Imagine a semitropical island escape barely an hour from Los Angeles. All it takes is a speedy 15-minute helicopter ride or a catamaran ferry ride to reach Avalon on Santa Catalina Island, where an ongoing $40 million revitalization plan by the Santa Catalina Island Company has upgraded vintage venues and added the Hamptons-esque, state-of-the-art Catherine’s Terrace event space at the scenic Descanso Beach Club.
Tasked with producing a parade, even an experienced planner may not have a clue where to begin. The best course: Think about the crowd of smiling faces on the parade route and tackle the challenge from an executive perspective. The ultimate goal is to entertain, and as the producer, you need to identify the individual elements of your parade and piece them together into a procession that dazzles.
Like a three-act play, a three-day meeting has a narrative arc. When David Merrell, creative director of AOO Events, a meeting and event production firm based in Los Angeles, produced a multiday sales conference at the JW Marriott Los Angeles L.A. LIVE for a global wellness company, he wanted the drama to increase with each dinner. That meant three distinctly different styles and moods in tabletop décor.
Redbird, located in a downtown LA space that used to be the rectory of a former cathedral (which also houses the stunning event venue Vibiana), offers a cocktail program inspired by vintage cocktail books. The Bird of Paradise is a close play on a recipe from the 1939 compendium A Gentleman’s Companion by Charles H. Baker Jr.
—1.5 oz. gin
—.75 oz. fresh-squeezed lime juice
—.75 oz. raspberry syrup
—one egg white
—.5 oz. cream
—dash of orange blossom water
Move over, pretzels, there’s a new bar snack in town: Brussels sprout chips. Created by chef Meg Hall of Made by Meg catering in Los Angeles, the healthy bites have proved insanely popular at the events she caters for clients like Paramount Studios, Toyota, Yahoo and Ryan Seacrest Productions. And they’ve turned out to be a very effective icebreaker, too. “They’re so unexpected, they inspire conversation, even between strangers,” says Hall. She jokes that she created the recipe in the middle of a multiyear study on the perfect bar snack.