Archive for the ‘Blogroll’ Category

Chef Chuck’s Special Hobby

Friday, October 17th, 2014

Check out this video of Chef Chuck discussing backyard beekeeping and tasty recipes incorporating all natural honey!

 

http://www.ksdk.com/story/entertainment/television/show-me-st-louis/2014/10/17/beekeeping-chef/17434597/

 

SEVEN TRENDS BRIDES NEED TO KNOW

Tuesday, October 14th, 2014

Fall is the perfect season to present the new wedding trends for floral arrangements, color palettes and décor. Brian Blasingame, Butler’s Pantry’s Director of Visual Design and co-owner of The Rebel Florist, offers varying styles, hot from Hollywood, to help create a look that suits each couple’s personal style and taste. Whether the bride and groom prefer a romantic, subdued look or a dramatic and edgy atmosphere, follow these trends to help create a memorable look that will be special to you for years to come.

 

“At weddings and events, expect to see romantic, elegant and sophisticated décor,” said Blasingame. “Brides and grooms are striving to create environments that are warm and inviting with varying trends like the glamourous roaring twenties and dramatic Victorian with elegant, yet edgy, pops of color.”

 

  •          Wedding color palettes are tending towards the subdued. Delicate splashes of neutrals are all the rage, playing with a mix of soft, subtle tones like beige, blush, nude, light pink, and peach. This combination sets sophistication.

 

  •          Strong repetitive mixes of tone-on-tone shades of purples and monochromatic yellow continue to gain popularity for those seeking a drama. The combination of deep purples and lavender are feminine, with an edge, making it agreeable for both the bride and groom. When combined with elegant touches of silver or earthy accents, both light and dark hues take on a romance.

 

  •          Brides this season favor bouquets and centerpieces that are predominantly white but include light touches of romantic neutrals. Choose varieties like peonies, hydrangea, perennials, and garden roses. Rich mixes of popular garden flowers combined with unique foliage, fragrant herbs, trailing tendrils, vines, ferns and ripe berries evoke a deep sensory experience.

 

  •          After the popularity of Chevron prints in 2013, the trend evolved to strong stripes and elegant floral prints. Many brides are favoring upscale linens featuring these robust patterns. Be bold with patterns in the invitations and décor. Add prints to bouquets by wrapping wide ribbons around bouquet handles.

 

  •          Ornamental components for weddings this fall bridge a chasm of extremes. From regal glamour to earthy and elemental, unusual materials lead the way. Touches of metallic gold or prismatic crystal lend themselves perfectly. A natural Birchwood-framed chuppah adorned with foliage and rich garland provides enchantment. Drape foliage and garland on the cocktail bar, chairs, and above archways for this popular simplistic touch.

 

  •          Greg Ziegenfuss, Executive Chef of Butler’s Pantry, says that 2014 brides and grooms have moved beyond the standard catering fare and expect restaurant-quality. Grilled beef tenderloin filet with cabernet shallot demi-glaze, eggplant napoleon, and grilled Mahi Mahi with Thai red curry sauce are featured on Butler’s Pantry’s 2014 menu. Family-style and stationed dining are this year’s hot alternative service styles. These dining styles are elegant, interactive and fun.

 

  •          Late-night snacks are still a big hit. From St. Louis comfort foods to indoor food trucks, carnival stations and late-night breakfast, these snacks are sure to please!

 

“We’re always on the lookout for what’s trending in the event industry,” says Blasingame. “Creating a personalized space and weaving individual tastes for wedded couples is our specialty.”

 

For more information, visit www.butlerspantry.com or call 314-664-7680.

 

About Butler’s Pantry

Butler’s Pantry, a second-generation business founded in 1966, provides innovative and creative catering services for corporate functions, social events, NFP galas and weddings of all sizes. Located in Lafayette Square, Palladium Saint Louis is their premier event venue, accommodating up to 400 seated or 700 standing. Bixby’s, the public restaurant located on the second floor of the Missouri History Museum, serves lunch daily and Sunday brunch. With a focus on Dining with Local Influence, Bixby’s was voted one of “America’s Best” museum restaurants by Travel + Leisure. Butler’s Pantry also operates Café Madeleine, serving French-inspired Sunday brunch in the Piper Palm House in Tower Grove Park, the oldest greenhouse west of the Mississippi River. The newest brand opened in spring of 2013: Piccione Pastry is the only late-night Italian pastry shop of its kind in the St. Louis area, featuring single-serve Italian desserts and rich Italian coffees.  www.butlerspantry.com

Wedding Bloggers Talk Food Trends

Tuesday, October 7th, 2014

We picked the brains of four top wedding bloggers to compile a list of 12 of this season’s latest food trends. From food trucks to buttoned-up comfort food and “Gatsby”-inspired grub, couples are shying away from the traditional sit-down dinner and getting creative with fun and lighthearted nuptial fare. Our list is sure to inspire, and satisfy, all of you foodie brides-to-be for your big day.

