It makes sense that the guests of the New York City Hotel and Motel Association's International Hospitality Ball at the Marriott Marquis would receive a warm reception. After all, if the hospitality industry can’t throw itself a fabulous fete, who can? But the bounty at the ball, which celebrated the Hotel Association of New York City's 125th anniversary with a black-and-white theme, was generous by any standards.
At the cocktail hour in the Astor Ballroom, food trumped decor. White-gloved waiters passed hors d’oeuvres like lobster shooters while chefs manned hot buffet tables and served up fare such as cilantro-infused shaved chicken with coconut-almond rice and curry sauce. Additionally, food stations were loaded with treats like rosemary potato chips, a variety of cheeses, deviled eggs with flying fish roe and chilled jumbo shrimp with a trio of cocktail sauces. All together, the choices gave guests plenty to nosh on—and that was before a full dinner.
Once the doors of the Broadway Ballroom opened for dinner and performances, decor and entertainment took center stage. Women were given black-and-white feather boas upon entering the room, and Atlas Floral Decorators applied the black-and-white theme to the centerpieces and tables. Chairs were draped in black covers and tied with white satin; centerpieces were either black-and-white feathers or oversized martini glass vases that held floating candles and pearls.
The hotel association was "looking for something in black-and-white, to give a retro feeling of the days when beautiful ballrooms opened," said Show Stoppers president Ginny Schulsohn, who worked with Joe Cozza, the Marriott Marquis’ executive director of catering, to plan the event. "Old elegance has always been the style of New York City hotels, so we wanted glamour, sophistication, elegance and fun."
Show Stoppers provided a full evening of entertainment that started with a Fred-and-Ginger-inspired dance number with black-and-white costumes, and continued with colorful, tropical costumes and themes. Performances included interactive musicians, live vocalists and a grand finale that had stilt dancers honoring the association with "Everybody Loves a Parade" and confetti canons being shot over the dance floor. "No one was sitting at their seats," Schulson said. "Every guest was on the dance floor."
—Erika Rasmusson Janes
At the cocktail hour in the Astor Ballroom, food trumped decor. White-gloved waiters passed hors d’oeuvres like lobster shooters while chefs manned hot buffet tables and served up fare such as cilantro-infused shaved chicken with coconut-almond rice and curry sauce. Additionally, food stations were loaded with treats like rosemary potato chips, a variety of cheeses, deviled eggs with flying fish roe and chilled jumbo shrimp with a trio of cocktail sauces. All together, the choices gave guests plenty to nosh on—and that was before a full dinner.
Once the doors of the Broadway Ballroom opened for dinner and performances, decor and entertainment took center stage. Women were given black-and-white feather boas upon entering the room, and Atlas Floral Decorators applied the black-and-white theme to the centerpieces and tables. Chairs were draped in black covers and tied with white satin; centerpieces were either black-and-white feathers or oversized martini glass vases that held floating candles and pearls.
The hotel association was "looking for something in black-and-white, to give a retro feeling of the days when beautiful ballrooms opened," said Show Stoppers president Ginny Schulsohn, who worked with Joe Cozza, the Marriott Marquis’ executive director of catering, to plan the event. "Old elegance has always been the style of New York City hotels, so we wanted glamour, sophistication, elegance and fun."
Show Stoppers provided a full evening of entertainment that started with a Fred-and-Ginger-inspired dance number with black-and-white costumes, and continued with colorful, tropical costumes and themes. Performances included interactive musicians, live vocalists and a grand finale that had stilt dancers honoring the association with "Everybody Loves a Parade" and confetti canons being shot over the dance floor. "No one was sitting at their seats," Schulson said. "Every guest was on the dance floor."
—Erika Rasmusson Janes
At the New York City Hotel and Motel Association's International Hospitality Ball at the Marriott Marquis, each table had black-and-white feathers or oversized martini glass vases that held floating candles and pearls.
During the cocktail reception, food stations were loaded with treats like rosemary potato chips, a variety of cheeses, deviled eggs with flying fish roe and chilled jumbo shrimp with a trio of cocktail sauces.
The bar was covered with a black-and-white striped fabric.
Show Stoppers provided a full evening of entertainment that started with a Fred-and-Ginger-inspired dance number with black-and-white costumes.
