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GO Timeless Event Ideas

September 3, 2013
New York Wedding
New York Wedding

For an October 2012 wedding at the New York Public Library, Xochitl Gonzalez of AAB Productions designed a chuppah made of books. "We were inspired by the location, of course, but also by a display of books that the groom liked in a bookstore—and, of course, the lightbulb room at the Gramercy Park Hotel," Gonzalez said. "We used books to create the wedding canopy and created spirals as well as a 'shelf' at the top. We wanted a grand library feel, so we used the red drapes as a backdrop, and we opened them up after the cocktail hour. The canopy served as a bar backdrop."

Photo: Dave Robbins Photography
'In Style'/Warner Brothers Golden Globes Party
'In Style'/Warner Brothers Golden Globes Party

In 2011, In Style's Golden Globes party with Warner Brothers at the Beverly Hilton had a chic library look designed by Thomas Ford. Ford was inspired by a luxury penthouse and constructed a tent over the hotel pool to transform the space, creating the feel of a dark library with custom black leather tufted couches and 3,000 wrapped books on elaborate bookshelves.

Photo: Nadine Froger Photography
Pressed Cotton sells gray-washed wooden chalkboard boxes, from $19 each, that can be filled with plants or flowers and used as centerpieces. Have the boxes do double duty by using chalk to write table numbers on the side.
Pressed Cotton sells gray-washed wooden chalkboard boxes, from $19 each, that can be filled with plants or flowers and used as centerpieces. Have the boxes do double duty by using chalk to write table numbers on the side.
Photo: Courtesy of Pressed Cotton
At the National Stationery Show in May, black-and-white stripes accented a stationery suite printed on a chalkboard-style background from Something Detailed.
At the National Stationery Show in May, black-and-white stripes accented a stationery suite printed on a chalkboard-style background from Something Detailed.
Photo: Nadia Chaudhury/BizBash
Pratt Institute Fashion Show and Cocktail Benefit
Pratt Institute Fashion Show and Cocktail Benefit

At the Pratt Institute Fashion Show and Cocktail Benefit on April 25, models walked a ribbon-shaped runway. Held at Center548 in New York, the show displayed edgy looks from 17 student designers, and Blumlein Associates Inc. designed the fittingly forward-thinking runway and set. With a design team led by Claudia Castro—herself a Pratt alum—the runway was designed so that the collection could be viewed from any angle in the room.

Photo: Claudia Castro
A rustic invitation printed by AR-EN Party Printers has a letter-pressed wood grain pattern.
A rustic invitation printed by AR-EN Party Printers has a letter-pressed wood grain pattern.
Photo: Nadia Chaudhury/BizBash
Shelter From Rain
Shelter From Rain

Guests arriving at USA Network's event atop the High Line in New York last summer found a receiving line of umbrella-wielding staffers, who provided shelter all the way to the entrance of the covered bash.

