When The Royal Hawaiian hotel began planning its grand reopening gala, organizers were clear about one thing: "We wanted it to be the event of the century," said Lisa Morrill, director of sales and marketing.

How to pull that off? The planning team began researching uber party planners all over the country. One name appeared time and time again: David Beahm, who is perhaps best known for designing the wedding of Catherine Zeta-Jones and Michael Douglas, often referred to as "the wedding of the century."

Beahm is the go-to guy for New York's socialite brides, as well as arts organizations that need to put on an event of epic proportions that everyone will remember for years to come. Beahm has been the creative force behind some of Manhattan's most memorable events.

NOD TO HISTORY

Although Beahm had never been to The Royal Hawaiian before he signed on for its grand opening gala, he had traveled numerous times to Hawai'i and loves Honolulu. He is also enamored of Hawaiian culture, and that was part of the draw for him to take on the project. "I love approaching a project with no preconceived ideas. As soon as I saw the Royal, I knew we were appropriate for each other," he said.

Beahm's research revealed that on Feb. 1, 1927, when the Royal first opened its doors, there was a procession of ali'i through the porte cochere and main entrance, winding toward the ocean. This vision clicked with Beahm, and he decided to make the event a progression, from past to present, from traditional to contemporary. "I recognize that this is sacred historical ground," Beahm said. "We'll pay homage to that. We'll start with a traditional party and then take it down another road."

"There's such an amazing history here," Beahm said. "Marilyn Monroe and Joe DiMaggio had their honeymoon here. Eddie Vedder stays here for weeks at a time ..."

Besides, "pink is the new fabulous," so of course he is inspired by the lovely Pink Palace of the Pacific, as the hotel is often called. His vision for the opening gala event includes soft pink lighting throughout the hotel, which will add a soft, ethereal quality to the night.

Beahm has been determinedly doing his homework for the past few months. "I need to keep the Hawaiian feel, but it's the new Royal. My job is to blend in. I'm meeting with cultural people. I don't ever want to be not PC. I have a vision, yes, but it has to be correct and respectful." The last thing he wants, Beahm said emphatically, "is to be that guy from New York who comes in and says, 'This is how we do it in New York.' "

ROYAL PROCESSION

The event will give the illusion of a time progression. In a candlelight procession modeled after the 1927 one, guests will enter to a conch-shell call, Hawaiian chants, pahu drums and hula dancers. As guests walk through the lobby, "I want hearts to beat faster," Beahm said. From the grand lobby area, facing the ocean, attendees will experience a paradigm switch to the present, a move to meld, and make comfortable, several generations, Beahm explained.

As guests enter the lawn fronting the ocean, they can listen to Chris Botti and his band in the Monarch Room, jazz singer Ginai on the lawn, or Makana in Azure, the hotel's new oceanside seafood restaurant. Bill Tapia, 101 years old, who played at the original grand opening of the Royal on Feb. 1, 1927, will strum his 'ukulele in the Coconut Grove.

Another unusual option for attendees: Those who want to have the feel of their own private party within the party can have a beachside cabana for the night for $5,000. The package includes a concierge, private mixologist and tapas service by Azure.

A fireworks show will light up the night over the ocean. And, yes, Beahm expects the ocean to be populated by plenty of paddlers and surfers who will share the experience from the water.

A NIGHT OF STARS

Beahm's approach to the evening is to offer a lot of options so guests may find their own comfort zone in one area of the party or another. The cocktails and entertainment will cater to tastes of different generations and personal preferences. The Royal is where the Shirley Temple was invented, so it's no surprise that mixologist Joey Gottesman has created a special drink, the First Blush, just for the gala.

The list of celebrities attending the event has been a fluid one. Many of those who were invited have ties to either Beahm or Hawai'i: Oprah, Bette Midler, Kelly Preston and Zeta-Jones, to name a few. As of this printing, actress Heather Graham is expected to attend, as are Daniel Dae Kim and Yunjin Kim of "Lost," Andy Baldwin of "Bachelor" fame and Hayden Panettiere of "Heroes."

"I'm hoping a new generation of guests will fall in love with the Royal." Beahm said. "We think this will kick off the world's new love affair with Waikiki and the Pink Palace of the Pacific."

DAVID BEAHM, EVENT DESIGNER

• Listed as one of Modern Bride's Top 25 trendsetters.

• Designed the wedding of Catherine Zeta-Jones and Michael Douglas, often referred to as the "wedding of the century."

• Named one of New York's Top Ten Designers by www.BizBash.com.

• Town & Country magazine has called him "One of New York's extremely design savvy" talents.

• His work has appeared in The New York Times, Architectural Digest, Vanity Fair, Elle Decor and People, to name a few publications.

• Grew up in the mountains of Virginia. Mother is an artist and father is in the hotel/restaurant field.

• Began in music as a drum major in high school, then was a band director and opera singer. "My years in opera taught me a lot about visuals and lighting," he said.

PINK BLUSH

Created by mixologist Joey Gottesman specially for the grand reopening gala.

• 1 oz. Grey Goose vodka

• 1/2 oz. Cointreau

• 1 oz cranberry juice

• 1 oz. effervescence (champagne, club soda or Sprite)

• Muddled: 1 oz. fresh pineapple and 1 fresh lime wedge

Crush the pineapple in the bottom of a mixer glass and hand-press a wedge of lime over the top.

Fill the glass with ice and add the vodka, Cointreau and cranberry juice.

Secure the Boston shaker to the glass and shake vigorously. Strain into a champagne glass and top with effervescence.

Garnish with a lemon twist and sprig of mint.