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Green Spring Garden Party Workshop (32 photos)

 
 

 
  • Styled-It:

    A big thank you to my talente photographer Susanna from Susanna Bayer's Photography

    • June 23, 2013 at 10:06AM
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Think Green & Herbal With A Modern Twist. A New Unique Styled-It Design!

Styled-It, Inc. provides educational workshops, where our attendees learn tips and techniques to stage beautiful and decadent sweet and savory party tables.

Our most recent workshop was a "Green" Spring Garden Party. This table was inspired by the bountiful spring vegetables & herbs, healthy choices and sustainability, by doing what's right for our environment. The workshop was held in a private residence in a scenic backyard setting!

This was an interactive and fun workshop, everyone made something for the display! A complete party table was staged using food, props and a backdrop.

We started out by staging three separate work stations and creating teams for each station.

The first station was a planting area where we created beautiful hanging frame boxes. These boxes where filled with herbs and edible flowers including Basil, Lavender, Rosemary, Thyme , Purple Basil, Pansies, Petunias and Marigolds. All herbs and flowers were used in our food prep and tablescaping and used as the focal point of our backdrop.

The second station was our food prep area, here we did all our cutting and chopping, assembled Caprese salads in mason jars, and put together a beautiful rustic Organic vanilla bean cake!

The third station was our dry goods area, this is where we converted Terra Cotta saucers and pots into pedestal serving pieces, wrapped napkins and silverware and created our food tags using slate pieces and soapstone!

 

Our table was a folding 6 ft. table that was covered in vintage twin size ivory Matelassé bedspread.

 

Props for table included Terra Cotta saucers and pots assembled to create pedestals serving pieces , wooded crates, an ornate mesh metal cake stand with the dome lid used on the bottom and the actual stand place on top for height, slate pieces with soapstone chalk for writing food tags and assorted wooden platters.

 

Back drop was constructed using inexpensive wooden trellis pieces and two hanging planter frames.

 

Photography by Susanna Bayer Photography zennyb@afo.net

 

Styling and Design by Styled-It, Inc. www.Styled-it.com

 

Our menu was comprised of healthy and organic ingredients incorporating spring vegetables, herbs and local produce.

To maintain a "Green" sustainable event , we used no disposable products. All hard goods were 100% reusable!

Menu consisted of the following

 

Capese Salad in Mason Jars –

Organic Vine Tomatoes

Organic Basil

Mozzarella Cheese

Organic Olive oil

Sea Salt with Rosemary

Local Wisconsin Cheese –

Raw Gruyere Cheese

Evalon Goat Milk Cheese

Les frères Soft Ripened Cheese

Natural Honey in Honeycomb

Rosemary Crackers

 

Purple Basil Infused Lemonade

Purple Basil

Organic Lemons

 

Tortilla Espanola (Spanish Omelets)

Cage Free/GMO Free eggs

Organic Asparagus

Organic Olive Oil

Fingerling Purple and Yellow Potatoes

Organic Yellow Onions

Thyme

 

Spinach & Arugula Salad

Baby Spinach and Arugula

Organic Vinaigrette

Thyme

Twelve Grain Whole Wheat Bread

Vanilla Bean Cake

Organic Vanilla Cake (Simply Organic Mix)

Mixed Raspberries and Blackberries

Organic Whipped Cream

 

Organic Lavender Infused Sugar cookies

Organic Sugar Cookies (Pamela's Mix)

Fresh Edible Lavender


CONTRIBUTORS TO THIS EVENT INCLUDED:

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