| SPECIAL ADVERTISING SECTION 05.01.08 5:39 PM |
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| Flatotel and BizBash Host 'Art of the Event' Series |
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FROM NEW YORK The Flatotel in Midtown Manhattan played host to the latest forum in BizBash's "Art of the Event" series on April 16. The theme of the gathering was "The Secrets of Planning Events in Unusual Spaces."
Flatotel's Moda restaurant had an air of sophistication, steeped in candlelight with floral arrangements on the tables. The wall behind the speakers twinkled with dozens of votives arranged in asymmetric rows.
Guests arrived and relaxed as they sampled hors d'oeuvres from the kitchen. Circulating alongside attendees were blinis with caviar, fresh dill, and crème fraîche; prosciutto-wrapped scallops; and foie gras tartlets with fig jam and chives. The house-special cocktail, a delicious blend of prosecco, pomegranate, and fresh raspberries, was a big hit.
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PHOTO GALLERY |
 | Flatotel's lobby area is warmly modern.
Photo: Flatotel |
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 | Colleen Logan-Brennan (left), Richard Aaron (center), and Maureen Ryan-Fable led the discussion.
Photo: BizBash |
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 | Flatotel's event space includes a 6,000-square-foot outdoor galleria.
Photo: Flatotel |
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 | Moda, Flatotel's restaurant, catered the event.
Photo: BizBash |
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 | Moda restaurant provides catering services for events.
Photo: Flatotel |
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The formal presentation began with BizBash president Richard Aaron, who welcomed event planners and other guests. Aaron introduced the cohosts for the event, Colleen Logan-Brennan, senior event planner with KPMG, and Maureen Ryan-Fable, president and chief operating officer of First Protocol.
Brenda Pesce, vice president of marketing with the Flatotel, also welcomed attendees. Pesce noted that in fair weather, events can be held in the hotel's outdoor space, a unique walkway connecting West 52nd and West 53rd Streets under a 30-foot-high glass ceiling. The 70-suite hotel also has five penthouses and an upstairs ballroom for special events, as well as the restaurant and lounge spaces.
Logan-Brennan and Ryan-Fable shared their experiences planning events in unique spaces. Their message included knowing what's negotiable when hiring a venue (more than you might think) and the importance of developing lasting relationships with vendors who can be lifesavers when dealing with tight budgets or deadlines. Overall, planners were upbeat on how challenges bring out an event manager's creativity.
With more than enough food for thought, guests were invited to savor still more for the body. A chef was on hand to carve grilled Kobe beef and rosemary-scented rack of veal. For those with a sweet tooth, tiramisu served in tall glasses provided a final taste.
A sendoff for guests came in the form of gift bags with Moda house confections, including macaroons.
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