Almost every special occasion requires the beauty
of flowers. A small dinner party, to a grand corporate
conference to an amazing hundred guests. Whether
flowers are fresh, silks, herb garlands, dried
flowers or greenery plants it is very rewarding
visually to any special event.
The Following List Will Give You Some Ideas on
How They Can Be Used:
Table center pieces, petals on tables or down
aisles, focus points, such as speakers platforms,
stages, wedding altars, food displays, wedding
cakes, flower girl baskets, men's boutonnières,
corsages, or nosegays, individual flowers with
ribbon wrapped stems, tall plants or trees with
twinkle lights, bridal bouquets, flower shawls,
serving trays and edibles in salads. Reducing
the size of a room or visual barrier with large
plants. Designating important guests or family
members with shoulder flowers. Setting a theme
or completing an ethnic event. Carrying out a
colour theme.
When making decisions on which flowers to use
for your event it does help to understand what
flowers look like, how they smell and hold up
(wilt or bruise) after being picked. The florist
can help you understand them better, but do take
the time to view
our florists.
This may give you great ideas and help you key
into your choices and budgets with long lasting
blossoms for events or weddings. Events and wedding
days are often up to eight hours and often in
warm weather or wind.
Ask These Questions as You Begin to Plan?
Do you require a florist to create a bouquet and
a few boutonnières..... or a designer to
style the event decor for a complete effect. Why
go to a design specialist if you just need a handful
of flowers you could get at the local flower market
or a nearby flower stall? Some people have the
florist design and combine every part of the event,
while many utilize the floral designs for their
bouquets and specialty pieces and leave the food
tables to talented friends to complete. No matter
what your budget, please do not leave them out.
Because they are from all over the world and there
are known favorites from those lands, Flowers
can carry the theme and colour key.
You Will Require A Budget
You may not be able to set your budget until:
you shop around and meet
a few people you communicate with well
don't ask more than three
people for a quote
ask for reference letters
and call them
find out what your desires
cost
be up front about your
budget with the person you are hiring....they
often have a variety of things they can
do to lower the costs or several packages.
If you get a quote back
which is over your anticipated budget --
go back to this person and ask what can
be done to lower the cost -- until you have
really made this request, you won't know
what is possible with this person.
Think This Through as You Set Your Budget.
Everything is possible in creating your fantasy,
but flowers out of their normal growing season,
may be twice as expensive. Florist's styles and
approaches vary, some showing magnificent designs
when given free reign. We also see historic herbs
and spicy smelling garden flowers, rose bud nosegays
in all hues plus arrangements of huge foreign
blooms.
Fresh is Important.
Flowers must hold up well for your event and last
for photos. Questions about refrigeration, delivery
and display times, what day do you go to the flower
market -- will be important questions to ask the
florist.
Banquet Trends:
Very tall dinner table
displays ( that people talk under)
Vibrant colours and contrasts
Ecuadorian Roses -- 3"-4"
buds amazing colours
Herb garlands, exciting
detailed topiaries and wild palm fans
Sprinkles of glitter
and rose petals
Flowers on food and cake
tables
Cover chairs with large
bows and flowers at the backs
Simple greens on tables
with a colourful flower potted plant as
a favor for each guest
Bridal Trends:
All
white flowers with bendable ribbon and gold
tulle
Flower
boas for brides to wear down the aisle (like
a stole or shawl)
White
calla lily and the new coloured hues are
very popular.
It
is not unusual to see some of the flowers
and greenery be rented silks combined with
real flowers in bouquets and boutonnieres.
WHATS IN STYLE
Gerber Daisies, Ecuadorian Roses of every colour,
Seasonal Tulips, Lilly of the Valley, Calla Lilly’s
Marjory large displays and tall centerpieces,
Rose Petals on tables, Topariarys as centerpieces.
Trees to plant as Favors.
Flower Facts.
Many people suffer from hay fever or react to
roses or succumb to flower and dried flower reactions.
Most guests understand this reaction and are prepared
for it with proper medication. Etiquette states
we should never -- not invite a guest with these
problems. Most are prepared -- but if all else
fails, encourage the removal of the particular
blossom or the entire centerpiece for their comfort.
Flower white is usually an off-white. Pure white
will have to come from silks. Black flowers will
have a purple or mahogany hue. Choosing flowers
which bloom in-season will often cut your costs
by a third or more. Expanded use of greenery and
a minimal use of flowers will expand your floral
budget. Flowers come from all over the world and
are flown in for freshness. Unique flowers and
out of season flowers are grown and flown into
our markets so we may have tulips in August, etc.
Herbs are used for garlands and decor. The Renaissance
and Victorian era was very big on herbs, garlands,
bowers and hair or as boutonnieres. These are
extra ordinary at food tables, bowers, bouquets
and on the head tables. Water and refrigeration
until the last moments...this is a key factor
in freshness and re-cutting the stem prior to
decorating with them. If you plan to do your flowers
yourself -- understand these are items to be purchased
ahead and stored in major sized refrigeration
until a last 4-16 hour decoration time and placement.
You must have a team of helpers who know what
they are doing, holders/vases, and a pattern or
design for them to follow on their own. Understand
your fingers do get stained when doing this task
-- soaking in bleach helps, but hands dry out.
DISPLAY OR FOOD TABLES:
Combining specific flowers and greenery is vogue
along with floweret’s made from vegetables,
herbs, leaves, grasses and magnificent edible
blossoms. Plates or trays served to your guests
should have a balance of food and "presentation
or beauty" to encourage the enjoyment. Anyone
can eat out of a deli box....but this is a celebration!
CORSAGES:
Select from those blossoms which hold up well
to hugs and heat is best.
COMBINING DRIED AND FRESH FLOWERS:
We see everything today including berries, dried
grasses and unique vines and branches being combined
for drama with large vases of flowers.
COLOUR:
Don't be afraid of it -- people enjoy and remember,
plus your photos look vibrant!!!
