Think Pink With Spring Decor and Catering Ideas From the Pink Tie Party
March 22, 2013
The nearly two-week National Cherry Blossom Festival officially began Wednesday night, aptly on the first day of spring, with nearly 650 guests attending the seventh annual Pink Tie Party at the Renaissance Washington DC, Downtown. The party is the first of a series of events in the annual festival, which honors Japan’s gift of cherry-blossom trees to the United States in 1912. As a result, cherry and springtime elements were infused throughout the cocktails, decor, and food provided by the more than 30 restaurants that participated this year. Miami-based chef Lorena Garcia hosted the event.
Here’s a look at the decor, catering, and entertainment at the spring-themed party.
Japanese geishas performed fan and water dances on the bridge of the mini garden throughout the night.
Photo: Ron Engle/Courtesy of National Cherry Blossom Festival
Chicka Chicka Boom Boom and Amaryllis created a mini Japanese garden inside the ballroom complete with a pond, wooden bridge, live plants, and a cherry-blossom tree.
Photo: Ron Engle/Courtesy of National Cherry Blossom Festival
Floor-to-ceiling white draping surrounded the two lounge areas, creating gazebo-like settings.
Photo: Ron Engle/Courtesy of National Cherry Blossom Festival
Pink butterflies covered the large wooden tree at the center of the main bar.
Photo: Ron Engle/Courtesy of National Cherry Blossom Festival
Hotel Sofitel's Le Bar served a Pink Fog martini made with vodka, lemon, cherry puree, egg whites, and a dash of ginger beer. Chandon-sponsored bars served a signature cocktail of rosé poured over a dollop of lemon sorbet and garnished with a lemon wedge.
Photo: Joy Asico
The Majestic used cherry compote as a sweet top to its chicken liver mousse on a brioche bite.
Photo: D. Channing Muller for BizBash
Boqueria paired a cherry-lime sangria with bowls of pickled cauliflower, endive, cherry, Valdeón cheese, and walnut salad.
Photo: D. Channing Muller for BizBash
Citrus-roasted beets added a deeper pink color to El Centro D.F.’s shrimp ceviche served with pico de gallo, avocado, and tortilla chips.
Photo: D. Channing Muller for BizBash
Todd Gray’s Watershed restaurant served pink beet cured salmon on pumpernickel toast with crème fraîche.
Photo: Ron Engle/Courtesy of National Cherry Blossom Festival
Festival sponsor Georgetown Cupcake topped cherry-vanilla cupcakes with cream cheese frosting and a single fondant cherry-blossom petal.
Photo: Ron Engle/Courtesy of National Cherry Blossom Festival
Edgar Bar and Kitchen served small cups of white chocolate cherry panna cotta topped with dark cherries.
Photo: D. Channing Muller for BizBash
For dessert, Founding Farmers sliced up a cherry cake with almond and brown-sugar crumble topped with cherry ice cream.
Photo: D. Channing Muller for BizBash
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