The Art of Food and Design
By Randy Ballesteros and Sarah Prawl
Pushing the envelope extends beyond great food and an amazing venue; planners, clients and guests appreciate events which offer unique and memorable experiences. At Great Performances, we strive to incorporate innovative concepts across all aspects of the planning and execution process. Here’s a behind-the-scenes look at how our Design Manager, Randy Ballesteros, creates breathtaking event decor.
“I love designing events and enhancing delicious foods with visually appealing environments & tablescapes.”
For a recent wedding at the Plaza Hotel, the client wanted a classic, rustic Italian Charcuterie at the cocktail reception.
We included an assortment of cheeses, meats, and cheeses presented on slate, marble, and wooden boards with touches of gold and copper accents, all inspired by the grandeur of the iconic Plaza Palm Court.
For this private dinner, the client wanted to portray a modern interpretation of the classic cornucopia, fusing the bounty of a fall harvest nestled in autumnal foliages.
Rich aubergine plums and figs playfully intertwine with sunset hues of blood oranges, dahlias, and roses. Modern accents of black wooden chairs and prismatic glass bowls lends a modern touch to the color palette. All creating a playful garland which greets the guests with colorful visuals and refreshing bright citrus scents, all the while completely edible. A unique appetizer that creates a memorable and “all-sensory” experience.