GOOD CHEAP FAST SERVICE

We offer three kinds of service
GOOD-CHEAP-FAST

Truer words could not be spoken, or printed!
In today’s economy (WOW is that phrase getting old) everybody is looking for a deal. This could not be truer than in the event industry. Corporations, as well as individuals are holding onto the dollar until the last possible minute. Then faced with a deadline fly into action making panic calls and expecting event professionals to hop to and create miracles at a moment’s notice.

“I want fresh, I want new, I want excitement and I need a full proposal by tomorrow at noon!”

Of course we want your business and we are in the service industry to provide service. BUT, READ THE SIGN! As a designer it is my goal to provide you with your complete wish list but it cannot be done overnight without having time to fully research all of my resources.

GOOD service CHEAP won’t be FAST
Give your designer time seek out the best product at the best price, this takes time, but, it will save you money.

GOOD service FAST won’t be CHEAP Without adequate time in normal hours, overtime comes into play as well as second guessing certain costs such as labor and materials. Without the time to figure these I will always estimate high. Another danger is that important items may be overlooked; say a generator or heaters for an outdoor event. This is not a good thing for you.

FAST service CHEAP won’t be GOOD
It takes TIME and MONEY to create an exciting and creative event to rush this and cut corners will ALWAYS show.

I do want to add one more thing: Please be honest with your time-line. I was asked to put together a four day event with very specific needs, with only forty-eight hours notice. The client had, had, had to have it by that time. That was July, the event is in January. I spoke to the client rep in mid October and they still had not made a decision. Honestly, I could have done a better job with the design, with the pricing and with how I felt about the event had I been given a better time line in which to work.

I want to thank my Friend Doc Waldrop of Full Circle Lighting for sharing this photo taken by Chris Bernini.

J Patrick is an event designer based in Atlanta, GA. For more information please visit www.jpatrickdesigns.com

innovations in the dinning market

I WANT THAT!!!
Hotels and restaurants are introducing so much modern dinner and glassware into the market.
There was a time when hotels and restaurants wanted to make you feel at home, all of that is changing. The market has realized that, in order to get the public into the car and go somewhere they have to offer excitement. Now when that burger arrives at the table it may be on a rectangular plate with more room for fries like these at http://www.restaurant-dinnerware.com/. Color is also playing a big role in this new market as well.
Another big innovation is the disappearance of the stem from our wine glasses. Long the custom in Europe, America has finally come on board with interesting shapes for wine glasses. I think this may be a financial savings as well, since these glasses are less likely to break and also much easier to clean.
A trend that has also really caught on is the step away from the huge plates so popular during the late 90’s and early part of the millennium. Now on buffets you will find wonderful small squares, ovals and rounds just perfect for the food at that station. I would like to think that the industry is looking out for the American waistline but, once more I believe it is a win/win for the budget.
My favorite innovation is the coffee cup and saucer (pictured). The Ritz Carlton http://www.ritzcarlton.com/ in Atlanta has brought this clever update into play. The indent in the saucer has been offset so that the cup sits to one side leaving room for a snack and your spoon.
Yep, I am ready to embrace all of these chic changes and bring them home….What will the industry do next to get us excited about food?

The Art of a Wedding and Reception in a Gallery
Atlanta is filled with fantastic wedding venues, limited only by the imagination. From train depots to roof top gardens to, one of my favorites, art galleries. These spaces tend to be very contemporary without a lot of frills, what better way for a bride to stand out on that special day? Another advantage of the spaces listed, you may bring in your own caterer (with approval) and beverages.
I would like to spotlight four Atlanta galleries for this particular post. I am listing them in alphabetical order:

