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  1. Catering & Design
  2. Event Design & Decor

Orlando Hosts a Spirited 2006 FunShop, Part 2

The second FunShop of the season featured great food, entertainment, and decor, all within the abundant space at the Orange County Convention Center.

October 12, 2006
Continued from previous page

Just a few steps up to an elevated platform toward the end of the ballroom was heaven, which offered a bright uplifting oasis that was world's away from the hellish main room. White wrought-iron gates at the foot of four separate staircases showed guests the way to an otherworldly retreat. Room Service created two lounges with white sofas, square fur ottomans, and modern glass cocktail tables. Panache: An Event Rental Company peppered the area with tall tables covered in sheer and shimmering patterned linens paired with Room Service's mod-looking steel and clear acrylic bar stools. Two fabric-draped gazebos offered additional seating comprised of highboy tables and white Chiavari bar stools outfitted with large angel wings. All tables were topped with small round vases, which held various white flowers. Guests lifted their spirits with 12 oxygen aromas, from fruit to floral, at Airheads Oxygen Bars. Levy Restaurants also added some tantalizing aromas, thanks to a station where a chef sautéed king prawns with Bacardi 151, skewered them on sugarcanes, and served them with tropical salsa. At a second food station, chefs prepared lamb chops with mint demi glace, while another chef poured Alfredo sauce on freshly made pasta that guests could top with mushrooms and arugula. Seafood lovers enjoyed another station serving grouper with lemon thyme rosemary in sea salt dough.

The pièce de résistance, however, was a long table completely covered with an array of dishes including: salami, cheese, and olives speared on a rosemary sprig; jumbo lump crab cocktail; scallops pierced with a sprig of baby lemon grass; gourmet cheeses and crackers, homemade lavash, and shot glasses filled with vegetable crudités and blue cheese foam. The table's lighted ice sculpture centerpiece changed colors from pink to blue to yellow, accenting towers filled with desserts like coconut snow balls; cotton candy served on miso soup spoons with fruit and whip cream; white chocolate and chocolate mousse cups; and mini lemon meringues. There was definitely something to suit everyone's palette.

The entertainment was equally eclectic and appealing. An acrobatic performer from
Cirque USA propelled himself around the room on pogo-stick-like shoes. He even moved a table to the center of the room, where two "volunteers" sat patiently as he somersaulted over them before completing several backflips, to onlookers' amazement. A troupe from Shredder Entertainment took over the entire area to perform a stunt-filled staged fight with high kicks, punches, and acrobatics. Cirque USA's juggler interacted with guests, its aerialist twirled in the air, and the contortionist twisted and turned while balancing on two small stands, giving everyone plenty to see. The FunShop began on a much lighter note compared to the fast-paced energy of the reception that concluded the day.

The "spirited" theme started when the FunShop began in one of the OCCC's meeting rooms, which was decked out with a faux cemetery backdrop and tombstones onstage, where Interface Sound Productions set up a screen so everyone could see the latest trends David Simpson, president and C.E.O. of Cozza Noztra, discussed in the keynote presentation: "The Hottest Event Trends: What's Hot…What's Not for 2007." After the presentation, attendees moved to another meeting room for an hourlong networking break. Levy Restaurants filled a buffet table in the center of the room with cookies, truffles, and bowls of chunks of milk, dark, and white chocolate. For a unique pick-me-up, guests took glasses with cream and chocolate sauce and added shots of coffee. Besides indulging, everyone got the chance to meet the companies who worked on the entire event while making other new contacts at the same time.

Once guests recharged, it was time for them to choose between two event intelligence seminars. Vanessa Goyanes, managing editor of BiZBashFla, moderated a session titled, "How Did You Get That Event?" Featured panelists Stacey Paul Barabe, director of sales/producer at Absolute Event Experience; Nector R. Collazo, director of event planning at the JW Marriott Orlando, Grande Lakes; Ralph Rendsland, director of event planning at Puff n' Stuff Catering; and Aviva Samuels, president of Outside the Lines Productions, discussed the ins and outs of getting your company selected to produce an event. Shari Lynn Rothstein, BiZBashFla's associate publisher, moderated the other session, "Why Should I Come To Your Event?", where panelists Jennifer Amodt, director of marketing and special events for the Junior Achievement of Central Florida Inc.; Jo Maldonado, founder of JM Public Relations; Tricia Jenkins, director of marketing of Glo Lounge Orlando; and Carla J. Parks, executive vice president of public relations for Gilbert & Manjura Marketing, shared tips on how to use marketing and PR strategies to get the right attendees excited about an event and through the doors.

Before guests entered the main event, a mini cocktail hour ensued sponsored by Premier Beverage Company Tampa. It was held in the prefunction space outside the Valencia Ballroom where guests visited several stations set up with an array of libations. Then it was time for the reception.

Samuels and her team had produced a similar event to kick off the FunShops in Fort Lauderdale the month before, but the South Florida-based designer wanted to show Orlando that two events can share a theme but be drastically different. "With Halloween just around the corner, we decided to add a new twist for the guests in Central Florida," Samuels said.

"'A Celebration of the Spirits' contrasted a glowing heavenly area with an eerily decorated haunted mansion. We had a very large space to tackle, and we dealt with this by dividing the ballroom in two. We placed heaven upon six-foot-tall stage risers and the mansion's five haunted rooms below. We chose subtle ways to give off a spooky, yet stylish, feeling," she said.
Guests walked away in good spirits and with a red and black tote bag supplied by Levy Advertising.

Photos: Marc Auster/Christie's Photographic Studios Orlando
Photos: Riku & Anna Photography (Panache, living portrait, welcome session, stunt show)

Read about the 2005 Orlando FunShop:
Orlando FunShop Sizzles In Tropical Style
The other environment was pristine and heavenly with help from Room Service's white sofa, square fur ottoman, and modern glass cocktail table.
The other environment was pristine and heavenly with help from Room Service's white sofa, square fur ottoman, and modern glass cocktail table.
Panache's sparkling sheer linens and Room Service's clear acrylic bar stools enhanced the Airheads Oxygen Bar.
Panache's sparkling sheer linens and Room Service's clear acrylic bar stools enhanced the Airheads Oxygen Bar.
Levy Restaurants created an ice sculpture as the centerpiece and display for its array of mini desserts.
Levy Restaurants created an ice sculpture as the centerpiece and display for its array of mini desserts.
A performer from Cirque USA wearing pogo-stick-like shoes flipped over a pair of guests.
A performer from Cirque USA wearing pogo-stick-like shoes flipped over a pair of guests.
A show from Shredder Entertainment featured lots of stunts and action.
A show from Shredder Entertainment featured lots of stunts and action.
The FunShop began during the day with an introduction by BiZBashFla associate publisher Shari Lynn Rothstein.
The FunShop began during the day with an introduction by BiZBashFla associate publisher Shari Lynn Rothstein.
David Simpson, president and C.E.O. of Cozza Noztra, discussed the hottest industry trends during the keynote presentation.
David Simpson, president and C.E.O. of Cozza Noztra, discussed the hottest industry trends during the keynote presentation.
For the networking break, Levy Restaurants provided sweet treats such as glasses of whipped cream and chocolate that guests then filled with coffee.
For the networking break, Levy Restaurants provided sweet treats such as glasses of whipped cream and chocolate that guests then filled with coffee.
Industry pros in one of the educational seminars discussed how to get your company chosen for an event.
Industry pros in one of the educational seminars discussed how to get your company chosen for an event.
In the second seminar, public relations gurus talked about ways to promote an event and get guests through the doors.
In the second seminar, public relations gurus talked about ways to promote an event and get guests through the doors.
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