After more than 15 years of producing corporate and nonprofit events of all types and sizes and swearing that “we don’t do weddings,” we finally tossed our bouquet into the wedding biz at Andaz 5th Avenue on Tuesday, June 21, where we celebrated the launch of our new division exclusively dedicated to weddings and private events. With all the long overdue but finally legal weddings about to be planned—thank you State of New York—our celebration turned out to be quite timely.
The truth is we’ve secretly been accepting some plumb wedding assignments over the years and realized that our brides and grooms aren’t so different from our corporate clients. They’re smart, they’re busy, and they desire excellence. They want to remain true to who they are, and they want their big day to reflect their unique qualities. Our ability to act as editors and master organizers for our clients makes the process more efficient without sacrificing any of the quality or creativity. We’ve loved each of the weddings we’ve planned over the years, and we’re excited about making the commitment official with our new division.
The launch party was also a great excuse to connect with some friends old and new. Guests included JBF President Susan Ungaro; Lesley Jane Seymour, Editor-in-Chief of More magazine; Alex Von Bidder of the Four Seasons Restaurant; master calligrapher Bernard Maisner; Shira Savada from Martha Stewart Weddings; Emily Reifel and Mike Warren from The Plaza; and Rina and Brittain Stone of InStyle Magazine and Us Weekly respectively (whose wedding was one of our covert operations and is profiled on this site), and many, many more!
Guests were treated to sweets from By the Way Bakery, Mark Joseph Cakes, and Sonnier & Castle. Florals were designed by Poppies & Posies. Wine & Spirits sponsors include aka wine geek, Bedell Cellars, and Tanqueray TEN. Mixologist Don Lee was there stirring up Southside Cocktails—the hit libation of this year’s JBF Awards—much to our guest’s delight. In case you couldn’t be with us, we’re sharing the recipe with you below. You’re welcome, and happy summer!
2 oz. Tanqueray Ten
1 oz. fresh lime juice
1 oz. simple syrup
2 sprigs of mint
Perrier Sparkling Mineral Water
Muddle one mint sprig with lime juice and simple syrup in the bottom of a tall mixing glass. Add Tanqueray Ten, and shake well. Pour into a goblet over crushed ice, and stir until the outside of the glass frosts. Top with Perrier, and garnish with the remaining sprig of mint.
Copyright: Ken Goodman Photography