The Expert Behind Lawrence Scott Events Shares His Top Tips For Planning The Ultimate Soiree

Phebe Wahl | April 30, 2019 | Food & Drink

Renowned for his jaw-dropping events with perfectly executed production that rivals any Broadway show, Larry Scott of Lawrence Scott Events (lawrencescottevents.com) has a true talent for entertaining. Here, we spotlight the spectacular moments that define “a Larry party.”

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THE FLOWERS

“When it comes to the room, it isn’t about putting $8 million of flowers dripping down onto tables. That doesn’t tell a story to me. When you walk into that ballroom, it’s [the client’s] world that they dreamed of.”

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THE HORS D’OEUVRES

“I like mixing the ridiculous with the sublime. Everybody loves sushi and shrimp, but they love comfort food also because it’s familiar. And it just makes people feel good—like a bacon cheeseburger spring roll.”

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THE HOST

“My analogy is always that your host or hostess is the chandelier. If she’s on the dance floor or by the bar, that’s where your party is going to be. But then your guests are the bulbs. Your guests should always feel included in everything that you do. They are part of your chandelier. We know that you are the chandelier, but make sure that everybody’s bulb is shining.”

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THE PARADE

“When I’m looking at somebody’s home, there’s always that sexy part of the room that may be part of the parades or a certain song. It’s that cherry on the cake.”

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THE LITTLE DETAILS

“[During a signature Larry event], I love when the staff parades in and brings another part of the party to you. Maybe the parade comes in where food is brought out to the dance floor. So the party never stops.”

SCOTT'S ADVICE

Drinks
“Cocktails are like the first chapter in this event story. Tequila is just as important as vodka, and even a Japanese whisky is becoming important.”

Dinner
“I like nouvelle cuisine and big portions—pretty food but a lot of it.”

Dessert
“I love ending the party with the crazy desserts I’m known for. We’re all kids at heart.”



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Photography by: Flowers by Brian Marcus; Hors d’oeuvres photo by Terri Diamond Photography; Parade & staircase photos by Drew Noel; Tables photo by Teri Gruber