To welcome the new millennium, Colin Cowie, author, event planner and host of the Romance Channel television program, "Everyday Elegance with Colin Cowie," planned a once-in-a-lifetime black-tie dinner.

He chose a rented penthouse suite with a view of the Empire State Building as his setting. He first designed on paper his table design and menu. "It's nearly impossible and very expensive to get help on New Year's Eve," he explained. "Therefore, everything has to be planned for low maintenance."

All food was prepared the day before. Even for a special occasion, everything was served cold except the entre of rack of lamb and potato truffle which was reheated for 15 minutes. Days ahead, the table could also be set in 20 minutes with the help of a friend.

The table design was built around whites, cream, platinum and silver. "I wanted something easy, affordable, jewel-like and completely new," Cowie said, explaining his design. Both rectangular and round tables were used, each covered in a floor- length cloth. "At home, simply rent tablecloths," he advised. Rented mirrors were then placed in the center of each table.

White candles shaped like hemispheres were set randomly onto the mirror. Rock salt was poured between the candles leaving a rim of mirror exposed. Then finer, whiter kosher salt was sprinkled, finishing the setting and making it more pristine. Originally, glass shards were to be sprinkled over the kosher salt. "What you design on paper."evolves as you do it," Cowie explained. "The table setting seemed originally flat, but the salt formed naturally into flowing shapes."

Silver charger plates sat beneath the cream and platinum dishes, designed by Cowie for Lenox. Crystal glasses, also designed by Cowie for Lenox, were set for wine; silver glasses were set for water. Two different sets of silverware were used. "With the candles lit, the whole table should turn into one big piece of jewelry," Cowie noted.

To improve the energy of the room, Cowie consulted a feng shui master and Charles Allem, an interior designer. "Having a friend help with the set-up adds to the excitement," Cowie noted. Allem and Cowie rearranged the furniture to create one flowing space. "You dont want people to huddle in one area," Allem warned. The drinks table was moved to serve both the seating and dining areas. A champagne set-up became the rooms focus. "Its New Years, its all about champagne," Allem said.

Other elegant touches included a fountain, party hats of silver crowns with white feathers, individual combination menu-place cards written in calligraphy and party favors of silver engraved cups filled with almonds in a silver candy shell. The menu: Beluga caviar (eaten with a spoon) filling a real eggshell set inside an ostrich egg set inside a cut ice goblet; millefeville of tomato, lobster, crab and shrimp with a pea sauce; rack of lamb with potato truffle cake; lemon champagne sorbet; warm chocolate cake with chocolate sauce, chocolate ice cream and chocolate truffle; coffee; Le Grande Dame champagne; Talbot 93 red wine from St. Julian; and Baune De Venise dessert wine.