2025 Food Festival: January – Buckwheat Flour
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient! We’re kicking off with
By Rob Arango
The Church of Santa Maria Assunta dates back to the year 639 and survives as the oldest structure in the Venetian lagoon. Due to structural problems resulting from the passage of time and the effects of salt accumulation, the 15th-century-panel paintings of the twelve apostles and the Virgin Mary now risk severe permanent damage if not treated right away. Save Venice’s “Un Ballo in Maschera” held Friday, April 26, 2019 at The Plaza Hotel helped raise urgent funds to preserve the cultural and artistic treasures of Venice.
The masked ball is famed for bringing out New York City’s most sought-after socialites to celebrate. Of course, any gala hosted by co-founder of Moda Operandi Lauren Santo Domingo and by international style icon and interior designer extraordinaire Bronson van Wyck is one for the books. The event raised $1.2 million for Save Venice’s conservation projects and European editor-at-large for the American edition of Vogue, Hamish Bowled, presented the Outstanding Mask Awards to Antonia Sautter, James Aguiar, Lisa Lee and Peter Zhou.
Bronson van Wyck transformed the Grand Ballroom into a Venetian palace with 100-foot navy tufted curtains, renaissance goddess statues and scarlet rose bouquets throughout. The gala’s 450 guests, which included Nicky Hilton Rothschild, Julia Koch and Tory Burch to name a few, dined on Grilled Filet Mignon, Tarragon and Tomato Risotto and Sautéed Spinach. After a decadent Budapest Milk Chocolate Mousse for dessert (which was accompanied by a shot of Limoncello), the dining room turned into a dance party led by DJ Ruckus—black tie and ball gowns alike rocked it out to celebrate an amazing night.
As I got into my cab after the gala on Friday night, I received a text from my dearest and closest friend of over 30 years, Eugene, who just happened to be in Venice at the time. He wrote, “It is a magical place. No matter how many pictures you have seen they cannot convey the magic of strolling the streets and crossing the little bridges. Everything is beautiful in Venice.”
By Kelsey Butler
CPS Events and The Plaza were honored to host the ASPCA’s 22nd Annual ASPCA Bergh Ball on Thursday, April 25, 2019, for the tenth consecutive year.
Animal lovers united to walk the orange carpet, along with some special four-legged friends. The American Society for the Prevention of Cruelty to Animals (ASPCA) is very close to our hearts at The Plaza as we all have a deep affection for our furry friends. This year’s event was hosted by fashion designer Isaac Mizrahi, and the organization honored the notable David Patrick Columbia with the ASPCA Voice for Animals Award. More than $1.1 million was raised to support the ASPCA’s work with animals.
ASPCA President and CEO, Matthew Bershadker said it best, “Helping vulnerable animals and keeping pets in safe and loving homes requires a commitment from all of us—advocates, pet owners, shelters, leaders and entire communities. When we work together under a common cause, we’re both saving lives and elevating our society and its laws to ensure cruelty victims and other at-risk animals receive the protection and care they deserve.”
ASPCA by the Numbers
(From January 1, 2017- December 31, 2017):
47,000+ Animals have been rescued
4,034 adoptions from the ASCPA adoption center in 2018
40,314 animals were relocated for a better chance of adoption in 2018
$12 million has been granted to animal welfare organizations
Over 89,768 spay/neuter surgeries have been performed
Donate today and save a life. Learn how you can help here.
By Rob Arango
I had the pleasure of interviewing Alfred Vanderbilt III a few years ago for my Plaza Personality column. Mr. Vanderbilt specifically requested that we meet in the famed Oak Room. When we walked into the Oak Room, Mr. Vanderbilt pointed at the mural of the Cornelius Vanderbilt Mansion and said, “That is my Great Grandfather’s home, which is now Bergdorf Goodman.” What an amazing way to start an interview. The Everett Shinn trio of murals in the Oak Room depict the Grand Army Plaza, the Cornelius Vanderbilt Mansion (which was formerly next door to the hotel) and above the Oak Bar is a stunning mural of the entrance to the Pulitzer Fountain. It is reported that each mural is worth over a $1 million.
