The Haitian American Historical Society is working on a project to honor its forefathers, who fought for the independence of America at the Siege of Savannah in 1779, with a monument. To raise funds, it hosted a luncheon and fashion show at the Coral Springs Marriott Hotel & Golf Club full of trendy decor and the latest fashions from Stein Mart.
Judith Joseph of Le Chic Event Planning turned to Dalsimer to transform the ballroom for the event. "I wanted to create a dramatic stage for the show, something chic to complement the runway fashions," said Joel Joseph, Dalsimer's event coordinator. Using purple and hot pink silk, Joseph created a canopied entrance on the stage where models emerged onto the catwalk. Suspended from the ceiling on either side of the canopy were oversize chandelier shades in the same hues, complete with hanging crystal garlands. Trussing above the runway provided an anchor for long pieces of purple and pink silk that were tied to opposite ends of the ceiling, providing an elegant effect. Joseph also created larger-than-life designer handbags from Kate Spade, Burberry, and Gucci to adorn the edge of the stage and runway. The walls of the ballroom were also decorated with large magazine covers from the likes of Elle, Vogue, and Vanity Fair, with Madonna, Christina Ricci, and Reese Witherspoon as cover girls.
The tables also got the star treatment. All 30 were draped with purple silk tablecloths and hot pink covered chairs with matching purple sashes. Dalsimer used more than 200 yards of fabric in total. The tables were named after popular fashion designers such as Calvin Klein, Bebe, and Prada. Even the centerpieces were modeled to fit the fashion theme. At four and a half feet tall, the dual-sided centerpieces were silhouettes of women with shimmering gem accents as belts, buttons, and jewelry. Topping each were fiber-optic globes that slowly spun and changed colors throughout the event.
The Marriott's catering staff prepared a three-course meal that guests enjoyed during the fashion show. A mixed green salad with balsamic vinaigrette was followed by chicken cordon bleu with cream sauce, vegetables, and rice du jour. For dessert, guests had carrot cake, chocolate fondue, and espresso and cappuccino. As gifts, each guest received a mini bottle of white or red wine with a customized label.
—Vanessa Goyanes