Pillow Talk: After-Hours Event Design

A Menu and Event Dreamed Up for the Wee Hours

By Pauline Parry

Getting the party started is one thing. Keeping the party going into the wee hours is another. It’s about setting a strong design vibe that can restart the guests’ engines and refresh the crowd. Be it a charity, corporate event or wedding, an after-hours event design is all about dreaming up ideas that awaken the senses.




This event was themed along the lines of an art loft party. The ultra-hip after-party was held at Rrivre Works, a 45,000-square-foot warehouse filled with amazing vignettes from the Eiffel tower to a Moroccan den, featuring the custom-made props of owner Rrivre Davies. The space includes a plethora of unique chandeliers, tables, chairs, and statues of which we took full advantage of for our edgy, after-dark design.



The event began at 11 p.m. A DJ spun-ultra hip house music while guests danced in the massive warehouse where decorative details were captured and graffiti artwork was woven throughout. We dressed our waitstaff in black T-shirts with tattoo arm stockings, leather wrist bands, and fedora hats. They passed a delicious menu on trays that sparkled, on the cutting-edge of glam and hip.

The menu included items that were along the lines of a 2 a.m. fridge raiding such as a gourmet egg salad sandwich, infused caviars, lacquered chicken and waffles and falafel pizza. The favorite drink of the night was pear vodka with white cranberry juice and a splash of ruby red grapefruit dressed with an edible hibiscus. The menu, the design, the venue, sounds and drinks … all added up to a dream event.

Pork Apple Sausage Slider
with pickled red cabbage mustard in a petite bun


Lacquered Chicken Waffle
with spicy maple drizzle


Falafel Pizza
with cucumber yogurt

Grits Sticks wrapped with Bacon
served with secret sauce in black-and-white boxes

Pumpkin Seed Chicken Caesar Soy Cone


Best-Ever Egg Smoked Salmon Grilled Bread Sandwich
with capers, dill, red onions and tomatoes

Frisse Pancetta Salad Mustard Dressing in Egg Shells
topped with quail fried egg

Sustainable Caviars
served with beet saffron, ginger and truffles

Elements of this article appeared first on the Good Gracious! Events blog


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