BBHO Fall/Winter 2011 : Page 48

... continued approach to setting the mood doesn’t necessarily require a color scheme. “Themes don’t always have to be picked by color,” she says, “they can be set in texture, lighting, candles, specialty papers and more.” Gathering inspiration from the elegant and often ornately packaged delicacies of Parisian boutiques like Fauchon, Ladurée, Hédiard and Patrick Roger Chocolatier, Perez created custom labels for each treat and let rich texture be the guiding principle in styling this gourmet table. “I’m driven by texture,” she says, “I believe it creates a conversation with the eye and should always be taken into consideration when designing the theme to an event.” With that in mind, her first considerations were linens and backdrop. Perez chose two different patterns of custom linens by Elegant Beginnings (281.812.9587, with a graphic gray and white design, using the fabrics as wall and table coverings. She layered on a white rococo wall mirror from design store Laura U (713.522.0855, and positioned it directly behind the table’s centerpiece—the wedding cake created by Edible Designs by Jessie (281.556.5523, The mirror’s ornate edges closely echo the design of the four-tier fondant cake with cascading white chocolate petals. Milanese artist Piero Fornasetti also influenced Perez’s concept. “I love the monochromatic hues and replication in his work,” she says. “I was inspired, and looked to capture the impression of color and repetition in the backdrop and design.” Repeating color as well as texture, Perez bathed the table in ivory and white confections—with a hint of gold and orange for warmth. Two macaron tree towers designed by Susan Doherty of Green Eyed Susan (713.609.3076, greeneyedsusan. com) flanked the cake. To build the 100-piece towers, Doherty made a trio of f lavors from scratch, including white coconut (with German chocolate cake filling), hazelnut-speckled white macarons (filled with hazelnut chocolate), and gilded 24K macarons made from several vanilla bean varieties and filled with Doherty’s signature ganache. In addition to custom flavors, she designs French pastries with monograms or polka dots and “mac-pops” on sticks. “themes don’t always have to be picked by color,” Perez says, “they can be set in texture, lighting, candles and more. i’m driven by texture. i believe it creates a conversation with the eye and should always be taken into consideration when designing a theme.” For more replication, Perez placed a few of Doherty’s macarons in small finger bowls, expanding the flavor palette with Earl Grey tea and rum cake. She used rectangular white dishes to showcase an assortment of petite confections from eco-friendly SWEET (713.647.9338,, the new CityCentre staple (with 100 percent recycled fixtures and glassware). The spread by owners Sandy Tran and Anne Luong included miniature key lime pies with light-as-air meringue, coconut cupcakes and white cakes (baked in unbleached liners), vanilla cake truffles and white crystal sticks in a jar. Adding height and a new texture to the mix, Perez displayed MJC Catering and Events ’ (713.961.0911, small skewered caramel apples with dulce de leche, white chocolate and French dragées in a vintage silver ice bucket. “A few orange details and the flowers gave the table a bit of pop,” Perez says. Created by Lori Holley of Special Arrangements (281.385.9270,, the bright orange parrot tulips added some height and shape. Araya Artisan Chocolate , (832.967.7960, offset all the white with colorful individual chocolates, including Irish cream (hand-painted orange), peanut butter and berries and orange rum. The chocolatiers also whipped up small glass cups of passion fruit mousse and fluffy marshmallows dipped in white chocolate and served fondue style. For her final touch, Perez incorporated a signature Champagne cocktail from Philippe Restaurant + Lounge (1800 Post Oak Blvd., 713.439.1000). Sweet! POUR SOME SUGAR Clockwise from top left: Bite-sized key lime pies from SWEET; caramel apple kabobs by MJC Catering and Events; passion fruit mousse cups by Araya with Philippe’s signature beverage and gray and white macarons by Green Eyed Susan; a plate of Araya’s handpainted couture chocolate 48 fa l l / w i n t e r 2 0 11

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