of his most challenging pieces, he used bonbons from every Godiva collection.
Photo: Sara Jaye Weiss
From the initial concept to the finished design, Abel says he put more than 1,000 hours of work into the piece, which, to him, is more than a simple showcase of colorful chocolates. “I considered the art elements, how I would invent a really cool, unusual space with rich browns, varied textures, and mixtures of classic and contemporary designs,” he said. For Lapidus, the goal of the suite was to create a “unique culinary experience,” which, despite being edible, will hopefully be “more admired than nibbled on.”Playing with interactive components, Abel included a crystal ice bucket filled with white chocolate truffles, books that open to pieces of chocolate in place of pages, and even edible flowers. He also created interpretations of two paintings: a Jackson Pollock-inspired canvas splattered with multicolored chocolate and a re-creation of Gustav Klimt’s “The Kiss.” “The Kiss” in particular was a challenge for Abel, who describes the piece as an explosion of gold, ribbons, foils, and mint cherry cordials. The Pucci-inspired chocolate upholstery on the armchairs and the chocolate mosaic on the dining room table are also deeply detailed designs that pushed Abel to come up with something visually appealing while using chocolates from every Godiva collection.

To add a little life to the suite, Godiva tapped Heroes star Ali Larter to help promote the competition (which anyone can enter by purchasing a $23 heart-marked gift box) for reasons beyond her pretty celebrity face. The recently engaged actress claims to carry tins of Godiva chocolates, and last year requested a Godiva cake for her birthday. “This year, Ali Larter, a huge Godiva fan and bride-to-be, best embodied the brand,” said Randi Peck, vice president of lifestyle at Alison Brod. Larter, the only non-press guest at the event, participated as the roving centerpiece and a draw for the photographers.

The Decadence Suite is only part of Godiva’s promotional package; other sinful goodies include a year’s supply of Godiva chocolates and a private chocolate tasting led by Godiva’s executive chef and chocolatier, Thierry Muret. “This is our most extraordinary prize to date,” Lapidus said of the suite, “which is why we’ve already started brainstorming ways to top it next year.”   —Lauren Matison

Godiva Chocolatier’s Valentine’s Day Promotion Press Conference
Design, Production Larry Abel / De-signs
Lighting, Sound XL5 Productions
PR Alison Brod Public Relations
Printing Five Boro Flag Banner & Sign
Rentals Broadway Party Rentals
Staffing T and L Events Inc. / ThePartyCrew.net
Venue Divine Studio
RELATED TOPICS Godiva, Valentine’s Day

Source:  (http://www.bizbash.com/newyork/content/editorial/e9766.php)

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This may be something most people don’t usually consider when planning an event:  how to plan for visually impaired guests, and those with other physical difficulties and limitations, or even guests who are accompanied by service animals.  I found this article on BizBash DC.  It’s written for people who are in the hospitality industry, but it has several good tips that anyone can use.

Ask An Expert: Helping Blind Guests
John Marenzana is managing director of the conference center and theater at Lighthouse International‘s New York headquarters. He is working with Lighthouse to develop a certified training program for the hospitality and event industry that will teach staff how to provide services for people with vision impairments.
John Marenzana
John Marenzana
Photo: Dorothea Anne Lombardo

How can hosts make sure a space is accessible for visually impaired guests?
Planners should ask themselves, “If I were wearing a blindfold, what would be helpful to me?” Consider how the layout of the room will affect guests who have guide dogs or canes. If you’re in a large space with hard floors, put runners on the ground to create walkways. Guests will be able to feel the textural difference under their feet or with a cane, which will help guide them around the room. They should also check for Braille signage on bathroom doors and elevator buttons and make sure the venue’s entryway is easily accessible. We are developing an audit sheet for event planners with all of these details so they can use it as a checklist to make the process easier.

Have you noticed that this is a growing concern?
Definitely. Being visually impaired doesn’t necessarily mean someone is blind. With the expansion of baby boomers, there’s an even greater number of people with visual impairments like macular degeneration.

Is there anything special that staffers should do when escorting someone?
There’s a misconception that you should lead a visually impaired person by the arm. Instead, you should offer them your elbow and let them hold on to you. When you take a person by the arm, you’re pulling them and they don’t know where they’re going. This is safer and gives them more control.

How should staff greet and welcome a visually impaired person?
In many cases, you’ll find that reception staff freeze up and don’t know what to do when they encounter a visually impaired guest. They need to know who you are, so when you say hello, use your name to establish a better rapport.

What are some ways to make visual presentations more inclusive?
Consider the size and color of text on screens. Use highly contrasting colors and fonts that are 16 to 18 points for handouts and a minimum of 24 points for projections. If you’re showing a video, visually impaired guests can use earphones to listen to a descriptive narrative that describes what’s happening on-screen. We can provide referrals for companies that specialize in this service. Having handouts in a larger font or in Braille is also a good idea.

How do you assist visually impaired guests during a meal in an unobtrusive way?
If you’re having a buffet, you could have Braille labels in front of dishes or position staffers behind tables to describe what’s being served and offer assistance. For plated meals, waitstaff should be briefed on how to present the meal in a way that will help guests “see” what’s in front of them. Without making a big production, waitstaff can point out what’s on a guest’s plate by saying, “At 12:00, you have your vegetable; at 9:00, you’ve got your protein.” With a little sensitivity and awareness, it will make your event much smoother.  —Lisa Cericola

RELATED TOPICS Making Events Accessible

Source:  http://www.bizbash.com/washington/content/editorial/e8270.php

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