It's that time of year again, when top entertainment journalists gather in the valley for fine wine and cocktails, rich chocolates, and savory dishes—at 9 a.m. This morning's powwow at the Academy of Television Arts & Sciences' Leonard H. Goldenson Theatre lobby in North Hollywood served as the academy's media preview of this year's Emmy awards celebrations, revealing the look for the Creative Arts Ball (which will take place September 10) and the Governors Ball (September 18, following the 63rd Primetime Emmy awards). Among the folks on hand to describe the look were Cheryl Cecchetto of Sequoia Productions, which is producing the ball for the 14th consecutive year. She'll be working with ball co-chairs Joe Stewart and Sheila Manning, along with the ball committee.
Cecchetto said guests can expect lots of movement, projection, and other surprises throughout the ball nights, which will take place in the west hall of the Los Angeles Convention Center, where the '60s-mod-inspired look (which organizers dub "mod illusions") will include lots of black and white graphic details and a 60-foot-wide centerpiece elevated circular dance floor and revolving orchestra platform. Suspended over the center stage will be tiered beaded formations meant to replicate the look of sea anemones. Performers will pop up everywhere: suspended overhead, encased within bars, and strolling among guests.
All-white blooms in custom-made vessels with metallic detailing will come from La Premier, whose Kevin Lee and team will require about 12,000 white calla lilies and 3,780 labor hours.
Grey Goose vodka is the official spirits sponsor, and Beaulieu Vineyard will pour as the official wine sponsor. For the 16th year, Patina Catering, helmed by Joachim Splichal, will prepare the meal, which will include a first course of Windrose Farm heirloom tomatoes, rosemary and cherrywood grilled asparagus, and fried gold potatoes; and an entrée of filet mignon, gratin of macaroni with Vermont white cheddar, rainbow baby carrots, cipollini onion, caramelized broccoli emulsion, and oxtail bordelaise. Duncan Hines returns for the second year as the official dessert sponsor, working on a creation with Patina Restaurant Group executive pastry chef Philippe Muze.