Credit: Elisabeth Perotin Photographie/OneWed.com

Do Brunch

“Brunch has become popular lately because daytime weddings are cheaper than doing dinnertime or afternoon. I’m also seeing people doing breakfast for dinner — like omelets or pancakes.” – Jen Campbell, GreenWeddingShoes.com editor and creative director.

“A big one is brunch-themed weddings. They might have mimosas, bloody marys, an omelet station… daytime weddings like this are really trending, especially since they are usually less expensive.” – Azure Nelson, OneWed.com editorial director.

Credit: Sarah Yates/GreenWeddingShoes.com

Think Fresh

“People are turning to fresh, organic foods sourced locally. They might look for caterers that source out as locally and organic as possible.” – Christina Friedrichsen, IntimateWeddings.com owner and editor.

“Today there is almost an expectation of local, seasonal ingredients at weddings. Caterers are thinking more toward the lines of organic and farm fresh foods.” – Anja Winikka, TheKnot.com site director.

Credit: Christina Friedrichsen/IntimateWeddings.com

Get Involved

“Another big trend is instead of passed food during the cocktail hour, making food more of an experience… like a bar with a chef shucking oysters, or a guacamole bar with a chef muddling ingredients together in front of you — its fun to watch.” – Anja Winikka, TheKnot.com site director.

Credit: Sweetwater Portraits By Julie Melton/TheKnot.com

Truck It

“One of the biggest things right now is people incorporating fun foods in every aspect of the wedding — like food trucks for instance. Maybe it’ll be a couple’s favorite ice cream truck.” – Christina Friedrichsen, IntimateWeddings.com owner and editor.

“Food trucks are definitely very popular in cities like Seattle, New York or Austin. They’re great for outdoor weddings, because they can come directly to your location.” – Jen Campbell, GreenWeddingShoes.com editor and creative director.

Credit: Joielala Photographie/GreenWeddingShoes.com

Ingredient Fix

“Themes are big — an ode to salt, for example, where you have salt on all different kinds of flavors — chocolate caramel salt, bacon salt — there are a million different kinds of salts that you can feature.” – Anja Winikka, TheKnot.com site director.

“Some interesting theme-y tables I’ve seen are like a station featuring bacon, with bacon wrapped shrimp, bacon salt, bacon donuts, and even a bacon cocktail — bacon is really trendy in the food world right now. Or truffles… like truffle burger, or sliders, and truffle mac and cheese.” – Jen Campbell, GreenWeddingShoes.com editor and creative director.

Credit: Great Performances Catering/TheKnot.com

Get Comfortable

“Couples are really loving buttoned-up comfort foods — but it’s still about presentation. You wouldn’t serve french fries in McDonald’s bags, but they might be served in monogram bags instead.” – Anja Winikka, TheKnot.com site director.

“Cocktail hour is becoming more representative of the couple — it’s being used more to showcase a couple’s favorite foods.” – Azure Nelson, OneWed.com editorial director.

Credit: Blue Lotus Photography/OneWed.com

Go Rustic

“Rustic weddings are very popular right now. The food is usually served family style, with buffet tables instead of round tables. We

Credit: Christina Friedrichsen/IntimateWeddings.com

Live Like Gatsby

“Something really theme-y and trendy right now is ‘The Great Gatsby,’ with a garden party feel. Some things that can come out of that are tea sandwiches, champagne cocktails or champagne towers, which are making a comeback.” – Anja Winikka, TheKnot.com site director.

“‘The Great Gatsby’ is huge right now. Even before the buzz of the movie, vintage and art deco styles were pretty popular. Or a speakeasy-type theme.” – Azure Nelson, OneWed.com editorial director.

Credit: Elizabeth Messina/TheKnot.com

Feel at Home

“Flights are a big trend at the cocktail hour or even at the reception. It may be wine tasting, or beer flights — maybe from breweries around where you’re from. For example, if you went to college in the Midwest — you might serve beer from a great local brewery there.” – Anja Winikka, TheKnot.com site director.

