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24 September 2012
Progress Report
1
Post Event Report
GREEN TIE PARTY
24 September 2012
Green Tie
INVITATION TO
THE GREEN TIE PARTY
18h00: Gathered at Cullinan Hotel
Route: across bridge over Buitengragt Street - into the V & A Waterfront. Past Cape Grace, ‘Elliot’ the recycled Coca Cola sculpture, Nobel Square, the V & A Hotel, Ferrymans, down Granger Bay Blvd and to Hull Road entrance running parallel to the sea. 20 minute walk.
Groups of 100 – led by WOSA guides.
Guests wore green tie as entry ticket.X
Human Bus
Cape Grace Hotel
V & A Hotel
Vic Wharf
The Lookout Granger Bay
The Lookout Toile
tsGarden
Kitc
hen
& BO
H
Table Bay
Cape Town Stadium
Parking for wine representatives and guest departure point
Walk up on to deckChoir & Band
Welcome drink tables
Grand Café & Beach
Venue
Stilt walker at entrance
Kitchen & BOH
Garden
Bathrooms
The Lookout Walk up on to deck
Kitchen
Toilets Parking
Venue
African puppet (stilt walker from Zip Zap Circus) greet in Hull street.
Security dressed in black and green: quick check on green tie.
Pathway onto the deck ‘dressed’ with green carpet , hurricane lanterns and Consol solar lights. Sun set 18h44. Additional colour wash spots provided ambient lighting on deck later. Tables at entrance with pre poured MCC in wine glasses.
Waiters dressed in black - tray service MCC and Canapé of sliced pink peppercorn and dill cured salmon trout served on pear slice with honey mustard dressing.
Inside Lookout – wine stations were open for wine tasting.
Still water in glass jugs at wine stations.
Serviettes at food counters: recycled paper cocktail napkins be recycled again & more cost effective.
Arrival & Welcome 18h30 to 19h15
Welcome
Welcome
Welcome
Welcome Entertainment – sourced from wineries
Bosman marimba band
Solms Delta choir and band
Venue maintenance V & A Waterfront removed old palm trees and replaced with
new, young palms.
‘Kaapse Vy’ planted in front area.
Bamboo fencing: The quad garden fenced off, the Hull Road Entrance Gate covered, the toilets, the kitchen and back of house areas screened off and the outdoor air conditioning units were covered with bamboo fencing.
Venue
Welcome entertainersEntrance
Layout
Welcome drin
ks tables
Containers
exit
KARIBA
STAGE
STAG
E
STAGE
Red wine
storage
Staff
toilets
Coaches depart
Fire access
Staff only exitStaff only entry / exit
GEN
NI
ECooling 1
Cooling 2
Kariba entertainment
Scullery10 x 6mFor WashingRecycling
Colours
splash
Event colours – soft natural tones in green, blue and grey
With a
of vibrant colour here and there
The Deck Cocktail tables with theme colour table cloths.
Cut wine bottle vases with proteas.
Stone coloured couches & scatter cushions.
Wood pallet coffee tables.
Pallet ottoman with colour accent striped binding.
IndoorsChandeliers- clouds of recycled plastic flower balls and wine bottle lights
IndoorsWine and Food counters
• Each station made from 2 wine bins – turned on its side
• Wine variety or key food ingredient displayed above counter
• Variety name done in wine corks• Dish name done on chalk board
Black boards used to avoid printing
Short info bites on event
Menu
Entertainment
Décor and greening
Event Info
The MenuWelcome canapé with MCCSliced pink peppercorn and dill cured salmon trout served on pear slice with honey mustard dressing (bite size ) Station 1…Chenin Blanc Aayoba peri-peri chicken with barley and lentil salad with a dollop of avocado salsa Station 2…Chardonnay Cape line fish ceviche, fennel and orange aioli with a caper salsa Station 3…Sauvignon Blanc West Coast mussels & white wine pot Station 4… Viognier Braaied mielie soup with coconut, coriander and smoked chili oil
Station 5..Pinot Noir Porcini mushroom and ricotta ravioli with fresh thyme , truffle cream and steamed asparagus Station 6…Pinotage Mini ostrich burgers with beetroot chutney, creamy blue cheese and rocket leaves on ciabatta Station 7…Bordeaux blend Rooibos smoked venison with pepper balsamic strawberries, pea shoots and Wellington goat’s cheese Station 8…Mediterranean blend Merlot mnqusho with biltong and drunken pecorino, topped with a baby leaf and toasted pumpkin seed salad Station 9…Shiraz Hand crafted coriander and clove boerewors served on sweet potato mash with a Cape gourmet smoortjie Station 10…Cabernet Sauvignon Crispy lamb shank pie with carrot & butternut mash Station 11 Fortified dessert wine Pear and raspberry crumble with a pecan nut crust and cinnamon crème fraiche Warm dark chocolate and nut brownies with chocolate ganache & Amarula ice cream
Local talent – semi professional and professional.
Use of costumes and make up to create drama.
Tells the story of the mix of our community .
Look and Feel of the event reflected in styling of acts (motifs and colours)
Themes – Cape, winelands, community and environment
ENTERTAINMENT
Pop up acts performing on 3 stages to left, middle and right of venue.
Stages themed- Flowers – baskets of protea & fynbos Main stage – white finish
5 Acts each giving 3 - 4 minute shows on each stage.
Move from one stage to next. Parading between stages will add excitement amongst guests on the floor.
Each act accompanied by supporters – dressed in white and green tie theme. They carried torches (lighting) and boombox (sound) – creating pools of sound and light at the stages.
ENTERTAINMENT
ENTERTAINMENT
ENTERTAINMENT
ENTERTAINMENT
ENTERTAINMENT
ENTERTAINMENT
4 Coral trees with base pallet covered with fynbos. White lacquered tables seating 10 people at wooden
benches. Wine bottle vases on tables.
25
IN THE GARDEN
IN THE GARDEN
Event Greening & CSR Event Greening Plan
Waste management (paper, plastic, organic)
Recycled plates
Biodegradable cutlery
Bathrooms use biodegradable soaps
Tap water
Used materials such as wine bottles for vases, wood and wine pallets for décor
Donated to township school
Garden – trees – re use
Corks recycled
Signwriting / black boards in stead of printing
Bottlecraft – bottles given to community to cut for crafts
Left over food donated to local shelter
GREENING
GUESTS