"At a dinner party one should eat wisely but not too well, and talk well but not too wisely.
-W. Somerset Maugham
They say you eat with your eyes first. The appearance of food plated at a restaurant or at home is the first experience a diner has with the meal, long before smell, and even longer before taste.
However, I would argue that the experience starts before that. The table, the room, the music, the conversation and of course, the flowers, all compliment or detract from the food. These impact our senses before the food or drink is served. It is ironic that people throw a “dinner party,” when really it could be an “ambiance party” or a “flower party” or even a “conversation party.”
With the Field To Fork movement about as hip as dinner can get right now, and the Field To Vase movement close on its heels, we are lucky to experience this wave of farmers market inspired dinners and flowers, this didn’t exist ten years ago.
The interesting thing about flowers as a centerpiece, arranged around the room or in the kitchen is that as the food gets eaten, wine bottles get emptied, plates cleared and conversation creates its own path among friends and family, what stays on the table?
The flowers.
Chairs get pushed back, napkins folder into odd shapes, candles burn down, but the flowers remain. It is the flowers that stay as the focal, starting before the food comes and remaining after the waiter has brought the check, or your host has stacked the plates in the sink.
The flowers often become a conversation piece in themselves, and especially now, as the story of where your flowers came from is just as important as who grew your lettuce or vinted your wine. Do you know your flower farmer personally? Do you know the farm where they grew? Are they grown in the United States?
Perhaps a good dinner party is really a “story party,” since this is what we talk about, the story of the recipe you used on the wild caught California Salmon, or perhaps how you developed the drink recipe for your signature cocktail, maybe how you toured the vineyard of the wine you are pouring. Sure, we talk about family, work and topics of the day, but when you throw a dinner party you are sharing your home, your passions and your knowledge with your guests.
Make sure you have the story of your flowers in your repertoire, your guest will surely ask where they came from.
A big thanks to J Schwanke of uBloom.com for all the wonderful flower arrangements in this post.
-W. Somerset Maugham
They say you eat with your eyes first. The appearance of food plated at a restaurant or at home is the first experience a diner has with the meal, long before smell, and even longer before taste.
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| Amber Waves |
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| Redwood Tulips |
The interesting thing about flowers as a centerpiece, arranged around the room or in the kitchen is that as the food gets eaten, wine bottles get emptied, plates cleared and conversation creates its own path among friends and family, what stays on the table?
The flowers.
 |
| Tulip Dream |
The flowers often become a conversation piece in themselves, and especially now, as the story of where your flowers came from is just as important as who grew your lettuce or vinted your wine. Do you know your flower farmer personally? Do you know the farm where they grew? Are they grown in the United States?
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| Hot Property |
Make sure you have the story of your flowers in your repertoire, your guest will surely ask where they came from.
A big thanks to J Schwanke of uBloom.com for all the wonderful flower arrangements in this post.
What's the Story Behind Your Flowers?
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Oleh
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