One of the highlights for me was Kimpton’s Peek-A-Boo Rooms concept. In contrast to the typical obligatory venue tour, Kimpton took a creative approach. Rather than showing you unoccupied guest rooms, they hired actors to play the roles of hotel guests. A businessman paced about in a heated phone conversation, and in a second room, a couple romantically fed each other strawberries and sipped champagne. Watch the video below for a whirlwind tour of the most unique and fascinating hotel open house I’ve ever attended.

On May 22, 2011 an E5 tornado tore through the city of Joplin, MO, killing 142 people, injuring over 900 people, damaging 8,000 structures, and destroying over 2,000 buildings in its path.

The Joplin, Missouri chapter of Habitat For Humanity is asking you to show your support for the victims of the tornado that swept through the Show-Me State on May 22, 2011. The chapter’s goal is to raise more than $50,000 for the town and its residents, which will be covered by ticket costs, t-shirt sales, and donations made by attendees: national and local government officials, local celebrities, and you!

Red4Joplin will offer the best in cuisine, including Spaghetti Red, a recipe from Joplin’s own Fred and Red’s restaurant. Whet your whiskey palatte by sampling at least five different whiskeys. Red attire–including ties, hats, shoes, dresses, anything!–is encouraged.

I’ll be emceeing the event and providing a bit of entertainment throughout the evening.  There are two ways you can help show your support as well, either by volunteering your time or services or purchasing a ticket to attend.  For more information please visit: http://www.red4joplin.org/

Hotel Palomar served hors d’oeuvres such as grilled vegetables and risotto, and lively entertainment was provided by XM Radio’s DJ Chris Styles. Photographer Daniel McGarrity snapped photos of attendees as they sipped beverages from the open bar, including wine from DC-area wineries.

For more information about the DC area PWG, visit http://www.facebook.com/DCPWG.

Sweet Charity benefited The Heart of America Foundation, a national nonprofit that puts books in the hands of children who need them while transforming school libraries in underserved communities into vital centers of learning.

Guests mingled, perused silent auction items, and treated their taste buds for two hours before the awards and fashion show began. Emcees Leon Harris from ABC7/WJLA-TV News and Courtney Robinson from WJLA/News Channel 8 introduced the award winners: Wayne Ryan, principal of the Crosby S. Noyes Education Campus in Washington, D.C., received the Principal of the Year award; Chef Spike Mendelsohn of Good Stuff Eatery received the Albert Uster Chef of the Year award; and Benjamin S. Carson, Sr., M.D., received the National Heroes of the Heart award.

The most anticipated highlight of the evening was the Des Alpes chocolate fashion show, the theme of which was “Literacy on the Silver Screen.” Moderated by WTOP’s “Man About Town” Bob Madigan, models decked out in sweets-inspired costumes posed for cameras while the judges scored the outfits. Linda Kramer Jenning, Washington Editor of Glamour magazine; Martin Howard, pastry chef at Brasserie 8 ½; and Ewald Notter, pastry chef at The Notter School of Pastry Arts, served as the judges.

Event planners from VRS Meetings and Events and Syzygy Event Productions were available to answer a few questions regarding the execution of this indulgent event.

How did you go about soliciting chefs/restaurants? We have many returning chefs that have been with us for several years who participate and spread the word to new chefs about what a great marketing opportunity this is for them as well as an opportunity for them to give back to the community.

How did you recruit chefs to design the costumes? How/when were they assembled? Word of mouth is our biggest form of recruitment. This event was designed to highlight pastry chefs, and they really enjoy sharing their talent with the guests. Chefs are typically contacted six months in advance with the theme of the show, and a lot of the planning of the chocolate couture takes place just weeks before the event.

What were your main responsibilities in planning this event? What (if anything) did you delegate to others? We work as a team to plan event logistics, registration, silent auction, etc., with the support of great partners such as Syzygy Events, who designs the look of the runway, color scheme, and makes the place beautiful with the help of Digital Lightning and Edge Florals. Many guests feel transcended from a typical ballroom to a beautiful place full of color and elegance because of these three partners – they go above and beyond.

