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Cut the Cost: Use Petals Instead of Flowers

partysugar — Mon, 03 Mar 2008 14:28:31 -0800

A great way to reduce the cost of flowers at a party is to use day-old rose petals instead of fresh-cut roses. At a recent event at Carrots, the hostess filled oversized martini glasses with deep red rose petals. The petals were scattered on tables between candles and used as garnish in the pomegranate martini.

I talked to a local florist and a grocery bag filled with day-old rose petals costs $30-40, much less than the fresh cut flowers. If your florist doesn't have day-old roses, purchase cheap roses from Safeway or Trader Joe's. Usually you can get a dozen roses for under $10, but you'll have to take them apart yourself. If that doesn't fit into your budget, silk rose petals are super cheap at a craft store.

Fabulous Floramor

partysugar — Mon, 23 Apr 2007 08:57:37 -0700

I recently had a chance to sit down and talk to one of San Francisco's top floral designers, Laura Little of Floramor Studios, about flowers, weddings, and upcoming trends. Laura has a rich passion for the beauty of nature and a grand respect for fine arts that is reflected in all of her arrangements. Established in 1984, Laura and her team have been working with brides non-stop for the past 22 years and have orchestrated the design concept for over 3000 events. Her designs have been featured in countless books about wedding style, magazines from Town & Country to Elegant Bride, and she has a working relationship with all of the major hotels in San Francisco.

On the day I walked into her beautiful studio with brightly colored lime green walls and a checker-print black and white floor at 9 am, Laura had already been up since 2 am. According to Little, the life of a floral designer is far from glamorous with gigantic arrangements having to be ready before dawn to give the illusion that the flowers came out of nowhere. She took me through the steps that she would normally take a bride through explaining that at the first meeting it's customary to spend about an hour going through photos of past weddings until she has an idea of what the bride generally wants. All of her brides get to see a sample version of their centerpieces months before the wedding to ensure that they get to see their own vision brought to life before the big day. For more on floral wedding trends and to read my interview, read more

PartySugar: What colors are popular this year?
Laura Little: Lots of color. Very colorful strong palettes are in. Not multi colors but two strong bold contrasting colors.

PS: Do the colors generally change with the season?
LL: San Francisco gets everything and there are virtually no limitations. However in spring, lilacs and peonies in purples and pinks are beautiful.

PS: What trends are emerging in arrangements and centerpieces?
LL: Although it depends, arrangements are more clean and modern - traditional with a twist. Paired down and contemporary with no fluff or frill. Before 9/11 people were going over the top with flowing flowers and wanted centerpieces, aisle arrangements, chair ends, room decor, wall draping, lamp coverings, any and everything visual. Then after 9/11 everyone went minimal focusing the wedding more on the celebration and the family element rather than lavish decor. Now that six years have almost passed, people are starting to spend more money on flowers and incorporate the extras into their weddings.

PS: What flowers are in?
LL: Calla lilies are excellent because they have been hybridized to come in every color, they last forever, and have long stems. Roses are always in.

PS: What's in season now?
LL: Everything: tulips, iris, ranunculus, narcissus, hyacinth.

PS: Do you know what trends are emerging on the east coast?
LL: Style is driven by San Francisco because LA keeps a steady glamorous Hollywood look and the older cities like Chicago and New York are more inclined to be traditional and not do anything new and exciting artistically with a twist.

PS: Is there a huge difference between the east coast bride and the west coast
bride?
LL: The east coast bride generally has a sense of urgency, a faster pace, more precise, know what they want and make quick decisions. The west coast bride generally takes their time and approaches the wedding planning with a more laid back demeanor.

PS: Do the majority of brides know what they want or are they looking for
someone to guide them?
LL: It really depends on the bride. I've been working for so long that I can guide and direct them if they don't know what they want and help them to find what they do want.

Laura suggested that the bride get in contact with her florist at least 8-9 months in advance and suggested that she check out bridal shows and floral expos to learn more about trends and her personal preferences as a bride.

Happy Hour: Lemon Mint Julep

partysugar — Fri, 01 May 2009 16:00:42 -0700

Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses. However, finding the glasses is not easy. I searched ShopStyle. I called Williams-Sonoma, and Sur la Table. I texted my bartender buddies. To no avail. I couldn't find mint julep glasses anywhere!