“If you grew up in the South or the North and now live somewhere else, it’s nice to have something to represent that. Like a lobster roll or clam chowder if you’re from New England. Or if you’re from Savannah, Ga., maybe peach cobbler or something with peaches. Or a Wisconsin mac and cheese bar.” – Jen Campbell, GreenWeddingShoes.com editor and creative director.

Credit: Lindsey Hahn Photography/TheKnot.com

Drink Up

“Beverage stations are very popular — whether it’s a signature cocktail that the couple creates, or different stations that aren’t necessarily alcoholic. A station might have coffee, tea, infused water or milk and cookies.” – Christina Friedrichsen, IntimateWeddings.com owner and editor.

“I see a lot of flavored lemonades, especially before the ceremony in big jugs or in mason jars with pinstripe straws like something you would see on Pinterest.” – Jen Campbell, GreenWeddingShoes.com editor and creative director.

Credit: This Modern Romance/GreenWeddingShoes.com

Fake the Cake

“A few years ago, everyone was loving cupcakes at their weddings. Now, its pies, macaron cakes, crepe cakes — more non-traditional desserts.” – Azure Nelson, OneWed.com editorial director.

“Brides are leaning more toward cakes now — they’re making a comeback. Because of Pinterest creativity has really exploded, not just with cakes but with everything involved in a wedding. There’s so much more imagery out there — a bride can see a cake, bring it to a local bakery and say, ‘I want this.’ It

Credit: Chi Photography of Charleston/OneWed.com

An Autumnal Southern Wedding Shoot (With Bourbon Bar And Honey Tasting!)

Thursday, September 11th, 2014

By:

A stiff drink and a side of sweet: it’s everything we love about the South rolled into a crisp fall wedding shoot! Steal-worthy ideas include a sophisticated bourbon-only bar and a genius honey-tasting hor d’oeuvres table. Small floral arrangements from Salt Harbor Designs have a heavy helping of just-picked greenery to  keep the vibe rustic yet refined. Get in the Southern state of mind with these gorgeous shots from Millie Holloman Photography, y’all!

Photo: Millie Holloman Photography // Featured: The Knot Blog

Tip: Instead of a single overflowing centerpiece, go for a few lower ones that allow guests to enjoy the venue’s natural beauty.

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Tip: Just because you’re having a garden wedding doesn’t mean it has to be an English-themed one. Loose and unstructured floral arrangements placed in ceramic vases have a look that feels homemade, adding a touch of down-home Southern charm.

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Tip: For a truly Southern touch, set up a tasting table with a few types of Bourbon (a Southern staple), instead of serving a signature cocktail. Be sure to include the correct accoutrements, such as decanters and specialty glassware.

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Tip: Go with a fresh idea when it comes to your hors d’oeuvres; one is a Southern honey-tasting table. Serve with sweet and savory bites to please everyone’s tastes.

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog
Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Tip: For a spin on the typical bridal bouquet, use more than flowers. By including lots of greenery, you not only add unexpected color and texture, you end up with a cheery product that has a just-picked look.

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Tip: Having multiple cakes can add some depth to an otherwise mundane dessert table. Keep the look interesting by varying the design on the sweet treats. While the two side cakes are decorated with a honeycomb design inspired by the vases, the middle one mimics the linen instead.

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

Photo: Millie Holloman Photography // Featured: The Knot Blog

 

(From the album: Southern Spirits — A New Twist on Tradition)

 

Check out The Knots blog at: http://blog.theknot.com/2013/09/17/an-autumnal-southern-wedding-shoot/

 

 

 

 

Support Local Retailers

Thursday, September 4th, 2014

Our president Richard Nix Jr. recommends this article below from Sophisticated Living Magazine. Nix endorses the perspective of his friend, Craig Kaminer that was published in this months edition of SLM. Kaminer leads the article with the importance of supporting our locally owned retailers and will continue to encourage people to buy locally.  Kaminer said, “No matter where I travel this year, I’m buying everything in St. Louis, and I encourage everyone I know to do the same.”

 

Click on this link to read more about the article http://slmag.net/

bp blog 2

 

SL Article (1112x1500)

 

 

 

Celebrate National Honey Month

Wednesday, September 3rd, 2014

Don’t forget to Celebrate National Honey Month!

Watch Chef Chuck Friedhoff talk about his passion of raising honey bees as he shares one of his tasty honey creations!