ALAN AVERY ART COMPANY
315 East Pace Ferry Road N.E.. This gallery has been a mainstay for the Buckhead/Atlanta art community for years and offers a warm intimate feel. Although contemporary in design there is a feeling of permanence to this space I really like.
If you are looking for a space for your wedding and reception, this one might be a bit tricky, especially if your guest list exceeds 100. I say this because, you need to have someplace for guests to go while the space is transformed from wedding to reception. If you are using the space for reception only I would say 200 would work very well with residential/lounge seating, dance floor and a few tables. The Gallery does have a second floor which is great for bridal party preparations or could be used for an intimate wedding of 75 with reception held in the gallery below. It also works if guests want to get away from the full party for a moment.
You may bring in your own caterer and beverages however, the gallery does have a list of preferred caterers with a favorite being endive www.endiveatlanta.com
The free standing building has a nice parking lot in front, ideal for valet parking. There is plenty of offsite parking available as well.
For more information and to view the rental agreement visit www.alanaveryartcompany.com

KAI LIN ART
you cannot beat a Peachtree Street address and this one has it. 800 Peachtree Street, Suite A Atlanta, Georgia 30308. The gallery is located just south of Midtown on the West side of Peachtree between 5th and 6th streets. This is also a smaller space, 3,700 square feet. The space could be divided easily for a small wedding and open up into the reception area to the back. There is a track in the ceiling for draping and it would behoove the venue to go ahead and provide this drape effect for clients. The layout of the gallery is square and open, great space for dancing.
I strongly suggest valet parking for this venue. There is a parking lot in the back of the building and additional parking around the side streets, This could be a problem if any events are going on in town.
For rental information contact the gallery at www.kailinart.com


MASON MURER GALLERIES
325 East Paces Ferry Road, ATL, Ga 3035
199 Armour Drive, ATL, GA 30324
I said at the beginning that I would be covering four galleries and two of them are Mason Murer. Since I have been talking small galleries let’s get the Buckhead space out of the way first. Located on East Paces Ferry, it is a neighbor of Alan Avery Art Company. This space opens full out onto East Paces with plate glass windows running the length of the space. While very bright it could have a bit of a fish tank effect for an intimate wedding. The space drops down by three levels which is kind of neat because you do have the ability to overlook the party from the upper level.
This is a fine space for a wedding of 100 to 150 guests
Parking is available at the site and around the neighborhood. I still prefer Valet for this venue.
Now to the Big Daddy
Mason Murer at Armour Drive is the space for a great big wedding and fantastic BIG reception! With an abundance of square footage it offers many different ways to set up a wedding and a reception for with seamless flow from one to the other. The staff is experienced with large events and is very accommodating. High ceilings provide for excellent lighting and rigging points for décor and there is ample space for catering setup with easy access to loading docks.
If you are planning a big contemporary wedding and reception, this is the place.
For more information on both Mason Murer locations: www.masonmurer.com

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for more information on J Patrick Designs visit www.jpatickdesigns.com

Reinventing the Reception

Photography : Michael Ray White Design: J Patrick Designs

For years the bride and groom have invited guests to sit at tables of 10 and gorge themselves for an hour and then get up, have a bit of dancing and say goodbye. In the past few years the after party has gained substantial popularity within the wedding industry. After the main reception the stalwarts adjourn to a smaller space to dance, drink and party on to an early morning breakfast.
What I am seeing now is a blending of the reception and the after party into one.


For this reception I draped a standard ballroom, replaced the standard hotel seating with contemporary sectional seating. I did away with the large tables and replaced them with more intimate seating for six and Hi-boy seating for four.
Instead of full plates of food offer heavy hors d’ouevres stations. People snack their way through the evening and mingle from one end of the space to the other. For additional fun bring in some interactive games, photo booths, caricature artist…Be creative!
If you are the first in your area to try this, you may need to educate the attendees by making it clear, in your invitation, that there will be an “Hors d’ouevres Reception” with dancing. This alerts your guest to the fact that this is a party, Not a Dinner!
I truly believe that this is a trend (not something trendy) that is going to grow substantially in the wedding marketplace. You may be blazing new territory but the rewards are great in seeing your guests have a fantastic time at, what will surely be remembered as, a marvelous party!

