Taste - Microsoft Party

If you can't see the photos above, click here to see the Picasa Gallery.

These large arrangements of magnolia, greens, berries and roses were created at Taste Catering and Event Planning for a Microsoft holiday party at the Regency Ballroom in San Francisco. The finished arrangements were placed on top of large glass vases filled with clear water and floating branches of holiday greens.  These were incorporated into the food stations in the main ballroom.  The event had an overall 1940's theme.

Structures for Holiday Arrangements

Yesterday, my CCSF floral design class prepared some arrangements for the annual Environmental Horticulture/Floristry Department sale, benefiting the department's scholarship fund. They sell poinsettias, holiday wreaths, centerpieces, all kinds of arrangements, and indoor and outdoor plants. This year the sale is on December 8th from 11 am to 3 pm at the Horticulture building (Judson at Gennessee) on the CCSF Ocean campus (415-239-3236 or 415-239-3140 for more info).

The photos below show the "mechanics" of these designs, to be finished with fresh flowers right before the sale. Many of these designs have many uses outside of the holidays.

The framework for a topiary arrangement. Moss and greens are wired to a bent coathanger, then flowers will be added to the bottom.

Jenny Tabarracci's finished sample. I've used this design myself for Easter, new baby gifts, and other occasions.

A "tree" made of a foam cone and cut holly leaves. All it needs is an ornament on top.

Cubes of foam covered with holly leaves have a modern, streamlined appearance. These will be topped off with moss and one beautiful flower.

Garlands of moss and holiday greens coil around votive candles. The tray will be filled with water, with fresh flowers arranged in and around the coils.

This simple, modern design is perfect for a desk or cocktail table, consisting of two water tubes affixed with decorative wire and uglu to a small square vase. There's a votive candle in the vase.

This arrangement is meant to hang, I'm going to finish the bottom with ribbon and pine cones.

This grid of ribbon will support an arrangement of holiday greens and fresh flowers.

Thanksgiving arrangements

The centerpiece for dinner, accented
with silver candlesticks, and an ocean sunset.

Fall leaves on the front door welcome guests.

Green & purple arrangement in the living room, in a
long, thin glass container. All photos by Marc Greenberg.

Billy Cook Demo at CCSF

If you can't see these photos, click here to see them on Picasa.

My CCSF events class had a demo today by Billy Cook, Executive Designer for Taste Catering and Event Planning (SF). He explained the nuts and bolts of working with clients on large events, such as corporate parties, retail events and conventions. He pointed out an important difference between these types of events and events like weddings. In weddings, small details matter because you are creating a life-long memory for the bride & groom, who will look at the flowers/design over and over again in photos & video, as opposed to corporate events, where it’s important to make an immediate impact, and the priorities are different. The flowers only have to look fabulous for one night, and they will most likely be composted when the event is struck. Companies invest time and money in events for various reasons, but they are always going to move on to the next one (one would hope the newlyweds aren't thinking this way). The key, Cook said, to all this is relationships, your personal network. He recommended a recent NY Times article, Generation Sell, that focuses on Gen X and the idea of personal branding.

Mock-up of a small plates table design with LED
lights and arrangements of succulents.

He talked about the cycles involved in event work: the frenzy of creating and installing the event, and the downtime when you can do research and sales. Corporate events have cycles too, he explained, The winter holiday season, fall and spring are busy, with the summer months of July and August being the slowest. January and February, which seems like they would be slow times, are taken up by an active convention schedule.

The most requested look, he said, is shabby chic, refined yet simple. Another popular look is the “barn” look: rustic, rough fabrics like burlap, textures, mosses, plants. The farmer’s market look is also in demand: wood, mason jars, metal tubs, weeds, vegetables, plants and textures. All types of sustainable, organic, local materials are in, and succulents are gaining in popularity with corporate planners.

He also gave us some practical tips:

• Glass containers are the most useful and flexible. You can change the look of them in many ways: wrapping them, colored water, filling them with different materials. Imported ceramics are also important.
• He showed us flat plastic bases with LED lights built in to use as accent lights under arrangements and other ways.
• He talked about the trend toward “small plates” displays (as opposed to buffet lines), and good ways to decorate them (photo above).
• He wraps all vases and glassware in plastic wrap to keep them clean and protect them from scratches.  He commented that plain hot water cleans most of the glass, and he would use vinegar or ammonia on stubborn film and stains. Not only are clean materials and vases important because they look professional, but the flowers are closely tied to food service, and no one wants to look at dirty glassware while they eat.
• Taste Catering is a certified Green company. Other than recycling and composting, there are things you don't think about like the chemicals commonly used to enhance floral blooms and wastewater.
• Avoid fragrances, and branches/stems that might poke someone.
• Be familiar with the inventory at furniture and linen rental companies. After the lighting, he said, linens have the most dramatic effect on the room.
• He mentioned that Taste gives back to the community by donating to fundraising events for non-profits, and that he enjoys the challenge of designing for them, especially for Meals on Wheels.

As you can see by the photos above, he managed to tell us all this and still demonstrate some lovely centerpieces.  We were all thrilled to hear such down-to-earth, practical information about the events business. Thanks to Billy and Jenny Tabarracci for working this out.

Thanksgiving Centerpieces

If you can't see these photos, click here to see the album on Picasa.

I just found a few photos of some Thanksgiving centerpieces I did for the Claremont Hotel in Berkeley, CA while working for Ornamento last year. We used rustic, twiggy containers, and filled them with fall leaves, gourds, seasonal fruits, mums, and berries.

Tall Centerpieces - CCSF Midterm Designs

If you can't see the slideshow above click here to go to the gallery on Picasa.

These tall arrangements were the mid-term assignment in Jenny Tabarracci's "Floral Design for Events" class. We were all required to use the same riser prop, and to select a celebrity birthday for our theme. It was really amazing to see how differently everyone used the prop. Beautiful work from the whole class.

Kim's design

My design was a predominantly green one that sort of looks like a palm tree. I was inspired by local tech celebrity Larry Ellison (I worked a Oracle for a short time eons ago). Lately he's been in the news because he is the moving force behind bringing the 2013 America's Cup race to San Francisco. He has long been interested in Japanese design, and even modeled his Woodside estate after feudal Japanese architecture.  I was also inspired by a small Buddha statue I keep near my desk. I decided to incorporate the statue into the base on the design. Since Buddha found enlightenment while sitting under a tree, I made a "tree" with large leaves, orchids, thistles, small Japanese toys, and other materials.

We also had an informative guest lecture by Robert Kitayama, President & CEO of Kitayama Brothers, Inc, one of the largest growers of fresh flowers in California.  His description of the evolution of their family business between its beginning in 1948 and now sounded like a mini-history of the ever-changing floral business.  It was very interesting to hear his perspective on industry trends, which was quite different from the experiences of the designers that have come to demo for us. Thanks to Robert and Jenny for working that out.

pink & green column centerpiece

Yesterday's project was a large column design with pink cockscomb and hydrangea. This versatile arrangement has many uses for all types of events, such as a centerpiece, buffet, entry design, or almost anywhere.

While I've filled the top here, it could be much more open, or have flowers hanging down instead of "growing" up.