Spicing Things Up with the March of Dimes

Posted on Categories Design for Good

Remember squeezing every ounce of Elmer’s glue out of the bottle, pouring on as much glitter as possible, and then flipping the paper over to reveal glittering swirls of sequins? We got to that AT WORK!

For the past two years, Savage has had the opportunity to work with March of Dimes designing the invitation and collateral for its annual Signature Chefs Gala. The gala features samplings of Houston’s finest culinary masters to raise money for babies. The March of Dimes is dedicated to improving the health of babies by preventing birth defects, premature birth and infant mortality. This year’s honoree is New Orleans born, Alex Brennan-Martin, of Brennan’s Houston. The Challenge – design a New Orleans inspired invitation.

When brainstorming concepts for the invite, we couldn’t resist taking a hands-on approach. New Orleans is famous for its energy – culture practically seeps from its streets. The food, the music, the architecture, the parades – there is so much to inspire. Imagining savory aromas and soulful music, we decided to create a Mardi Gras mask as a symbol for the gala. The twist – it would be made out of food. We gathered berries, spices, beads and feathers; and set to work. As designers who sit in front of computer screens daily, sometimes we forget why we got into this in the first place. It’s fun!

“Krewe de Cuisine” became the title of the event. A krewe is an organization that hosts a parade or Mardi Gras float. The final piece is a fold-out poster with the mask on the inside. The save-the-date, as well as the outside of the invitation, only give the viewer a “taste” never giving away what’s inside.

Design Director: Doug Hebert

Designers: Anna Maida & Ashley Rundall

Photographer: Drew Donovan

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