Thursday, February 25, 2010

Weddings We Love: Winter Wed with Melissa & Sean

Photos: Carlos Andres Varelas (

Yes, Adirondack can be chic. 

So proved Melissa & Sean at their winter wedding on the north shore of Long Island. The duo spends most of their winter weekends bonding on the slopes at their ski house and various trips to luxury winter locales from Telluride to Lake Placid and Beaver Creek. 

It was only natural to them that they host their wedding in the month of December. Carefully infused with luxurious winter details--from pinecones, amaryllis and lanterns in the eclectic table settings by Seasons Floral Design Studio to Sean's black velvet tuxedo and wintery bout, to boot! The couple even planned a drive-by photo shoot at a local nursery decked out with Christmas wreaths and Frasier firs! 

For a personal touch, Melissa hired an artist from Etsy to design tablecards with hand-drawn images of mountains they'd mastered. As for the signature cocktail? Hot toddies, of course, served with coasters that marked with their favorite seasonal quote, "It's the Most Wonderful Time of the Year!".

Of course, it snowed!  

Sit back, sip your cocoa & be inspired. There's got to be a silver lining to all this SNOW!

Monday, February 22, 2010

Food We Love: Springing Into Brunch Cuisine With Shiraz

So, the Valentine's Day Weddings with The Knot @ the Empire State Building are now a sweet memory...but  I am still dying over the food that was served by the uber-sophisticated, ultra-modern, super-meticulous Shiraz Events owned by Shai Tertner.  I also worked closely with events manager Michael Adasko who created a beautiful spin on the traditional spring brunch cocktail menu.

Here's a taste of what they served up! Plus some favorite tips from Chandelier Events on event food inspired by these innovative creations as seen in these beautiful images (all shot by one of our favs, Allan Zepeda). Oh, and Executive Chef Tessa Leibman's recipe for the most addictive, you'd-never-guess-they're-vegan Green Papaya Rolls ever!

Guests were greeted with fresh-poured water served with orange slices & rosemary.
(Obviously, the most elegant way you, too, can serve H2O!)

Shiraz dreamed up the French Toast Trio-- 
a passed version of their make-your-own french toast bar.



(Yes, French Toast-Three Ways is another idea you can serve up for a housewarming brunch, bridal or baby shower, or breakfast wedding reception--now that's chic!)

Quail Egg Sprinkled With Smoked Salt Resting on Frisee and Lardons Salad 
served on a Porcelain Spoon
(Sunny & Divine!)

Green Papaya Roll, House Pickles Carrots, Walnut Pate, 
Vietnamese Herbs, Lime Dressing 
(For some reason these kept mysteriously disappearing! 
Wink, wink. I loved them so much Tessa sent me the recipe ... see below).

Neroli Scented Ricotta Trifle
Broiled Grapefruit & Saffron Rock Candy

Shiraz's Green Papaya Roll with Pickled Carrots and Walnut Pate
Sent by Executive Chef, Tessa Liebman
This roll is great for vegans and anyone who enjoys healthy, South-East Asian inspired dishes. The walnut pate uses techniques popular in the raw food movement, making this extra energy-giving and healthy! It is also a great balance to heavier hors d’ouevres and perfect for spring and summer. 
For the Roll:
1 green papaya (small, about 1.5 pounds)
1 medium sized carrot-julienne, about 2 inches long
¾ cup seasoned rice wine vinegar (I like Maruchan brand)
¼ cup water
1 tsp sugar
½ box of fresh pea shoots, trimmed to about 2 inches long (discard long stem or use in salads)
¼ cup cilantro leaves, picked off stem
½ cup mint leaves, picked off stem
1 cup walnut pate (see recipe below)
Walnut Pate:
 2 cups raw walnuts; soaked in water for between 2 and 12 hours (the longer you soak, the less acidic and more easily digested the nuts become) 
1 shallot, roughly chopped
1 Tablespoon freshly squeezed lime juice
1 ½ Tablespoons soy sauce
2 teaspoons agave syrup (light)
Sea salt and cayenne pepper to taste
  1. Prepare the carrot pickles. Heat rice wine vinegar, water and sugar on the stovetop. Boil for one minute then allow to cool to about 150 degrees. Pour over julienned carrots and let cool to room temperature. Refrigerate when cooled. 
  2. Peel, halve and seed the green papaya. Cut into rectangles of 2” x 3”. On a Japanese mandolin, slice into thin sheets (approx. the thickness of a nickel). 
  3. Line up sheets on a cutting board and spread a thin layer of the walnut pate on each. Lay about 5 pickled carrots (drain liquid first), 3 pea shoots, 2 mint leaves and 2 cilantro leaves on each papaya slice. Roll up and secure with a small skewer or toothpick. 
  4. If you need to store rolls (should be served as soon as made) for no more than a few hours (before party begins) wet and wring out a paper towel with water so it’s damp and drape on to of finished rolls. Refrigerate. 
Bon appetit!


Sunday, February 14, 2010

Affair to Remember: Married @ The Empire State Building!

February 14th was an unforgettable Valentine's Day for 14 lucky couples who had the once-in-a-lifetime opportunity to tie the knot high above the Big Apple at the Empire State Building this weekend.

As previously reported, Chandelier Events was tasked with the honor of pulling together the ultimate modern-romantic wedding chapel for 14 couples for The Knot & Empire State Building's "Wedding With a View" Sweepstakes.

Here's a sneak peek of the gorgeous event created by an all-star team! A million thanks and Valentine's xoxoxo's to Hatch Creative Studio, Shiraz Catering, Bentley Meeker Lighting & Sound, Gio Draping Events, Lapis Luna Band, Elan Artists & Elan Documentary, Stak Photographer Duo, Red Carpet Store, officiant Kelly Lemons and more!

More pics to come soon. For now, Happy Valentine's Day!



Sunday, February 7, 2010

Weddings We Love: Black & White by Belle Fleur

Time for another installment of Chandelier's "Weddings We Love". Without a doubt, these beautiful images from Belle Fleur leave me breathless every time I look at them.

I had the pleasure of working with mother-daughter style mavens, Meredith Waga-Perez and Marilyn Waga, in 2008 and I cannot wait to dream up another event with them. They truly have taken the popular ebony and ivory palette to a whole new stratosphere: bouquets and centerpieces of elegant anemones, linens and stationary in romantic damask, and a drop dead black and white candy bar! These photos speak a million words. 

Be inspired. I am. Thanks, Belle Fleur! 

Wednesday, February 3, 2010

Sweet! Say 'I Love You' with Krispie Kreme

A quick lovenote from Chandelier....

Krispie Kreme is serving up piping-hot heart-shaped doughnuts this Valentine's day. I mean, does it get any cuter--or more delish?! So, go and get yours...find out where, here.