“Tables also display white monochromatic floral ‘snowball’ centerpieces on glass pedestals. Small tags attached to the arrangements encourage guests to hit the savory-and-sweet vodka snowball station, with syrup flavors like chocolate-rosemary and limoncello-basil.” Floral design by Feats Inc.
“The signature cocktail is the ‘Winter Warmth’—a blend of Belvedere vodka, sweet vermouth, milled cherry juice, and eggnog froth with a dusting of nutmeg and a star anise garnish.” Cocktail from Shiraz Events in Miami, New York, Los Angeles and London
“The tables hold candles of all shapes and sizes, also in mismatched mercury-glass containers.” Milky Frost pedestal vase and hurricane vase, $9 to $18, and antique Milky Frost tapered votive holders, $18 for six, from Jamali Garden
“Rather than a traditional winter-themed holiday event, we’ve imagined that this company has decided to treat employees to a unique tropical retreat that creatively accommodates the company’s eco-conscious initiatives. Inspired by Bali, the decor has an airy, organic feel with a palette of earth tones, and the cuisine is Asian-inspired. A venue with wooden floors and bow truss ceilings is key for creating a lush, tropical environment with an outdoor feel. The theme also highlights decor that can be re-used. In lieu of gifts, the company will plant a tree for each person that attends the event through a local environmental nonprofit.”—David Judaken and April Luca of DNA Events
“Specialty cocktails are health conscious, made from fresh, muddled herbs, fruits, and vegetables. The drinks are also available in non-alcoholic versions.”
“Guests are offered a choice of one of three entrees prepared by DNA Events’ catering team: Bali-peppered tuna, five-spice organic free-range chicken, or lamb chops marinated in organic agave honey and Serrano chili.”
“Small glass candle holders hang in clusters from clear fishing wire over each table.” Whirly Hanging Candleholder, $5, from CB2
“An all-white dessert table by New York sweet specialist Amy Atlas Events wows guests.”
“Guests dine on heavy hors d’oeuvres in one-bite, no-mess portions.” Salmon lollipops with dill cream cheese, nori, and garlic grass, by Wolfgang Puck Catering & Events
“Guests are given a gift from the table as they leave. Inside are tumblers engraved with each employee’s initials.” Tumblers, $36 for four, from Gracious Bridal
“Hors d’oeuvres like mini gruyere fondue are served on leather trays.” Potato cups with truffled comté fondue by Great Performances in New York