Since the vessel does not affect the flavor of the drink, I made it anyway. I'm relieved I did because this classic cocktail is fantastic. With its crushed ice, fragrant mint leaves, zesty lemon syrup, and potent Bourbon, it's surprisingly refreshing and fun to drink. I highly recommend you make one to celebrate the Kentucky Derby.

If your heart is set on serving the concoction in the traditional glass, Stephen Liles, bartender at San Francisco's Boulevard restaurant, told me he got his from a local florist. To look at the recipe, read more.

Lemon Mint Julep
From Martha Stewart

Ingredients

17 lemons
3 1/2 cups sugar
32 sprigs mint
Crushed ice
3 cups Kentucky bourbon

Directions

Squeeze 16 of the lemons, reserving the rinds and juice.
In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds*, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature.
Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters.
Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon.
Fill each glass with ice, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.

Makes 16.

*Be sure to remove the stickers from the fruit before adding to the syrup.

I made 1/4 of the recipe. I used the juice from four lemons and combined 3/4 cup each of sugar and water to make the syrup.

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Come Party With Me: Fast Thanksgiving - The Look

partysugar — Fri, 21 Nov 2008 09:15:49 -0800

If you have no time to cook dinner, you won't have much time to worry about the table. However, set aside 15 minutes to transform your everyday dining table into a beautiful Thanksgiving table. Cover the table with a cream-colored cloth and brown runner. Take a walk around your house and get creative with the place mats. Stack plates on the table and fill a basket with utensils; when the dinner is ready, guests can grab a plate and servingware. Choose a versatile glass that can hold the cocktail, and both red and white wine.

Line the glasses in a row next to the wine and drinks and let guests serve themselves. Instead of running around the house lighting a million candles, save time by assembling them all in one place. No time to run to the florist? Step outside and gather pretty, colorful Fall leaves. Fold white cardstock in half for a simple place card.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 28 Apr 2007 05:19:32 -0700

Can you believe it? Little Katie Sugar is turning one. To celebrate we're planning a party with striped invites, miniature milkshakes and more!
Hello Nurse! In case you didn't hear, medical themed restaurants are all the rage.
Meet Stanlee Gatti one of San Francisco's hottest event planners and go behind the scenes at the SF Opera Dinner. When you're done with that be sure to check out our coverage of San Francisco's Taste 2007.
This week I went a little wacky and tried to come up with a cookie that would use my leftover couscous. Maybe next time I'll try baking my broccoli instead?

Mark your calendars. Baskin-Robbins is doing a charitable 31¢ Scoop Night on Wednesday, May 2.
The top 50 restaurants in the world were announced this week. Sadly, I have not eaten at any of them.
Weddings, weddings, weddings. This week figure out how to select the perfect wedding cake and figure out what a groom's cake is.
What's a spectacular event without a florist? We speak with Floramor Studios, one of San Francisco's hottest florists.
TeamSugar members never cease to amaze me. I am particularly fond of haze1nut's Mini Molten Chocolate Cakes, but there are so many great recipes to choose from. Since you guys are absolutely amazing, I know you won't let me down when it comes to the American Idol Themed Food challenge!
And since I know you all love guessing games, check out our latest round of Guess Whos!

Summer Reading: Barefoot Contessa Parties!

partysugar — Wed, 15 Aug 2007 12:58:31 -0700

My favorite show on Food Network is Ina Garten's Barefoot Contessa. I've made at least one recipe from every episode and all of the best shows are saved on my Tivo. I love her gay best friend/florist Michael and her bubbly, dorky husband Jeffrey. Her relaxed, yet elegant nature and simple, yet delicious menus remind me of my beloved grandma. Her recipes, which at times can be old fashioned, always highlight the pure flavor of the ingredients. Naturally, I have her Barefoot Contessa Parties! book. The title of the book has a little exclamation point that perfectly demonstrates both Ina and my point of view: parties should always be fabulous! The grilled salmon sandwiches, caesar salad with pancetta, and sour cream coffee cake are recipes that I use and make regularly. The coffee cake is wonderful to bring as a hostess gift, make for a depressed friend, or take to a potluck brunch. To look at the recipe from this amazing book, read more

Coffee Cake
From Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.
Add the eggs 1 at a time, then add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.
Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes.
Carefully transfer the cake, streusel side up, onto a serving plate.
Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Serve 8-10.