This table was designed by J Patrick Designs for the DIFFA (Design Industries Foundations Fighting Aids)This event, held in Atlanta is also called Dining by Design. The event is held in major metropolitan cities around the United Sates and provide local designers the opportunity to showcase their talents along side exhibits that travel nationally.My sponsors for the event this year were: Event Rentals Unlimited and Tents Unlimited. These two companies provided the tent structure for the space as well as the beautiful (and comfortable) chairs, and the exquisite china, crystal and flatware. Linen was provided by Connie Duglin and lighting was courtesy of the Magnum company. All other elements; the faux zebra/marble floor the mirror shadow boxes and mirrored table top, French inspired chandelier, the floral and guests gifts were provided by J Patrick Designs. Other companies of note were Stan Topol classy restaurant style design, Shane Meder for his wonderful new furniture line and McIntosh Interiors for thier humorous Chuck wagon.

Service Equals Marketing

“Successful brands make you feel like somebody”. This is a quote from Blogger/Speaker Chris Bogan.
It could not be more true for marketing and it is also very applicable for events – corporate or social! Look at it this way through the event industry eye: “I want people to feel good because they are using my company”. People feel good when they wear Prada, Hermes, Jimmy Coo and Other designer labels. Don’t you feel good when you put on that special brand you purchased? You acquire a certain confidence and a je ne sais quoi. Your brand and your company should give your customer the same feeling! How do you do this? One word SERVICE.
Service is your best marketing tool, why; it makes your clients talk about you. Great service results in return business and referrals. Great service, which by the way, costs nothing. Its return is worth a fortune. How much business did your last $4,000.00 dollar magazine ad bring in (mine brought nothing). How much did you make on the last event you did that came through a referral?
I was in an office today and saw a slogan on the wall which read “GET IT DONE”. We can all “get it done” can we “get it done RIGHT”? Providing a client with what they ask for is not enough in the 2000s, we have to give the client more and it is so easy to do, and again, it cost nothing. Make sure that every member of your organization is a positive personality and is ready to serve your client. I am not saying that we should let our clients walk all over us but it is important to really listen to the client and own your actions to them.
When your company develops a positive brand the employees and associates will value being linked to that brand. With that, comes a sense of pride your client will recognize and respect and soon the client is experiencing, sometimes subconsciously, the same sense of pride that they are in a relationship with your company…You have become their Prada Attache!
I will say one more thing about service. When you and your company go out of the way to provide great service there will also be the residual of warm fuzzy feelings on your end. You will be feeling that way because your Marketing/Service is working and your profit base is showing it.

JPD chosen to Design for DIFFA

J patrick Designs Has Been Chosen to Design a Table for DIFFA

This is a very exciting opportunity for J Patrick Designs to participate with many of the leading interior designers, not only in Atlanta but also, from other major cities including New York and Los Angeles.

WHAT IS DIFFA?

DIFFA: Design Industries Foundation Fighting AIDS is one of the country's largest supporters of direct care for people living with HIV/AIDS and preventive education for those at risk. Merging care and commerce, supporters of DIFFA come from all fields of fine design and the visual arts, including: architecture, fashion design, interior design, photography and consumer product design.
With fundraising efforts bolstered by strategic partnerships and unique events showcasing innovation and creativity, DIFFA has mobilized the immense resources of the design communities and granted over $38 million to hundreds of AIDS service organizations nationwide.

VENUE: DBD Pavilion at ADAC West
349 Peachtree Hills Ave NE, Atlanta

CONCEPT: An over-the-top celebration of all things tabletop! DINING BY DESIGN brings together established talent, budding artists, and celebrated individuals to create three-dimensional dining installations that awe, inspire, and delight.

SCENARIO: COCKTAILS BY DESIGN
Saturday, October 10th from 7pm to 10pm
This party sets the stage for Monday night’s gala as designers and guests mingle and preview the installations as they sip Castillo de Gabbiano wines and signature drinks from Stolichnaya elit.
Tickets: $100.00

TABLE HOP & TASTE
Sunday, October 11th from 1pm to 5pm
This afternoon table hop is a festive romp through the exquisite dining environments. Sip Castillo de Gabbiano wines paired with treats from Concentrics Restaurants.

Tickets:$45.00

GALA DINNER
Monday, October 12th 6:30pm to 11pm
Cocktails and table-hopping, followed by a seated dinner, dancing, and dessert.
Tickets:$500.00

THE TABLES: Gold, Palladium and Silver Table Hosts receive an 11'x11' space in which a designer’s creativity is virtually unlimited. Platinum Table Hosts receive an 11’ X 20’ space. Guests view and dine at table installations that reach beyond the imagination, making the event a truly unique experience for all who attend.

