Category Archives: Dinner Parties

N.A.C.E. Creates Fairy Tale World for Annual Capital Style Awards

White drape along the perimeter walls of the dinner ballroom accented with golden uplighting created a sunset-style atmosphere for the Enchanted Forest-themed room.

The Washington chapter of the National Association of Catering Executives (N.A.C.E.) turned to the fairy tales of childhood when it came to designing this year’s annual Capital Style Awards on Sunday night. Inspired by ABC’s drama Once Upon a Time, co-chairs Kelly Ann Downes and Aisha Malik brought together 40 local vendors to transform the Liaison Capitol Hill Hotel into an enchanted wonderland.

The night began in the Emerald City reception in one of the hotel’s smaller ballrooms complete with green draping along all the walls, green uplighting, and even an appearance by Dorothy, the Tin Man, Lion, and Scarecrow. Snow White took over the seating assignments in the hallway with a table of poison apples adorned with a leaf-shaped tag with each guest’s name and table assignment.

Across the hall, the main event space had been completely transformed into an enchanted forest. Capital Party Rentals‘ provided wooden tables topped with elegant earth-tone linens from Select Event Rentals.  Edge Floral Event Designers rounded out the forest look with grass, tree, and floral centerpieces accented with floating white candles in vases of varying heights. Drape Kings covered the walls with elegant light fabric, upon which golden uplighting created an sunset-style atmosphere.

Check out the complete look here:

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Check back tomorrow for additional reporting on the catering at the event.

**Photos courtesy of Evelyn Alas Photography

Jazz in the Bakery!

Bayou Bakery‘s David Guas hosted a one-night-only jazz concert on Saturday night benefiting the Roots of Music program, providing free music education, academic tutoring, and mentoring to 9- to 14- year-olds in low-income areas of New Orleans struggling post-Katrina. We snapped David with co-founder Derrick Tabb and the night’s main entertainment: members of the Roots of Music brass band.

Fairfax Co Public Schools’ Jennifer Robb, Hickman Analytic’s Eily Hayes, the FCCs Jane Kelly, and the Smithsonian’s Farleigh Earhart in the standing-room-only space.

Simone Ink’s Simone Rathlé—David Guss’ wife—with the band.

(Originally published 9.10.12 in The Scene Bisnow)

Atlantic Council’s Leadership Awards Recognizes Prince Harry, Among Others

Prince Harry accepted the Humanitarian Award and spoke about his experience in the military and work with the wounded servicemembers his foundation supports.


Great Britain’s Prince Harry made his first trip to Washington for the Atlantic Council’s annual Distinguished Leadership Awards ceremony and dinner last night at the Ritz-Carlton Washington.

The prince was among the night’s honorees and accepted the Humanitarian Award from General Colin Powell on behalf of himself and his brother for their work with the Foundation of Prince William and Prince Harry that supports those in the military.

The dinner gala also recognized U.N. Secretary General Ban Ki-Moon for his success in mobilizing international leaders in regard to global issues, Unilever C.E.O. Paul Polman, violinist Anne-Sophie Mutter, and currently enlisted U.S. Armed Forces service members in recognition for their work on global issues. Mutter also performed at the event.

MSNBC’s Morning Joe anchors Joe Scarborough and Mika Brzezinski hosted the 50th anniversary dinner for 900 former and current administration officials, heads of state, global business leaders, and members of Congress. The hotel served a three-course meal starting with seared tuna and tomato and cucumber salad, followed by a grilled beef filet with smoked shallot mashed potatoes and a seven-layer chocolate fudge cake with lemon sorbet and a salted caramel sauce.

The Atlantic Council is a bipartisan group promoting transatlantic cooperation on global issues.

(Originally published 5.9.12 in BizBash Washington)
**Photo: Nick Strocchia Photography

James Beard Celeb Chef Tour Hosts Local Dinner on 19-City Nationwide Event Series


The James Beard Celebrity Chef Tour made its eighth annual stop in Washington on Tuesday night at the Source by Wolfgang Puck, for a seven-course meal prepared by 10 noteworthy local chefs, including Mike Isabella, Haidar Karoum from Proof, and Scott Drewno of the hosting restaurant. The tour expanded by three cities this year, to 19 stops, adding Houston, San Diego, and Birmingham, Michigan, to its yearlong calendar of events, aimed at promoting the foundation and chef who started it.

