Event Styling Tips with En Pointe Events

En Pointe Events help clients build value and strengthen relationships through the power of strategic events and activations.

Event concepts, creative ideas and on trend design, logistics, management and production – this is what the close knit team at En Pointe live and breath.

With a focus on quality over quantity, En Pointe have partnered with the Melbourne Food & Wine Festival across 2017 & 2018, delivering the events at the inaugural House of Food & Wine in 2017 and in 2018, overseeing project design for the House of Food & Wine Hotel, the Wine Program and the World’s Longest Lunch.

Here, we chat to co-founders & event directors, Rocco Trimboli & Kate Stewart about HOW and WHY they do what they do.

Tell us about this year’s WLL design

Seeking inspiration from the chosen location was the starting point – we wanted to showcase the multicultural diversity of Footscray and incorporate vibrancy and colour. Our palette including shades of purple, pink and red. We wanted to make sure that even with 1700 guests, every single guest felt close to the magic of the community and could see colour and attention to detail. With a celebration of food being the main focus, we incorporated vegies and herbs into the placement design and also oversized cut-outs that featured in surrounding trees (accompanied by streamer installations for additional movement and vibrancy).  Another little detail that was a hit was our hunt through the City of Maribyrnong archives and the production of postcards featuring historical images for each guest to share their experience with loved ones and those not at the lunch. Mini post boxes were located at multiple points making it an easy experience for guests to partake in.

And finally, we loved being a part of the entertainment curation for this special event – bringing together talented individuals from the Footscray community and beyond to bring music, storytelling and atmosphere to the lunch.

What are your tips for adding a little En Pointe magic to private parties?

Surprises! For example, an amazing entertainer or singer midway through the party (or a unicorn on arrival!)

Choose a concept – it doesn’t have to mean to a full transformation and guest dress ups (although we do love a costume party), but a concept will help you select a menu, look and feel for your event. It can be as simple as Autumn feasting (mushrooms, chestnuts, the beautiful burnt oranges and warm yellow tones, pomegranates, persimmons – we could go on!) or a dramatic Black Magic dinner party… black roses, cut crystal, candelabras and a decadent dinner.

How can we make the most of the cooler months and celebrating events and parties?

We love Winter events ! It tends to be a quieter time for suppliers so you have their undivided attention and can sometimes get a better price.

And with Bastille Day, Winter Solstice, the Tour de France, Christmas in July and truffles in season, there’s plenty of excuses to host an event.

Event trends?

Iridescents & Holography
The 70s are back!
Fresh Branding – everywhere! From floors to coffee cups, temporary tattoos to cookies and up in lights
Veganism and a more mindful approach to dining out, sourcing food and minimising waste. Last year saw two mindful drinking festivals in London – and the market for alcohol-free beverages is growing. Non-alcoholic sophisticated matches to degustations, soda bars popping up like PS40 and alcohol free beer sales growing!

Favourite party dish?

As the days become cooler, we’re excited by Sri Lankan feasts and grilled Raclette stations. Living dessert platting can also add wow factor to an event – such as Christy Tania’s frozen dessert cocktails.

What’s coming up?

We’re in planning mode for Christmas parties, a Wellness Festival, days at the polo, the races and a few special weddings. Stay in touch on Instagram @enpointe_events

Final words?

There’s no take two in events.

Find out more about En Pointe Events here : www.enpointeevents.com.au