The man behind the strokes, Everett Shinn, was noted for his gritty scenes of city life, and he certainly didn’t disappoint any of us when he painted the three dark murals in the Oak Room. He captured the essence of the night time city light, combining it with the character and ambience of the bar. However, decades of tobacco smoke took its toll on the Oak Room and, after years of much-needed renovation, it was finally resurrected in November 2016, exclusively for private events.
The renovations brought the murals to life, lifting the gloom that surrounded them with light, warm accents. “The murals are a great treasure of New York,” says Curtis Gathje, the hotel’s official historian and author of At The Plaza. Gillian Randall, the head conservator at the Evergreen Painting Studios in Manhattan who worked on the restoration notes, “After the extensive renovation, a lot of details were revealed and the palette was so darkened by years of nicotine and surface dirt.”
I can’t think of any other bar in America that can claim such beautiful artwork among clanking glasses and dry Martinis. I’ll never forget when I walked into the Oak Bar for the first time in 1983, at 22 years old, and ordered a Dewar’s on the rocks. I never in a million years would have imagined that I would be lucky enough to come to work at The Plaza every day.
By Carina Hayek
Events are our lifeblood at Great Performances. We want them to be incredible experiences for our clients and their guests from the moment they enter a venue to long after, when they reminisce about their favorite moments.
Part of what makes an event so unforgettable is the food and beverage served, but few people think about how the food turns from concept to canapé, from dream to dessert. It’s nothing short of magic as chefs work to execute a feast, often in make-shift kitchens, under demanding time constraints, for hundreds if not thousands of guests, and in spite of any glitches or catastrophes.
Brothers Matt Lee and Ted Lee dove into the catering world, getting a view of the chaos behind the scenes of a catered event, documenting it in their book, Hotbox. It’s a fast-paced, enlightening read covering the history of event catering from an insider’s perspective.
We’re delighted that the contributions of Liz Neumark, Great Performances’ CEO and Founder, are included in the book, with Liz being acknowledged as “one of the most influential and innovative figures in the industry today.”
To learn more about the book, check out Ted and Matt Lee’s website and be sure to check out their tour schedule, including their New York City visit on May 14.
Event Info:
Tuesday, May 14th at 7:30 pm at a Private Residence in Manhattan
Matt and Ted will read passages and discuss HOTBOX at this super intimate salon-style book-club series, held at private homes in New York City. This is a ticketed event. For reservations and ticketing information click here.
By Sarah Prawl
Time is running out to make plans for Mother’s Day! Celebrate the mothers in your life with delicious food and exciting entertainment at our partner venues. Create new memories (and share old ones) on this special weekend.
Mo’Nique’s Mother’s Day Comedy Special
Saturday, May 11 at 8:00 pm
The multimedia powerhouse, stand-up artist and Oscar-winning actor hosts an evening of fun with Tone-X and Friends. Learn more here.
Asia Society Mother’s Day Afternoon Tea
Sunday, May 12 at 11:30 am – 2:30 pm
Celebrate the mothers in your life with our Asian-inspired afternoon tea at the Garden Court Café located within the Asia Society Museum. Make your reservation today as seats are limited.
BLACK VELVET: Architectures And Archetype
Sunday, May 12 at 3:00 pm
Shamel Pitts (former Batsheva Dance Company member), Mirelle Martins and Lucca del Carlo present an original multidisciplinary performance work that celebrates the textures, beauty, delicacy and power within us. Learn more here.
Creativity Lab
Sunday, May 12 from 4:00 pm – 5:30 pm
After a delicious Frida Kahlo-inspired brunch at The Norm, explore your creative side at Brooklyn Museum’s Creativity Lab. In this drop-in workshop for all ages, take inspiration from the museum’s galleries and learn artistic techniques with a special project for the whole family to enjoy! Learn more here.
