FREAK PARTIES

Otago Daily Times, Issue 22720, 5 November 1935, Page 14

FREAK PARTIES

MILLIONAIRES’ WHIMS VENICE BROUGHT TO LONDON CARUSO AS CABARET SINGER What spectacles —what entertaining I have witnessed at the Savoy! One festivity in particular stands out still in my memory, and I doubt if it has ever been eclipsed even in that, great hotel, writes Commcndatore Guilo Gelardi, formerly manager of Claridgc’s and the Savoy, London, and the WaldorfAstoria, New York. There was staying at the hotel at the time a naturalised American, George Kessler, who had made millions selling champagne to his thirsty countrymen, and who spent his last days on a magnificent estate he had bought at Bourne End. Ho decided—l think it was for a wager—that he would “ throw ” a party such as London had never seen before.

Various ideas were considered, but he eventually decided that he would turn the Savoy for the evening into the Grand Canal of Venice. At first, naturally, the idea did not meet with the wholehearted support of the Savoy directorate, but by dint of much persuasion the necessary permission was forthcoming. A NEW GRAND CANAL. From his suite on the first floor, millionaire Kessler commenced to direct operations. Three hundred workmen were engaged to turn the courtyard of the hotel into a Venetian canal. After cer-

tain structural alterations were carried out, the courtyard was flooded, and on the night of the party richly draped gondolas, specially built for the occasion floated up and down the “ Grand Canal.” Each gondola was filled with merrymakers in Venetian costume, while diners were served at tables specially fitted by waiters attired as gondoliers. But here was the piece de resistance of the whole affair. At the height of the festivities there fell upon the ears of the guests the golden notes from a voice that could only be possessed by one man. With wonder the company was hushed as if by magic. Heads were craned, and then a gasp of realisation passed from mouth to mouth—for there entering the “ mouth ” of the canal in a marvellously decorated gondola was none other than Enrico Caruso —the greatest singer the world has ever known! How George Kessler persuaded the maestro to turn cabaret artiste I do not know —nor do I know what colossal fee he was paid; but I do know that this was the only occasion on which the great singer agreed to appear in a cabaret. It is said that that party cost Kessler £IO.OOO. I don’t doubt it for a moment! “ ESKIMO ” WAITERS. That famous courtyard has seen many freakish dinners and glamorous spectacles. There was one occasion when it was transferred into an icefield, and the guests were attired in eccentric fur coats and seated at crude tables while waiters (Eskimos) served a sumptuous dinner. That dinner must have cost a pretty penny! I do not think I am extravagant in saying that the Savoy has seen more gorgeous “ feastings ” than any other hotel. Even before the Savoy was built famous entertaining took place. The London Palace of Count Peter of Savoy

once stood there, and was described as the “ Fayrcst manor in England,” and history tells that the sybaritic luxury of this Prince’s entertaining -was never excelled. And then what used to go on in the private dining rooms! “The Gondolier” was often turned by the Due d’Orleans, the French Pretender, and long resident In England, into a setting for royal hospitality, and was the scene of many splendid dinners graced by the loveliest women in society. STARS OF THE OPERA. And then there was a room called “Mikado,” where such great artists as Madame Melba, Adelina Patti, Eleanora Duse, Mrs Langtry (Lady de Bathe), Coquelin, Tamagno, in fact, all of the great stars of the opera and theatre have entertained or been entertained during the hey-dey of their triumph. Then the famous grill room, now called the Cafe Parisien—the rendezvous of Bohemian London of the high grades. Here you will sec a little tablet erected by Marius Gest —the son-in-law of the great Belnsco and close friend of Charles Frohman. This indicates the seat occupied for many years by the great impresario during his London visits, and up to the time when he went down with the Lusitania, Frohman.’s almost inseparable luncheon companion was Sir Janies Barrie. There the American theatrical manager used to transact a great deal of his business. Often after lunch a small pile of menu cards would be left behind endorsed with the skeleton jottings or sketches of either Frohman or Barrio after they had been discussing a new play. When this fact became known there used to bo some competition among other guests to secure these interesting souvenirs, but then strict orders wore given that they

were to be carefully taken and destroyed. FILM TAKEN ON THE SPOT. Let me, for a moment, revert to that “streak of spotlight” to which Lord Dewar referred. There came a day when I saw the Savoy get an overdose of limelight. It was when H. G. Wells’s “ Kipps ” was filmed there by a British company. The company had asked US to contribute to the cast sufficient waiters to serve the diners at the dinner Kipps gives to his friends —the first time in his life he has done such entertaining! To make arrangements for the setting ami to install, the lighting effects took a long time, and the scenes required so much rehearsing that it threw the operation of the hotel out of gear. However, patrons were interested spectators, and we had few complaints. After the “ shooting ” started in earnest the waiter-actors began to show signs of stage fright. The waiters had managed to serve the courses creditably until the roast came on—or, rather, the roast started to come on—it was, I remember, chicken in one of its fanciest forms —Poulot Rossini. The waiter charged with serving it was thoroughly alive to the importance of Jus role—too much alive. Ho left the pantry all right, but after a stop or two into the open it seemed to him as if he bore in the great silver platter before him not a mere chicken but the fate of all England! He grew nervous. Then he began to shake. And suddenly, while all were watching him, and the guests at Kipps’s table were waiting to be served—the waiter’s arm relaxed, and platter, chicken and all dropped to the floor with a crash and spread in various directions, The film director almost had a fit,

and shouted for the scene to be cut.. So it had all to be done over again, although this time a regular film extra Was deputed to carry in . the roast, garbed, of course, as a waiter.