EVENT DESIGNER AND PLANNER:
Kat Creech Events
•••katcreechevents.com
CATERER:
Jackson & Company
•••jacksonandcompany.com
Photos by Ama by Aisha Photography (amabyaisha.com)
VENUE:
The Corinthian, a special event venue in Houston built in 1905
EVENT DETAILS: Kat Creech Events won the NACE One award for “Best Wedding of the Year” (budget greater than $100,000) for this April 2016 art deco-infused event. Creech says the bride and groom “liked the idea of a not-so-literal ‘Gatsby’ inspiration, but wanted to focus on the dreamer vibe of the era. They loved the minimal use of color and maximum use of different texture.” Gold, black and ivory were color foundations, while “glamour, elegance, bold and sexy” were the buzzwords during the design process.
The ceremony and 300-guest reception were held in a magnificent neoclassical building. A gilded art deco-inspired champagne diva—whose dress held 72 champagne glasses—welcomed the guests, while servers on the stairs poured Bottega Venetian Gold Prosecco into them. The floral pergola for the ceremony took over eight hours to construct and featured more than 3,000 ivory hydrangea, ivory roses and blush miniature roses. Dinner featured six lavish tablescape designs, with five-layer place settings.
Additional highlights included dramatic lighting, an LED video wall that presented a childhood video of the bride during the father/daughter dance, and such fun extras as stilt walker entertainers. “And just when you thought we were going to close this party with a traditional last dance, we had one more surprise up our sleeves,” says Creech. “The night concluded with a traditional second-line brass band and custom Mardi Gras beads to pay homage to the couple’s home, New Orleans. As they came out to perform, the staff passed out white handkerchiefs and beads. The confetti cannons and CO2 canisters were once again rained down on the guests, and this moment was truly a moment we will never forget.” The guests sent the couple on their way with a sparkler exit.
MENU HIGHLIGHTS: Hors d’oeuvres included Champagne with gougère, bacon lollipops, miniature chicken-fried steak skewers with gravy, truffled mac and cheese in black pepper pastry cup, and tuna tartare cornets. Dinner started with smoked trout parfait served in caviar icers, followed by warm roasted corn soup served tableside over corn salsa. The entree was braised beef short ribs on the bone with veal reduction, scalloped potatoes, haricots verts, glazed carrot spheres and homemade yeast rolls. The five-tier vanilla wedding cake with amaretto icing was placed under the floral pergola. The late-night dessert bar featured tiny waffles with fried chicken drizzled with maple syrup, tiny milk shots served with chocolate cake balls, tiny pecan pies in Mason jars, and graham cracker cheesecake bites with fresh berries—a few of the groom’s favorite treats—and a full coffee bar.
THE BEST-LAID PLANS: “The blending of the variety band with the second-line brass band proved challenging to bring together,” says Creech, adding that the two groups didn’t have a chance to rehearse together. “I knew in my heart of hearts this was going to be out of this world, but it took a lot of conversations to convince them. Finally, we had a deal. I will be forever grateful for these two talented artists to meet for the first time and jam ‘When the Saints Go Marching In.’”
Photos by Ama by Aisha Photography (amabyaisha.com)
