December 4, 2015
Embellished and ornamental, extraordinary and unexpected, guests enthusiastically embraced the Moroccan theme at the 47th Annual Meridian House Ball.
Arriving at the Ball from over two dozen Embassy-hosted dinners and the Gala Dinner at the adjoining White-Meyer House, DCs social set were treated to a grand dessert buffet overflowing with Moroccan-inspired sweets and gorgeous florals. Amaryllis decorated the space, and the massive dessert table, with enormous arrangements of brightly-colored orchids, roses, dahlias and palms in burnished gold urns.
Moroccan Mint Tea was presented in etched glasses with traditional Pastries, Miniature Seven-Textures Chocolate Cakes, Rosewater Creme Brulees, Budino Bites, Halwa with Candied Ginger, Saffron-scented Chocolate Lace Lollipops, Lemon Steamed Pudding Cakes, and Passionfruit Tartlets topped with Swirls of Meringue. Our chefs gilded delicate Chocolate and Sugar lanterns to add to the artistry and opulence of the buffet.
In the Linden Grove, the trees were decked with pierced tin lanterns, colorful parasols and moody purple and amber lights. At the Fruit Souk, stalls were draped with antique Moroccan kilims and decorated with intricately carved melon lanterns. Guests selected freshly pared Fruits and Berries drizzled with spice-infused Syrups.
Ice Cream Sundaes, in tempting of flavors of Baklava, Chocolate Cardamom, Olive Oil and Orange Blossom, were made-to-order at caravan tables covered with swathes of sheer fabric.
In the dance tent, Syzygy Events created a stylish Moroccan club and Hookah lounge with fretwork screens, mirrored bar fronts, colorful lanterns, plush pillows and embroidered hassocks where guests puffed and partied into the wee hours.