French wine, fine food, and opera—it was an evening of classic European tastes as the New York City Opera celebrated its fall season on October 2. “Fall Fête: A French Celebration” began with a Perrier-Jouët Champagne reception, was followed by more than an hour of French repertoire from the opera's performers, and concluded with a dinner menu created by Jean-Georges Vongerichten.
The event's theme was inspired both by the success of the spring gala, which featured the wines of Napa Valley, and by the night's honoree, May-Eliane de Lencquesaing. De Lencquesaing is the owner of the acclaimed Bordeaux vineyard Château Pichon Longuevulle Comtesse de Lalande.David Stark of David Stark Design and Production made over the main floor of the New York State Theater into a classic French countryside vineyard. Each of the 53 tables were covered in white linens with a brown trim and featured lush centerpieces of white dahlias, waxflower, mini white pumpkins, bush ivy, fresh rosemary, grapevine, fresh pears, and grapes. To minimize the ballroom feel, Stark used two long, family-style tables to seat de Lencquesaing and the event’s chairs.
The wines were the focus of both the table and the dinner. (The invitations featured a cut-out of a wine bottle.) Eight bottles—four red and four white—surrounded each of the fragrant arrangements. Many were donated by members of the New York City Opera’s wine committee in honor of de Lencquesaing. The challenge was getting the wines in time to place them on the assigned tables.
This was also the first time the opera worked with a celebrity chef. “It was a very exciting addition to the evening,” said New York City Opera director of special events Sarah Denton. Guests dined on black-trumpet-crusted lamb and danced to the Peter Duchin Orchestra. The gala raised about $1 million.
The event's theme was inspired both by the success of the spring gala, which featured the wines of Napa Valley, and by the night's honoree, May-Eliane de Lencquesaing. De Lencquesaing is the owner of the acclaimed Bordeaux vineyard Château Pichon Longuevulle Comtesse de Lalande.David Stark of David Stark Design and Production made over the main floor of the New York State Theater into a classic French countryside vineyard. Each of the 53 tables were covered in white linens with a brown trim and featured lush centerpieces of white dahlias, waxflower, mini white pumpkins, bush ivy, fresh rosemary, grapevine, fresh pears, and grapes. To minimize the ballroom feel, Stark used two long, family-style tables to seat de Lencquesaing and the event’s chairs.
The wines were the focus of both the table and the dinner. (The invitations featured a cut-out of a wine bottle.) Eight bottles—four red and four white—surrounded each of the fragrant arrangements. Many were donated by members of the New York City Opera’s wine committee in honor of de Lencquesaing. The challenge was getting the wines in time to place them on the assigned tables.
This was also the first time the opera worked with a celebrity chef. “It was a very exciting addition to the evening,” said New York City Opera director of special events Sarah Denton. Guests dined on black-trumpet-crusted lamb and danced to the Peter Duchin Orchestra. The gala raised about $1 million.
Wine took center stage at the post-performance dinner.
Photo: Alison Whittington for BizBash
The wine took center stage at the post-performance dinner.
Photo: Alison Whittington for BizBash
To break up the ballroom feel, David Stark added two long, family-style tables.
Photo: Alison Whittington for BizBash
Celebrity chef Jean-Georges Vongerichten created the menu and worked with Restaurant Associates on the execution.
Photo: Alison Whittington for BizBash
The space was meant to feel like a French vineyard, with grapevines and flowers evocative of the region.
Photo: Alison Whittington for BizBash
