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  1. Venues & Destinations
  2. United States
  3. Chicago

Vendors Build Out University's Gymnasium With No Loading Dock, One Set of Doors

Jenny Berg
June 23, 2010

On Saturday night, Loyola Chicago University hosted its Founders' Dinner for 817 donors. The event followed the same format as its previous iteration, starting with cocktails in the library and culminating with dinner and entertainment in the decked-out gymnasium. But planners had a new challenge this year: The gym is undergoing construction, which led to limited access during the six-day build-out.

The loading dock is being relocated, and there was no working dock during preparations for Saturday's function. Several entrance points were also closed off, so vendors could only access the building through one set of double doors. "As we were designing the space, we had to ensure that everything we took into consideration could fit through those doors," said the university's director of special events, Richard Williams. "If it couldn't fit, it couldn't be part of the design." The solution, Williams said, was simple—and malleable: "Lots of fabric."

Williams said the look of this year's event was "all fabric and lighting"—which, he added, was economical. "We used LED lighting, which is much more affordable than it used to be, to change the look throughout the night. We had five different looks in all—all because of lighting."

Though the event's design was in place well in advance, one unexpected issue did pop up last week. "I got an email from one of the vendors with the subject line: 'Houston, we have a problem,'" said Williams. "None of us had thought of this, but the carpeting we wanted to use comes in 4- by 10-foot panels." The carpeting could be rolled up into smaller strips, but the carts that rolled them into the gym would be wider than the double doors.

Ultimately, crew members removed a hinge from the top of the doors, which provided an extra three inches of space. The carts rolled in with half an inch of room on each side.

E18648standalone
The evening started with cocktails and hors d'oeuvres from Blue Plate Catering in the university's new lakeside library.
The evening started with cocktails and hors d'oeuvres from Blue Plate Catering in the university's new lakeside library.
Photo: Steve Becker/Becker Media
Hors d'oeuvres included blackened shrimp on crostini with prosciutto and mascarpone.
Hors d'oeuvres included blackened shrimp on crostini with prosciutto and mascarpone.
Photo: Steve Becker/Becker Media
Dubbed 'Pretty in Peach,' the evening's specialty drink contained peach juice, vodka, and elderflower liqueur.
Dubbed "Pretty in Peach," the evening's specialty drink contained peach juice, vodka, and elderflower liqueur.
Photo: Steve Becker/Becker Media
Guests entered the gym through a temporary hall of fame, which showcased photos of previous Founders' Dinner honorees.
Guests entered the gym through a temporary hall of fame, which showcased photos of previous Founders' Dinner honorees.
Photo: Steve Becker/Becker Media
Women from the Founders' Chorus—which includes faculty, students, and alumni—sang before dinner. Instead of using two screens, planners settled for a single large one, saving money on projectors.
Women from the Founders' Chorus—which includes faculty, students, and alumni—sang before dinner. Instead of using two screens, planners settled for a single large one, saving money on projectors.
Photo: Steve Becker/Becker Media
Fabric and lighting played heavily into the look of this year's dinner.
Fabric and lighting played heavily into the look of this year's dinner.
Photo: Steve Becker/Becker Media
Flaire Design Studios provided flowers, and Event Creative handled decor.
Flaire Design Studios provided flowers, and Event Creative handled decor.
Photo: Steve Becker/Becker Media
The first course paired heirloom tomatoes, brioche croutons, and fresh mozzarella with a feta-and-watermelon napoleon.
The first course paired heirloom tomatoes, brioche croutons, and fresh mozzarella with a feta-and-watermelon napoleon.
Photo: Steve Becker/Becker Media
Dessert was green-tea cake with white chocolate-lemongrass butter cream and vanilla-jasmine-honey reduction.
Dessert was green-tea cake with white chocolate-lemongrass butter cream and vanilla-jasmine-honey reduction.
Photo: Steve Becker/Becker Media
After dinner and an award presentation, guests danced to live music from the Chris Sarlas Orchestra.
After dinner and an award presentation, guests danced to live music from the Chris Sarlas Orchestra.
Photo: Steve Becker/Becker Media
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