Spring was in the air when Scott transformed the room at Club Colette into a bright garden of yellow blooms. Fresh daffodils, tulips and forsythia erupted from blue and white Chinese vases.
Continuing the Asian motif was the custom menu of Chinese dumplings, Peking duck, jasmine rice and snow peas followed by delicious ginger-lychee sundaes. The grand finale was a special surprise cabaret performance, straight from LA, by Emily Bergl.
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