Nothing is more fun that planning and delivering and themed event for clients, it really allows us to get our creative ideas out there and plan some amazing details and surprises for guests.
Last week we had the privilege of working with Hubands Energy to create an onsite staff event with a difference. Hubands wanted to create something special for their mid-year staff celebration and we presented the idea of a Mexican Fiesta. We chose this concept because it was fun, colourful, different and we could really theme the event right down to the food.
Hubands Energy already had a venue in mind, a blank space, an unused warehouse on their premises. It can be daunting to use a space that is really empty or is perceived to be more practical than party, but we took up the challenge and the results really wowed the guests.
We used the large space to our advantage and created areas using festoon lights and lanterns, our custom bar and long trestle tables.
We bought Mexican details into the long tables by keeping it on theme with rustic wooden tables and benches thanks to Cheers wedding & party hire, Mexican inspired cloth for the table runners, live cactus and succulent plants, tealight candles and bright flours in glass bottles.
But we didn't stop there with the theme, we made sure guests were transported to Mexico right down to the food and drink. The beer was Corona, we ordered in Mexican soft drinks and hand crafted Margaritas. We then worked with our catering partner Treats Cakes & Pastries to create a Mexican inspired menu starting with tortilla chips with 4 hand made dips (bubba shrimp, chili corn salsa, Cilantro/lime aioli and roast tomato relish for entrees, handcrafted soft shell tacos three ways (Pozole Rojo pulled pork and pineapple salsa, El Chapo BBQ Chicken and coriander slaw, Mayan Roast Lamb and 3 bean salad), and then finally we had a concept to create a really wow bespoke dish for dessert and Treats Cakes & Pastries made it something to remember. Dessert was a Baby Cactus Tree Macarons with tequila buttercream and salted caramel/chocolate soil. We made sure the food catered for allergens too by making gluten free and dairy free options as well.
The space was transformed and the guests wanted us to leave everything there so they could use every Friday drinks!
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