I would like to thank Brenda Maynard of Event Rentals Ulimited and Dan Nolan of Tents Unlimited for this opportunity. this will be a wonderful opportunity for attendees to see how evnt design can play out in the home.

www.jpatrickdesigns.com

The Hotel Palomar Atlanta

The Hotel Palomar Atlanta
The Hotel Palomar is a relatively new hotel in Midtown Atlanta, located on West Peachtree, just south of Seventh Street. It is an intimate boutique hotel with an excellent staff. This review concentrates mainly on the banquet/meeting operation of the hotel.
On Tuesday September first I attended a networking dinner at the Hotel Palomar, in July, I attended a luncheon at the same hotel. On both occasions attendance exceeded one hundred guests and the hotel, on both dates, experienced great difficulty with valet parking. They just do not seem equipped to handle large groups arriving by car. On September first after waiting around the block for fifteen minutes, I left the valet line and found on-street parking a half block from the hotel (for free).
After entering the hotel I was greeted by friendly staff and asked if I needed any assistance and was directed across the lobby to the pre-function area of the hotel. This is a very long relatively narrow hall outside the ballroom. The area was crowded but, for a networking event, ideal. It was very easy to mingle down the way meeting and greeting within easy eye and handshaking distance. I must say, with one hundred sixty guests the room did become a bit warm and close. This is the second event I have attended in a new hotel (the Mansion Buckhead, being the other one) where the AC was not up to par…not good for a hotel in the South.
When the several pairs of Ballroom doors were opened it was very easy to access the ballroom, which is just as long as the hall outside. The room was set with rounds of ten and there was ample room between tables to move about. I believe I was told that the full ballroom is three thousand seven hundred square feet. Due to the length of the room there is a feeling of “hall” to this room as well. Both functions I have attended had presentations requiring screens and sightlines on the far ends of the room are not great.
The wait/service staff is excellent. They were all cordial and pleasant. And handled the room quite well, no problem with crowds here. I was also told that the hotel only does one event at a time insuring great service.
The food on both occasions has been quite good, lite fare but good. There are certain details that make a meal stand out for me. One, the bread at the table, this was a nice nutty crusty bread with good texture, not just a second thought roll. The salad and dressing was original and very flavorful and the beef I was served was tender and warm, Go Kitchen!
After the event a group of us adjourned to the roof bar for socializing and evening cocktails. The roof bar, on the third floor does not offer up great views but has a great courtyard feel to it. Marble tiles are spaced between turf giving a nice Mediterranean feel to the space, the cabanas echo this feeling. A long Aunt Sally’s Southern screen porch gives the impression of an afterthought not completely thought through for design. I understand bugs in the South but this is rather jarring to the entire décor and architecture and once again has that long hall feeling. The evening ended somewhat as it started, with long lines and not enough staff (one cocktail waitress and one bartender for thirty to forty people). It was a Tuesday evening but the hotel was aware of the group being on the property and there simply should have been additional help.
The Palomar Hotel is great if you are doing a group from out of town, not relying on transportation. Book in to one of the 300 plus rooms and enjoy the elevator ride to and from your meetings. Enjoy the roof bar and hope for adequate staffing.
J Patrick is the owner of J Patrick Designs, an event design and planning company based out of Atlanta Georgia www.jpatrickdesigns.com

helpful hints for all

I do not know who put this list together originally but it is asked that it be passed on and so here it is. I knew several of these but other, I cannot wait to try. Wether you are a new bride or corporate exec this will be helpful

DID YOU KNOW?
Peel a banana from the bottom and you won't have to Pick the little 'stringy things' off it. That's how the primates do it.

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. ?

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold! Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. ?

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream; then beat them.

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

Reheat Pizza Heat leftover pizza in a nonstick skillet on top of the stove; set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.

I saw this on the food channel and it really works.Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal; mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy; squeeze mixture into egg. Just throw bag away when done - easy clean up.

