| EVENT REPORT 05.29.07 8:04 PM |
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| Summer Ensemble |
For the Orchestra of St. Luke's annual award dinner, planners redecorated Jazz at Lincoln Center with lanterns, umbrellas, and seashells.
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Designed to celebrate the upcoming summer
season (as well as the approach of Memorial Day weekend), the decor for last week's
Orchestra of St. Luke's gala at Jazz at Lincoln Center took on a beachy feel with umbrellas, seashells, and lanterns. Other elements included sand-colored linen burlap table cloths topped with a second, powder-blue
cloth. Planning for the event—which 370 guests attended and which raised more than $1 million—was handled by the chamber orchestra’s assistant director of development, Maureen O’Brien. David Monn, who is also a member
of the organization's board of directors, produced the event and donated his services. “I wanted it to have a spirit of ease, to reflect the sense everyone’s
feeling for the orchestra. I wanted to lighten it up, to celebrate the fact
that we’re on the verge of summer,” said Monn of the design. |
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Suspended from the
ceiling of the Allen Room—where the dinner and a concert
by the orchestra and mezzo-soprano Kate Lindsey were held—was a display of white Chinese lanterns; during the concert, raspberry-colored lighting illuminated the orbs. Twenty-four-foot stands of bamboo decorated both of the rooms, as did the scented candles, Cote
d’Azur from Vie Luxe. White accents added to the summery atmosphere, with seashells and faux
coral on dining tables as well as white floral arrangements topping
tables in the cocktail and dinner spaces.
The dinner menu—served on white Wedgwood china in the “petal”
pattern—was inspired by Joseph A. DiMenna, a member of the
orchestra’s board, honored for his $5 million gift to St. Luke’s, its largest
ever. The selection from Great Performances featured
baby greens and asparagus, fillet of beef, and a deep chocolate cake with white frosting. —Jane L. Levere
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RELATED TOPICS
Orchestra of St. Luke's
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