The annual National Design Awards give the Cooper-Hewitt National Design Museum an air of festivity and an opportunity to show off. But the clean, modern decor of this year's gala was designed (no pun intended) to avoid overshadowing the nine award winners—including Milton Glaser and the Aveda Corporation—who were honored for their contributions to the design world.
"We didn't try to make a design statement—other than elegant and chic," said Avi Adler partner David Stark, who designed the Coach-sponsored event with Carrie Walker, the museum's special events manager. Stark found inspiration in simple shapes and colors, using plump bouquets of white hydrangeas set atop white tablecloths and illuminated by frosted white votive candles. "Everybody gets so excited trying to find the next hot color that white can seem avant-garde," he said. "[Everything] here is basic, but it reads as cool, because there's confidence in all the elements."
Stark was also inspired by the National Design Awards' new square logo. He used square glassware and flower vases for the tables, and squares of green frosting decorated the dessert cupcakes from Restaurant Associates.
Restaurant Associates' hearty, autumnal menu featured hors d'oeuvres like fire-roasted shrimp with saffron aioli; truffled lobster tartlets; and artichoke, Asiago and red pepper crostini. The sit-down dinner included a micro green salad with poached Seckel pear with Clawson Dairy organic Stilton; stuffed Cornish game hen with shallot jus, served with lingonberry, wild rice, and foie gras stuffing, sautéed wild mushrooms, creamed spinach, and baby carrots. Dessert was a warm apple galette with vanilla bean gelato, and hand-painted cookies with the "NDA '04" logo and Glaser's iconic "I Love NY" design were placed at each table. A separate dessert reception also offered jeweled fruit tartlets, white and dark chocolate hand-dipped strawberries, and mini cupcakes.
—Erika Rasmusson Janes
"We didn't try to make a design statement—other than elegant and chic," said Avi Adler partner David Stark, who designed the Coach-sponsored event with Carrie Walker, the museum's special events manager. Stark found inspiration in simple shapes and colors, using plump bouquets of white hydrangeas set atop white tablecloths and illuminated by frosted white votive candles. "Everybody gets so excited trying to find the next hot color that white can seem avant-garde," he said. "[Everything] here is basic, but it reads as cool, because there's confidence in all the elements."
Stark was also inspired by the National Design Awards' new square logo. He used square glassware and flower vases for the tables, and squares of green frosting decorated the dessert cupcakes from Restaurant Associates.
Restaurant Associates' hearty, autumnal menu featured hors d'oeuvres like fire-roasted shrimp with saffron aioli; truffled lobster tartlets; and artichoke, Asiago and red pepper crostini. The sit-down dinner included a micro green salad with poached Seckel pear with Clawson Dairy organic Stilton; stuffed Cornish game hen with shallot jus, served with lingonberry, wild rice, and foie gras stuffing, sautéed wild mushrooms, creamed spinach, and baby carrots. Dessert was a warm apple galette with vanilla bean gelato, and hand-painted cookies with the "NDA '04" logo and Glaser's iconic "I Love NY" design were placed at each table. A separate dessert reception also offered jeweled fruit tartlets, white and dark chocolate hand-dipped strawberries, and mini cupcakes.
—Erika Rasmusson Janes
Plump bouquets of white hydrangeas set atop white tablecloths and illuminated by frosted white votive candles served as centerpieces at the Cooper-Hewitt National Design Museum's National Design Awards at the museum.
Small arrangements of green hydrangeas in small square vases decorated the cocktail tables.
A large arrangement decorated the cocktail reception area.
Among Restaurant Associates' passed hors d'oeuvres were fire-roasted shrimp with saffron aioli.