Mother’s Day Brunch
Sunday, May 12
Seatings at 10:30 am and 1:30 pm (Each seating is for two hours)
Celebrate the mothers in your life at a festive Mother’s Day Brunch at the historic Wave Hill House. Enjoy a pear mimosa and indulge in seconds of our Horchata French Toast at our brunch buffet. Check out the menu and make your reservation by noon, Wednesday, May 8 by purchasing your ticket here.
By Great Performances
This month we’re celebrating asparagus. A sign of warmer months on the horizon, asparagus is a clear indication that spring has arrived. We enjoy asparagus because it is loaded with nutrients, reduces high blood pressure, is high in antioxidants and is extremely delicious.
Enjoy our favorite asparagus dishes at our venues and be sure to try our recipe below.
CELEBRATE THE ASPARAGUS AT OUR CAFÉS
May 12 – 19
ASPARAGUS AND RED QUINOA SALAD
shaved radish, english pea, parmesan vinaigrette
©chip klose
GRILLED ASPARAGUS
fried egg hash browns, mixed greens
©unsplash
GRILLED ASPARAGUS
shallots, bacon, asiago
©unsplash
ASPARAGUS AND GOAT CHEESE FLATBREAD
grilled red onion, toasted cherry tomato, thyme
©flickr
Asparagus Casserole – cheesy cream of asparagus and mushrooms, topped with herb crispy onion rings
GARDEN COURT CAFÉ AT ASIA SOCIETY
Beef Wrapped Asparagus and Scallion – asian bbq sauce
STEAMED TOFU AND FIRST OF THE SEASON ASPARAGUS WITH GINGER AND SCALLION
Serves 6
INGREDIENTS
PROCEDURE
3-inch piece ginger, micro planed
1 large bunch scallions, finely sliced
1 tbsp sea salt
1 clove garlic, micro planed
½ cup canola oil
1 tsp sesame oil
1 tbsp toasted sesame seeds
1 large bunch asparagus, trimmed and cut on bias into 2-inch pieces
1 lb block high-quality tofu
Combine ginger, scallions, sea salt and garlic in a bowl. Let sit for 10 minutes.
Heat oil over a medium flame until shimmering, then pour hot oil over the ginger and scallion mixture. Once cooled to room temperature, add sesame oil and toasted sesame seeds.
Bring a pot of heavily salted water to a boil, add the asparagus, and cook just until bright green (about 90 seconds). Remove the asparagus and refresh under cool water.
Prepare a steamer and steam tofu just to heat through, then cut into 6 pieces. Quickly reheat the asparagus in the steamer.
Divide warm tofu and asparagus between six warmed plates. Dot with ginger scallion sauce and serve immediately.
More Recipes
Chefs’ Choir: Chef Solanki’s Aloo Gobi Recipe
In celebration of Veganuary, Chef Solanki Roy has shared her version of the classic Indian staple, Aloo Gobi.
Non-alcoholic Cocktail: Orange Creamsicle
Bring back childhood memories: 0.5 oz Vanilla Syrup 3 oz Orange Juice 1 oz Coconut Cream Fill with Ginger Beer
Non-alcoholic Cocktail: Matcha Raspberry Bloom
A green tea twist with a floral touch: 2 tsp Matcha Powder (frothed in hot water) 0.5 oz Raspberry Syrup 1 can Kin Euphorics Bloom
Non-alcoholic Cocktail: Hibiscus Cucumber Highball
A crisp, floral highball with refreshing cucumber notes: 0.75 oz Hibiscus Syrup 2 slices of Cucumber (muddled) 0.75 oz Lemon Juice 2 oz Club Soda
Non-alcoholic Cocktail: Pink Starburst
A creamy, fruity delight: 1 oz Almond Milk 1 oz Pomegranate Juice 0.5 oz Strawberry Puree Fill with Sprite
Non-Alcoholic Cocktail: Astronaut Ice Cream
For a playful nod to nostalgia: 0.5 oz Chocolate Syrup 0.5 oz Orgeat Syrup (contains nuts) 0.5 oz Coconut Cream Fill with Root Beer
Chef’s Choir: Chef Andrew’s Perfect Standing Rib Roast Recipe
Chef Andrew Smith shares his recipe for the perfect Standing Rib Roast. Using confit garlic and a home made rub with fresh herbs, his technique ensures outstanding flavors that will leave your guests lining up for seconds.
