A chef prepared a cloud of nitrogen popcorn at the JDK Group-produced circus-inspired bash.
Photo:Â Samuel Costello Photography
At an event for the Knot, held at the New York Public Library in October 2014, executive chef Robin Selden of Marcia Selden Catering & Event Planning hung small crystal orbs filled with two types of salad—a fruit and kale one with shaved coconut and a wheatberry salad with mushrooms, caramelized shallots, and roasted fennel—from a tree.
Photo:Â Courtesy of Marcia Selden Catering & Event Planning
Guests could get toasty (and tipsy) at the hot chocolate bar with alcoholic mix-ins, which was set up at a private holiday party, held at 26 Bridge in December 2014 and produced by New York-based event firm Rock Paper Scissors Events.
Photo:Â Elizabeth Bruneau