“A lot of people don’t know who [James Beard] was or how he got this whole crazy chef thing started, so we wanted to introduce people to him and the foundation [created by Julia Child after his death],” said tour president Jeff Black. The foundation recognizes noteworthy members of the food and beverage community with its annual award presentation in New York.

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Black works with the hosting restaurants in each city to plan the local events, which draw crowds of 100 to 130 people. The participating chefs personally plate each course on the menu. Washington’s event swelled to 145 people this year who purchased the $200 ticket.

When it comes to choosing the participating cities and restaurants, Black relies on word of mouth and the tour’s track record to draw interest. “It’s become popular enough that chefs want to be a part of it and restaurants call us and ask to come to their city,” said Black, who added that a James Beard-recognized chef will be flown to a city if the hosting restaurant doesn’t have one, as was the case with a dinner in Hawaii on January 20.

Tuesday’s event began with a cocktail reception, with passed hors d’oeuvres like Woodlands mountain ham on country bread, topped with bourbon peach chutney from Bourbon Steak and branzino tartare from Graffiato. Five local mixologists also created signature cocktails for the evening. The dinner menu included sashimi of fluke served with heirloom tomato and basil vinaigrette from Restaurant Eve, lamb carpaccio with Caesar salad ice cream from the Inn at Little Washington, and Chinese duck with Queen Anne cherries and lo mein from host chef Scott Drewno. Birch & Barley provided dessert, preceded by a pastry amuse from Dolcezza.

The tour continues on to nine more cities, including Minneapolis, Houston, Los Angeles, Las Vegas, and Chicago, before wrapping up in Seattle on November 17. Visa Signature, Mercedes-Benz, and Stella Artois sponsored for the third year.

**Photos: Paul Kim

(Originally published 8.18.11 in BizBash Washington)

Pink Line Project Stages Unconventional Dinner With Barton Seaver, Storytellers

White parasols dotted the dining area.

The Pink Line Project, a Web siteand lifestyle company focusing on the underground arts and culture of Washington, hosted the second installment of its Cuisine Contra dinner series on Monday night at the Textile Museum. The event began as a way to bring a different form of dining and culture to the city.

“We don’t always have to eat food in a traditional way and know where we’re going or what the menu is. We just go because its fun,” said Philippa Hughes, the project’s so-called “chief creative contrarian,” who noted the event’s location had previously been kept secret until it had to be delayed from its originally planned date in June. “It makes you think in a different way [about food and life].”

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The contrarian dinner experience launched on Valentine’s Day with chef Mike Isabella. The company tapped another local chef, Barton Seaver, to participate this time, with his signature eco-friendly and sustainable dishes prepared by 42° Catering Services. The night began with a private reception and book signing in the museum’s garden for 38 guests who purchased the $125 V.I.P. tickets. Bartenders served the party’s signature cocktail, the Honestly Naked Truth, made with sponsor Nude Vodka’s spirit and guests’ choice of four Honest Tea flavors.

An additional 32 guests joined for dinner, which took place on the museum’s back lawn. JML Marketing and Communications designed the dining area with round tables draped in white linens and topped with small lanterns and succulent plants in the center. Tiki torches lined the perimeter of the space.

Various entertainment acts took place between each of the courses including folk band BanjerDan’s Danger Band and the Glade Dance Collective. In an effort to promote discussion among guests, Hughes enlisted two storytellers to each share a favorite food memory from their lives. Seaver also spoke to guests about his perspective on sustainable food and how he’s helping to preserve the world’s oceans.

A portion of the proceeds from the evening were donated to DC Greenworks, a nonprofit that provides eco-friendly roofs on residences and businesses in Washington.

**Photos courtesy of Ben Droz

(Originally published 8.10.11 in BizBash Washington)