By Sarah Prawl
Gala season is in full swing and we celebrated with two spectacular events at our partner venues in April: Brooklyn Museum’s 2019 Brooklyn Artists Ball and Jazz at Lincoln Center’s Annual Gala 2019: The Birth of Jazz.
2019 Brooklyn Artists Ball
April 16, 2019
David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.
Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.
The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan. Following the sumptuous Mexican cuisine inspired meal, the dining room turned into a dance floor for a dance party where 1200 guests enjoyed sounds by DJ Swizz Beatz.
Annual Gala 2019: The Birth Of Jazz
April 17, 2019
Celebrating the start of their 31st season, the theme for this year’s gala was “The Birth of Jazz: From Bolden to Armstrong,” which focused on legendary trumpet player Buddy Bolden’s impact on the sounds of New Orleans and the genesis of jazz. The night featured special performances by Wynton Marsalis, Harry Connick, Jr., Jon Batiste, Sullivan Fortner and more as they performed timeless jazz hits. Philanthropists Becky and Art Samberg and legendary New Orleanian pianist Ellis Marsalis were honored for their contributions and impact in the jazz community.
After the concert, the gala’s 400 guests enjoyed dinner with a panoramic view of Columbus Circle and Central Park South and a delicious menu, which included a Vestige Salad with Cherry Tomatoes, Poblano Crema and Toasted Pumpkin Seeds; Atlantic Cod with Seasonal Vegetables, Marble Potato, Aioli and Lemon Pistou; and Choco-Banana Tart with Praline Mousse, Chocolate Whipped Ganache, Banana Foster and Caramel Sauce. It was truly a special evening and guests commented that it was unlike anything they’d attended before.
Contributions by The Sylvia Center and Chef Saul Bolton
This Mother’s Day, skip the crowds at restaurants and create memories in the kitchen while cooking fresh, healthy meals together. Here are five delicious recipes for the whole family to enjoy.
POTATO LEEK ASPARAGUS FRITTATA
Makes 8 slices
INGREDIENTS
PROCEDURE
2 tbsp olive oil
1 leek, thinly sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lb potatoes
10 large eggs
8 oz cheddar cheese, grated
1 tsp salt
Salt and pepper to taste
Preheat oven to 400° F. Cook whole potatoes in boiling salted water until tender. Drain, cool, and dice. Set aside.
Heat oil in a large oven-safe sautés pan. Add leeks, cook 2-3 minutes. Add asparagus, sauté for 4-5 minutes or until asparagus is tender. Add the diced potato.
Beat eggs until frothy. Add 1 teaspoon salt and some fresh pepper.
Add beaten eggs to the pan. Add cheese and cook over medium heat until barely set about five minutes.
Transfer the pan to the oven. Bake for 7-10 minutes until the top of the frittata is nicely browned and eggs are set. Let cool for a few minutes and gently slide out of the pan onto a cutting board. Slice and serve.
STRAWBERRY OATMEAL BARS
Makes 12 3-inch squares
INGREDIENTS
PROCEDURE
1 ½ cups unsweetened flaked coconut
1 ¼ cups all purpose flour
½ cup packed brown sugar
¼ cup white sugar
½ teaspoon salt
¾ cup cold unsalted butter, cut into pieces
1 ½ cups rolled oats
1 cup diced strawberries
Preheat the oven to 375°F. Spread ¾ cup of coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes. Set aside.
In a food processor, combine flour, brown sugar, white sugar, and salt, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
Set aside ¾ cup of dough to use as a topping, then press the rest evenly into the bottom of a parchment, lined 13- by 9-inch baking pan. Spread strawberries over it.
Crumble the reserved dough evenly over strawberries, then sprinkle with remaining ¾ cup (untoasted) coconut.
Bake in the middle of the oven until golden, 20-25 minutes, then cool in the pan on a rack. Loosen from the sides of the pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board. Cut into 12 bars.
