Trumpeters dressed in renaissance costumes regaled the arriving fleet of black town cars carrying guests to the New York Botanical Garden’s Conservatory Ball—perhaps a less-than-typical greeting in the Bronx, but the society types who gather at the annual benefit are accustomed to special treatment. Jennifer Rominiecki, director of special events, coordinated this year’s event, which brought together 600 flower-lovers and raised $1.5 million for the institution.
Robert Clark, whose company, Robert Downs Clark Floral Design, was responsible for the event’s décor, said he selected a cool blue and green color scheme with white accents—a departure from last year’s pink Pucci theme—for a "rich and garden-y" feel. A gigantic arrangement of mountain laurel, blueberry bush, hybrid delphinium spears, white Casablanca lilies, white peonies, blue hydrangea and hanging amaranthus loomed over the guests as they sipped cocktails and nibbled on hors d'oeuvres from Glorious Food during the reception preceding dinner.
The trumpeters from King’s Brass Music announced the beginning of dinner, and guests crowded through the plant-filled conservatory past a reflecting pool lined with votive candles on their way to a tent from Stamford Tent and Party Rental. Clark draped the tent with blue cotton and green scrim to create a closed, yet ethereal atmosphere. Three large chandeliers from Frost Lighting, with dyed green lamp shades, dominated the center of the ballroom. Clark added bunches of phlox, hydrangeas, peonies, lady's mantle and hermit mums to the chandeliers as well as the centerpieces on the blue cloth and green trellis-embroidered, organza-covered tables.
Several sure-footed couples took to the dance floor prior to dinner as Bob Hardwick played old standards. Guests eventually settled into their seats for Glorious Food’s sophisticated fare, including lobster Louis with periwinkle blue pansy, filet of beef filled with foie gras and chocolate soufflé cake.
—Sara Neuffer
Robert Clark, whose company, Robert Downs Clark Floral Design, was responsible for the event’s décor, said he selected a cool blue and green color scheme with white accents—a departure from last year’s pink Pucci theme—for a "rich and garden-y" feel. A gigantic arrangement of mountain laurel, blueberry bush, hybrid delphinium spears, white Casablanca lilies, white peonies, blue hydrangea and hanging amaranthus loomed over the guests as they sipped cocktails and nibbled on hors d'oeuvres from Glorious Food during the reception preceding dinner.
The trumpeters from King’s Brass Music announced the beginning of dinner, and guests crowded through the plant-filled conservatory past a reflecting pool lined with votive candles on their way to a tent from Stamford Tent and Party Rental. Clark draped the tent with blue cotton and green scrim to create a closed, yet ethereal atmosphere. Three large chandeliers from Frost Lighting, with dyed green lamp shades, dominated the center of the ballroom. Clark added bunches of phlox, hydrangeas, peonies, lady's mantle and hermit mums to the chandeliers as well as the centerpieces on the blue cloth and green trellis-embroidered, organza-covered tables.
Several sure-footed couples took to the dance floor prior to dinner as Bob Hardwick played old standards. Guests eventually settled into their seats for Glorious Food’s sophisticated fare, including lobster Louis with periwinkle blue pansy, filet of beef filled with foie gras and chocolate soufflé cake.
—Sara Neuffer
Trumpeters from King’s Brass Music dressed in renaissance costumes regaled arriving guests.
A gigantic arrangement of mountain laurel, blueberry bush, hybrid delphinium spears, white Casablanca lilies, white peonies, blue hydrangea and hanging amaranthus loomed over the guests.
Three large chandeliers from Frost Lighting, with dyed green lamp shades, dominated the center of the ballroom.
Robert Clark created centerpieces of phlox, hydrangeas, peonies, lady's mantle and hermit mums for the blue cloth and green trellis-embroidered, organza- covered tables.