Photo: David X Prutting/BFAnyc.com
A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.
A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.
Photo: Courtesy of KG Fare Catering & Events
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Photo: Courtesy of Zing Vodka
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.
Photo: Courtesy of Truffleberry Market
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.
Photo: Courtesy of Elegant Affairs Catering & Event Design
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.
Photo: Courtesy of Truffleberry Market
Oysters in New York
Oysters in New York
As an interactive alternative to a stationary raw bar, Oysters XO equips its servers with buckets of oysters on ice hanging from their waists as they make their way through a crowd, shucking oysters on the spot. The servers also carry containers of various sauces, as well as buckets for empty shells. The oysters come from oyster farms on the East and West coasts.
Photo: Roberta Marroquin Doria
Chocolate Truffles in New York
Chocolate Truffles in New York
Esprit Events is offering chocolate truffle-rolling stations. Guests pick either a citrus chocolate or lemon cognac truffle-on-a-stick and then dip it in white or dark chocolate and roll it in their choice of toppings such as crushed pretzels, wasabi peas, potato chips, coconut, cocoa, or cinnamon. The station can also offer pre-rolled truffles.
Photo: Courtesy of Esprit Events
Event Catering in Chicago
Event Catering in Chicago
Brittany Ferrin and her husband and co-executive chef, Vaidotas Karsokas, launched catering company Truffleberry Market in 2008, with the goal of making everything by hand with artisanal ingredients. They recently added savory ice cream cones to their offerings: Handmade wonton cones are filled with creamy burrata cheese and drizzled with aged balsamic vinegar; a sun-dried tomato stands in for the cherry on top.
Photo: Courtesy of Truffleberry Market
Crushed Oats
Crushed Oats
"We're looking forward to using crushed oats more often in 2013. In addition to being a super food and a healthier alternative to breading, crushed oats also develop a light crust in the cooking process which adds a different level of texture to the dish." —Dan Pogue, executive sous chef at the Westin Copley Place, Boston
Photo: Courtesy of the Westin Copley Place
Tea
Tea
“Being a Southerner, I like my tea. Not only does it provide great  health  benefits, the tannins in tea make it an excellent tenderizer—we’ve been marinating lamb in mint tea—and when infused with other flavors it can become the backdrop for many other dishes and drinks.” —Sandra Moyers, chef de cuisine at A Divine Event, Atlanta
Photo: Courtesy of A Divine Event
Suited for brunches or lunchtime events, Boutique Bites' Bloody Mary pipettes include shrimp, which the guests eat before squeezing the spicy cocktails into their mouths from the pipettes.
Suited for brunches or lunchtime events, Boutique Bites' Bloody Mary pipettes include shrimp, which the guests eat before squeezing the spicy cocktails into their mouths from the pipettes.
Photo: Carasco Photography
In the music room, hundreds of mylar balloons were strung across the ceiling and along the walls to create an elegant yet festive cocktail party atmosphere. The chandelier and wall and curtain treatments were preexisting elements, while all furniture was brought in.
In the music room, hundreds of mylar balloons were strung across the ceiling and along the walls to create an elegant yet festive cocktail party atmosphere. The chandelier and wall and curtain treatments were preexisting elements, while all furniture was brought in.
Photo: David X. Prutting/BFAnyc.com
Hundreds of balloons from Balloon Trix hung from the ceiling during the V.I.P. dinner. The space changed colour with each course, starting with blue, morphing to pink for the main course, changing to orange for dessert, and ending in red.
Hundreds of balloons from Balloon Trix hung from the ceiling during the V.I.P. dinner. The space changed colour with each course, starting with blue, morphing to pink for the main course, changing to orange for dessert, and ending in red.
Photo: George Pimentel
Snarkitecture analyzed the massive venue and tackled the question of how to accentuate the volume of the space while playing with the height. The solution was to create something that generated a low plane—at certain moments the spheres hung low, creating a 'ceiling-within-a-ceiling' effect. The undersides of the balloons came down to 10 feet above guests' heads.
Snarkitecture analyzed the massive venue and tackled the question of how to accentuate the volume of the space while playing with the height. The solution was to create something that generated a low plane—at certain moments the spheres hung low, creating a "ceiling-within-a-ceiling" effect. The undersides of the balloons came down to 10 feet above guests' heads.
Photo: Nadia Chaudhury/BizBash
A massive archway of balloons loomed over guests as they entered the party. I'm not typically a fan of balloons unless the planners go all out. These helium-filled beauties get an A.
A massive archway of balloons loomed over guests as they entered the party. I'm not typically a fan of balloons unless the planners go all out. These helium-filled beauties get an A.
Photo: Kevin Yatarola
The American Folk Art Museum's Katie Hush and Matt Beaugrand used balloons to add some dimension and texture to the otherwise stark facade of Metropolitan Pavilion, which hosted the museum's benefit. Rows of large, stationary white balloons, attached to rigid ribbons and weighted down by silver stars, lined the red carpet.
The American Folk Art Museum's Katie Hush and Matt Beaugrand used balloons to add some dimension and texture to the otherwise stark facade of Metropolitan Pavilion, which hosted the museum's benefit. Rows of large, stationary white balloons, attached to rigid ribbons and weighted down by silver stars, lined the red carpet.
Also at the Courage Forum, guests received long pins to pop balloons that held the desserts.
Also at the Courage Forum, guests received long pins to pop balloons that held the desserts.
Photo: Courtesy of Jennifer Rubell
The event celebrated Marwen's 25th anniversary, or silver birthday. To underscore the theme, guests entered the dinner tent through a tunnel of silver balloons.
The event celebrated Marwen's 25th anniversary, or silver birthday. To underscore the theme, guests entered the dinner tent through a tunnel of silver balloons.
Photo: Joseph R. Palmer
For an event in April, Scoozi Events NYC designed a “foraged” custom cocktail bar that allowed guests to pick garden-fresh herbs, fruits, and veggies for bartenders to add to their drinks.
For an event in April, Scoozi Events NYC designed a “foraged” custom cocktail bar that allowed guests to pick garden-fresh herbs, fruits, and veggies for bartenders to add to their drinks.
Photo: Courtesy of Scoozi
At the Museum of Science & Industry’s Black Creativity gala in Chicago in January, Sodexo provided a table that held hanging terrariums of flavored salts including red chili, pink Hawaiian, smoke, and rosemary. Also on hand: grinders holding pink, green, white, and black pepper, as well as a variety of flavored butters such as lavender honey and garlic.
At the Museum of Science & Industry’s Black Creativity gala in Chicago in January, Sodexo provided a table that held hanging terrariums of flavored salts including red chili, pink Hawaiian, smoke, and rosemary. Also on hand: grinders holding pink, green, white, and black pepper, as well as a variety of flavored butters such as lavender honey and garlic.
Photo: J. B. Spector/Museum of Science+Industry
Get Fresh
Get Fresh

For a conference in Philadelphia earlier this year, ­local florist Sullivan Owen Floral & Event Design created an eye-catching photo backdrop adorned with fresh flowers. Owen has since brought the backdrop to other events in the area and is working on new variations.

Photo: Angela Kohler for Blogshop
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