Tuesday, February 14, 2012

All Occasion Does it Again-Three Events (That Seemed to Run Together)

Last week at work we undertook our largest project ever-three events, back to back, celebrating the opening of a new hospital. Thursday night was a dinner for 250, followed Thursday and Friday by parties for 500. Each night had a completely different look, and despite 18 hour days, Kelli slicing a finger, the guys up to their elbows in dirty dishes, and everyone completely exhausted, the results were amazing. And we also were able to welcome our new intern-and she did great being thrown in feet first!

Team All Occasion does it again!

The load-in for the first dinner. Once the tables were set up for 250, Kelli was relieved to realize we could set up for 500 with no problem.
One look for the night of the first dinner. All of the flowers were done by Kari and her team at Lillian Rose.
Lovely hand-tied arrangements in low cubes.
The extremely elegant evening about to begin.
And just as quickly it was over...and we began breaking down for the Friday (also known as the Longest Day of Our Lives) load-in.
Platinum and black spandex covered chairs set the mood for a funky, supper club style evening.

Flowers were re-worked and pops of yellow were added.
A trio of containers filling the center of the table-a great idea for a more economical centerpiece.
Kelli had mirrors cut to top our bars. Ultra glam.

Debbie and Sandra at Vanilla Bean completely outdid themselves with the goodies (and display) at the dessert bar.
The morning of day three. Out goes the funk and in comes the dramatic.
I love setting large, family style tables. Everyone always wants round, but really, do you actually ever TALK to everyone at your table? And since a lot of reception halls only have long tables, why not work with what they have and spend your money on splurges like linens and flowers?

This was how 100 extra seats were added at the last minute.
The final night of flowers.
Copper damask and burgundy linens and ties. It really did look amazing.
And trucking dishes from the clearing station to the kitchen, though far from glamorous, is all part of being a cog in the wheel.

2 comments:

  1. oh Matt! This is AmAzInG!!!! How beautiful!!!

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  2. It was an awesome event to be a part of!

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