Hi folks! I've had several inquiries regarding the photos on this blog since none seem to be showing properly. 'sad face' It seems as though our image server, Photobucket, is going through some major site reconstruction that is taking much longer than we had hoped. How does that affect the Floral Sense blog? It looks like we'll have to rearrange the upcoming scheduled posts to go live at a later date. In the meantime, we'll have some juicy photoless content up for you!
Thanks for understanding! Cheers!
Monday, April 18, 2011
Thursday, April 14, 2011
Modern Floral Designs - Less is More
I am a minimalist. And I think that's why my designs gravitate towards a very modern appeal. If you are looking to make a statement with your event floral decor, you don't have to use an excess of flowers to bring attention to it. Here are a few tips and ideas on keeping your decor clean, modern and exciting:
1) Take advantage of negative space. Tulips are a great flower to incorporate in your designs if this is the approach you're going for. They bend to and fro creating an original design each time. They almost take on a life of their own!
2) Go monochromatic. Stay within a single color palette but play up the varying hues. The different shades really play up the depth on your arrangement.
3) Choose florals based on textures. I know the 80's gave carnations a bad name. But I love using carnations to tuck into floral arrangements for their ruffly/spikey visual appeal. Look at the different seasonal flowers and think outside the box of roses. Envision your arrangements having different facets of large blooms, small blooms, feathery, fluffy, ruffly, spikey. The list can go on.
4) Keep the greenery to a minimum and the florals tight. For modern arrangements, I almost never use greenery. This is the easiest way to keep your design lines clean. If you choose to use greenery, arrange them so that they have a more purposeful symmetric placement. Or, find a way to manipulate the greenery to expose negative space.
Happy designing and event planning!
Check back for pictures in a few days with examples of each!
1) Take advantage of negative space. Tulips are a great flower to incorporate in your designs if this is the approach you're going for. They bend to and fro creating an original design each time. They almost take on a life of their own!
2) Go monochromatic. Stay within a single color palette but play up the varying hues. The different shades really play up the depth on your arrangement.
3) Choose florals based on textures. I know the 80's gave carnations a bad name. But I love using carnations to tuck into floral arrangements for their ruffly/spikey visual appeal. Look at the different seasonal flowers and think outside the box of roses. Envision your arrangements having different facets of large blooms, small blooms, feathery, fluffy, ruffly, spikey. The list can go on.
4) Keep the greenery to a minimum and the florals tight. For modern arrangements, I almost never use greenery. This is the easiest way to keep your design lines clean. If you choose to use greenery, arrange them so that they have a more purposeful symmetric placement. Or, find a way to manipulate the greenery to expose negative space.
Happy designing and event planning!
Check back for pictures in a few days with examples of each!
Monday, April 11, 2011
What To Do With the Flowers After Your Event
Flowers, flowers, flowers! They are definitely plentiful at a wedding. So after the music turns off, the lights turn on and the guests go back home, what happens to all those gorgeously designed arrangements? If you aren't planning for your guests to take the florals, then it would be smart to think about finding another home for them. Need a few tips to plan ahead?
1) See if the florist that you are working with will be willing to pick up the leftover centerpieces from the venue and deliver them to your location of choice. Some may charge you for your request, some may not. Otherwise, see if someone you know personally would be willing to take care of the delivery.
2) If you rented the vases in which the flowers are arranged, then be prepared to transfer the flowers into vases you don't mind giving away.
3) Be sure to contact the location receiving your florals ahead of time so they can prepare for your delivery. Nursing homes and hospitals are great places to send your arrangements to. And depending on the location, find out if certain flowers in the arrangements are going to be of concern due to allergies and strong fragrances.
I hope this was helpful in planning for your next event! Happy planning!
Image courtesy of Luminaire Images. Thank you for such a gorgeous shot of our work!
1) See if the florist that you are working with will be willing to pick up the leftover centerpieces from the venue and deliver them to your location of choice. Some may charge you for your request, some may not. Otherwise, see if someone you know personally would be willing to take care of the delivery.
2) If you rented the vases in which the flowers are arranged, then be prepared to transfer the flowers into vases you don't mind giving away.
3) Be sure to contact the location receiving your florals ahead of time so they can prepare for your delivery. Nursing homes and hospitals are great places to send your arrangements to. And depending on the location, find out if certain flowers in the arrangements are going to be of concern due to allergies and strong fragrances.
I hope this was helpful in planning for your next event! Happy planning!
Image courtesy of Luminaire Images. Thank you for such a gorgeous shot of our work!
Thursday, April 7, 2011
Fibonacci's Dirty Little Secret
Alright, so maybe it's not really a secret but its dirty! Fibonacci's Campus Pointe Bistro has its own farm from where they harvest their own produce. And its just a walk away from the restaurant on a patch of real dirt! Check it out:
Just a little side thought - The florals on this dill plant look so much like a filler flower I like to use called Queen Anne's Lace. So what's to say that I can't use the florals from an edible garden to design with?
