- Catering CxRA
- DJ Duchin Entertainment
- Event Production The Lawrence Company Events
- Flowers Flowers, Sticks and Stones: Designs by Susan Edgar
- Lighting Frost Productions
- PR Keith Sherman & Associates
- Tents Party Line Tent Rentals
- Venue Rink Bar and Cafe
- Venue Rock Center Cafe
- Venue Sea Grill
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NEW YORK Broadway's big nightthe Tony awardsended with a colorful dinner dance for the theater crowd under the stars at Rockefeller Center. Following the American Theatre Wing's annual awards show at Radio City Music Hall, 1,500 guests walked along 50th Street to Rockefeller Center where they cascaded down the stairs to the summer garden and Rink Bar for the Tonys supper ball. Produced by Tobak-Dantchik Events & Promotions, the event made use of the venue's indoor and outdoor spaces and was spread throughout the garden, the indoor concourse, and the Sea Grill and Rock Center Cafe restaurants that border the garden.
Inside, bold lighting and lots of candles were used to brighten up the space. Frost Lighting created distinct environments by lighting areas with blue, fuschia and red overhead lights. Susan Edgar Design's decor mirrored the colors with draped monochromatic cloths and dozens of votive candles in tinted holders on the tables. Each area's bar served up a colored specialty drinkblue martinis, cosmopolitans and red kirs and kir royalesto match the area's hue. While the fuschia and blue bars were standard, the red room's bar stood out with three tiers of faux flame lamps (black-base lamps with mini fans propelling red-orange fabric) surrounded by dozens of votive candles.
Outside, the garden's perimeter was tented with clear canopies from Party Line Tent Rentals, and tables bordered the edges. The summer garden was cleared to serve as the dance floor, and the Peter Duchin Orchestra performed on the outdoor stage.
After sitting through the three-hour awards show, guests weren't shy about heading to the buffet tables. Restaurant Associates laid out a summery spread that included grilled and lime-marinated steaks with chipotle sauce; shrimp, clam, mussel and calamari platters; grilled vegetables with new potatoes in rosemary oil; Israeli couscous with minced vegetables; and haricot vert topped with frizzled onions and shallot Dijon vinaigrette. Three-tiered bread baskets supplied olive bread, seven-grain rolls and Parmesan toasts, and for dessert, guests indulged in chocolate-dipped ice cream bonbons, petit fours, chocolate-dipped strawberries, biscotti and carrot cake squares.