On February 23rd, the most magnificent
tablescapes were showcased in our Grand Ballroom for the New York Botanical
Garden’s Orchid Dinner. Each and every
table was designed by a different inspired talent that truly showcased the best
of New York City’s creativity. Of
course, floral designers including Stone & Kelly and Anthony Todd were
displayed, but what was extraordinary, were tables designed by Baccarat and
The guests’ favorite way to support the New York Botanical Garden is in their Orchid Sale. These orchids are not of the same caliber of the ones you pick up from Whole Foods, these flowers are grown at the garden and are raised under the most pristine conditions that make them truly the most gorgeous orchids I’ve ever seen. Within minutes of the reception starting, each and every one had a “sold” sign on it. The early bird certainly catches the worm in this case.
During the reception, in addition to fundraising and hors d’oeuvres being passed, guests were able to make their way into the Grand Ballroom for a preview of the outstanding decor. When it was time for the dinner to begin, attendees of the gala were French-served a gorgeous Sunchoke and Carrot Soup. What was awaiting the guests for their main course was a succulent French Cut Breast of Chicken with a Black Truffle Mushroom Duxelle. And what better way to coclude a meal than with an alternating dessert of Ducle de Leche Molten Cheesecake or Chocolate Blackout Cake?! Yum.
All in all, a very successful evening where guests enjoyed themselves while donating to a fabulous cause. The Botanical Garden ended up raising just around $600,000 – a homerun for everyone.
Photo Credit: Stacey Bewkes, quintessence