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Fruit: An Affordable, Quick Decorating Idea

partysugar — Thu, 14 Jun 2007 12:31:18 -0700

Incorporating fruit into a centerpiece or arrangement, is a very hot trend right now. I've noticed it at several parties and love using fruit because it's cheaper than having a professional florist, and less expensive than purchasing several bouquets and arranging them yourself. You can have gorgeous, professional looking decorations ready in under five minutes:

Fill vases, preferably in various sizes and shapes, with the fruit of your choice (tomatoes are pictured here).
Add water so the fruit bobs and bounces buoyantly.
Wrap a thick satin ribbon around the vase and secure in place with a tiny squeeze of hot glue.

2-In-1 Votive Decoration/Favor

partysugar — Thu, 26 Apr 2007 13:11:19 -0700

If you are looking for a way to cut costs on your wedding think about using a favor that doubles as a decoration like these fabulous frosted beaded tea light holders. They come in a variety of colors and can add a touch of glowing light to a table. Place each one on the guests' plates and they will know that when the night is over they can blow the candle out and take the votive home. A useful favor that both you and your guests can enjoy. Or if you prefer to give out other favors arrange these candles around a vase filled with flowers on top of a mirror for a beautiful and simple yet stunning centerpiece. Can't afford tons of flowers for each table, create the same effect with the mirror and votives and scatter rose petals (which you can get day old from the florists) in between the votives.

Stanlee's Secret

partysugar — Wed, 25 Apr 2007 09:12:57 -0700

If you live in San Francisco, have an indispensable budget, and are looking to throw a super memorable party, there is one man and one man only who is capable of getting the job done: event planner super star extraordinaire, Mr. Stanlee Gatti. Stan has spent more than 20 years envisioning the decor of countless high society events with a sense of style that is utterly unique and breath-taking - including the Black & White Ball and several major floral art exhibitions such as the recent ONE at the Conservatory of Flowers. Last week I had the extreme pleasure (seriously I was so nervous he is like one of my idols and there is a character in my novel loosely based off of him) of sitting down with Mr. Gatti in his beautifully light, airy studio in SOMA. When I walked through the front door I was worried I had the address wrong as upstairs is Stanlee's office and downstairs is where the production of designing the look for an event takes place. Downstairs is totally urban with an industrial feel and upstairs is warm and chic - the walls practically oozed luscious creativity. When I asked Gatti about the upcoming trends in party decor, his answer was that of pure confidence and utter genius: I do not know what the trends are because I set the trends. I never look at what everyone else is doing. He only borrows from himself by delving deeper into his history to discover a new way of doing things. A tried and true trendsetter, Gatti sees the world through rose colored glasses literally as he was born with the gift to visually glimpse the world in colors. His infectiously positive outlook, incredible will to translate his ideas from vision into reality, and fun loving attitude make him not only one of the best event planners in the nation, but an ideal human too. For more on Stanlee's way of life and my interview, read more

PartySugar: What colors are popular this year?
Stanlee Gatti: I have a natural instinct for color and see the world in color. The colors I use are based on my own feelings. Right now I love eggplant, reds, purples, blues. The combination of eggplant and red, purple and red. I like to take two colors and mix them differently.

PS: Do the colors generally change with the season?
SG: Slightly, I get some of my inspiration from what is happening in the fashion world, especially from the Japanese designers. I only wear Japanese clothing with the occasional pair of Levi's because they are truly unique and different. Yohji [Yamamoto] and Issey [Miyake] push clothing and design to a place of innovation.

PS: What trends are emerging in arrangements and centerpieces?
SG: Always think in colors first because the color is energy. I do not know what the trends are because I set the trends. I never look at what everyone else is doing, but I've been doing arrangements that are back to the basics: overflowing, jammed flowers. It's a return to the 80's when everything was a little more traditional and using one type of color and flower was innovative. There is a simplicity and form to it all.

PS: What flowers are in?
SG: There is a caste system in which roses, orchids, and lily of the valley are always in, but I love doing funeral flowers at a party. Gladiolus, mums, and carnations can be absolutely beautiful when done correctly. I say never close the doors - if done correctly in the right way anything can be done. I don't believe in framing things in. It's up to the individual to create something that expresses where you are. I don't ever want to be predictable. It depends on how far your mind travels to a different place. Other than that, I've been doing a lot of flowers and fruit, roses and pears in gold tones.

PS: Is there a huge difference between the east coast bride and the west coast
brides? Between the east coast party and the west coast party?
SG: The only difference is in climate. The location and climate of a party obviously affects what the kind of party it is and what it looks like as well.

