Event Management Newsletter: Winter 2024
FEATURED EVENT: WINTER SOLSTICE
This year’s annual Winter Solstice reinvented the supper club with stunning décor, live performances from Juilliard musicians, and an elegant menu curated by Chef Jerome Carpentier and narrated by the Audio-Visual team in lieu of paper. Read more about the event and see additional photos on our website.
MORE WINTER HIGHLIGHTS
On Thursday, December 14, Columbia University Facilities and Operations hosted a holiday party in partnership with Event Management. The festive feast of culinary delights and beverages took place in Lerner Auditorium and featured wintery lighting by the Audio-Visual team.
The reimagined Wang Pavilion (formerly called B60/Party Space) is designed for performances and can accommodate about 180 people. It includes a state-of-the-art built-in sound and lighting system and a 300 sq. ft. stage with a permanent piano. The new event space includes unique house and specialty lighting, acoustical finishes, and a new AV and sound system. It also has totally renovated bathrooms and a catering area. Learn more and book this space on our website.
Event Management refreshed its popular Sustainable Living Menu for the 23-24 Academic Year. First introduced in January 2020, the Sustainable Living menu was curated to feature local ingredients, focusing on vegan and vegetarian options. Menu selections are updated periodically to reflect fresh and seasonal options. Read more.
STAFF SPOTLIGHT
Say hello again to Scott Buonomo, General Manager for Event Management. A graduate of the Culinary Institute of America, Scott’s passion for the hospitality industry extends beyond the dining room. Scott oversees hundreds of events each year ranging from weddings and social events to student groups and corporate functions. Scott loves the family feel provided by the Columbia Community and the ability to interact with every client that comes to Faculty House. Before joining Columbia, Scott worked for the prestigious Harvard Club of New York and the Metropolitan Museum of Art. He was able to build his culinary knowledge while working in the kitchens of The Park Avenue Café in New York City and Knickerbocker Country Club in New Jersey.