Wellington, FL – March 25, 2011 – The 2011 World Dressage Masters Palm Beach presented by International Polo Club Palm Beach, recently completing its first ever appearance at the Jim Brandon Equestrian Center, was a spectacular success.
This achievement was the result of the amazing production, the fabulous food and unbelievable ambiance, all created by South Florida’s most respected caterers, International Polo Club Catering.
In January, Wellington Classic Dressage made a three year agreement to produce the WDM Palm Beach. When the Goodman family and International Polo Club Palm Beach stepped up to become presenting sponsors, the WDM Palm Beach’s future was secured.
With just a month to get this massive production off the ground, International Polo Club Catering spared nothing in their preparations. Paying attention to every detail, they created an event that served not only the dressage community, but also a wider public – giving North Americans a rare opportunity to witness top international dressage at close proximity in a extraordinary setting.
The theme of the WDM Palm Beach décor was the countryside of Southern France. In just a few short weeks, the team at IPC Catering transformed the utilitarian facility at the Jim Brandon Equestrian Center into a corner of Provence. By the time 1200 spectators arrived to feast their eyes, ears and taste buds they virtually stepped through a “Looking Glass” into another world. Large, custom-made screens were mounted along the open sides of the covered arena; each one was decorated with scenes from Provence: fields of lavender, vineyards and medieval hilltop villages. Thousands of flowers, cypress trees and lavender plants decorated the entry, arena and dining tables, which were covered with linens of toile and cornflower blue.
The French theme continued through the evening, as five courses featuring the finest French cuisine were served with wine pairings from France’s most famous wine regions. A flute of Champagne greeted guests as they arrived. From the charcuterie starter accompanied by Pouilly-Fuissé whites to the filet mignon and terrine of foie gras with truffles and Lavande served with the rich reds of Bordeaux and Côtes du Rhône, guests were treated to an authentic French evening, right down to the red berets worn by the ushers. Before the evening’s main attraction, the Grand Prix dressage freestyles, got under way, French music played softly in the background.
The south of France themed evening, created by International Polo Club Catering, began with valet parking service, then a walk through a forty foot tall entrance and boardwalk lined with Cypress and colorful flower beds of lavender, yellow and white blooms and overflowing pots of sunflowers, with ushers in red berets leading guests to their reserved tables.
Table sections were named for the wine regions of France, Champagne, Bordeaux, Cote de Rhone, and Bourgogne.
Exquisite table seating surrounded the performance arena to create an intimate feeling, with guests able to enjoy the Charcuterie variety and bottles of French wine set on their tables. The atmosphere of anticipation, infused with music, flowers and lights continued until a hush fell on the crowd as the competitive performance of the world’s dressage champions began, all within twenty feet from tableside.
After the first set of riders, a magnificent French inspired dinner was presented by International Polo Club Catering.
The fresh starter salad was followed by a dual entrée creation of seafood and filet with sauces and side accompaniments. Wine continued to fill goblets; including the premium IPC Sommelier selected wines from “The Wine Cellar.”
A classic French dessert with a delightful chocolate fusion followed the entrée. In true French spirit, the evening’s meal concluded with a perfect selection of aged cheeses at the after-party.
After the magnificent horsemanship and excellent dinner drew to a close, the internationally flavored and highly spirited after-party in the VIP Lounge got underway and lasted until early in the morning.
This incredible evening of exceptional food and fabulous atmosphere was created, from start to finish, by the professionals at International Polo Club Catering.
“I think an event like this validates the professionalism of International Polo Club Catering as a true full service company,” said IPC Catering’s President Aaron Menitoff. “Our menus and food offerings have always been judged as some of the very best in South Florida, thanks to our own Chef Yo. The World Dressage Masters production highlighted our ability to create and manage a huge event, from top to bottom. We were not only responsible for the outstanding dinner, service and table décor,” he said, “but we also took the lead role in the overall production, the engineering, and complete theme development of the event.”
For the WDM, International Polo Club Catering worked closely with twenty-eight different subcontractors to create the flawlessly produced affair. “Our special thanks go out to Regency, Backacre Landscape, Creations Floral and Frost Lighting in particular for their outstanding contribution,” recounted Menitoff. “The incredible team work among all of the various contractors involved, with IPC Catering leading the way, was the reason that this event came off as it did.”
“International Polo Club Catering transformed the Jim Brandon Equestrian Center, an area larger than a football field, into an elegant multi-level equestrian dinner gala in a French countryside,” Menitoff added.
International Polo Club Catering can do the same for your event, from a small, private intimate dinner party to an elegant wedding, to a major corporate affair with your choice of themes. Unlike most caterers, International Polo Club Catering owns a 10,000 square ft warehouse filled with fine china, glassware, linens, tables and seating, and any number of theme décors. Any design, any creation, any look and feel can be produced in any location.
The tremendously successful production of the World Dressage Masters moves International Polo Club Catering to the top of the list of South Florida caterers and major event producers.
“We all share a passion for the “art and science of celebration,” concluded Menitoff. “This event demonstrated our expertise in a specialty area of our industry that further distinguishes us from the competition.”
