For the ninth annual Baptist Health Ball, Lori Elsbree, the event planner of the Baptist Health Foundation (which the ball benefits), worked with a committee and James Bednar of Bednar Designs International Inc. to create a magical setting for more than 730 guests at the Radisson Hotel Miami.Bednar has worked on the event for the past nine years and hasn't repeated a theme once. This year, the event was titled the Magnolia Ball. "Every year, I, along with the other vendors, custom create everything for this event. We've never recycled a look from previous balls," Bednar said. He wanted this year's ball to look like "an expansive Southern home."
The prefunction space at the hotel was transformed into a lush garden any Southern belle would feel at home in. The center of the room featured a 10- by 13-foot white gazebo surrounded by live holly trees, oaks, and Spanish moss. White circular lanterns and strings of white lights extended outward from the gazebo to the ceiling. The gazebo acted as the centerpiece to the long hors d'oeuvres tables set up around it, which were piled with fresh cheese, crudités, and a raw bar complete with an ice sculpture of magnolias. Lampposts and wicker couches created intimate vignettes throughout the reception.
Over the Top Party Linens dressed cocktail tables with white organza linens embroidered with ivory, peach, and rose-colored flowers and green ivy. The tables were paired with chairs wearing pink silk sashes. A simple arrangement of white roses and pink flowers accented with glass votive holders wrapped with green leaves added an elegant, natural touch.
As guests arrived, they were photographed next to a park facade complete with antique street lamps, loads of foliage, and ornate screens and pedestals, all hand painted with a vintage look with magnolias.
The ballroom was transformed into something straight from Gone With The Wind. Each of the 80 tables were fitted with champagne lamour satin linens. Taupe overlays with peach embroidered magnolias and other patterns topped the tables. Chairs wore taupe satin covers with peach-colored sashes. It appeared as if one of the oldest families in the South donated their heirloom linens for this event. Actually, Over the Top custom made them specifically for the ball. Two types of centerpieces were alternated on the tables. One consisted of a low arrangement of multicolored magnolias in a brushed metal vase accompanied by four matching candleholders approximately 14-inches high. The second centerpiece consisted of the same magnolias but in a tall, brushed metal vase with four candleholders attached to it.
The stage, where an 11-piece band from Music by Varon performed, matched its surroundings thanks to strategically placed trellis screens and columns topped with more flower arrangements and plenty of Spanish moss and foliage. Even the sometimes tricky task of keeping the audiovisual production team out of sight was no problem for Bednar. The Southern Audio Visual crew was hidden behind live trees and more moss.
The Radisson's catering team served Southern favorites such as fried green tomatoes with goat cheese along with a grilled pear and mixed green salad with citrus vinaigrette for starters. Guests cleansed their palate between courses with a Georgia peach sorbet before enjoying a petit filet mignon with Kentucky bourbon sauce and Maryland crab cakes on dirty rice served with baby vegetables and sweet potato mash. A banana cream cheesecake was served for dessert with fresh brewed teas and Starbucks coffee.
—Vanessa Goyanes
The prefunction space at the hotel was transformed into a lush garden any Southern belle would feel at home in. The center of the room featured a 10- by 13-foot white gazebo surrounded by live holly trees, oaks, and Spanish moss. White circular lanterns and strings of white lights extended outward from the gazebo to the ceiling. The gazebo acted as the centerpiece to the long hors d'oeuvres tables set up around it, which were piled with fresh cheese, crudités, and a raw bar complete with an ice sculpture of magnolias. Lampposts and wicker couches created intimate vignettes throughout the reception.
Over the Top Party Linens dressed cocktail tables with white organza linens embroidered with ivory, peach, and rose-colored flowers and green ivy. The tables were paired with chairs wearing pink silk sashes. A simple arrangement of white roses and pink flowers accented with glass votive holders wrapped with green leaves added an elegant, natural touch.
As guests arrived, they were photographed next to a park facade complete with antique street lamps, loads of foliage, and ornate screens and pedestals, all hand painted with a vintage look with magnolias.
The ballroom was transformed into something straight from Gone With The Wind. Each of the 80 tables were fitted with champagne lamour satin linens. Taupe overlays with peach embroidered magnolias and other patterns topped the tables. Chairs wore taupe satin covers with peach-colored sashes. It appeared as if one of the oldest families in the South donated their heirloom linens for this event. Actually, Over the Top custom made them specifically for the ball. Two types of centerpieces were alternated on the tables. One consisted of a low arrangement of multicolored magnolias in a brushed metal vase accompanied by four matching candleholders approximately 14-inches high. The second centerpiece consisted of the same magnolias but in a tall, brushed metal vase with four candleholders attached to it.
The stage, where an 11-piece band from Music by Varon performed, matched its surroundings thanks to strategically placed trellis screens and columns topped with more flower arrangements and plenty of Spanish moss and foliage. Even the sometimes tricky task of keeping the audiovisual production team out of sight was no problem for Bednar. The Southern Audio Visual crew was hidden behind live trees and more moss.
The Radisson's catering team served Southern favorites such as fried green tomatoes with goat cheese along with a grilled pear and mixed green salad with citrus vinaigrette for starters. Guests cleansed their palate between courses with a Georgia peach sorbet before enjoying a petit filet mignon with Kentucky bourbon sauce and Maryland crab cakes on dirty rice served with baby vegetables and sweet potato mash. A banana cream cheesecake was served for dessert with fresh brewed teas and Starbucks coffee.
—Vanessa Goyanes