It's not quite 7th on Sixth, but for the wedding trade, Bridal Fashion Market Week means a whirlwind of designer shows, fashion predictions, and, of course, parties. To help celebrate the kickoff, Elegant Bride magazine hosted its second annual Market Week party, and the evening gave the designers and editors in attendance a respite from their endless visions of white thanks to its theme: playful and pink.
"We picked the pink theme because it was fun, and it matched the cover of the new issue," says Samara Farber Mormar, of PR firm Corbin & Associates, which planned the event.
In keeping with the theme, Sage Events' Leslie Nilsson planned a menu made up almost exclusively of pink foods. Pink bow-tied caterwaiters passed around trays of rare beef tenderloin on garlic toast with pink horseradish sauce, prosciutto-wrapped figs and shrimp cocktail in individual shot glasses filled with lime chili aioli. A buffet table held poached salmon, sliced Smithfield ham and skewers of watermelon chunks and feta cheese with ginger-chili dressing. Sweets included coconut-covered mini pink snowballs and mini pink .phpberry cheesecakes.
Bartenders wearing neon pink wigs poured guests pink champagne (provided by Champagne Taittinger), Alize red passion cosmos in glasses rimmed with pink sugar crystals and non-alcoholic .phpberry lemonade.
Props for Today jazzed up the space at Caf? St. Bart's with pink, red and white furniture, much of which had a mod, 60's feel (mohair throws and shag rugs, fuzzy lamps and geometric chairs). Michael George's floral arrangements were simple and abundant: vases of cherry blossoms and French tulips dotted every surface.
"Pink is such a strong color in fashion right now," says Elegant Bride editor in chief Deborah Moses. "Plus, we all need a little pink right now, when everything is so somber and gray."
Moses could have been referring to the weather—the event was held on a soggy evening—but she was, of course, talking about the war in Iraq. Corbin Associates' Mormar said that skipping the party wasn't an option. For the wedding trade, this week "is the nuts-and-bolts of their business," she says. "They can't not be here."
—Erika Rasmusson
"We picked the pink theme because it was fun, and it matched the cover of the new issue," says Samara Farber Mormar, of PR firm Corbin & Associates, which planned the event.
In keeping with the theme, Sage Events' Leslie Nilsson planned a menu made up almost exclusively of pink foods. Pink bow-tied caterwaiters passed around trays of rare beef tenderloin on garlic toast with pink horseradish sauce, prosciutto-wrapped figs and shrimp cocktail in individual shot glasses filled with lime chili aioli. A buffet table held poached salmon, sliced Smithfield ham and skewers of watermelon chunks and feta cheese with ginger-chili dressing. Sweets included coconut-covered mini pink snowballs and mini pink .phpberry cheesecakes.
Bartenders wearing neon pink wigs poured guests pink champagne (provided by Champagne Taittinger), Alize red passion cosmos in glasses rimmed with pink sugar crystals and non-alcoholic .phpberry lemonade.
Props for Today jazzed up the space at Caf? St. Bart's with pink, red and white furniture, much of which had a mod, 60's feel (mohair throws and shag rugs, fuzzy lamps and geometric chairs). Michael George's floral arrangements were simple and abundant: vases of cherry blossoms and French tulips dotted every surface.
"Pink is such a strong color in fashion right now," says Elegant Bride editor in chief Deborah Moses. "Plus, we all need a little pink right now, when everything is so somber and gray."
Moses could have been referring to the weather—the event was held on a soggy evening—but she was, of course, talking about the war in Iraq. Corbin Associates' Mormar said that skipping the party wasn't an option. For the wedding trade, this week "is the nuts-and-bolts of their business," she says. "They can't not be here."
—Erika Rasmusson
Guests were offered a variety of buffet of pink foods decorated with a vase full of pink tulips from Michael George at Elegant Bride's Market Week party at Cafe St. Bart's.
Sage Events served prosciutto-wrapped figs on a steel tray. Caterwaiter uniforms were accented with pink bow-ties.
Props for Today jazzed up the space at Cafe St. Bart's with pink, red and white furniture, much of which had a mod, 60's feel.
Drink options included cosmos in glasses rimmed with pink sugar crystals.
