Meade Design Group was a little spoiled this fall, we were able to host the launch of Barbara Barry's latest fabric collection, 'Indochine' with a private gathering of clients. We were actually the first showing in Canada so we feel very special to have been given the opportunity!
Many thanks go out to all of our guests in attendance, as well as Barbara Barry herself, who sent us a note with a lovely gift of her own brand of absolutely delicious Citrine tea. Erica Smolders from Rook & Rose did a stunning job with the Asian themed flower arrangements which set the mood perfectly. We couldn't have done it without the support from the team at Kravet Canada: Brian Donovan and Paul Smith, and of course our rep, Brenda Marks - who gave an engaging and fascinating presentation of Barbara's new line.
We took careful consideration when creating the event's ambiance: Asian-themed accessories were placed throughout the space including fans, sculptures, natural elements, catalogues, and items that Barbara cited as being inspiration for the collection. We lit candles from Barbara Barry's own line and played traditional music in the background. We also had Mrs. Barry's official video about the collection playing for guests to hear about the line from the designer herself. While there were punches of rich tones of fig and charcoal, the palette remained soft and muted so as not to stray far from the look we have all grown to know and love from Barbara Barry, it blends in perfectly with her very first books yet is still very new and unique.
There was an abundance of treats and drinks to be had, including our signature cocktail for the event 'Indochampagne'. It was so well received that we thought we should share the recipe for everyone to try at home for their next event:
1 Cube of Sugar
3 Drops of Angostura
2 Teaspoons Barbara Barry Citrine Tea Syrup
For Barbara Barry Citrine Tea Syrup, you will need 1/4 cup Citrine Tea by Barbara Barry; the zest and juice of 1 lemons. In a small sauce pan, combine tea leaves and lemon zest and juice with 1 cup sugar and 1 1/2 cups water; bring to a boil, let the sugar dissolve, and remove the pan from the heat. Let liquid cool; strain through a fine sieve. Use about 2 teaspoons of syrup per flute of champagne.
Everyone seemed to have a great time ogling the eye candy, mingling and coveting the gorgeous door prize - two pillows made with brand new Indochine fabric and trim. It seems like great connections were made and guests left inspired to create with Barbara Barry's new collection.
All in all, we'd say it was a great success!
If you would like to see more images of the event please visit our Indochine gallery on our Facebook page.
For more on Barbara Barry, check out these past posts featuring her and her work: