The Carlu hosted a 10th anniversary bash on May 3, and guests found fishes hanging overhead as well as on their plates. L-Eat Catering worked with Jeff Roick of McNabb Roick Events and the hotel's catering team to create an over-the-top seafood station for the Sky room. Offering fennel-crusted tuna with green apples and pomegranates; caramelized scallops with smoked-pineapple relish; salmon pops with crushed wasabi peas; and avocado ice cream, the station had an overhead fixture that announced its theme. IceCulture created a "salmon chandelier" by freezing real fish in 10 blocks of ice. Plexiglass reservoirs were placed below the fixture to catch any drips. "The [ice blocks] were quite the hit, and guests were tweeting pictures like crazy," said Suzanne Dunbar of L-Eat.
