FOOD FUN LOVE

FOOD FUN LOVE

Rrivre Davies Retirement Auction

Event design entrepreneur, Rrivre Davies, the founder and owner of Rrivre Works Inc. Design Innovation Laboratory, and rentals, announced his retirement from the event rental company.

He leaves behind a legacy of innovation and design and will be widely celebrated by his past clients and the event community at large. Rrivre plans to commemorate his retirement and share his esteemed collection of rentals, and unique designs, through an exclusive auction on July 28 & 29.

We are happy to be chosen to cater Rrivre?s final event serving a selection of local, fresh ingredients such as: raisin and oatmeal muffins, fresh king salmon, hand crafted savory pies, spinach arugula tahini ranch salad, toffee crunch cakes, sweet and salty pretzel wands dipped in dark and milk chocolate, summer peach pie and of course specialty cocktails!

While the entire events industry will be saddened by his departure, Good Gracious! Events founder, Pauline Parry, who has a close relationship with Rrivre will be sad to see him go:

?Rrivre and I met about 15 years ago and immediately became, not only creative partners in business but friends……we shared great events together as well as life which was usually done over a cocktail or two and dinners around the table ! LOVE that!

We are always there for each other whether it is about love or business and to share perspectives on all things of life challenges. I truely support his decision to take a different direction in the design world! He is so talented I know he will not disappear from this world …..he is just taking a side step to bring a renewed and to reflect his next journey! LOVE him …..and cheers Rrivre to your future success.?

To learn more about the auction click here, to register for the online portal, please go to: https://www.premiereprops.com/. To see more of his beautiful work, scroll below!

 

 

 

 

 

Photos via Instagram

 

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We have smaller teams working in the kitchen so that everyone is adequately spaced 6 feet apart per WHO guidelines. We have also implemented temperature scanning upon arrival to our kitchen and encourage our staff to stay home and use company-paid sick hours if they are not feeling well.

Our team wears gloves and masks while on the premises. They wash hands hourly at minimum and sanitize the kitchen frequently throughout each day using EPA-approved disinfectant for the fight against COVID-19.  

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