There is also a composting area. All composting material begin in the first bin and is moved/turned once a week into the following bin.
The progression eventually moves here where the soil is sifted. Its so easy, even the kids can do it!
So what even compelled me to visit the garden during my visit at Fibonacci's on Sunday? I noticed that all the disposable plates and utensils were made of raw, biodegradable material which was enough cause for applause. Then I had to find the trash cans after I was done with my meal.
I found a small crowd of people by the trash receptacle sorting through their garbage. Standing ovation? Getting there.
There were four different compartments: Compost, Fibonacci's Compostable Dinnerware, Recycle and Trash. Each label included a description of acceptable materials.
This composting material can be used for Fibonacci's very own garden! I love it! The system has been set up to sustain itself. (Insert standing ovation here)
Well done!
Just a little side thought - The florals on this dill plant look so much like a filler flower I like to use called Queen Anne's Lace. So what's to say that I can't use the florals from an edible garden to design with?
There is also a composting area. All composting material begin in the first bin and is moved/turned once a week into the following bin.
The progression eventually moves here where the soil is sifted. Its so easy, even the kids can do it!
So what even compelled me to visit the garden during my visit at Fibonacci's on Sunday? I noticed that all the disposable plates and utensils were made of raw, biodegradable material which was enough cause for applause. Then I had to find the trash cans after I was done with my meal.
I found a small crowd of people by the trash receptacle sorting through their garbage. Standing ovation? Getting there.
There were four different compartments: Compost, Fibonacci's Compostable Dinnerware, Recycle and Trash. Each label included a description of acceptable materials.
This composting material can be used for Fibonacci's very own garden! I love it! The system has been set up to sustain itself. (Insert standing ovation here)
Well done!
Monday, April 4, 2011
Cooks Confab Presents: School Lunch! at Fibonacci's by Waters Fine Catering
Clear sunny skies at a crisp 68 degrees set the perfect backdrop for Sunday's event at Fibonacci's Campus Pointe Bistro by Waters in San Diego for the Cooks Confab School Lunch event.
I had been looking forward to this event for several weeks after getting the heads-up from Chef Andrew Spurgin of Waters Fine Catering. There were 2 main reasons this event perked my interest. The first - I was shocked to hear that a school district was openly working with the community of local farms and chefs to create better school lunches. I have seen the intense resistance that public schools have made toward such needed changes. So, I absolutely needed to see how these changes were being implemented and who was at the forefront of making these big steps. Second - Sourcing ingredients from local farms is an issue that is close to my heart and my business. I wanted more opportunities to chat directly with the local farmers and hear their voice.
I was excited to see the actual farmers who supply the produce to the school districts showcased upon entering the building.
We were greeted with a cocktail area that included samples from: Tolosa Winery (Chardonnay and Pinot Noir)
Snake Oil Cocktail Co. (Freshly Squeezed Orange Juice; Strawberry “Milkshake”)
Waters Bar Service (Housemade Beet "Vermouth"; Hibiscus Extract, Raisin Reduction, Pressed Apple Foam, Micro Radish)
This one was my personal favorite because of the innovation in its unique mix of ingredients. The flavor profile was rather intriguing and the presentation was hard to pass up.
We were eventually lured away from bar service into the restaurant for a presentation on the topic of school lunches with the needs and challenges that are faced daily.
I realized part of the resistance from many school districts to changing lunch menus lies in the immense limitations. For example, all nutrition regulations must fit within $1 for each meal. The lunch items need to be convenient, healthy and desirable. The time to prep lunch for a school of students is limited with limited prep space. In addition, The time to serve these meals is limited to usually 30 minutes. And many schools have around 2000 to 3000 students to feed! Unfortunately, this is just the tip of the iceberg of issues.
Here's a chart that speaks volumes for itself:
However, it can be done and it is being done. Broccoli was finally introduced to the San Diego schools with local farms contributing approximately 1000 pounds a week. The response has been very positive allowing for more forward momentum.
(A side note - this event is reflective of what is happening in the San Diego county school district. I'm curious as to what Orange County and Los Angeles County have going on, if anything at all. If any of you readers have insight, please leave me a message below. I would love to hear from you!)
Skipping forward to lunch. Standing in the long line made me feel a bit nostalgic to the school lunch days with my tray in hand. I remember, as a kid, being excited that my mom had to hand me lunch money because she didn't have time to make me a sandwich. But looking back, I'm not sure what the hype was all about. The food was horrible: packaged tortilla chips with canned nacho cheese, chalupas (still not sure what that was), greasy chimichangas, dry tater tots, cardboard pizza. Oh, and I can't forget the chocolate milk in a plastic bag. So wrong in so many ways.