Check it out!

http://fox2now.com/2014/09/03/celebrate-national-honey-month/

Celebrate your milestone birthday in style

Tuesday, September 2nd, 2014

All birthdays are special, but perhaps none more so than those ending with the big zero: 30, 40, 50, 60 and beyond.

If you’re reading this, you’ve probably hit one or more of those fabulous milestone events.

Families celebrate other milestone birthdays, too, such as 13, 16, 18, 21 and 75.

Milestone birthdays are fun and memorable. Eighteen, for example, has a special meaning. You’re legal. Twenty-one is the legal drinking age, and at 30, birthday girls and boys begin to plan their future: family, purchasing a home and choosing a career path to get through the next milestone birthdays.

And then there’s 50. You’ve reached the half-century mark. Turning 50 is a huge milestone worthy of a big fancy celebration.

Milestone birthday parties go above and beyond a typical birthday bash of food, drinks, balloons and gifts. They’re the birthdays where memories are a special occasion.

Themes and activities are high on the list for milestone birthday planning. It’s an event to pull out all the stops. It’s the best excuse for a blowout party. Top themes this year include Era parties, James Bond and World’s Fair parties. In St. Louis, caterers are seeing a rise in neighborhood themed parties, such as Soulard-themed and the Hill-themed parties.

As director of sales and catering at Butler’s Pantry in Lafayette Square, Melody Buckner and her team have thrown their share of spectacular milestone birthday parties.

“One that we just did this past weekend was an ’80s throwback ball,” says Buckner. Their customer was celebrating her 40th but decided to celebrate the era instead of the big 4-0. Guests were decked out in ’80s attire, and even the Butler’s Pantry staff was dressed in ’80s garb. A platform at the door was designed by Exclusive Events, and guests traveled through time viewing icons and events from the ’80s. Food from the period was served, including a Tater Tots bar with different cheeses and peppers, pizza pockets and even Pac-Man cupcakes (adult style).

Recently, Buckner and her team planned a celebration for two women celebrating 50. The number 100 was present throughout the celebration with a giant 100 used as a backdrop for photo opportunities. They also designed a cake in the shape of 100.

“Group parties are high on the list, too,” adds Buckner. You can split the bill planning a party together.

“I celebrated for 30 days straight before my 30th birthday,” says Dawn Lynch of St. Louis. Her best friend secretly organized “30 Days of Dawn.”

For the 30 days leading up to her birthday, family members and friends each took one day and planned a surprise or event.

“After a few days, I put the pieces together of what was happening and was in suspense every day for what was to come,” she adds.

Her surprises included: showing up for a hair appointment and being told it was already paid for, edible arrangements and flower deliveries to her house and office, coming home to a clean house and presents everywhere, dinners, drinks, brunch, ice cream and lunches.

“One day I got a video sent to my phone every hour.” She was blown away at the time and effort put in by each person who was involved. It was all capped off with an incredible and memorable party.

“You never need a reason to travel and explore, but traveling in celebration for milestone birthdays has grown in popularity,” says Marcie Boyle, president of Travel Leaders Chesterfield (owned and operated by RSVP Events & Travel).

She plans milestone birthday trips every week for every age: 21, 30, 40, 50, 60; they’ve even helped a client celebrate an 85th birthday on the Rocky Mountaineer, a Canadian train tour company.

“The biggest trend we see in group celebration travel is the all-inclusive resort destinations such as Jamaica, Punta Cana, Puerto Vallarta and Riviera Maya,” she adds. These types of trips offer amazing resort options that cater to all ages, budgets and preferences. “Travelers love all-inclusive options because all expenses are included for one price, and they can celebrate their special day without worrying about the cost of a celebratory cocktail or dessert.”


IDEAS FOR MILESTONE BIRTHDAY GIFTS

Photo collages

• Christine Stark owner of Picket Fence Crafts in Bourbonnais, Ill., creates custom collage numbers and letters for milestone birthdays. “Each number tells a story,” Stark says. The story comes from the photographs that customers send her.

Digital photos are sharpened, laser printed, resized, hand cut and arranged on high-density fiber board. The numbers can be hung by Velcro or placed on an easel.

Each number is about 13 inches high and 7 inches wide. You’ll spend about $199 on two numbers in black and white, or $250 for color.

• A birthday photo collage, designed by a pro, can be a treasured gift. Using a collection of Polaroids, photographs or digital files, ProCollage artists will work with you to create a personalized keepsake. An 18-inch by 24-inch black-and-white photo collage, with 24 pictures, is about $230.


