From an entertainment, film and video production company, STU ART Productions is fast becoming one of Sydney’s most creative event companies, securing events over more experienced practitioners because of its creativity, attention to detail and personal approach.
One of their most recent high profile events was for Thiess John Holland for the launch of the Lane Cove Tunnel. The two-event gig included creation of a gala opening night for 420 VIP guests followed the next evening by a staff Christmas party for 350 – both held in the tunnel.
It was, according to managing and creative director, Stuart Katzen, a challenge considering everything had to be brought into the tunnel for the event, and nothing within the tunnel could be touched, hung and, most importantly, damaged.
“Water, electricity, even the floor had to be trucked in from outside for the events,” he explains.
“We were given strict instructions: don’t touch anything.”
Working with supplier Fresh Catering, STU ART Productions created a night to remember for politicians, captains of industry, and VIPs on the first evening, who were bussed into the tunnel in 12 mini-buses.
“The concept was to enhance the tunnel to its very best which we did using a black and white and hot pink colour range. We had three large chandeliers, a white Tivoli stage, and specially made chair covers. It was an elegant yet exciting feel.
“We had a red carpet pre-dinner area with a regency cocktail bar, and we then revealed the main area.
“Our MC was Ray Martin and we had an urban tap theme, Paul McDermott as feature comedy act, and then a dance band from 10 to midnight.
“The night was also used to raise money for the Humpty Dumpty Foundation, and I’m happy to say that $250,000 was raised on the night.”
Stuart said buses were on stand-by from 9.30pm but there were only two bus trips from then until midnight, demonstrating how much guests were enjoying themselves.
“For the Christmas party the following day we pulled everything out except the stage and changed the theme to a 1920s LA club, with a raised seating area and fun gambling. We had Mikey Robbins as MC, a 10 piece swing band, and a lot of interactive entertainment throughout the evening.
“It was fun for the client because up until then they had only had family day-type Christmas events. This was their first “adult” party, and we had a lot of people asking us what they should wear. We told them to dress sexy and sassy!”
With a project of this size and in such a location as it was, Stuart said there were plenty of issues relating to occupational health and safety that had to be worked through early on.
“We work with quite a number of construction companies and as a company we are OH&S `insane’. At this event we had a first aid officer on site both nights, and I’m happy to report that there were no incidences to speak of.” Both nights were very successful in every way.
The access to the event space was via one of the entry/exit ramps into the actual tunnel, with limitation on space, number of vehicles, and restrictions on vehicles gaining entry that were not diesel fuelled.
The access restrictions also required each supplier delivering to the site to deliver to the site following a strict timeline. Security was tight on the site which meant details on each vehicle, and driver. Despite the date being one of the busiest in the event calendar for the year, working in conjunction with event producer STU ART Productions all suppliers managed to arrive, deliver and depart without a hitch.
Guests at the event enjoyed artichoke truffle and parmesan tarts, sugar cured salmon and pickled ginger squares on arrival followed by an entrée of spiced duck, seared scallops, asparagus and smoked eggplant salad, dressed with sherry vinaigrette. The vegetarian entrée was baked parmesan ricotta with tomato and green olive salad.
For main course guests were treated to a fillet of beef, wrapped in proscuitto, chicken parfait and perigeux sauce or ocean trouts, candied lemon and spicy couscous. The vegetarian option was eggplant, feta and somen noodle timbales, with roasted tomato sauce.
For dessert guests had cannoli, strawberry compote – a crisp Italian pastry tube filled with a white chocolate pastry cream and smothered with a compote of fresh strawberries that have been lightly poached in a vanilla sugar syrup.
For the staff Christmas party Fresh Catering served chicken breast, smoked tomato & mascarpone roll; baked ricotta, oven roasted cherry tomato crostini; prawn and lime chopsticks; peking bbq duck pancakes, hoi sin sauce; grilled lamb skewers, moroccan spices; mini beef burger, chilli mayo; haloumi, tomato & tapenade tart tartin; and sweet corn cakes with sweet chilli sauce. Flathead fillets & chips, stir fried vegetables and noodles, and epicurean pizzas preceded a selection of mini desserts.
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