A faint pink glow radiated through the two ballrooms in the basement of the W, where ivory-draped tables were embellished with white and pink floral arrangements atop clear columns filled with blossoming branches. Silent auction items—organized on tables by category including “Pamper Yourself,” “Sports,” “Wine & Foodie,” and “Art & Photos”—were dispersed throughout the rooms, among tables of cherry-inspired food and drink from 20 of the finest D.C.-area restaurants.
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.
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