Station ideas

October 6, 2014
“On the Rocks” station, by A Joy Wallace Catering Production
“On the Rocks” station, by A Joy Wallace Catering Production
Photo: Courtesy of A Joy Wallace Catering Production
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'This fall, we are seeing lots of eucalyptus greens being used,” says Intrigue Designs’ Sarah Campbell. 'The muted green tone of the leaves accents the rich fall color palettes perfectly. Eucalyptus is being used in everything from bouquets coordinating with oranges, reds, and amber tones, to long garlands running the length of the table.'
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Revolt Events and Pure Kitchen Catering presented seasonal eats, which included pumpkin-bisque shooters with cinnamon-vanilla cream and fried sage, with haunting dinner companions—skull napkins.
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Halloween Bash
Billed as a “skeletal spectacle,” Redmoon Theater’s 2012 Halloween party in Chicago featured dozens of the bony Halloween icons, and planners created unique ways to combine food and entertainment. At a s’mores station, two performers in lingerie and face makeup warmed chocolates over candles in a bathtub; blowtorches were used to melt the marshmallows.
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SF Mixology hosts group cocktail competitions in the San Francisco Bay Area.
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Part guided tasting, part interactive art experience, the latest activation from the spirits brand immersed guests into the culture of the popular tequila.
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