Case Study #2
Port Pavilion on Broadway Pier
San Diego, CA
Our initial floorplan had to be flipped due to inclement weather brought on by El Niño. We had selected this venue as it offered a large industrial structure suitable for a live concert with a cement forecourt area to tent for dinner. The back deck faced San Diego Bay, offering a picturesque setting for dessert. On the forecourt we created an urban chic farmers market with the entrance featuring a vintage truck, bales of hay, flowers and vegetables. Food stations were designed as various fresh farm to table “stalls” while custom bars and dessert stations were to be built using wooden crates and rustic details.
Just four days prior to the event, heavy rain was forecasted, so with the help of our vendors we implemented our rain plan. This meant: (1) amending the layout to accommodate fire exits, as well as space for the furniture and dessert stations originally planned outdoors on the back deck facing the ocean (2)obtaining required approval of the new plan by a fire marshal just days before the event (3) applying for permission from Homeland Security to walk the band down the federally regulated “off limits” side of the port building so they would not have to walk past the attendees.
The pièce de résistance was our WOW dessert station replacing our planned outdoor S’more offering and instead providing a variety of candy and marshmallows heated in cast iron skillets and served warm with a choice of cookie options. The guests were delighted with this creative and interactive offering!