The vast penthouse loft that is Studio 450 was transformed into a blue-themed wonderland as Ciroc vodka's six-city Grape Chefs of America tour made its way to New York. The purpose? Well, besides getting a group of twenty- and thirtysomethings soused, the point was to tie the vodka brand to a high-end, palate-pleasing array of food and spirits. Ciroc senior brand manager Efren Puente worked with the brand's PR firm, the Susan Magrino Agency, to manage the event.
The team hired Overland Entertainment to create the event's distinctive geometric designs and blue color scheme. From cubed, cushy seats to illuminated 3-D glass arrangements, the decor had a fashionably modern look.
As DJ Colman subtly mixed everything from 80's classics to house music, the constantly busy waitstaff, provided by T&L Event Management/The Party Crew, were serving up drinks at the bar and throughout the floor. With three different cocktails to choose from (Ciroc mixed with white grape juice, or pomegranate and pineapple juices, or Grand Marnier, cranberry and lime), the approximately 600 attendees had their options open while schmoozing and boozing in the blue-and-white environment.
The James Beard Foundation coordinated tastings with five New York chefs from restaurants including Trinity and Noche. They served up Ciroc-flavored dishes such as lobster ceviche with Ciroc, white almond gazpacho with grapes, as well as crowd favorite from Paladar, the ensalada Peruana, a Peruvian chicken salad with grapes, almonds, creamy dressing and fresh mint. As the view of the Hudson River faded with the sunset, many were still networking and imbibing in the emptying quarters.
—Kiran Aditham
The team hired Overland Entertainment to create the event's distinctive geometric designs and blue color scheme. From cubed, cushy seats to illuminated 3-D glass arrangements, the decor had a fashionably modern look.
As DJ Colman subtly mixed everything from 80's classics to house music, the constantly busy waitstaff, provided by T&L Event Management/The Party Crew, were serving up drinks at the bar and throughout the floor. With three different cocktails to choose from (Ciroc mixed with white grape juice, or pomegranate and pineapple juices, or Grand Marnier, cranberry and lime), the approximately 600 attendees had their options open while schmoozing and boozing in the blue-and-white environment.
The James Beard Foundation coordinated tastings with five New York chefs from restaurants including Trinity and Noche. They served up Ciroc-flavored dishes such as lobster ceviche with Ciroc, white almond gazpacho with grapes, as well as crowd favorite from Paladar, the ensalada Peruana, a Peruvian chicken salad with grapes, almonds, creamy dressing and fresh mint. As the view of the Hudson River faded with the sunset, many were still networking and imbibing in the emptying quarters.
—Kiran Aditham
A kind of lush altar to Ciroc vodka decorated the New York stop of the brand's Grape Chefs of America tour.
Martini glasses were always filled atop the unique blue geometric bars, which were illuminated from inside.
Bathed in blue, Studio 450’s spacious floor provided plenty of room for boozing and schmoozing.
Five restaurants offered guests food; Noche's fresh crab cakes with grapes and lobster ceviche with mustard ran out quickly.