Here are few snaps of the stations before the crowds. I was spying for those plastic milk bags but didn't find any. It looks like we're off to a good start.
Whew, just look at the color on these plates! Each healthy lunch menu item passionately created by some very talented chefs using local produce. Its exciting to think that my own kids would be eating from this menu at school! I definitely want their school lunch to look like this.
Yep, those are edible flowers! I was kinda' tempted to make an arrangement with the flowers and salad into my coffee cup.
And of course - dessert!
This is the Blood Orange Juice Box bar.
See if you can match the menu item description to the picture:
Beef & Broccoli with Brown Rice
by Jason Knibb – NINE–TEN
Chicken & Local Vegetable "Pot Pie"
by Jeff Jackson & TK Kolanko – A. R. Valentien
Cream of Tomato Soup with Parmesan Cream & Bread Crumbs; Lentil–Barley Soup with Mint Yogurt; Strawberry Yogurt with Chocolate Dipping Sticks
by Trey Foshee & Lori Huffman – George’s California Modern
“Fish & Chips” Wild Striped Bass, Baked Vegetable Chips, Tartar Sauce
by Paul McCabe – KITCHEN 1540
by Donald Coffman – Paradise Point
Suzie's Farm Vegetable "Lasagna"; Jidori Chicken Roulade; Handmade Focaccia; Strawberries n' Cream
by Katie Grebow – Café Chloe
by Amy DiBiase – Chef/Consultant
Salad Bar from Waters’ Organic Garden with “a Bunch of Stuff That’s Good For You;” Fava Bean Tops and Beans, Peas and Tendrils, Garden Herbs; Roasted Vegetables and House Made Pickles; Tofu “Caprese” with Suzie’s Farms’ Cherry Tomatoes, Shiso Sesame Soba with Ginger-Sesame; Trio of Citrus with Strawberry Spherification, Black Sesame
by Andrew Spurgin – Waters Fine Catering
by Melissa Mayer – Martini Media
Wheat “Macaroni ‘n Cheese;” Carrot Turmeric Purée; Diced Vegetables; Gruyère Cheese
by Olivier Bioteau – Farm House Café
Nathan's Natural Alpine Chicken Satay; Thai Almond Sauce; Cucumber Relish
by Antonio Friscia – Stingaree
Potato-Cauliflower Tostada, Yellow Cherry Tomato, House Queso Fresco, Pickled Broccoli Stem, Salsa Verde
by Guest Chef Ricardo Heredia – Alchemy
Cashew Nut Ice Cream Cups with Honeyed Quinoa
by Jack Fisher – Jack Fisher Confections
Spring Flavored Paletas: Blood Orange Juice Box; Choco Banana Milk; New School Tangerine and Cream; Yogurt Honey Granola Pop
by Guest Chef Lisa Altman – Viva Pops
Surprisingly, my favorite was the salad bar of raw and roasted vegetables. So simple and clean!
My other surprise favorite station - the coffee! I have never seen coffee served this way and didn't expect the flavors to stand out so much. You probably won't see this happening in a school cafeteria but you can't kill the coffee lover in me.
There is another component of Fibonacci's that I will share about on Thursday but I'll leave the topic in suspense until then. And there were some very important organizations with tables set-up in the cocktail area which I will cover separately. In the meantime, I hope this has given you more food for thought....literally and figuratively.
A special Thank You to Chef Andrew Spurgin for the invite! You're a true inspiration and your passion is contagious!
Cheers!
I had been looking forward to this event for several weeks after getting the heads-up from Chef Andrew Spurgin of Waters Fine Catering. There were 2 main reasons this event perked my interest. The first - I was shocked to hear that a school district was openly working with the community of local farms and chefs to create better school lunches. I have seen the intense resistance that public schools have made toward such needed changes. So, I absolutely needed to see how these changes were being implemented and who was at the forefront of making these big steps. Second - Sourcing ingredients from local farms is an issue that is close to my heart and my business. I wanted more opportunities to chat directly with the local farmers and hear their voice.
I was excited to see the actual farmers who supply the produce to the school districts showcased upon entering the building.
We were greeted with a cocktail area that included samples from: Tolosa Winery (Chardonnay and Pinot Noir)
Snake Oil Cocktail Co. (Freshly Squeezed Orange Juice; Strawberry “Milkshake”)
Waters Bar Service (Housemade Beet "Vermouth"; Hibiscus Extract, Raisin Reduction, Pressed Apple Foam, Micro Radish)
This one was my personal favorite because of the innovation in its unique mix of ingredients. The flavor profile was rather intriguing and the presentation was hard to pass up.
We were eventually lured away from bar service into the restaurant for a presentation on the topic of school lunches with the needs and challenges that are faced daily.
