"There is nothing so elemental as the combination of fire and ice," states Colin Cowie, author, event planner and host of the Romance Channel television program, "Everyday Elegance with Colin Cowie." To achieve a dramatic effect, Cowie uses the combination of light and ice-what he refers to as "the juxtaposition of opposite energies," in creating striking architectural displays, with such basic ingredients as blocks of ice, seafood, bamboo and candles.

Raw bars are an integral part of many receptions. Instead of using ice simply for chilling food, Cowie takes it to another level and uses it to create aesthetically beautiful, as well appetizing, displays. Crab, shrimp and lobster are traditional staples of many raw bars, yet how they are introduced and presented can affect how guests perceive them. "I love seafood, it's so healthy and there is a sensuality about eating with your hands," describes Cowie. "All these foods are aphrodisiacs-oysters, littlenecks, passion fruit, shrimp-what perfect things to serve at the opening reception at a wedding."

In creating a raw bar, Cowie starts by asking how it will fit into the event as a whole. For example, it matters if the overall design of the wedding is traditional or contemporary. A sleek ice sculpture would look out of place in one setting, but could be a perfect complement to the look and feel of an another where a minimalist approach was part of the overarching theme. On the other hand, a beautifully carved ice "champagne bucket" could be a centerpiece for a more traditional wedding.

The possibilities for ice are endless, including complete "ice bars" with flowers and other items carved into the design. Peaches, lemons or limes might be frozen inside the bar itself, or cavities created to hold pitchers of different colored juices. Mixers, vodka and other liquors might be displayed in carved-out hollows. Another option is to have flasks or decanters carved from ice.

"Ice has wonderful qualities. It can be shaped in a number of ways and styles," states Joe O'Donoghue of Ice Fantasies in New York, known for imaginative ice presentations. Although it can be carved into intricate designs and elaborate offerings, it also can be cut and assembled into square pieces, layered with food, and set off with votive candles for a highly dramatic effect.

Colin Cowie often collaborates with chefs such as Jeffrey Crawford of Tentation, one of New York City's preeminent event planners and caterers. Well-known for fashion events as well as weddings, Tentation is affiliated with Potel-Chabot, France's oldest and highly regarded catering firm, with offices in Paris, Moscow and St. Petersburg as well as Manhattan.

Among the fish and other delicacies that Chef Crawford incorporates into his seafood displays are New Zealand and regional oysters such as Blue Points, lobster, crabs, littlenecks and exotic complements such as passion fruit nectars. As ice progressively melts, Cowie uses natural materials such as seaweed, grass or bamboo to line and trim the display.

One of the great things about a raw bar ice station is that it can become a focal point for guests. It has the potential to engage them in conversation and is sure to be a great event opener. Often raw bars may feature a chef sauting lobster tails or other delicacies at a stand-alone station nearby as hot and cold come together for an interesting juxtaposition.

The time of year, the setting, the lighting available and the purpose of the display are some criteria that may help you decide if the use of an ice piece, sculpted or not, is right for your reception. Most ice displays last approximately 2-3 hours after their fabrication, making a cocktail reception an appropriate time to feature such an addition. The best part of raw bars is that they are fun and approachable. In most cases, you only need to walk by and reach for your favorite. As Colin Cowie concludes, "Stolen food always tastes better."