Did you do anything different this year compared with previous years? Was the result better/worse than you anticipated? We are a very young event by Washington standards and are proud that each year our attendance has grown as has the number of books we can purchase for children living in poverty in this area. This year we were able to grow in our level of production as well as offer more interactive experiences for guests compared with past years.

How did you develop the layout for the tasting tables/rooms? Was there reasoning behind putting certain chefs/restaurants/foods next to each other? A lot of our placement of tables has to do with the voltage that the cooking equipment pulls from the power source. We try to work with chefs and figure out what they feel is good placement. In the past when we were a much smaller event and had fewer chefs, it was a big deal to have a chef table in the ballroom compared to the hallway, but now that we have expanded to take over the entire ballroom level and tables in all hallways, it is a much more equal feeling and not so much completion to be placed in a room.

What advice do you have for up-and-coming event planners in the D.C. metro area? Trust your partners/vendors. As the event planner you are there to pull everything together, but each partner has a special skill and they see so many more events behind the scenes then we do. Ask their opinion and involve them in the design process and you will have a much better product at the end of the day.

Recently, MES staff attended the fourth annual Pearls of Purpose Gala to benefit FAIR Fund, a D.C.-based international nonprofit that works to prevent human trafficking and sexual violence in the lives of youth around the world. The gala took place at the Austrian Embassy in Northwest D.C. Guests nibbled on hors d’oeuvres from D.C.-area restaurants Citronelle and Marcel’s, as well as an array of Georgetown Cupcake and Cake Love cupcakes. Models in Betsey Johnson dresses ambled about offering guests the chance to win bottles of wine, and silent auction items lined the perimeter of the room.

According to Andrea Powell, executive director and co-founder of FAIR Fund, “We were very lucky to be in contact with one of the embassy staff via an advisory board member. The embassy was very accommodating.” Andrea noted that the embassy staff provided security to ensure the safety of her team and all attendees. The embassy also helped promote the event via their online marketing tools and their web site.

Planning a gala at a national embassy comes with its ups and downs. The biggest challenge for Andrea and her team was selling tickets during a tough economy and raising corporate sponsorship. “We address a very sensitive topic—the sex trafficking of children. Therefore, it takes time to familiarize sponsors and gain their support,” Andrea said. Once they learn more about the cause and decide to sign on, however, they realize the value of their contribution.

For events expecting 200 guests or more, Andrea recommends allowing at least six months to one year in advance for planning. She also advises to be creative in offering group rates and pre-event date purchase discounts.

For more information about FAIR Fund, visit http://www.fairfund.org/. To learn more about embassy availability, click here or contact your embassy of interest by visiting their web site.

Sheila Francis, Director of Event and Corporate Communications for Washington Sports & Entertainment, helped publicize the event to the media and local community. She drafted press releases, contacted food editors at local papers or food-related web sites, and reached out to the surrounding neighborhoods to spread the word about Taste of 12. Members of her team were responsible for soliciting participation of area restaurants and sponsors, determining what foods would be served by each restaurant, creating marketing materials for signage and e-mail blasts, and coordinating ticket sales and logistics involving set-up on the day of the event.

“One of the biggest obstacles is creating and even flow of people around the concourse and not creating a log jam at the main entrance,” Francis said. “We assigned volunteers and a captain to each quadrant of the concourse to assist restaurants with their set-up and any other needs that may have come up.”

As an eight-year employee of Washington Sports & Entertainment, Francis advises up-and-coming event planners to delegate duties to a cohesive group of people when planning an event. “Be sure to have regular meetings, and take notes on what went well or what needed to be improved upon.”

Francis feels that networking in the events industry is a key aspect to planning successful events. “It gives you a chance to share ideas, problem solve, and explore the industry.”