BLUEBERRY MUFFINS
Makes 12 muffins
INGREDIENTS
PROCEDURE
6 tbsp butter
¾ cup sugar
½ lemon, zested
1 cup plain yogurt
1 large egg
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cups all purpose flour
½ cup whole wheat flour
1 ½ cups blueberries, fresh or frozen
Heat oven to 375°F. Line a muffin tin with paper liners or spray each cup with a nonstick spray.
Melt butter in the bottom of a large bowl and whisk in sugar, lemon zest, yogurt and egg until smooth.
Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
Divide between prepared muffin cups. Bake for 25-30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes, then cool completely on a rack.
HAPPY MOTHER’S DAY MORNING FRUIT SALAD
Serves 6
INGREDIENTS
PROCEDURE
1 qt fresh ripe strawberries, cut in quarters
1 ruby red grapefruit, cut into supremes
1 navel orange, cut into supremes
4 tbsp fresh mint leaves, stacked on one another and sliced thinly
½ cup Saint Germaine liqueur
1 pt heavy cream
Honey to taste
Whip heavy cream to soft peaks. Add honey to taste. Set aside.
Combine strawberries, grapefruit and oranges with Saint Germaine. Gently combine.
To serve, divide macerated fruit between 6 small individual bowls. Top each with a dollop of honey-scented whipped cream. Garnish each bowl with fresh mint.
LINGUINE WITH KALE AND SWEET PEA PESTO
Serves 6
INGREDIENTS
PROCEDURE
1 lb linguine
3 cups green kale, chopped
1 cup fresh English peas
½ cup raw cashews
½ cup olive oil
4 garlic cloves
2 tsp kosher salt
1 lemon, zested (zest chopped) and juiced
Fresh black pepper to taste
Crushed chili flakes to taste
Bring a large pot of salted water to a boil
Add pasta, stir. Cook to al dente.
Combine kale, peas, cashews, garlic, lemon zest and juice, salt and olive oil in a food processor. Process until smooth.
Drain the pasta and return to the pot, add the pesto and toss. Season with black pepper to taste.
Divide between 6 warm pasta bowls and serve.
More Recipes
2025 Food Festival: January – Buckwheat Flour
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient! We’re kicking off with
Chefs’ Choir: Chef Solanki’s Aloo Gobi Recipe
In celebration of Veganuary, Chef Solanki Roy has shared her version of the classic Indian staple, Aloo Gobi.
Non-alcoholic Cocktail: Orange Creamsicle
Bring back childhood memories: 0.5 oz Vanilla Syrup 3 oz Orange Juice 1 oz Coconut Cream Fill with Ginger Beer
Non-alcoholic Cocktail: Matcha Raspberry Bloom
A green tea twist with a floral touch: 2 tsp Matcha Powder (frothed in hot water) 0.5 oz Raspberry Syrup 1 can Kin Euphorics Bloom
Non-alcoholic Cocktail: Hibiscus Cucumber Highball
A crisp, floral highball with refreshing cucumber notes: 0.75 oz Hibiscus Syrup 2 slices of Cucumber (muddled) 0.75 oz Lemon Juice 2 oz Club Soda
Non-alcoholic Cocktail: Pink Starburst
A creamy, fruity delight: 1 oz Almond Milk 1 oz Pomegranate Juice 0.5 oz Strawberry Puree Fill with Sprite
Non-Alcoholic Cocktail: Astronaut Ice Cream
For a playful nod to nostalgia: 0.5 oz Chocolate Syrup 0.5 oz Orgeat Syrup (contains nuts) 0.5 oz Coconut Cream Fill with Root Beer
Chef’s Choir: Chef Andrew’s Perfect Standing Rib Roast Recipe
Chef Andrew Smith shares his recipe for the perfect Standing Rib Roast. Using confit garlic and a home made rub with fresh herbs, his technique ensures outstanding flavors that will leave your guests lining up for seconds.
