Whenever Pum from Design Army asks me to collaborate on anything the answer is always yes! Her creativity is contagious and over the years each project that we have worked on has been rewarding. Recently Design Army opened a new space, At Yolk- hard to define it is a photo studio, venue, hub of artistic collaboration… We worked on this first Master Class together where we celebrated flowers, photography, styling, art direction and food. Collaborators were Kate Headley, Reema Desai Boldes, Middle Kingdom Porcelain, BD3 Design, Vannys Music and each participant.
We host dinners at our Home Restaurant for personal and business. This was a holiday weekend rehearsal dinner–– Saturday night we cooked and Sunday we did wedding flowers. It was a privilege and pleasure to share in the celebration!
PASSING- Shishito Peppers, Cipolline and Balsamic, Purple Potato with Rhubarb Ketchup, Scallop on Kohlrabi with Pickled Ginger, Salmon on Cucumber with Chive, Chateau Les Valentines Cotes du Provence ROSE 2017 and Lemon Verbena Vodka Cocktail
Chanterelle, French Bean, Roasted Beets and Leek Salad, Sesame Bread, Daniel-Etienne DeFaix Chablis "Vielles Vignes" 2013
Halibut with Tomato, Eggplant, Late Summer Squash, Chard, and Basil, 48 Hour Bread, Chateau Moulin de Tricot Margaux 2013
Pleasant Ridge Reserve Cheese and Cracker
Chocolate Cake with Coconut Cream and Fig, Pierre Paillard Champagne Bouzy Grand Cru 'Les Terres Roses' ROSÉ NV
DESSERT BITES- Hazelnut Macaroon, Oatmeal Lemon and Thyme Drop, Charcoal Sesame
A dear friend and talented photographer Abby Greenawalt documented.
Nell contacted me about her wedding and mentioned that it was going to take place at her fiance’s family home. I was completely unprepared for the secret garden (seriously), farm house, pool, gazebo, views… The bride, groom and partygoers were relaxed and at home on the property–– Nell was in the pool until just before the ceremony. All the way around- Wedding Goals!
Earlier this week I had the pleasure of talking to an accomplished group of gardeners about holiday tablescapes that incorporate foraged materials. The conversation was fluid with lively conversation and lots of questions.
The basic themes we covered:
What is your vision for the event? Is it cozy and small, a moment to impress, fun, old friends and families, new guests? Your tablescape will help set the tone- what do you want?
How will food be served? Is it buffet, family style, plated? Make sure that decor works with the food you are serving and the space available on your table.
It is all about the ingredients- work with best of the moment ingredients- consider the stems that you plan to incorporate and treat them gently, embrace their individuality such as the curly stem of a scabiosa or the drape of privet berries.
Embrace your amateur- Use containers that you have, mismatched is fine, there is no right or wrong, make it personal.
Do you have foliage you can forage? From my alley in Shaw I brought 3 varieties of ivy, bay, vinca, euonymus, 3 types of summer hydrangea that dried on the stem and turned bronze, cypress, rosemary. Many of the attendees have large gardens I can only imagine the foraging potential. Other locally sourced greens included: scented geranium, coned cypress, nandina and privet berry.
Don't shy away from a few special blooms: From LynnVale Studios in Virginia I brought- scabiosa, the last few dahlias of the season and Seaton's J'dore chrysanthemums (my favorite!!) From further away I brought some ranunculus, garden roses and hellebore. The result- heavy foliage with a few blossoms.
Consider lighting and candle light- lots of candles, they change everything.
A hand tied garland with a variety of foliage is always good, let it drape down the side of the table to the floor if you have the space.
Floral Foam- We talked about work arounds for floral foam (which I do not know how to use) such as making a nest like structure with the stems of foliage, floral frogs, chicken wire balls and taping a grid to the top of a container.