At the third annual Best Martini in DC contest, Nage, Poste Brasserie, Hudson, and Mova (formerly Halo Lounge) were among the contesting establishments that set up shop in the Rhode Island Avenue bar.

Capitol Hotels & Suites Vice President Hector Torres planned the event with a team including Food and Beverage Director R. Kamran Vakili, their partners, and Beacon restaurant employees. “We treat this like a community event, our ‘non-official’ Best Bartender Contest, allowing us to recognize and include well-respected area bartenders, and offer them the opportunity to win a cash prize,” Torres said.

Guests were provided with ballot sheets to rank their favorite quaffs from one to five in terms of creativity, taste, and presentation. Guest votes counted for 50 percent of the total score, while a panel of nine local “celebrity” judges—including DC Council Member-at-Large David Catania, Restaurant Association of Washington President Lynne Breaux, and Metro Weekly Co-Publisher Sean Bugg—counted for the other 50 percent.

Participating bartenders either were invited by the restaurant or asked to be included because of the contest’s growing reputation. First place went to Gina Chersevani of PS7, who won for the second time in the contest’s three-year run with a cotton candy–garnished martini. Second place went to Babak Pakravan of TenPenh with his secret caviar cocktail, and third place went to Alliance Tavern’s Chris Cunningham, whose “Oprah” featured acai berry vodka and blueberries.

“This serves as the season opening introduction to Sky Bar, which opens in late April/early May,” Torres added. This contest and other neighborhood-centric events have become traditions at Beacon, a way to stay in touch with the local community.

Torres concluded, “I think next year will be even more fun. And yes, there will be a fourth annual Best Martini Contest.”

Cotton Candy Cocktail

Host and Chef Charlie Palmer welcomed pink-clad guests who eagerly bid on items ranging from authentic pearl necklaces and shopping sprees from Mazza Gallerie to gift certificates to the participating restaurants. Vineyard Vines sold custom-made Cherry Blossom ties while party-goers sipped cherry concoctions, like PS7’s “Don’t Mess With My Tutu,” a blend of Hendrick’s Gin, cherry liqueur, and a dollop of cherry wood–smoked cotton candy.

Firefly’s “Blossom Fizz” caused quite the stir: a mix of St. Germain, cherry liqueur, gin, grapefruit juices, and lavender-infused green tea. Marvin’s take on the French ’75/’76 was given a cherry twist, as vodka and champagne were infused with pinot noir–soaked maraschino cherries and mashed cherry syrup.

Among the cherry-licious entrees were a sake-braised duck onigiri from Mie N Yu, a “Cherry Clafouti,” or a cherry-almond muffin topped with a drizzle of Grand Marnier, from Citronelle, spiced pork belly with warm pickled cherries from Plume, a Black Forest cake from Ris, and cherry-flavored macaroons from Adour.

MetroEvents.org spoke with Lillian Iversen, Programming and Marketing Manager for the National Cherry Blossom Festival, to get insight into planning the event.

How did you get into event planning? I started in college by planning homecoming at the University of Florida. I went on to study recreation and tourism, getting my master’s at The George Washington University, and I started working for the National Cherry Blossom Festival part time, which turned into a full-time position.

How did you get involved with planning this particular event? The Festival staff decided to create a gala at the 95th anniversary of the gift of trees. We wanted to give it a moniker distinctive from other events—the Pink Tie Party—and from there, it has evolved and has become an annual fundraising tradition.

What were your main duties? If delegated, what did other members of the team do? I oversaw the event coordination and logistics as a whole, including working closely with the W Hotel, design materials, décor, gifts, and entertainment. Things that were delegated included managing and collecting items for the silent auction, working to secure restaurants for the event, and coordination with the restaurants leading up to it.

What were your biggest obstacles in planning this event? Making the best use of the space was somewhat of an obstacle, in terms of figuring out the best flow and spot for each restaurant. We had a huge increase in ticket sales just days before the event—which was absolutely fantastic, but somewhat unexpected.