By Executive Chef Geoff Rudaw
Just as fall brings the excitement of the first leaves crunching on the ground and the smell of pumpkin spice in the air, spring welcomes the first blooms on the trees, accompanied by heaping helpings of asparagus, berries and sweet iced drinks.
This spring, I am happy to add some of my favorite dishes to the menu: Lemon Parmesan Fettuccini, Marinated French Chicken Breast, Five-Spice Striped Bass and The Mighty Vegetable Flight.
Lemon Parmesan Fettuccini
The flavors here are inspired by the very simple (yet delicious) Spaghetti A Limone dish, which I enjoyed during my visit to Rome. My twist on this classic is very spring forward, with asparagus, english peas and mushrooms tossed in a lemony cream sauce.
Marinated French Chicken Breast
Our Marinated French Chicken Breast is a pre-settable entrée that takes on a south western flavor profile. When I first had Great Performances’ Pumpkin Seed and Poblano Crema entreé, I loved it, and built this dish around it since poblanos are by far my favorite pepper these days; we also spiked the corn salad with poblanos and cooled off the dish with a heirloom cherry tomato salad, embellished with cilantro and sherry vinaigrette. For the garnish, we start with a roasted tomato vinaigrette, with a touch of smoky chipotle peppers for a gentle heat, and finish with spiced pepitas, which are baked with lime juice for extra flavor.
Five-Spice Striped Bass
Our Five-Spiced Striped Bass is another favorite for this season. We use a fresh five-spiced blend crafted by the Le Sanctuaire team and source wild ocean striped bass for this dish. I love the Okinawa sweet potatoes for their rich profile, delicate mineral flavor and amazing color. We also added sesame snow peas, toasted sesame seeds and finish off with a sweet soy and Shiitake glaze. This dish was the last dish I created for this season, but it has become one of my favorites.
The Mighty Vegetable Flight
This dish is the ultimate vegetable tasting plate, featuring elements from The Plaza’s classic hits such as the “Beet Ravioli,” the honey roasted baby carrots from the “Arctic Char and Spinach Bavarois” and the onion petal cup from the “Beef Entrecôte”.
By Emily Reifel
Jung Lee, co-founder of full-service event planning and design production firm Féte, is one of the most sought-after event designers in the world. She has created spectacular celebrations for a roster of clients, corporate and private, since 2002 and is highly respected among her event world peers for her creativity and incredible work ethic.
CPS Events is always excited to work with Jung and happy to introduce her as our “Plaza Personality” this month.
Where were you born?
Seoul, South Korea
How did you get started in the Wedding Business?
I started my career by starting and running high-end food stores in New York and then developed some residential properties. I then saw what was going on with the wedding industry and realized it needed a modern approach to make it more interesting and relevant.
What do you love about The Plaza?
The history, the timeless quality, the energy and the excitement each time you enter the hotel. The Plaza has always been the social and geographic epicenter of Manhattan.
If you could have dinner with three people tonight, who would they be?
Ruth Bader Ginsburg, Howard Stern and Rhianna.
If you could design an event for anyone, not necessarily a wedding, who it be for?
Beyonce and Jay-Z.
What do you like to do for fun?
Ummm—what’s that? JK. I love spending time with my kids, they make me laugh and I learn so much from them. I also love traveling to new destinations and trying new restaurants—I never get tired of drinks and food.
If you had not chosen to be a wedding planner, what would you have done instead?
I would have continued building homes and studied architecture.
What are your next goals?
Right now I’m focusing on revolutionizing the way couples register for their wedding. Registry is a major pain point for couples. The product selection process overwhelms couples because there are thousands of options, yet no guidance. By pairing couples with design experts and curating their choices, we’re making registry exciting again. We’re basically designing a couples’ dream home with their wedding gifts.
What are your top three favorite trends in weddings for 2019?
It’s an exciting time for weddings because they are evolving and becoming much more interesting. I don’t focus on trends because they come and go. Instead, I focus on creating weddings that truly reflect the couple—their passions, lifestyle and aesthetic.
Right now on the design front, I’m excited about new printing techniques, video innovation and 3D projection mapping.