| TED KRUCKEL 05.19.09 9:00 AM |
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| Talking to Ted: André Wells Recommends More Rum, Fewer Flowers |
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Sorry 007, Washington's Mr. Wells says move over vodka, "let's drink some rum."
Photo: Ron Aria
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André Wells offers up his own idea of a green event.
Photo: Courtesy of André Wells
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This is the fourth in a series of five conversations with event pros about what's working now.
André Wells has been perfecting parties in the nation’s capital for six years. BET turned to his firm to work his magic for its inaugural ball this year. He also runs one of the city’s hottest annual events, the Young and the Guest List, which is sponsored by Washington Life magazine.
What’s working now?
We’re finding lots of ways to save money and still provide pow pow. For a centerpiece, choose a cluster of candles instead of flowers. Forgo sit-down dinners in favor of passed micro-meals. We’ll serve a tiny tureen of tomato soup with a mini grilled cheese and a salad of baby lettuces, all on one plate.
What wine are you serving these days?
We’re serving Kim Crawford sauvignon blanc from California, which is a great value.
Where do you stand on open bar?
Truth be told, you don’t save that much by just serving beer and wine, particularly when you try to compensate by serving special beers and such. We also tell clients, “Why not call that new p.i.n.k. vodka? They’re looking for exposure.”
Overall, what kinds of parties are least affected by the downturn?
Well, just because there is a recession, that doesn’t mean people aren’t still getting married. Weddings are a big part of our business. That said, paying fathers are more careful, so we send more frequent budget updates along the way to eliminate surprise and keep costs under control.
What’s not working now?
Wine pairing with courses. Long parties. Instead of cocktails, dinner, and dessert for four to five hours, why not try a two-hour passed-food party where the focus is on mingling and fun? Then hand them an energy drink and a cupcake on their way out.
How is your company saving money?
We’re sending people home early on Fridays, and we’re reevaluating charity freebies and discounts.
Come summer, what should I be serving?
Vodka has had a great run, but I’m into daiquiris this summer. Let’s drink some rum. Banana and mango daiquiris or kiwi and lychee is another combo I like.
—Ted Kruckel
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