Money tree

A money tree is a hot item on Pinterest and other sites for milestone birthday gifts. We created our own version of a money tree. It took about 20 minutes from start to finish. You’ll need:

2 small branches with lots of mini branches

Rocks

Sand

Dollar bills

Paper clips

1. Find two small branches with lots of small branches to fit inside a gardening container. Remove all leaves from both branches.

2. Tie the two branches together (we used a rubber band). Stand the branch inside a flower pot and fill the pot half way with small rocks. Add enough sand to hold the branches in place.

3. Attach a dollar bill with a paper clip to the small branches. Repeat until every branch is filled.


Art prints

• Take a stroll down memory lane with Birthday Street art prints. The personalized print starts at $395, unframed and $465 framed for a 10-inch-by-20-inch) at Yourmemorylane.com. 

 

August 31, 2014 11:00 am  • 

 

Sales Team Learns from In-House Florist

Tuesday, August 26th, 2014

This afternoon, our sales team ventured across the parking lot to the studio of our in-house florist and Director of Visual Design, Brian Blasingame.  They were thrilled to learn how floral arrangements can vary in shape and size and how much of an impact they can make on the look and feel of different environments in which they are placed. Brian and his team work tirelessly making these gorgeous arrangements to commemorate the most significant moments in life. Every member of our sales team works to keep up to date on the latest trends in our industry and having Brian here to assist us is priceless.

We are very thankful to have such a hard working in-house florist team on-site with us. They even let our sales team take home these gorgeous arrangements! We cannot thank Brian and his team enough for their hard work and dedication in keeping our office welcoming and beautiful!

Check out these stunning arrangements!

 

Butler’s Pantry’s Chuck Friedhoff Raising Natural Bees

Monday, August 18th, 2014

Whenever people ask Butler’s Pantry’s chef de cuisine Chuck Friedhoff why he makes his own natural honey, his first response is always in jest.

“I tell them, ‘I don’t make the honey; the bees do,’” he says.

Friedhoff and his wife and Rhubarb and Honey blogger, Kimberly Henricks-Friedhoff, currently have a full hive. They started out with a quarter hive with a queen, called a nuc (pronounced nuke) in beekeeper slang, that was gifted to Friedhoff by Kimberly and her parents for his birthday in January.

Friedhoff always felt the draw of natural beekeeping as a proponent of the slow food movement and taking the extra time to monitor what goes into your body. After the apartment-dwellers finally moved into a house big enough to raise bees in October 2012, it was an obvious next step.

Friedhoff and his wife took a natural beekeeping class at Local Harvest through Isabees last June, and they soon found themselves amazed at the technicality and preciseness of the bee’s work.

“We couldn’t believe how well they manage themselves,” Friedhoff says. “There’s a queen, obviously, but they can tell if she’s doing a poor job and will start rearing a new queen. There are bees specifically for cleaning cells, for making honey, for capping honey, for making comb. Every bee has its place.”

Friedhoff and his wife manage their hive in the backyard of their home near Fenton, where their duties include checking the bees and screen bottoms for mites, monitoring the eggs, grooming the bees when necessary and much more.

They use photography to minimize the amount of time they spend in the hives for inspection. Zooming in on the photos on their computer allows them to see almost as much detail as in person, but it doesn’t disrupt the bees’ work.

Using photography, they’ve occasionally discovered mites on their bees, which is a backyard beekeeper’s biggest pest – literally. Mites, by comparison, would be the equivalent to a frisbee-sized tick on a human, and are an ongoing issue with beekeeping.

“It’s a question of when, not if, your bees are going to get mites,” Friedhoff says.

Friedhoff controls the mites on his bees with natural essential oils rather than chemicals to get rid of mites, adding spearmint, lemongrass and – when the mite numbers get too high – thyme, to the simple syrup of the bees’ feed to combat the mites, rather than harmful chemicals. The mites dislike the ingredients in the essential oil, so they find something else to latch on to. The thyme is more aggressive and actually kills the mites, so it’s used less often to protect the bees, as well.

This process is one of many that Friedhoff uses to ensure that his beekeeping is done naturally. He sprays olive oil on the solid boards underneath the screen bottoms of his hive to catch the debris that falls for 24 hours once per month. Any pesticides he uses are organic.

“Beekeeping in itself is unnatural,” Friedhoff says. “Bees in nature find a tree for their hive, not man-made boxes. I believe that raising natural bees helps them manage themselves and makes a stronger bee.”

