Perhaps burlesque model Julie Atlas Muz went a little too far spritzing perfumes as she posed on a pedestal at the entrance for the Fragrance Foundation’s 33rd annual FiFi awards—one of New York's Top 100 Events. The heavily made-up and costumed model suffered a sneezing attack at one point during the cocktail hour, adding drama to the foyer as guests arrived at the Hammerstein Ballroom, as did chandeliers sheathed in candy-colored chiffon from designer Leoneal Valle. Dalzell Productions produced the awards ceremony and dinner with foundation president Rochelle Bloom.
Inside the dining room Valle hung more chiffon columns strung through with strands of beads from the already elaborate ceiling. The look was elegant, but we have to say—the columns looked a little like giant condoms. (We just call it like we see it, folks.)
Tentation Potel & Chabot’s dinner menu for 1,000 guests included a Provençal vegetable tart with olive tapenade and chèvre; chilled avocado soup; shallot-crusted halibut; and spinach flan. The rich desserts featured chocolate pistachio ganache tarts with minted whipped cream and pistachio sauce, and apple cobbler with crème fraîche and warm caramel sauce.
Candelabra substituted for floral centerpieces on the tabletops; in fact, Dalzell banished all flowers from the venue this year (a trend?). After dinner, the foundation doled out its awards on stage—the designer Carolina Herrera and Chanel president and C.O.O. Arie L. Kopelman got lifetime achievement awards—with projections by Scharff Weisberg and video production by Studio Iodyne. Marisa Tomei was the evening's host.
—Alesandra Dubin
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Inside the dining room Valle hung more chiffon columns strung through with strands of beads from the already elaborate ceiling. The look was elegant, but we have to say—the columns looked a little like giant condoms. (We just call it like we see it, folks.)
Tentation Potel & Chabot’s dinner menu for 1,000 guests included a Provençal vegetable tart with olive tapenade and chèvre; chilled avocado soup; shallot-crusted halibut; and spinach flan. The rich desserts featured chocolate pistachio ganache tarts with minted whipped cream and pistachio sauce, and apple cobbler with crème fraîche and warm caramel sauce.
Candelabra substituted for floral centerpieces on the tabletops; in fact, Dalzell banished all flowers from the venue this year (a trend?). After dinner, the foundation doled out its awards on stage—the designer Carolina Herrera and Chanel president and C.O.O. Arie L. Kopelman got lifetime achievement awards—with projections by Scharff Weisberg and video production by Studio Iodyne. Marisa Tomei was the evening's host.
—Alesandra Dubin
Related Stories
Fragrance Awards Bathed in Pink, Peach, and Perfume
Fragrance Awards Go All Arty
Sniffing Around at the Fragrance Awards
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Fragrance Industry Spritzes Its Own
At the Fragrance Foundation’s FiFi awards, burlesque model Julie Atlas Muz posed with perfume bottles on a pedestal at the entry to the Hammerstein Ballroom.
Chandeliers sheathed in candy-colored chiffon from designer Leoneal Valle decked the cocktail area.
In the dining room chiffon columns strung through with strands of beads hung from the ceiling.
Candelabras substituted for floral centerpieces on the tabletops.
