Natasha Garber

AS CORPORATE CLIENTS seek new ways to impress guests and bolster brand identity, museums, nightclubs and retail spaces are some of the unconventional venues vying for their events...

IT'S A LONG way from Paris, France, to Portland, Ore., but on Feb. 1., Bruce Goldberg & Co. bridged that span with savoir-faire. For the opening of the “Stuff of Dreams” exhibit, on loan from the Musee des Arts...

IT'S NO LONGER enough to wow the crowd, event performers say. Successful entertainment operations must be willing to partner with clients to motivate, teach and inspire event guests...

CHERYL FISH, vice president of Las Vegas-based MGM Mirage Events, has come a long way since she launched her first event company in a Los Angeles garage 21 years ago. “The first time we did a large event, we had 22...

TWO MAJOR TRENDS define today's catering clients: they demand food that rivals the best of international cuisine, and they yearn for the soothing flavors of home. Successful caterers are those who satisfy both...

EVEN IN TODAY'S world of tight event planning, nine working days to create a custom-themed party for 700 seems like a punishing lead time. But David Merrell, president of Los Angeles-based An Original Occasion, says...

“I WAS BORN TO DO THIS,” says Joann Roth-Oseary. “Like when writers find their voice, and it flows? That is the same as the experience for me with catering.” ...

COOKING AT AN event site without benefit of foodservice facilities demands different planning than when they are close at hand, but the basics remain the same. Whether it's being served in a tent, on a field or in a...