BizBash
  • Production & Strategy
  • Catering & Design
  • Event Tech & Virtual
  • Venues & Destinations
  • Meetings & Trade Shows
  • Sports
  • Advertise
  • Events
Topics
  • Production & Strategy
  • Catering & Design
  • Event Tech & Virtual
  • Venues & Destinations
  • Meetings & Trade Shows
  • Sports
  • Advertise
  • Events
  • Industry Buzz
  • BizBash Lists
Resources
  • On-Demand
  • White Papers & E-Books
  • Podcast
  • Magazine
  • Events
  • Awards
  • Subscribe
User Tools
Follow BizBash
Instagram iconLinkedIn iconFacebook iconTwitter X icon Pinterest iconYouTube iconTikTok
  • About Us
  • Advertise
  • Get Featured
  • Press Releases
  • Newsletter Signup
  • Subscribe to Magazine
Follow BizBash
Instagram iconLinkedIn iconFacebook iconTwitter X icon Pinterest iconYouTube iconTikTok
  • Production & Strategy
  • Catering & Design
  • Event Tech & Virtual
  • Venues & Destinations
  • Meetings & Trade Shows
  • Sports
  • Advertise
  • Events
  • On-Demand
  • White Papers & E-Books
  • Podcast
  • Magazine
  • Events
  • Awards
  • Subscribe
  1. Catering & Design
  2. Food Trends

Peruvian Panache

The Washington National Opera Ball headed to the Peruvian ambassador's residence for a night of sugary desserts and live Latin beats amidst a Lima-themed backdrop.

Meghan Mullan
June 6, 2007
More than 450 art patrons came out on Friday, June 1, for one of the gala season’s last (and glitziest) fetes—the Washington National Opera Ball—and the cocktails came early. Held at the 25-acre residence of the Peruvian ambassador, the event employed Marc Parc Valet to whisk guests up the driveway in open-air trolleys. “We provided trolleys for the guests because the driveway is long and narrow, and we wanted to avoid traffic congestion in the neighborhood,” said Washington National Opera director of special events Patti Humphrey, who had Occasions Caterers provide Pisco Sour cocktails aboard the buses.

Coming from 21 different dinner parties held at embassies around the city, the guests arrived at 10 p.m. for dancing and a lavish dessert party. This year, the receiving line (which in previous years had taken more than an hour to get through) was cut. “This is a very good thing,” Humphrey said. “The guests will have started their evening at 7:30 and they will be getting here at 10, so it’s nice that they can come in and hit the dance floor right away.”

Inside the historic mansion, New York-based designer Phillip Baloun decked two descending staircases in the foyer with red and pink gerbera daisies, a color theme that traveled throughout the party. Internationally known pianist and Peruvian native Myriam Avalos performed in the drawing room, which Humphrey converted into a coffee cabaret space. In the dining room, Occasions owner Eric Michaels created a chocolate buffet (which guests could smell as they entered the manse), the highlight of which was a four-foot-tall chocolate cake in the likeness of Machu Pichu.

“We are really going to be featuring the talent, culture, and cuisine of Peru, making everyone feel like they’ve just visited Lima,” Humphrey said several days before the event.

Outside, a 50- by 100-foot clear-ceilinged tent, washed with blue LED lights that could be seen from the driveway, showcased 50-foot photographic murals of the main square of Lima. Designed to resemble the square in a ballroom-esque format, the space featured gold velvet-covered chairs, matching silk tablecloths, and single orchid-plant centerpieces. Full-grown palm trees were brought in to top off the tropical feel, which was accented by Latin music and dancing throughout the night.

The New York-based Bob Hardwick Sound provided traditional ballroom music in the main tent, while Raymi, an Andean Latin fusion band, played in the secondary smaller tent, joining Zarzuela Di Si, a group performing music from the Spanish theater format, and La Casa de Felipe, a Peruvian dance troupe. “This is one of those events that people stay and have a good time,” Humphrey said. “Staying until past two in the morning on a Friday night in D.C. is a super success.”

