The Royal Park Hotel recently hosted the 5th annual Ballroom Bliss!
This much anticipated event, named “Best Industry Event” by the National Association of Catering Executives - Michigan Chapter offered a night of inspiration for clients hosting upcoming events at the Royal Park Hotel. The “Ballroom Bliss” featured industry trends, creative cuisine, glam tabletops, stylish sips and trendy tips.
Check out the article here...
Many food trends were showcased such as comfort food which continues to be popular when hosting a party or event – what is old is now new. Comfort items featured included sliders, Cajun lump crab hush puppies and BBQ pulled pork served in smoked cheddar cheese cones. “We have taken a simple food that our guests can relate to and infuse an upscale twist and unique presentation”, says Executive Chef, Colin Brown. Additional stations included an EventTrender inspired make your own whoopie station, "pretty in pink" picture perfect sweet table, late night coney dog "Detroiter" and a sweet and salty station. Festive cocktails included mini root-beer floats, cotton candy-tini & pop rock - Jell-O shooters.
This event also spotlights many local designers who create amazing tabletop inspiration, adding custom elements, lighting, lush linen and trendsetting ideas!
This tablescape was created by the fab gals from Afforable Elegance Chair Covers & Linens and the floral was hand-crafted by Christopher & Company. The roses are simply too lavish for words - aaaaa-mazing!
It was truly a wonderful night of inspiration and so much fun to plan behind the scenes! Check it out...
It's the Ballroom Bliss!
The "Make Whoopie" station was a huge hit! Guests created their own whoopie by picking a couple flips, adding whip and sprinkled dip! Pasty Chef Catie Dietz selected red velvet and chocolate whoopie flips and enhanced the presentation with red sprinkles, mixed nuts and other inventive toppings to dip the whoopie flips! Our very own E-Trender Angela Butorac hand-crafted the whimsical "Make Whoopie" napkins.
E-Trenders if you want to make some whoopie for your next party and incorporate this station at home - check out our EventTrender post for the "how to" and recipe here.
The concept for the "Pretty in Pink" dessert table was to utilize frames within the dessert-scape which created a "picture perfect" presentation and added an element of depth and focal point to the sweet pink color story.
Pretty as a picture!
Another cupcake trend is a savory edition which has been spotted in many pastry shops across the country. They look so sweet however SURPRISE...these clever little cakes are made with biscuit-like batter and topped with whipped white cheddar, piped chevre and other gourmet cheese selections. Toppings and sprinkles include crumbled bacon, chopped herbs & shaved white truffles!
If you are interested in learning more about these palatable pleasers check out some additional pictures and ideas at Food & Wine.
This sweet and salty station was filled with chocolate dipped Pringles, pretzels, marshmallows and graham crackers. Decadent bumpy layer cupcakes added more sweetness and bags of chips, mixed nuts and trail mix shooters offered a salty craving fix. Faygo soda-pop, a hometown favorite was also featured on the sweet and salty tablescape.
Here is a sneak peak...compliments of Blumz by JR Designs
A special shout out to Prem from Arising Images who provided all of the photography!
BTW: If you live in the Metro-Detroit area and want to learn how to take artistic pictures - Prem, owner of Arising Images is offering a photography class at a deep discount rate (50% off) by simply adding the code RPH. Learn photography trade secrets from an industry leader! For more info and to sign up for the photography class on April 17th click on this link.