It was the kind of light an art director would die for. The day's last rays streamed through the World Financial Center's Winter Garden, casting a warm glow over the start of the annual One Show awards, organized by New York's One Club to honor creative excellence in advertising. Coordinated by One Club executive director Mary Warlick and Joseph Cady of Joseph Cady Events, the awards dinner was the culmination of a week-long festival of exhibits and presentations.
Taking his cue from the dramatic light in the atrium, Cady made the space look like a warm and airy tropical haven. The tone was set by dramatic lighting—a pair of pale gold spotlights placed at the foot of each of the Winter Garden's small forest of palm trees. "When I first saw the space, there was no real attention being placed on the palm trees, which are magnificent," Cady said. "I decided to use them to bring the height of the atrium down and make the space more unified and intimate."
Cady decorated the tables with pale maize-colored tablecloths, seafoam green napkins and napkin rings cut from yellow-green palm fronds. Small squares cut from the same palm added an extra layer of texture and color under each napkin. The focal point of each table was low, lush centerpieces made from a bed of grass encircled by palm fronds and topped with three pale, lemon-colored lilies. The understated effect nicely fit these strained economic times.
One floor above, the cocktail area hinted at the look that awaited guests in the atrium. Tables were draped with simple, crisp linens and topped with centerpieces of clear, cylindrical vases brimming with white tulips. Several flat-screen monitors on pedestals set up by Image Zone offered visual snippets of the work to be honored later that evening.
Hors d'oeuvres arrived on dark, square rattan trays, including seared tuna on a wonton chip with julienne of Asian vegetables and green pea blinis with caviar and cr?me fraîche. Cady designed the dinner menu—roast beet and goat cheese terrine served with baby greens and roast breast of capon with woodland mushrooms and fingerling potatoes—to bring color and texture to each table.
—Catherine Lunardon
Taking his cue from the dramatic light in the atrium, Cady made the space look like a warm and airy tropical haven. The tone was set by dramatic lighting—a pair of pale gold spotlights placed at the foot of each of the Winter Garden's small forest of palm trees. "When I first saw the space, there was no real attention being placed on the palm trees, which are magnificent," Cady said. "I decided to use them to bring the height of the atrium down and make the space more unified and intimate."
Cady decorated the tables with pale maize-colored tablecloths, seafoam green napkins and napkin rings cut from yellow-green palm fronds. Small squares cut from the same palm added an extra layer of texture and color under each napkin. The focal point of each table was low, lush centerpieces made from a bed of grass encircled by palm fronds and topped with three pale, lemon-colored lilies. The understated effect nicely fit these strained economic times.
One floor above, the cocktail area hinted at the look that awaited guests in the atrium. Tables were draped with simple, crisp linens and topped with centerpieces of clear, cylindrical vases brimming with white tulips. Several flat-screen monitors on pedestals set up by Image Zone offered visual snippets of the work to be honored later that evening.
Hors d'oeuvres arrived on dark, square rattan trays, including seared tuna on a wonton chip with julienne of Asian vegetables and green pea blinis with caviar and cr?me fraîche. Cady designed the dinner menu—roast beet and goat cheese terrine served with baby greens and roast breast of capon with woodland mushrooms and fingerling potatoes—to bring color and texture to each table.
—Catherine Lunardon
Sunlight streamed through the World Financial Center's Winter Garden, casting a warm glow over the start of the One Club's annual One Show awards.
The focal point of each table was a low, lush centerpiece made from a bed of grass encircled by palm fronds and topped with three pale, lemon-colored lilies.
Tables in the cocktail area were draped with simple, crisp linens and topped with centerpieces of clear, cylindrical vases brimming with white tulips.
Fresh apples, pears and bunches of grapes decorated the cheese station.
