Rules of Revelry: Amy Saltzman & Kate Stone

Rules of Revelry: Amy Saltzman & Kate Stone

By Elizabeth Schulte Roth, July 28, 2016

Screen Shot 2016-07-27 at 11.01.14 PM“Everyone’s been to a dinner; everyone’s been to a corporate meeting. How do we make it different?” That’s the question the duo behind Alchemy Event Studio asks themselves every day. The studio was founded by uber-creative Amy Saltzman and Kate Stone, who serve their Southern clients with a hyperfocus on the clever little details that make a party so personal. Their fans include everyone from billionaire retail CEOs to the NBA’s Atlanta Hawks. Lately, they are guided by their favorite phrase: Why not? “Don’t think you can’t do it that way because others aren’t doing it that way,” says Saltzman.

When it comes to food, you can go high and low.

Getting creative with F&B elements is one aspect of gatherings where Alchemy thrives. For a spirited Fortune 500 company’s holiday event, Alchemy crafted a mobile, 6-ft.-tall fir tree made from dowel rods on big rolling casters and covered each rod with hot Krispy Kreme doughnuts. “People were rolling the doughnut tree around and taking pictures in front of it, posting them on social media and branding their experience,” says Saltzman. When attendees left the event, they were given hot cones of French fries from The Fry Guy food truck at the valet. “You want to make sure guests eat when there is an open bar,” Saltzman adds.

When Krug Champagne wanted to introduce its president and CEO, Maggie Henriquez, to a select audience, Alchemy created an intimate affair at a private home in Atlanta. “She’s a fascinating woman from Venezuela who went to Harvard, lives in Paris and runs a classic European vintner, and this was her first visit to Georgia,” Stone says. For the night’s F&B, each of the six courses was paired with a vintage Krug. “It wasn’t a place for collards or pimento cheese,” says Stone. Alchemy asked the chef to create a lobster arepa, a nod to the classic Venezuelan dish, which Henriquez praised as the best she’d ever had. “She knew we wanted to make her feel comfortable, so it was Southern hospitality in our own, atypical way,” Saltzman shares. “It got Henriquez talking to guests about her life, which made for a fabulous evening.”

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