Reheating refrigerated bread To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave next to a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Newspaper weeds away
Start putting torn newspaper in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants, overlapping as you go; cover with mulch and forget about weeds. Weeds will get through some gardening plastic; they will not get through wet newspapers.
Shredded newspaper works great!

Broken Glass Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

Flexible vacuum To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! ... static is gone.

Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient (peanut butter, honey, etc.) and watch how easily it comes right out.

Foggy Windshield
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!

Reopening envelope
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2 with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

INFO ABOUT CLOTHES DRYERS
The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load of clothes.) He took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material . I'm sure you know what your dryer's lint filter looks like. Well .... the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh - that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush ?at least every six months. He said that increases the life of the dryer at least twice as long! How about that!?! Learn something new everyday! I certainly didn't know dryer sheets would do that. So, I thought I'd share! Note: I went to my dryer and tested my screen by running water on it. The water ran through a little bit but mostly collected all the water in the mesh screen. I washed it with warm soapy water and a nylon brush and I had it done in 30 seconds. Then when I rinsed it ... the water ran right thru the screen! There wasn't any puddling at all! That repairman knew what he was talking about!
PLEASE PASS THIS ON TO OTHER PEOPLE IN YOUR ADDRESS BOOK. NOT ONLY COULD IT SAVE SOMEONE'S HOME, BUT IT COULD SAVE a life !

J Patrick Designs Blog On Twitter

A quick thanks to Lei Lydle of AtlantaBridal.com for bringing J Patrick Designs Blog to you on Twitter. Look forward to having you follow us!

SHAMELESS PROMOTION

I was asked to do a bit of shameless promotion for the Atlanta Occasions Blog and thought I may as well post it here as well.

SHAMELESS SELF PROMOTION:

J Patrick Designs prides itself on producing specialty events. A corporate gallery event for five hundred featuring twenty one, free hanging, spandex sculptures, a wedding over the pool on the seventeenth floor of the "W" Hotel or a Mitzvah with two seventeen foot high, revolving ,fantasy candy sculptures. JPD is the place to go for "knock out" events featuring the "J Factor".

I work with my clients, not only, on the design of thier event but also offers planning and coordination services as well. Having formed strong alliances with top suppliers in the Southeast you can count on me and my team to deliver a seamless, exciting unforgettable happening.

WHAT SHOULD PEOPLE KNOW BEFORE GOING INTO AN EVENT

Know your allocation going into your event. Know what you want to spend and rely on trustworthy professionals to help you achieve your look, at your cost. Be flexible, Atlanta has many exciting venues. rely on your planner/designer to offer you options.

WHAT DO YOU DO TO STAY AHEAD OF THE PACK

New York, New York! I always schedule at least one trip a year to NYC to see what is happening in the design of fashion, furnishings, art and events. Staying in tune with current trends and having the ability to weave them with traditional values will create an energy and excitement for any kind of event. As a professional designer I also receive many industry publications. This helps stay atuned to any new products and trends.

New works at Mason Murer

If you enjoy art and having the room to step back and really view, Mason Murer is your gallery. Alarge open space with a sleek contemporary feel.

http://www.masonmurer.com/ Friday August 7th at our main gallery [199 Armour Drive]
Artist reception 7 - 10 PM
Mason Murer Fine Art presents a selection of new works from some of Atlanta's finest visual artists: Maggie Evans, whose dark, stylized pastel scenes evoke the quiet after-hours world of empty bars and clubs; Craig Hawkins, presenting his unconventional portrait project The Notice Series; photographer Michael West, showing his intimate photo-based encaustic works; and Liana Repass, continuing her exploration of pattern and texture through remarkably photorealistic pastel drawings.

it is stylish to look down and out in Atlanta

It is now stylish to be look down and out in the ATL
Next time you are gazing at the Atlanta sky line, know that the truly stylish and hip are looking down on you. The roof tops of the city are sporting the latest trend, beautiful chic bars, forget the decks and side walk dining, the sky’s the limit. This was made evident to me last night while imbibing at the beautiful roof of the “W” Buckhead on Peachtree Street. After taking a glass walled, carpeted elevator, sporting a comfortable eight foot sofa, for a leisurely ride to the roof, my group exited and walked down a glass hallway with beautiful plantings into the bar. The interior of the bar is quite nice but the floor to ceiling glass offered views of the wonderful seating areas outside and the comfortable conversation areas. This spot is a must!
The Glenn Hotel at110 Marietta Street is another spot offering beautiful views of the downtown skyline and Centennial Park from its eleventh floor roof terrace. Whereas the “W” is very contemporary, the Glenn roof nods more to the cabana style with large reclining chaises and giant umbrellas.
For social networking, the roof bar at the Hotel Palomar is a must. The bar draws a very hip, mixed Midtown crowd.
Other honorable mentions go to the “W” Midtown for its contemporary event space offering excellent views of the city. The Peachtree Club offers views of Piedmont park and the ever increasingly beautiful midtown skyline. If you are into 360 degree views while sitting you may want to give the battered Westin’s Sundial a turn. For old time’s sake there is Nikolai’s Roof for dining.
So, the next time you are thinking of a night out consider getting “up” for a good time.

test of new apps

The following is simply a test of new internet applicatuions

NEW TRENDS NEW TRADITIONS

July28,2009
It is amazing to me that I am designing events for the year 2010, only yesterday the world was headed for destruction with Y2K!
Think back on the progress we have made in this short decade; the IPhone, DVRs & TVO, Facebook and Twitter. We truly are heading fast and furious into the new millennium. So, I must ask, why is the event industry still dragging through the sludge of the 1980s? My thought, we are not educating our client base! There is so much new that we should be sharing, the job today is to not only be a designer but, an educator as well. Introduce your clients to the idea of LED lighting and Lucite tables and chairs. So many new environments; I want to thank the “W” chain of Hotels for stepping up the game in décor. In fact, old stalwarts of tradition, like the Ritz Carlton, have brought the new decade into their lobby restaurant and room décor.
I have several clients who have welcomed a new fresh look and are stepping up and daring, not to be different, to do what is fresh and modern and the tradition of tomorrow.
I am designing and coordinating a contemporary wedding, for this October, to be held in the contemporary art gallery Mason Murer. The couple is contemporary, both are practicing artist, and are looking for a modernistic look for their wedding service and reception. For this wedding I am relying on the use of highly reflective elements and contemporary fabrics.
To create a chapel like feeling I am using 14’ white spandex triangles to create an altar, backlighting will provide soft color and will also create a feeling of intimacy. These spandex “sculptures” will be used throughout the gallery to direct guests to different areas at different times (the cocktail hour and then the reception). The pieces may be turned creating halls, or walls, as required.
For the reception, 4” wide 8’ tall panels of acrylic mirror will be hung from the ceiling at the center of the gallery to create a contemporary chandelier. Strategically placed lighting will refract light throughout the entire gallery creating a magical atmosphere. Lounge seating is being brought in to be used around the dance floor allowing guests to move away from restrictive dining tables and to socialize with others. for this modern wedding I am introducing to a social client many of the materials and techniques I have used for my commercial clients, the lines are blurring as design moves forward.

J Patrick McCann is a recognized, throughout the country, for innovative corporate and wedding design. He is a regular contributor to the Lifetime channels Get Married television show and serves often as a guest speaker for current trends in the event industry.

