rooms offer full views for up to 50 atten- dees.
Planners who appreciate the works of artisans and the beauty of a bygone era will want to choose the museum’s Carousel House. A flawless reception site for 200 guests, its centerpiece is a fully operational 1908 Dentzel Carousel. The original animals were all hand-carved by Gustav Dentzel in his Germantown shop. “People love to ride the carousel during meetings,” says Rifici. “There are more than 1,100 lights; it is gorgeous.”
Quick creative thinking is prevalent at The Please Touch Museum if circumstances ever were to circumvent an intended pro- gram. Rifici explains, “This summer we were supposed to have an outdoor event. Then a horrible rainstorm hit the region. Just 48 hours before set-up, the planner called hoping for a solution to this dilem- ma. We had one - the Roadside Attractions space.
The group had
Philadelphia’s skyline, a Septa bus and all the aura of walking through the city. There was cotton candy and popcorn; everyone felt like they were at a street fes- tival.”
Other novel themes Rifici and her team innovated with planners have included scavenger hunts, with one even modeled after the Kentucky Derby. “There was a corporate retreat during the day and din- ner at night. While food was cooking, attendants set out on a scavenger hunt featuring corporate values. It was chal- lenging and a great team building experi- ence. Another group met at Carousel House where a mock ‘Run for the Roses’ was staged. All dinner placecards were attached to small pony shoes.”
And then there’s the food. “Clients want a fun menu to match the fun venue,” she observes. “There was a pajama party fea- turing cornflake-crusted French toast, roasted pepper and Italian sausage frit- tatas and other breakfast foods. Grilled lamb sliders, saffron-scented cous cous and short rib pastillas were served at a Marrakech-themed meeting. Passed milk- shakes in any imaginable flavor, pretzel dogs and popcorn dusted in candy corn, cheese or Hidden Valley Ranch dressings are popular additions to menus.”
18 September October 2013
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