Wednesday, December 23, 2009
Tuesday, December 22, 2009
· Our Catering Staff served over 200,000 people.
· We served 225 gift certificates.
· We had a record breaking year of events at the World of Coca Cola.
· We traveled around the United States and held events in Utah, Augusta, Ocala, Ohio, New Orleans (twice), Phoenix, Orlando & Los Angeles.
· We were featured on three magazine covers.
· Delta helped put our name in front of 1 BILLION customers.
· We revamped our floral department with a new floral director, Jeanna Graham and floral assistant & designer, Fleming Paterson.
· We made new changes in the kitchen with our new executive chef, Chad Harrison, and new pastry chef, Charles Barrett.
Thanks to everyone that made 2009 a fantastic and EVENTful year!! We wish you and your family a Happy Holiday and a prosperous New Year!!
Wednesday, December 16, 2009
One of the exciting design and floral events that we produced on the 1st of December was a Client Appreciation Party for the St. Regis. The St. Regis Astor Ballroom is gorgeous with its ivory painted mill work, custom chandeliers, silk embroidered fabric walls and the silver leaf ceiling. This architecture makes our job easier (and harder); while we have great bones to work with, we have a high standard to live up to.
photo courtesy of ricmershon.com
The ballroom was draped off into 6 sections with gorgeous sheer white fabric. The focus of the space was placed in the center of the room under the magnificent hand made crystal chandelier. A tree full of holiday red berries was created by our floral director, Jeanna Graham and our infamous creative director, Steve Welsh. Surrounding the tree were over 50 glass containers filled with berries, amaryllis, ruby water and, of course, candles.
photo courtesy of ricmershon.com
The entrance to the ballroom was draped with sheer white fabric then tied back with magnolia leaf and large sweet pine cone garland and finished with a luscious red ribbon. A large silver urn filled with over 300 red roses sat on this gorgeous mahogany table. The entrance alone was enough to take your breath away!!
Overall, this turned out to be a wonderful and gorgeous evening!!
Monday, December 7, 2009
Chef Chad Harrison has been appointed to the role of Executive Chef at A Legendary Event. As the newest member of A Legendary Event’s award-winning culinary team, Harrison brings over two decades of experience in International and American menu design, food preparation, and traditional and modern culinary techniques.
His vita includes culinary work at the renowned Alexander’s Restaurant in Hilton Head, South Carolina; The Grand Ole House in the Grand Cayman Islands; the Marriott’s Pine Isle Resort; and monthly television appearances and food demonstrations with local media. Harrison’s extensive experience in both restaurant and off-premise banquet cuisine makes him an ideal fit at A Legendary Event. His modern approach to classic cuisine is based in his formal training in European culinary techniques mastered under German Master Chef Tell Erhardt.
Harrison’s culinary work has garnered several distinctions including the Tampa Tribune’s “Best of the Bay Chef’s Award,” and Tampa Bay Magazine’s “Best Bay Caterers Award.” As Executive Chef, Harrison will oversee all aspects of A Legendary Event’s culinary department including menu design, overseeing daily kitchen operations, food preparation, purchasing, and working closely with the Executive Sous Chef, Executive Pastry Chef, and the entire culinary team at A Legendary Event. Owner and President of A Legendary Event Tony Conway said, “Chef Harrison will be a great asset to our team—we’re delighted to have him on board.”