PS: What was your most memorable party?
SG: The Black and White Ball of '87 because it was the first time anyone had ever blacked out an entire tent before. I loved the way it looked it made it look like space or had the feeling of being in a planetarium because the only light came from underneath the tables. Still there are so many memorable parties. Suzie Tompkin's wedding on the pier was amazing because we virtually took 12 days to build a wooden reception room with murals.

PS: What's your advice to the everyday hostess?
SG: Do small dinner parties and try your best. Do what you think is pretty and what you like. Don't go into it with the mindset of trying to impress, instead put a real interest into the food you make and the flowers you choose.

PS: What's your advice to the bride who wants the perfect wedding?
SG: Perfect: define perfect? A perfect party is a party where everyone has fun. The number one most important thing is that there is fun. Perfect equals fun.

PS: Where can a bride cut costs without it showing to guests?
SG: Mix things and remember not all centerpieces have to be floral. Look at what's important to you and go from there. Make a list of the most important part of your wedding and start cutting from the bottom up.

PS: What was the biggest wedding disaster you have ever had to confront and how did you do so?
SG: 15 years ago in Modesto at one of the Gallo daughter's weddings. We were using a huge pompadour rose and drove the roses up in a refrigerator truck. On the morning of the wedding we realized the flowers had froze and had to buy every pink rose from every florist in the area. In the end everything worked out as it was supposed to. As long as you work it out before the party, everything will end up as it's supposed to end up. For me once the event starts it's all about having fun and no disasters occur.

PS: What is your favorite flower?
SG: I don't have one. Flowers are like colors, I love them all. I enjoy green earth tones because every other color goes with green. But seriously how can you turn your back on anything that comes from nature when there is merit to it all? The other day I saw a dandelion and thought it was the most beautiful thing.

PS: What is your guilty pleasure food?
SG: Without a doubt, chocolate.

PS: What is your favorite restaurant in San Francisco?
SG: I'm a vegetarian and love the Moroccan food at Aziza.

PS: A successful party is…
SG: Fun! A party is only wrecked by the negative attitude of the people in attendance. It's really all about having fun. You could stay at home with a six-pack and be with the greatest group of people and have as much fun as at a huge glamorous party.

For a peek of Mr. Gatti in action, come back tomorrow to check out the images of a dinner he was designing the night of this interview. Click on an image below for a closer look at the inside of his studio.

View 15 Photos ›

Image Source: Pat Johnson

Come Party With Me: Romantic Valentine's Day Dinner - The Look

partysugar — Thu, 08 Feb 2007 06:59:43 -0800

Valentine's Day is less than a week away and the only thing stopping you from having an incredibly lovey-dovey dinner with your lover is yourself. It's not impossible, you can plan a private little passionate evening for you and your honey bun that's sure to be 101 pounds of fun. Many couples feel pressured to spend a lot of money on an expensive meal at a fancy restaurant in order to properly celebrate their love for one another. I propose that instead of making reservations, you make plans to host your own special dinner to express your heartfelt, genuine feelings for your guy. You will be in control of everything including a hand written invitation, a budget-able meal, and an enticing bottle of champagne. To learn how to change the look of your house to reflect that of a romantic seductress, read more

Start with a clean and clutter free house (this includes the bedroom where the party will most likely move to at some point during the night!). A mess will only make the situation feel tense and stressful.
Cast alluring shadows by lighting all of the candles in your house. Especially if you have a few that will fill the rooms with fragrant floral aromas like lavender, jasmine, or tuberose.

Instead of having dinner on your regular everyday table/special dining room table, set up a super small folding table or tv dinner tray near your fireplace, balcony, or large window with a view.
Cover the table with a red, pink, or lacy white tablecloth (or piece of fabric).
Set two place settings using your best china and put a clear vase with a single beautiful rose in vibrant red, blushing pink, or snowy white in the center.
Arrange two chairs so you sit very close, side by side while you enjoy the dinner.

The morning of Valentine's Day make a quick stop at your local florist and ask if they have any older pink or red roses for sale. You'll use the petals as mood enhancing decor so the flowers don't need to be the freshest.
Sprinkle the petals up the walkway to your front door (if you live in an apartment building scatter some in the hallway and on your welcome mat) and on your bed.
The lighting in the bedroom should be soft and glowing and the petals sensual and inviting.

Have an amazingly alluring decor idea for a romantic dinner? Please tell me about it below! Tomorrow the last piece of the puzzle will fall into place: the music that will set the mood of the evening.