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Kelly Wardle

Kelly’s Recent activity

CULTURE CLUBS
CULTURE CLUBS
Feb 01, 2005
SITE: Philadelphia Museum of Art ADDRESS: 26th Street and Benjamin Franklin Parkway, Philadelphia, PA 19130 PHONE: 215/684-7310 WEB SITE: www.philamuseum.org SITE INFO: The Philadelphia Museum of Art, founded in ...
HOT IN HORS D'OEUVRE
HOT IN HORS D'OEUVRE
Feb 01, 2005
THEY MAY BE small — no more than a bite or two, in most cases — but hors d'oeuvre are big news for special events. Catering pros continue to create fresh flavor combinations, served in stylish new ways. TAKE COMFORT...
EXHIBIT SPACE
EXHIBIT SPACE
Feb 01, 2005
WHEN BOARD MEMBERS from the Taft Museum of Art in Cincinnati contacted David Murphy to design an event area for the May grand reopening of the museum following a $22 million renovation, he soon discovered that adequa...
Beach Belle
Beach Belle
Jan 01, 2005
Beach weddings are often casual affairs: a simple ceremony on the sand, a few floral arrangements here and there. But a Gala Award-nominated 260-guest wedding reception from Coronado, Calif.-based Coronado Weddings w...
VOICE ART
VOICE ART
Jan 01, 2005
Voice Painter software from New York-based VisiSound Technologies translates vocal fluctuations into colorful images, allowing users to create works of art with their voices. The program makes a great activity for...
GALA AWARD NOMINEES
Jan 01, 2005
Once again, the Special Events Magazine Gala Awards judges have combed through hundreds of entries to find the best events in 35 categories covering all aspects of the event industry, from creative food design to show...
MIX MASTER
MIX MASTER
Jan 01, 2005
She's got a shaker and she's ready to pour. She's Kim Haasarud, a “liquid chef” and founder of Los Angeles-based beverage consulting company Liquid Architecture. Haasarud can brand events with signature drinks that r...
NEW FORMULAS FOR FORMAL DINNERS
NEW FORMULAS FOR FORMAL DINNERS
Jan 01, 2005
THEY STILL REQUIRE flawless service and fantastic food, but the formal dinners served at today's special events allow for more creativity in menu planning and presentation, caterers say...
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