The evening began with a reception featuring international wines, mini bloody mary shrimp cocktails, Maine lobster on crostini, fresh crudites, fresh fruits, cheeses and — best of all — sweet treats from The Sugar Monkey. The menu complemented an aqua and tangerine color palette inspired by our favorite aqua hue and orange-handled scissors — the ones we love to grab when stripping thorns off rose stems, or cutting hydrangeas to create a compact centerpiece.
Stick to a color palette: Three different flowers — try ivory stock, roses and mums — in a similar hue will combine with a little greenery to offer a variety of textures and fragrances. Trying to combine too many colors and shapes in one container may result in sensory overload!
Think outside the vase: Create a tablescape using floral balls (pick up spherical oasis — that's the squeezy green florists' foam — at your local craft store), glass cylinders with floating candles and other accessories. You can also combine multiple arrangements in non-traditional containers to make a bigger impact with fewer flowers, such as three different pitchers or creamers. Got a pretty wicker ice bucket? Put some white hydrangeas in that puppy and sprinkle seashells and votives around the table for a seaside tableau.
Give it a squeeze: Healthy flowers are hearty and bounce back from a squeeze. If a flower feels wimpy in the market, it probably won't last long once you get it home. In Palm Beach, Kim recommends Publix for a great selection of stalks for DIY arrangements.
xoxo
Aime
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