Though the year isn’t over yet, the opening soiree for Colorado’s first Four Seasons Hotel on Saturday night was most likely the party of the year.
Guys and gals ponied up $325 apiece for an adventure to remember. Most of the proceeds went to four beneficiaries: the Denver Zoo, the Denver Center for the Performing Arts, the Kempe Foundation and the University of Colorado Cancer Center.
The goal was to raise roughly $30,000 for each charity, but total numbers haven’t been tallied yet.
The Four Seasons crew gave their all to the party-planning by meeting once a week since July. Guests were greeted by general manager Thierry Kennel and his wife, Sophie.
All hands on deck included Lisa Bailey, director of marketing; Hans Willimann, general manager of the Four Seasons Resort Vail; Dana Berry, director of public relations, and her husband, John; Bill Thomas, director of human resources; Ara Aederi, director of food and beverage; executive chef Simon Purvis; Edge Restaurant GM Shannon Jones; director of finance Roxanne Heimlich; director of catering Amanda Reeve; director of sales Kristen Thompson; and director of rooms and residences John Greene.
Representing the ownership group was Salomon Marcos, president and chief executive of Grupo Denim.
Other notables included actress Kerry Bishe; Denver Metro Chamber of Commerce president Kelly Brough; Downtown Denver Partnership honcho Tami Door; the DCPA’s Dan Ritchie and David Zupancic; Neiman Marcus’ Christel Dikeman and Nancy Sagar; Denver Zoo’s Jean Ellis; Denver Film Society’s Britta Erickson; Ritz-Carlton Denver GM Andrew Rogers and his wife, Sarah; Sage Hospitality bigwig Walter Isenberg and his wife, Christie; dairy queen Ellen Robinson; 9News guy Kirk Montgomery with music maven Mel Gibson; and Larimer Square chief operating officer Joe Vostrejs and his wife, Mary.
The hot band OneRepublic was the headliner that rocked the ballroom. The party spilled into the third-floor spa, where guests received mini-treatments, and out to the outdoor pool.
Stilt walkers served drinks and hors d’oeuvres, aerial artists performed high-flying feats, the sports-themed room featured a mechanical bull and games, and the Willy Wonka dessert room featured chocolate fountains and a caramel river. Valet attendants washed all of the cars’ windows.
The party was supposed to end at 10 p.m., but I’m told that some guests were still hanging around at 4 a.m.
Fun foodie facts:
• 1,300 shucked oysters.
• 7,000 pieces of shrimp cocktail.
• 3,000 snow-crab claws.
• 20,000 pieces of candy in the Willy Wonka room.
• 600 martini glasses for the potato bar.
• 5,000 hors d’oeuvres.
• 22 cases of champagne.
• 40 culinary students assisting from Johnson & Wales University.
• Eight teacher’s assistants from Johnson & Wales.
• 26 Four Seasons cooks.
• Six Four Seasons chefs.
Eavesdropping
on two political pals at a John Hickenlooper victory rally: “Let’s start a new pool — not who runs for mayor but who drops out first.”
Penny Parker’s column appears Tuesday, Thursday, Friday and Sunday. Listen to her on “Caplis & Silverman” between 4 and 5 p.m. Fridays on KHOW-AM (630). Call her at 303-954-5224 or e-mail pparker@denverpost.com.