For him, it’s not about the honey being produced. Of course that’s important, but Friedhoff would rather raise a hive that can support itself and grow large and healthy over the years. This past spring, he didn’t even cultivate any honey so that the bees would have enough for themselves to make it though this winter. Plus, there would be less need for them to gather and build up in the spring.

Next spring will be the first time Friedhoff will be able to taste the honey his bees make. The first year, he plans on giving away about half of his honey to neighbors and friends who have put up with his hive. Eventually, though, the plan is to raise hives at or near Butler’s Pantry to use the honey in cooking.

“The true sign of a strong hive is the ability for a colony to split itself, or what we call swarming,” Friedhoff says. “So this spring we’re hoping that process will happen and eventually can set up these split hives somewhere at Butler’s Pantry.” Butler’s Pantry currently uses local honey from Double Star Farms in Bluford, Illinois.

One of the new friends Friedhoff has made is Ralph Samples, his bee mentor and fellow hive-owner. Friedhoff found Samples, who maintains about 40 hives, on a Facebook forum for Missouri beekeepers, and he’s been instrumental in keeping Friedhoff’s hives running smoothly.

“There’s no right answer for beekeeping,” Friedhoff says. “There’s a joke that if you ask 10 beekeepers the same question, you’ll get 20 different answers. Ralph is always there if I have a question, but he makes sure I’m doing my own research and usually answers my question with a question.”

Backyard beekeeping has been a project in patience, but it’s also a calming and rewarding hobby for Friedhoff and his wife.

“I lose track of time sitting and watching the bees,” he says. “It’s mesmerizing to see them at work.”

Butler’s Pantry, 1414 Park Ave., Lafayette Square, 314. 664.7680, butlerspantry.com

 

5 Hot Event Trends for 2014

Friday, August 15th, 2014

5 Hot Event Trends for 2014

From décor to themes to corporate event ideas, these five event trends are gaining steam in the new year. Discover what fun ideas are hot for 2014!

1. Marquee Signs
Whether it’s spelling out words like “LOVE” and “BAR” or exaggerating initials, marquee signs are being used all over in events and décor. The retro displays can be used as signage throughout the event landscape and as sweet announcements incorporated into any style event.

Trends_Web

Trends_Web1

2. Events for a Cause
2014 may be the year where charitable events skyrocket in popularity. More and more event professionals are finding ways to incorporate charitable donations into their events, from using vendors and suppliers that offer incentive-based platforms to offering donations based on participation to organizing community events as part of their marketing strategies.

If you use philanthropy in your event plans, tell us about it! Take this quick survey and your ideas could be part of the Eventhropy session by Paul Wolman at #CSES2014.

3. Shapes and Patterns
Gone are the days of single color themes! Well, not really, but you can at least expect to see a greater use of patterns in the coming year. Geometric shapes, fun patterns like houndstooth, floral prints and polka dots are playing a role in many events as designers and clients work to create statement pieces. Color blocking is also transferring from the runway into more events, both with multiple colors and with simple black and white designs, making it a little easier to take those dramatically different colors and combine them into one cover-worthy event.

Trends_Web2

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4. Rustic Modern Décor
The conventional idea of taking a rustic look and adding décor elements to create an upscale appearance is still going strong and will continue through the beginning of the year. Using mirrors, metallic centerpieces, marquee signs and feathers in your décor can add that modern touch to your traditional rustic event complete with mason jars, exposed wood furnishings and farm-to-table catering. Adding an industrial flair to traditionally rustic designs is also increasing in popularity, using rusted pipes, natural stone, chrome finishes and exposed engineering (think Steampunk) to create a modernized Industrial Revolution-style design.

5. Unique Venues
Traditional banquet halls and religious institutions may see a decline in event production as consumers look towards unique venues for their events. The Gatsby sensation of 2013 has turned clients on to venues with opulence and majestic features, such as old-style mansions and country clubs. Clients are also trying to make a statement with their venue by finding unique properties like museums, warehouses, concert venues and college campus hotspots.

Trends_Web5

2013 was a great year for new trends and although some major concepts have died down, they have lead to many additional spinoffs that will gain momentum in the coming year. What ideas or trends are you getting requests for this year?

 

To read more visit: http://event-solutions.com/trends/5-hot-event-trends-2014/

 

 

 

1414 Park Avenue, St. Louis, MO 63104 / Phone: (314) 664-7680 / Fax: (314) 664-9866