| EVENT REPORT 06.15.04 12:00 AM |
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| Airline Launches in New York With Classy Dinner |
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| Middle Eastern airline Emirates culminated a series of U.S. promotional events with an elegant dinner at Cipriani 42nd Street that integrated.phpects of the carrier's in-flight style and international character. The much-anticipated New York launch celebrated the inaugural flight between Emirates' headquarters city of Dubai, United Arab Emirates, and J.F.K. airport. The airline's promotions events manager, Roger Duthie, insured that the event matched the company's overall message and style, and looked to the Experiential Agency New York to produce the event. |
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PHOTO GALLERY |
 | | Flight attendants greeted guests arriving for Emirates' dinner at Cipriani 42nd Street and showed off a model of the airline's first-class cabin. |
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 | | Experiential Agency creative director Dyan Garza chose candelabras that echoed the chandeliers at Cipriani 42nd Street and decorated the bases with bunches of peonies with hydrangea and hosta leaves. |
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 | | Scharff Weisberg projected the Emirates logo on the walls and hung a series of plasma screens at different heights. |
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 | | After dinner, Tom Jones entertained the crowd of 450 guests. |
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In the entry of Cipriani real flight attendants showed guests the deluxe accommodations of a first-class cabin. A nod to the airline's Arabic origins, a silver service of strong coffee and trays of dates was offered at the door as well.
Dyan Garza—the Experiential Agency's creative director—interspersed two different floral designs among the dining tables. Some tables had towering candelabras rising with hanging vines and orchids out of a base of peonies with hydrangea and hosta leaves. For other tables, low horizontal arrangements combined parrot tulips, calla lilies and succulents—an array of varietals chosen to reflect the international nature of the airline. The candelabras were brought in to echo the elaborate chandeliers that hang from Cipriani 42nd Street's ceiling.
The crowd of 450 airline executives, ambassadors, dignitaries and top travel industry figures dined on a lavish menu that included a first course of caviar and marinated salmon with asparagus and tuna tartare. Dinner options were rack of lamb, halibut or a vegetarian risotto dish.
The evening was capped off with a performance by the aging but still gyrating singer Tom Jones.
—Mark Mavrigian
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