Winter pinks and reds: food and flowers tablescape
It's pretty amazing what you can do in 24 hours. Some days you feel like you can't get anything done, and then there are other days where you get on the phone and you're like "Hey, let's make something insanely pretty" and you pull it off with flying colors. This table happened because of one of those days and a call to Holly Chapple flowers.
We wanted to do something pink and red for Valentine's Day-ish and the awesome thing is you can totally pull this off on a smaller scale with lots of bud vases and various heights. For the fruit displays and whipped cream, I used a blend of cake stands and platters to weave in and out with heights and reachability. The idea with the whipped cream was to have little dipping stations for fruit platters- a blend of coconut whipped cream and true whipped cream which works out well with some of the tropical fruit available on the platters in winter (citrus, pomegranate, longan berries).
But the bottom line two fold: go forth and create for whatever reason as long as you do it. And two, you can use whatever you have on hand to make it happen. Bud vases. Small plates. Tall plates. It's amazing. I was feeling a bit of a work rut in January and one of the best pieces of advice I got was to just do it- whatever it is- as long as you're creating. So if you're feeling the same, I pass along the advice to you. And I can't wait to see what you make.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.