What tasks/duties went more smoothly than expected? More difficult? Targeting and getting the restaurants to sign on was very smooth. Restaurants get asked to participate in fundraisers all of the time, and it was really great that we had so many outstanding restaurants and chefs readily come on board. Other than that, everything went pretty close to according to plan!

What advice do you have for planners of such a major event? Build an excellent support team with individuals you trust, who you can rely on to handle various areas of responsibility. A reliable and dedicated team translates into a wonderful event.

The proceeds from the Pink Tie Party were donated to the National Cherry Blossom Festival. This event not only kicks off the Festival, but it also rolls out the pink carpet for the long-awaited spring season.

1. How did KSM Marketing get involved with planning this event?
KSM has worked for the Ronald Reagan Building on other projects during the years and has previous experience at the facility. When the opportunity came to transfer the show to a DC-based company, KSM was a natural choice.

2.  What were your main duties?  What did other members of the team do?
KSM oversaw all aspects of show management including managing more than 150 exhibitors and wineries, ticket sales, sponsorship fulfillment, and onsite logistics. Our sales team, led by KSM’s Stephanie Ridgway, successfully navigated the weather challenges to get everyone onsite safely.

3.  What were your biggest obstacles in planning this event?
The biggest obstacle for the 2010 IWFF was definitely mother nature! The blizzard of 2010 wrecked havoc on our plans, our attendees, our exhibitors, and everyone involved. Luckily for us, the weather broke just in time for us to pull of the event.

4.  What tasks/duties went more smoothly than expected? More difficult?
Onsite ticket sales soared due to the break in the weather, our registration system worked perfectly to process orders, and our staff managed the lines with swift perfection.

5.  What advice do you have for planners of such a major event?
Planning a major event requires intense coordination and attention to detail. No detail is too small or should be overlooked.  And most importantly, surround yourself with an arsenal of strong vendors (décor, registration, audio-visual, etc.).

*KSM Marketing is a boutique marketing firm offering specialized marketing initiatives, targeted campaigns, and strategic promotions uniquely tailored to increase sales for businesses in the tourism and hospitality industry.

Weddzilla.com is the first online social wedding platform to fully integrate the wedding planning process into popular social networks. Two larges monitors displayed screenshots of various pages of the site. The entire Weddzilla Guru Panel was in attendance: celebrity cake artist Ron Ben-Israel, celebrity fitness expert from Buff Fitness Sue Fleming, editor-in-chief of Bridal Guide Magazine Diane Forden, author and columnist Sharon Naylor, and invitations expert Lisa “Ceci” Johnson. Each member of the panel offered tips to attendees on ways to enhance the wedding planning process.

In the center of the grand room, an oblong table was covered with silent auction items, suitable for any engaged couple. Free photo sessions with wedding photographers, a Jamaican honeymoon, a “stress-free” planning package, and a wedding day survival kit were among the goods up for grabs. Emcee Steve Kemble, a bona fide member of US Weekly’s Fashion Police, encouraged the crowd to peruse and bid, with all proceeds benefiting the Children’s National Medical Center.

Brides-to-be and their fiancés, friends, and/or family members sipped special rum punches and cranberry sparklers, and snacked on mini square plates of chili with a tiny cornbread medallion, and corn dog skewers, and soufflé dishes containing bacon macaroni and cheese. Upstairs, vendor tables lined the outside walls. Every service a bride could want or need for her special day was available, including limo rentals, honeymoon experts, deejays, invitations, and lighting décor.

Attendees were provided with reusable tote bags filled with coupons for wedding consulting services, photo sessions, free cake tastings, lighting design, jewelry rental, and more. Ronnie Mervis of Mervis Diamonds gave away a diamond to a lucky guest, as the waiters brought out pound cake, chocolate-covered strawberries, and caramel popcorn for a sweet finish to the evening. With more than 1,500 guests and an after-party at Current Lounge in Dupont Circle, the Weddzilla.com franchise is off to a blooming start.