A Peruvian buffet at the Washington National Opera Ball.
A Peruvian buffet at the Washington National Opera Ball.
Photo: Pepe Gomez/PPhotographics
E79361
Photo: Pepe Gomez/PPhotographics
New York-based designer Phillip Baloun decorated the foyer's descending staircases with fresh gerbera daisies.
New York-based designer Phillip Baloun decorated the foyer's descending staircases with fresh gerbera daisies.
Photo: Pepe Gomez/PPhotographics
E79363
Photo: Pepe Gomez/PPhotographics
Baloun decorated the dancing tent to mimic the main square of Lima, complete with 50-foot black-and-white photographic murals taken in Lima.
Baloun decorated the dancing tent to mimic the main square of Lima, complete with 50-foot black-and-white photographic murals taken in Lima.
Photo: Pepe Gomez/PPhotographics
uch as mousse de cherimoya, a light mousse flavored with custard apple and garnished with a pineapple coulis.
uch as mousse de cherimoya, a light mousse flavored with custard apple and garnished with a pineapple coulis.
Photo: Pepe Gomez/PPhotographics
Bar tables with Peruvian tablecloths and mirrored tabletops accented Myriam Avalos's performance in the drawing room.
Bar tables with Peruvian tablecloths and mirrored tabletops accented Myriam Avalos's performance in the drawing room.
Photo: Pepe Gomez/PPhotographics
Occasion Caterers' Eric Michaels created a four-layer cake resembling Machu Pichu for the event's chocolate room, in which other handcrafted chocolate artifacts in cocoa, pulled sugar, and 24-karat gold were displayed.
Occasion Caterers' Eric Michaels created a four-layer cake resembling Machu Pichu for the event's chocolate room, in which other handcrafted chocolate artifacts in cocoa, pulled sugar, and 24-karat gold were displayed.
Photo: Pepe Gomez/PPhotographics
At a mostly chocolate dessert station, guests sampled Peruvian candies and cakes such as chocolate caramel triangles, chocolate fondant with candied orange, and champagne mousse in chocolate cups.
At a mostly chocolate dessert station, guests sampled Peruvian candies and cakes such as chocolate caramel triangles, chocolate fondant with candied orange, and champagne mousse in chocolate cups.
Photo: Pepe Gomez/PPhotographics
The New York-based Bob Hardwick Sound kept the crowd dancing until 2 a.m.
The New York-based Bob Hardwick Sound kept the crowd dancing until 2 a.m.
Photo: Pepe Gomez/PPhotographics
Latest in Food Trends
At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.
Food Trends
Event Profs Share the Catering Moments They’ll Never Forget
2025 Industry Innovators Article Image Catering
Brands & Event Pros
Industry Innovators 2025: 10 F&B Professionals Who Are Rewriting the Rules of Event Catering
Out: meat carving stations. In: vegetable carving stations.
Food Trends
10 Food and Beverage Trends to Keep Top of Mind at Events in 2025
LaCroix’s Disco-Themed Pop-Up
Food Trends
15 Tasty Event Ideas From the 2024 New York City Wine & Food Festival
Related Stories
E21061479x320
Social Events
2001-2011: Opera Ball Focuses on the Party, Triples Funds Raised
Schnäck offers classic BBQ favorites (and vegetarian versions as well).
Food Trends
Hot Off the Grill
Lauren Morfoot and Phil Rubin cater private and corporate events.
Food Trends
Dynamic Duo
E7878standalone
Food Trends
Sunny Delight
More in Food Trends
Food Trends
Event Profs Share the Catering Moments They’ll Never Forget
Get inspired by these standout food and beverage ideas that show how food can surprise, delight, and even steal the show.
At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.
Brands & Event Pros
Industry Innovators 2025: 10 F&B Professionals Who Are Rewriting the Rules of Event Catering
These catering and F&B professionals are changing the game through forward-thinking sustainability efforts, stunning presentations, clever business practices, and much more.
2025 Industry Innovators Article Image Catering
Food Trends
10 Food and Beverage Trends to Keep Top of Mind at Events in 2025
Event planners expect elevated mocktails, embedded sustainability, and family-style catering to take off this year.
Out: meat carving stations. In: vegetable carving stations.
