One of my favorite design elements for an event is the “Lounge”.  Creating a lounge environment or lounge seating area allows guests the opportunity to sit, relax, chat, enjoy a cocktail and take in the ambiance whether the event is inside or out.

Creating a lounge space can be done many ways, from the simple DIY to the elaborate and over the top.  If you are hosting an event at your home in your backyard and are a DIY’er…cover an old mattress (full or larger) with an amazing fabric, place throws and coordinating pillows in the center of the mattress, position like chairs opposite each of the four edges of the mattress with a small table and viola…instant lounge.

If you are throwing a big fancy soiree and want a more elaborate design, an event pro can design a look using drapery, daybeds, sofas, ottomans, cool chairs, coffee tables, end-tables and finish it off by adding table lamps, pillows, floral arrangements, serving trays and candles.  The possibilities, configurations and décor styles are endless.

One of my fondest childhood memories was going to the local department store with friends and putting a few coins in the photobooth.  We would sit there, pose, make faces, wait a minute for the filmstrip to develop and laugh. There was and still is an instant gratification when the photostrip drops down to be grabbed and shared with friends.

Whenever possible at events, I like to suggest a photobooth…weddings, bar or bat mitzvahs, corporate events, wrap parties, etc…a photobooth is always a huge hit with guests.  One of my favorite photobooth vendors is Photoworks Interactive.  They offer amazing retro styled booths with today’s technology, combined with background and strip customization, props and even corporate logo booth wraps.

If you like small tasty treats that combine cake and chocolate…you must try Lollibakes!  Lollibake are the creation of Diana Sproveri.  They take cupcakes to the next level of deliciousness.  These amazing bite sized cake treats are served on a lollipop stick, covered with chocolate and sprinkled with ‘flair’.

“I love making Lollibakes,” says Lollibakes dessert baker Diana Sproveri. “They’re like creating little works of art. I have so much fun coming up with new flavors and being creative.”

Since each item is hand made, prices and available flavors vary…Lollibakes can be found at select gourmet markets in Los Angeles and also ordered at www.dianasproveri.com.  Lollibakes make a great gift or serve them at your next soiree.

Who doesn’t love an ice pop on a hot day?  Here are a few suggestions for making fresh, unique, fun and delicious frozen snacks all of your guests will enjoy.

Honeydew Cucumber Margarita Popsicle

Makes five 2-and-1/4-oz. popsicles

1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila (or omit)
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup
3 large mint sprigs

Instructions:  Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles molds or similar sized glasses.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Watermelon Mojito Popsicles

Makes 12 2.5 oz Popsicles

8oz. watermelon juice (2 ½ cups chopped watermelon)
2 oz fresh lime juice
1 oz. simple mint syrup (recipe follows)
8 oz. light rum (or omit)
14 oz. club soda

Instructions:  Place chopped watermelon in a food processor or blender and process until watermelon is juiced (will be slightly pulpy).  Combine watermelon juice, lime juice, mint syrup and rum in a shaker and shake well. Fill popsicle molds or similar sized glasses, 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup (for both of the above recipes)
(You will have more syrup than you need. Save for other cocktail uses)
1/2 cup water
1/2 cups sugar
1 cup mint leaves, loosely packed

Instructions:  Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).

Or for an even simpler recipe, try an Arnold Palmer Pop.  Iced tea, lemonade, little soda water and freeze with a stick.

On a recent trip to San Fran I was recommended to try out this cool (no pun intended) ice cream shop called Smitten Ice Cream.  This place is soooo “cool”!

Robyn Sue Goldman hit the streets of San Francisco in 2008 with a Radio Flyer wagon, a liquid nitrogen infusing machine named “Kelvin” and a passion for ice cream.

Now located in a custom built recycled shipping container in Hayes Valley, Smitten Ice Cream’s philosophy is to make every scoop from scratch, from raw ingredients to ice cream in about a minute.

And how do they do this?  A mixer that uses liquid nitrogen.  “Why liquid nitrogen? Because it is super cold (-320 degrees F or 76 degrees Kelvin), and a lower ice cream-freezing temperature, results in smaller ice crystals…. And smaller ice crystals mean a creamier texture for the finished ice cream. Our mixer was specially designed to make the smallest ice crystals possible, which results in a mouthwateringly smooth and delicious ice cream for you!”

No preservative, no additives, no nothing…just the freshest, simple, natural, local seasonal ingredients.

If you love ice cream…“Prepare to be Smitten”

Like many of us, I like to surf the web and personally enjoy checking out furniture & design websites for event inspiration.

Recently while killing time on the ipad, I  found DuffyLondon…A unique London based, hence the name, manufacturer and designer of furniture, lighting, mirrors, wall coverings, etc…aka…really cool stuff!

One of my favorite items on the website is the “Swing Table”.  Basically its a four post table that uses its frame structure to suspend an overhead dining lamp and eight hanging chairs.

If I owned one, I’d have swinging dinner parties all the time…and yes, the pun was intended.

Bon Appetit.

I recently produced an event at the Four Seasons Hotel in Palo Alto, CA.   After visiting a handful of other locations, we agreed that this hotel was the place and decided that we would transform the ballroom to suit our needs. The ballroom in its natural state is tasteful, contemporary in style and very clean, but it was a little boring and not exactly what the client had in mind for their event. When my client entered the ballroom moments before their event, the room went from fair to fantastic and the look on their face said it all…completely overwhelmed and couldn’t believe they were in the same wood paneled ballroom.

So, what did I do to exceed my clients expectations? I listened to what my client wanted and came up with a design concept. A little drapery here and there, a little bit of lighting, a few cool fabrics, some fun décor elements for good measure, unique thematic floral arrangements and bam!

Here are the before and after photos…

(For more photos see the gallery section of the website)

According to Pantone, a leading color guide, the color of the year for 2011 is “Honeysuckle” .  There, I said it…to be more specific for all you color palette aficionados, its #18-2120 Honeysuckle.  Basically it’s a reddish pink, a color by nature that is uplifting, stimulating and fun.

The color translates very well in fashion, cosmetics and interiors.  Not only is Honeysuckle the color of the year, but it will be a huge color influencer for spring.

So if you need a “pick me up” in your wardrobe or at your next event, go bright, fun and big with a little Honeysuckle.

Young or old, almost everyone loves candy.  A client recently requested a candy display for their event, they had little idea what they wanted, other than wanting a fun table filled with candy.  To keep with the theme of the evening and incorporate the client’s branding strategy, I was inspired by the colors of the party, the invitations and the company logo.

After much candy research, we went with a total of fifteen assorted candies, five red, five white and five black.  The sweets (and sometimes sour) candies were placed in oversized martini glasses, champagne glasses, etc.  The items were served in client branded paper chinese to-go boxes.  Guests loved the idea!  100 lbs of candy gone and only a few jelly beans left behind.  A great fun idea on any budget for your next soiree.

One of my favorite spots for a drink in Los Angeles is The Roger Room.  If you haven’t already been, you must check it out.  Great little bar with an amazing cocktail menu.  My go to libation is the Four Aces…fresh basil, muddled grapes, vodka…try one for yourself…Cheers!

Ingredients:
3 basil leaves 6 seedless white grapes
1½ ounces vodka
½ ounce Domaine de Canton ginger liqueur
½ ounce fresh lime juice
¼ ounce simple syrup
1 ounce club soda

Method:
In a mixing glass, lightly muddle 2 basil leaves and grapes. Add the vodka, ginger liqueur, lime juice, syrup, and ice. Shake and strain into a double old fashioned glass filled with ice. Top with the club soda and garnish with the remaining basil leaf.