Five hundred guests hailed Kelly Davis, queen of the 2005 .phparilla Pirate Festival in Tampa, at the 92nd Ye Mystic Krewe of .phparilla Queen's Party. Davis and her parents organized the party in honor of past royalty as well as members of the Mystic Krewe, the civic group that organizes the .phparilla festival. The queen's mum, Hilary Davis, worked with Jeannette Nunez of Grand Events of Florida to transform the multilevel lobby and terrace of the Carol Morsani Hall at the Tampa Bay Performing Arts Center (TBPAC) into an enchanted white world.
Inside the entrance to the lobby, white draping created a temporary foyer filled with plush white sofas and ottomans accessorized with mirrors and trios of candlelit hurricane lamps. Framed photographs of past .phparilla kings and queens from the Davis family displayed their royal lineage, while ceramic dogs flanked each of the draped entryways to the main mingling area.
In the main hall, draping along the side of the lobby set off elegant nooks where guests could lounge on sofas with ottomans and abundant throw pillows. In the open space, three ice sculptures chilled champagne splits served with straws and mini flutes filled with Caribbean-style ceviche. The floral centerpieces on the round, mirrored tables, designed by Nancy Berry, included a plexiglass tower supporting a great ball of white hydrangeas and several smaller cylinders full of pale-hued calla lilies. Ceramic clamshells brimming with orchids and more lilies sat atop mirrored chests of drawers. Trays of food prepared by TBPAC chef Jack Wenz shared table space with the florals: Belgian endive filled with poached pear, candied walnuts, and Maytag blue cheese; ahi tuna on lavosh with wasabi; and artichokes stuffed with crab salad. After dinner, the crowd polished off éclairs, tartlettes, and napoleons while listening to the band Complete Desire.
Kelly Davis, a construction design and planning major at the University of Florida, chose the venue mainly for the dramatic staircase leading to the lobby's second floor. Nu Soul Company's Ed-E Cooper performed soul music on a piano at the foot of the stairs. Midway up, white-plumed palm trees graced the steps. Upstairs, small round tables covered in white were topped with calla lily sprays in hourglass-shaped vases. The upstairs area also had a bar, a beef tenderloin carving station, and hors d'oeurves of plantain-encrusted baby lamb chops, crab cakes with remoulade sauce, and fresh fruit.
Beside the staircase off the main area, doors led to a terrace that offered a view of the Hillsborough River and the University of Tampa's silver spires. Underneath a white tent were a duck quesadilla station and a hickory grill offering Pacific Rim suckling pig, Southwest-style chili-rubbed quail, and fresh turkey. Three additional tables served macadamia flatbread, cheddar biscuits, and baked brie with brown sugar and pecans. Adding an exotic touch to the white decor, Nunez installed leopard-print booths along the edge of the terrace overlooking the river.
—Kathy L. Greenberg
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V.I.P.s View .phparilla Madness From Rooftop Oasis
Inside the entrance to the lobby, white draping created a temporary foyer filled with plush white sofas and ottomans accessorized with mirrors and trios of candlelit hurricane lamps. Framed photographs of past .phparilla kings and queens from the Davis family displayed their royal lineage, while ceramic dogs flanked each of the draped entryways to the main mingling area.
In the main hall, draping along the side of the lobby set off elegant nooks where guests could lounge on sofas with ottomans and abundant throw pillows. In the open space, three ice sculptures chilled champagne splits served with straws and mini flutes filled with Caribbean-style ceviche. The floral centerpieces on the round, mirrored tables, designed by Nancy Berry, included a plexiglass tower supporting a great ball of white hydrangeas and several smaller cylinders full of pale-hued calla lilies. Ceramic clamshells brimming with orchids and more lilies sat atop mirrored chests of drawers. Trays of food prepared by TBPAC chef Jack Wenz shared table space with the florals: Belgian endive filled with poached pear, candied walnuts, and Maytag blue cheese; ahi tuna on lavosh with wasabi; and artichokes stuffed with crab salad. After dinner, the crowd polished off éclairs, tartlettes, and napoleons while listening to the band Complete Desire.
Kelly Davis, a construction design and planning major at the University of Florida, chose the venue mainly for the dramatic staircase leading to the lobby's second floor. Nu Soul Company's Ed-E Cooper performed soul music on a piano at the foot of the stairs. Midway up, white-plumed palm trees graced the steps. Upstairs, small round tables covered in white were topped with calla lily sprays in hourglass-shaped vases. The upstairs area also had a bar, a beef tenderloin carving station, and hors d'oeurves of plantain-encrusted baby lamb chops, crab cakes with remoulade sauce, and fresh fruit.
Beside the staircase off the main area, doors led to a terrace that offered a view of the Hillsborough River and the University of Tampa's silver spires. Underneath a white tent were a duck quesadilla station and a hickory grill offering Pacific Rim suckling pig, Southwest-style chili-rubbed quail, and fresh turkey. Three additional tables served macadamia flatbread, cheddar biscuits, and baked brie with brown sugar and pecans. Adding an exotic touch to the white decor, Nunez installed leopard-print booths along the edge of the terrace overlooking the river.
—Kathy L. Greenberg
Related Stories
V.I.P.s View .phparilla Madness From Rooftop Oasis
Jeannette Nunez of Grand Events of Florida created an enchanted white world at the Tampa Bay Performing Arts Center's Carol Morsani Hall for the 92nd Ye Mystic Krewe of Gasparilla Queen's Party.
Nancy Berry's dramatic floral centerpieces included pale calla lilies and a plexiglass tower supporting white hydrangeas.
The caterers at the Tampa Bay Performing Arts Center made fresh melon balls wrapped in prosciutto for the event.
Ice sculptures featured Caribbean-style ceviche in mini flutes and champagne splits with straws.