HMMMMM Cupcakes

The following article is from the June Copy of the NACE (National Association of Catering Executives) trends report
Wedding Trend for Summer 2009
A New Twist on an Old Favorite: Cupcakes
In a recent survey of NACE members, cupcakes were reported as being among the top wedding trends of the summer.
NACE member and Pastry Chef Tiffani-Janelle, with Bobbi’s Cake Creations in Houston submitted this article
and the accompanying photographs that discusses the trend in greater detail.
Cupcakes are a nostalgic favorite that are the hottest trend in bakery retail.
They are everywhere, from small boutique bakeries to large conglomerate grocery stores. Not only is
the everyday convenience of the cupcake on the rise, the treat is seeing newfound popularity as the
perfect addition to a wedding celebration.
More and more brides are requesting that we design the cupcake tower of their dreams. Cupcakes can range in color and flavors
and be ornately decorated to match the theme and color of the celebration.
Cupcakes may or may not represent a savings. Rather, cupcakes are a trendy execution of a very traditional
celebratory staple, the wedding cake. In the specialty cake design firms, cupcakes can be “over the top” and
outlandish, and can rival even the best wedding cake designs.
A cupcake could surprisingly be priced around $3.00-$5.00 per serving depending on where you are in the
country. At some weddings, the bride will display a “dummy” cake, while others will have a traditional wedding
cake complimented by cupcake favors to take home.
Either way you cut it, with individual cupcakes or a tower of traditional tiers, your guests will be impressed.
J Patrick is the owner of J Patrick Designs, an Atlanta Based Event Design Company.
www.jpatrickdesigns.com

Why should I hire a Designer/Planner

Many people in the corporate and private sector are put in charge, or take on producing an event with little or no knowledge of what is involved. Let me say that organizing a sorority event or a college kegger is not a qualification! The pitfalls of a badly produced event are enormous and stories abound in the event world, here are two examples.

An outdoor event for 500 employees and family members set in a public park
With public rest rooms consisting of four toilets…no one thought to order supplemental port-o-lets.

A wedding Catered by a friend of the bride (not a professional caterer)…no one thought of having plates and utensils for 125 guests.

These fiascos make for lasting memories but not the ones you hope for!

When you start to look for an event designer or event planner you may want to see that they are connected within the event industry. There are several professional organizations: M.P.I. Meeting Planners International, N.A.C.E. National Organization of Catering Executives, and I.S.E.S. International Special Events Society to name a few. Members of this kind of organization have professional relationships with vendors in their community and the capability to network nation/worldwide when necessary. They receive publications informing them of all the latest market trends and new products and most of all, for you, ways to save money.

How much is your time worth?
How much is your sanity worth?
How much is your job worth?

These are real questions and are all reasons to work with a designer/planner: they save you time by being your single contact for all of your needs and knowing how to follow up and follow through. You can sleep at night knowing that you have complete listings of everything from time schedules to menus put together in an orderly fashion. A professionally produced event may not only save your job but could even lead to a promotion!

applying theatre to your events and receptions

I recently had the pleasure of designing the 2008 Anti-Defamation League, Abe Goldstein Community of Respect Dinner, Honoring U.S. Senator Johnny Isakson and Marty Kogan. With a title this long I knew I would have to step up my game!
The organization was returning to a venue at which the event had been held several times in the past and I wanted to breathe new life into the evening. For years the stage had been set in the same location with large screens to either side affording everyone in the back a view of the proceedings. The first thing to do was to come up with something to energize the space and give the attendees a sense of “happening”. To do this, I went back to my experience of summer stock in the Melody Tents of Northern New York and the New England Coast. “Why don’t we present the evening in the round” I suggested. This will bring every one closer to the stage and truly give a since of “community” to the evening”. There will be no one who is in the front or the back. By placing tables off from one another I was able to totally avoid the effect of rows and offer everyone an unrestricted view of the stage.
The stage was a raised ten foot diameter stage with four giant projection screens mounted eight feet from the stage level. Many of the presenters and honorees for the evening were not professional speakers and there was concern that they may feel some discomfort not having a stationary podium and addressing a group to which they would have their backs turned at some point during their presentation. The opposite result was true. The small dimensions of the stage, the intimacy created by the screens hanging overhead and the fact that only a small portion of the almost five hundred guests was in view at any given time created a sense of intimacy for the speakers. As they moved about the stage there was an ease that does not often happen when people are trapped at a lectern. Something that further enhanced the presenters was the use of lavaliere microphones; this eliminated the in/out audio that so often occurs when inexperienced speakers turn away from the stationary microphone.
In our early meetings with the hotel, discussing the set up of the space and the kosher menu for the evening, the issue of placing the desserts on the tables at the beginning of the dinner was a major topic. The table seating for ten and in a few cases eleven and twelve already created a crowded situation; to place that many separate desserts would have made the situation even worse. Since the theme was community I thought it would be good to present the desserts family style. Four desserts were chosen to represent the four seasons of the year; these were served on four plates at each table, and passed among the guests. Not only did this further enhance the since of community and family; it provided a lot more space on the table.
One other device I used to create a feeling of intimacy was to place impactful décor in the four corners of the room. Vignettes consisting of three large four foot urns were placed on plinths of varying heights. The urns were filled with natural branch and the vignettes were backlit in a soft blue. Many times when a space is left dark it ends to come off as a huge void but by placing these elements there and lighting them there was an ending to the space and a feeling of closeness.
I hope this will offer some alternative ideas for you to consider for your next event whether social or corporate; some, or all of these ideas may prove useful.

