The myth of Daphne—the character who was so in love with nature that she was turned into a laurel tree—inspired Richard Strauss' opera of the same name, and for the opening night performance of the New York City Opera, the story carried over into decorative elements for the gala.
Avi Adler's partner, David Stark, told us that the opera's stage set—which featured a large laurel wreath—inspired the decor concept. Half of the tables had tall poles topped with a wreath, which created a sea of circles across the Grand Promenade of the New York State Theater. Other tables had low arrangements of hydrangeas, dahlias, and laurel planted in upholstered boxes.?For dramatic effect, two freestanding towers of stacked laurel wreaths rose over the dining space. Adler and Stark also wove in the production's nature theme using tablecloths with a vine pattern.
Restaurant Associates served a three-course dinner that included an entr?e of beef tenderloin in a pinot noir sauce with baby beets and pattypan squash, baby carrots, saut?ed spinach, and lentil pilaf.? Dessert consisted of a chilled lemon souffl? with lemon curd and sweet meringue or an assortment of seasonal fruit with a selection of cakes, petits fours, and truffles.
Margaux Biernat, the opera's assistant director of special events, oversaw the gala with the help of the event management team at Lisa Lori Communications. The party's 500 guests all did their part to keep with the green theme—the gala grossed one million dollars.
—Mark Mavrigian
Avi Adler's partner, David Stark, told us that the opera's stage set—which featured a large laurel wreath—inspired the decor concept. Half of the tables had tall poles topped with a wreath, which created a sea of circles across the Grand Promenade of the New York State Theater. Other tables had low arrangements of hydrangeas, dahlias, and laurel planted in upholstered boxes.?For dramatic effect, two freestanding towers of stacked laurel wreaths rose over the dining space. Adler and Stark also wove in the production's nature theme using tablecloths with a vine pattern.
Restaurant Associates served a three-course dinner that included an entr?e of beef tenderloin in a pinot noir sauce with baby beets and pattypan squash, baby carrots, saut?ed spinach, and lentil pilaf.? Dessert consisted of a chilled lemon souffl? with lemon curd and sweet meringue or an assortment of seasonal fruit with a selection of cakes, petits fours, and truffles.
Margaux Biernat, the opera's assistant director of special events, oversaw the gala with the help of the event management team at Lisa Lori Communications. The party's 500 guests all did their part to keep with the green theme—the gala grossed one million dollars.
—Mark Mavrigian
Towering structures of stacked laurel wreaths designed by Avi Adler dominated the Grand Promenade at the New York State Theater for the opening night performance of the New York City Opera's production of Daphne.
Restaurant Associates served a three-course dinner upon vine-patterned tablecloths designed by Avi Adler. (Photo by Brigitte Bolanos)