I realized part of the resistance from many school districts to changing lunch menus lies in the immense limitations. For example, all nutrition regulations must fit within $1 for each meal. The lunch items need to be convenient, healthy and desirable. The time to prep lunch for a school of students is limited with limited prep space. In addition, The time to serve these meals is limited to usually 30 minutes. And many schools have around 2000 to 3000 students to feed! Unfortunately, this is just the tip of the iceberg of issues.
Here's a chart that speaks volumes for itself:
However, it can be done and it is being done. Broccoli was finally introduced to the San Diego schools with local farms contributing approximately 1000 pounds a week. The response has been very positive allowing for more forward momentum.
(A side note - this event is reflective of what is happening in the San Diego county school district. I'm curious as to what Orange County and Los Angeles County have going on, if anything at all. If any of you readers have insight, please leave me a message below. I would love to hear from you!)
Skipping forward to lunch. Standing in the long line made me feel a bit nostalgic to the school lunch days with my tray in hand. I remember, as a kid, being excited that my mom had to hand me lunch money because she didn't have time to make me a sandwich. But looking back, I'm not sure what the hype was all about. The food was horrible: packaged tortilla chips with canned nacho cheese, chalupas (still not sure what that was), greasy chimichangas, dry tater tots, cardboard pizza. Oh, and I can't forget the chocolate milk in a plastic bag. So wrong in so many ways.
Here are few snaps of the stations before the crowds. I was spying for those plastic milk bags but didn't find any. It looks like we're off to a good start.
Whew, just look at the color on these plates! Each healthy lunch menu item passionately created by some very talented chefs using local produce. Its exciting to think that my own kids would be eating from this menu at school! I definitely want their school lunch to look like this.
Yep, those are edible flowers! I was kinda' tempted to make an arrangement with the flowers and salad into my coffee cup.
And of course - dessert!
This is the Blood Orange Juice Box bar.
See if you can match the menu item description to the picture:
Beef & Broccoli with Brown Rice
by Jason Knibb – NINE–TEN
Chicken & Local Vegetable "Pot Pie"
by Jeff Jackson & TK Kolanko – A. R. Valentien
Cream of Tomato Soup with Parmesan Cream & Bread Crumbs; Lentil–Barley Soup with Mint Yogurt; Strawberry Yogurt with Chocolate Dipping Sticks
by Trey Foshee & Lori Huffman – George’s California Modern
“Fish & Chips” Wild Striped Bass, Baked Vegetable Chips, Tartar Sauce
by Paul McCabe – KITCHEN 1540
by Donald Coffman – Paradise Point
Suzie's Farm Vegetable "Lasagna"; Jidori Chicken Roulade; Handmade Focaccia; Strawberries n' Cream
by Katie Grebow – Café Chloe
by Amy DiBiase – Chef/Consultant
Salad Bar from Waters’ Organic Garden with “a Bunch of Stuff That’s Good For You;” Fava Bean Tops and Beans, Peas and Tendrils, Garden Herbs; Roasted Vegetables and House Made Pickles; Tofu “Caprese” with Suzie’s Farms’ Cherry Tomatoes, Shiso Sesame Soba with Ginger-Sesame; Trio of Citrus with Strawberry Spherification, Black Sesame
by Andrew Spurgin – Waters Fine Catering
by Melissa Mayer – Martini Media
Wheat “Macaroni ‘n Cheese;” Carrot Turmeric Purée; Diced Vegetables; Gruyère Cheese
by Olivier Bioteau – Farm House Café
Nathan's Natural Alpine Chicken Satay; Thai Almond Sauce; Cucumber Relish
by Antonio Friscia – Stingaree
Potato-Cauliflower Tostada, Yellow Cherry Tomato, House Queso Fresco, Pickled Broccoli Stem, Salsa Verde
by Guest Chef Ricardo Heredia – Alchemy
Cashew Nut Ice Cream Cups with Honeyed Quinoa
by Jack Fisher – Jack Fisher Confections
Spring Flavored Paletas: Blood Orange Juice Box; Choco Banana Milk; New School Tangerine and Cream; Yogurt Honey Granola Pop
by Guest Chef Lisa Altman – Viva Pops
Surprisingly, my favorite was the salad bar of raw and roasted vegetables. So simple and clean!
My other surprise favorite station - the coffee! I have never seen coffee served this way and didn't expect the flavors to stand out so much. You probably won't see this happening in a school cafeteria but you can't kill the coffee lover in me.
There is another component of Fibonacci's that I will share about on Thursday but I'll leave the topic in suspense until then. And there were some very important organizations with tables set-up in the cocktail area which I will cover separately. In the meantime, I hope this has given you more food for thought....literally and figuratively.
A special Thank You to Chef Andrew Spurgin for the invite! You're a true inspiration and your passion is contagious!
Cheers!
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