intro to J Patrick Designs blog

FOR STARTERS
I have many friends and clients who ask for advice on upcoming events in order that they may produce a seamless "production". I use the word "production" to describe all of my events, whether they are a wedding, a convention booth, or a corporate dinner, because, to me, that is exactly what they are.
The stars of these productions are my clients or sometimes their products and it is my job to make sure they come off looking fantastic. It is my goal, through this blog, to help inform and educate consumers on exactly what goes on in producing an event. To that end, I shall be discussing events I am working on at the moment, or those coming up in the near future. I hope you will find these entries useful.
I am going to start with a novice call I receive often. A potential client will call and ask: "How much do you charge for flowers." or "How much do you charge for an event?" or "What are your wedding prices?"
I hear my friends and fellow designers smiling!
Now, I do not want to lose business by saying: "How much do you have to spend?" But that is the real question at hand!!! With any production the sky's the limit and a designer needs to know what you want to allocate for services. For a designer to invest valuable time designing a $5.00 event when you, the client, only has $2.00 to spend is a waste of a designers time and yours.
When I know what my client wants to allocate to the production I can immediately start finding resources to make it work within their guidelines and then present a realistic proposal that moves us all forward instead of losing time backtracking to make the event work in some fantasy.
If you think you are going to save money by not telling a designer/planner what you want to spend you have already made mistake number one. It is always my goal to provide you with the best service available. It is through this that I can be sure of your repeat business and referrals. Remember; the designer wants you to be the star!

event news

It Is Time To Spend Money
I heard Ben Stein speak this weekend on the state of the meeting industry. He was appearing on the CBS Sunday Morning news show. I was hoping it would post to the web so that I might download it to FB and Twitter however, it has not. I think what he had to say is important to everyone in the events industry so I am going to “para-quote” him and get this out to all of you ; please share it with any of your clients and fellow industry friends.
If you remember; AIG received a huge bailout from the US government (85 billion dollars) and shortly after that treated high ranking CEOs and other top dogs within the company to a getaway totaling $440,000.00.
President Obama wasted no time condemning this action and stated that AIG should have to give back the money if this was the way they were going to behave. This kind of spending is not acceptable. Now President Obama needs to explain himself, and make another statement that could very possibly save the Convention, Hospitality, Airlines and Entertainment Industry from ruin. Because of the Presidents words industry leaders have gotten the idea that it is wrong to have any kind of meetings, that to gather sales forces together for the exchange of and exposure to new ideas would be against what the majority of the population should be doing at this time.
THIS IS WRONG!!!
Certainly the President did not intend for the airlines to lay off hundreds of pilots, flight attendants and service personnel. He could not have meant that hotels should lay off catering staffs, front of house employees and render hotel maids destitute. Did he really want to ruin Las Vegas by killing the entertainment and convention services industry there? I am sure he did not!
I am relatively certain that what the president wanted to do is send a message that when you are using GOVENRMENT MONEY you must behave responsibly.
99.9% of events do not involve the use of borrowed government funds and thus infuse the economy with jobs, spending and a rebuilding of the economy, THIS IS A GOOD THING! If you are in that 1/10 of one percent who are using government allocated funds, you might have a problem.
It is my hope that our President will come forward and make such statements that will encourage corporations to create conferences and conventions that will stimulate our economy and drive us back to a flourishing event industry.
J Patrick McCann is the president of J Patrick Designs, an Atlanta based event design and planning company.