Patricia (Patti) Roscoe “never looked back,” she says, when, after 15 years in the hospitality industry, she started her own DMC in 1981. Business boomed, and by 1997, her Carlsbad, Calif.-based DMC had blossomed into...
Some food presentations call for elaborate desserts with spun sugar or intricate hors d'oeuvre with frizzled onions. Others should be on the simpler side. Here, caterers show us both ends of the spectrum, from simple...
Ballerinas routinely wow audiences with their pirouettes, but San Francisco-based Ideas, The Special Event Co., showed some fancy foot-work itself for the San Francisco Ballet's January opening-night gala. Just two...
When David Beahm discusses his entry into event design, he says, “It was just meant to be.” His mother was an artist, his father was in the hotel business, his godfather was a florist, and Beahm started as an opera...
Food can set a mood. Fried chicken says one thing, caviar, another. But what does a salad with flower petals, a tower of strawberries or a heart-accented ice cream sandwich say? Pure, unabashed romance...
Want to wed like a rock star? Or borrow a wedding theme from the big screen? There are many ways to put some showbiz glitz into a wedding. Here, wedding experts tell us how to put on the ultimate big-day show — and...
Online invitations? Check. Organic food? Check. Recycled paper products? Check. But what if you want to produce a party that goes beyond the earth-friendly basics? These eco-savvy planners tell us how to go the extra...
Economic slumps tend to quell that want-it, need-it, gotta-have-it feeling. But some new inventory items are necessary even in tough economic times. Rental experts haven't tossed their 2009 wish lists in the trash...
