Today was spent putting the finishing touches on an event for the IU Foundation. In conjunction with One World Catering & Events, this evening is to be the final dinner in a three day long program.
The design for the tables was simple elegance. Being the third catered dinner in a row for these IU Foundation members, I wanted them to have an evening that felt less staged and much more like they were dining at a fine restaurant.
The morning was spent putting together 20 bouquets. We used white hydrangeas, bundled together, in a simple yet elegant clear vase. The hydrangea stems looked beautiful in the vase. Water was then topped off to the absolute top of the vase making them look as if they were not filled at all, crystal clear and gorgeous.
The assembly took place in the newly finished kitchen at the One World Catering & Events headquarters. Then we packed up the arraignments and took them over to the IU Auditorium.
Upon arrival at the Auditorium, I found out that an IU employee had decided to change the lovely and elegant white linen table cloths to a poly-blend-shiny material mimicking satin...with matching napkins...in off white. And the napkins were draped off the side of the table and not placed to the left of the plate, as planned (and as would be correct). The table settings shifted from one that would be fitting in a high end restaurant to one that would be fitting for a wedding reception. We all have different taste.
But the point is that the simple elegance of white hydrangeas is always beautiful. We used five stems per bouquet. Choosing each stem individually and then placing the next up against the flatter side of the flower of the former stem and rotating the bouquet each time we added another stem. Just like Ina Garten showed me how to do.
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