The multi-course meal was served impeccably at long buffet-style tables, adorned with towers of mouthwateringly good crustaceans and a thematic menu including melt-in-your-mouth lamb chops and cleverly presented delicacies. According to Armando Arruda, Director of Fairmont The Queen Elizabeth’s outside catering, “We really wanted to reflect the factory theme and did not hesitate to use unexpected accessories – in fact 5,600 of them – such as paint brushes, paint cans and tubes to awake the artist in every guest. We put in
Photography by Fahri Yavuz
.
hours of research and trials to create the best culinary experience. We are always up for new challenges and the Ball provides us with innovative themes to explore”. Debbie Zakaib, Chair of the MAC Ball commented: “The gourmet menu was stunning; not to mention how inviting, generous, delicious, original, colorful and full of surprises. It was perfectly in line with the theme. We were truly impressed by the attention to details, the creativity and delivery. Our guests were astonished”,