Food Trends
15 Tasty Event Ideas From the 2024 New York City Wine & Food Festival
The four-day event featured 80 experiences across the city with presentations from more than 500 chefs and culinary influencers.
LaCroix’s Disco-Themed Pop-Up
Food Trends
How Planners Can Handle Hyperspecific Attendee Dietary Requests
Planners are used to addressing a variety of F&B needs, but some attendees’ expectations stretch the limits. Here’s some advice.
Katarzyna Pracuch V98 W 4p Cr Va Unsplash
Food Trends
See the F&B Trends on Display at the 2024 Summer Fancy Food Show
The Specialty Food Association’s 68th annual Fancy Food Show boasted thousands of exhibitors from food and beverage brands big and small, near and far, plus a buzzed-about keynote from Whole Foods CEO Jason Buechel.
The 68th iteration of the Summer Fancy Food Show spanned 330,000 square feet inside New York's Jacob K. Javits Convention Center.
Most Popular
Strategy
How U.S. Event Planners Can Navigate Global Attendance Challenges
Experiential Marketing, Activations & Sponsorships
See Inside This High-Tech, Multisensory Experience from Don Julio
Meetings
C2 Montreal 2025: How the Business Conference Puts Creativity in 'Motion'
Experiential Marketing, Activations & Sponsorships
This Event Turned Home Decor Into a Celebration of Latinas' Life Moments
Event Design & Decor
How BET’s Stylish Anniversary Dinner Honored the Past—and Embraced the Future
Trends
What's New in Meetings and Trade Shows: MPI WEC Heads to St. Louis, New Trends Report Shows Corporate Events on the Rise, and More
Food Trends
Should You Add Carbon Labeling to Your Event Menus?
In the future, understanding the carbon impact of food choices could be as simple as counting calories—transforming consumer habits and event catering. Learn how HowGood is making that happen.
Carbon Labeling on Event Menus
Food Trends
Spring Event Inspo: 14 Flower-Filled Food Presentations We're Still Dreaming About
Check out some of our favorite ways events have incorporated flowers, foliage, and greenery into their dishes and F&B displays.
New York-based company Mary Giuliani Catering & Events draws on its founder's theater background to tell stories through food, like with this lush, floral-filled food display that incorporated a pretty spring-inspired tea set.
Food Trends
Après-Ski Vibes Only—Inside BizBash and Connect's Networking Event in New York City
BizBash and its parent company, Connect, were in the Big Apple last month for a wintry bash full of fun F&B moments.
The ski-themed event, dubbed Après Connect, brought together more than 200 event profs.
Food Trends
12 Creative Catering Trays We Love From Recent Events
From snowball cocktail glasses to mini milk crates, these trays helped their events leave a lasting impression.
In support of InterContinental Miami Make-A-Wish Ball 2023's “Le Sceptre Rose” theme, the hotel's culinary team crafted mini profiteroles topped with heart-shaped chocolates served in bubble bowls for guests to pair with welcome Champagne at the cocktail reception. See more: How This Renowned Miami Gala Engaged Attendees with a Spy-Themed Parisian Affair
Food Trends
What Will Guests Be Eating and Drinking in 2024?
Catering, beverage, and hospitality pros predict what the meeting and event industry will be serving up this year.
More plant-based food options like these tomato hors d’oeuvres from Pinch will appear on menus in 2024.
Food Trends
16 Seasonal Dishes and Drinks We're Drooling Over This Fall
Fall flavors go beyond just pumpkin spice (though there's plenty of that too!). Check out some fall menu highlights from restaurants and event caterers around the country.
Lona by Chef Richard Sandoval, a modern Mexican eatery in Tampa, is serving the Caramelized Pumpkin Crema this season. The eye-catching dish is made with pumpkin custard, caramelized pepitas, edible marigolds, and cinnamon ice cream.
Page 1 of 140
Next Page
BizBash
Follow BizBash
Instagram iconLinkedIn iconFacebook iconTwitter X icon Pinterest iconYouTube iconTikTok
  1. Privacy Policy
  2. CCPA: Do Not Sell My Personal Info
  3. Contact Us
  4. Site Map
© 2025 Connect Biz, LLC. All rights reserved.