We are psyched to be on the list of Martha Stewart Weddings, Top Floral Designers! It will be available in a few days on i pad and in print, here is a sneak peak–– if you are looking for me I am number 63.
The photo here and featured in the magazine was taken by Kate Headley. The wedding was styled by Ritzy Bee Events and the day of paper products were done by Simplesong Design. What tickles me is that now I have collaborated with Kate, Maria, Kelly and Suann for years on a wide variety of projects. I rely on them for things work related but they are also my friends... but this image is from the very first wedding that we worked on together and I believe the very first time that we all met in person.
Early Spring on District Weddings Today
Just to remind that spring will come again–– A few flower and foliage details from District Weddings post today of an April wedding with Amber and Emily of Karson Butler Events. See more images by Adam Barnes, here.
Looking at June Flowers
Looking at warm weather flower photos on a cold snowy night, thanks Michelle Frankfurter. Memorable early summer wedding at DAR–– tables arrangements alternated between colorful and shades of green, lots of local flowers and foliage from LynnVale Studios and California field grown roses from Rose Story Farm.
Making me a little bit warmer on a cold snowy night!
February 14, 2015
Great energy, exuberant crew joined us last night to communally celebrate Valentine's Day. Thanks for braving the weather to everyone who came.
PASSING
Chicken with Lemon and Olive, Shad Roe with Sorrel, Bresaola with Fig, Bacon and Avocado, Scallop with Cucumber and Mustard, Grits and Truffle
Bay Leaf Vodka Cocktail, 2013 Fondo Antico Grillo Parlente Sicilia
SEATED
Beef Short Rib with Celery Root Puree and Celery Relish (Buckwheat Bread)
2012 Dom. Depeyre Cotes du Roussillon Villages
Yellow Foot Chanterelle Salad with Pickled Beet and Parsnip (Spelt Foccacia)
2013 Domaine du Pas Saint Martin Anjou Blanc "La Gabillarde"
Rockfish with Purple Potato, Chard and Leeks (48 Hour Bread)
2012 Domaine Grosbot Barbara Saint Pourcain Rouge
Tomme Crayeuse and Walnut Cracker
Vanilla Cake with Blood Orange, Pomegranate, Candied Pistachio and Frozen Vanilla
Billecart-Salmon Champagne, Brut Rose
Dessert Bites: Chocolate Shortbread and Mint Cream Sandwich, Gingersnap, Coconut Macadamia Nut Macaroon, Chocolate Fig Drop
Take Home: Flowers
Eating For Immunity Workshop, Thursday February 26th
Photo: Kate Headley
We Still have a few spots open for this upcoming workshop, come join us!
..............................
It's the season...so many of us are getting hit with flu bugs and other viruses. Come and learn about foods that will boost your immunity and how to prepare them. These powerful foods can help ward off sickness from the common cold to heart disease and even certain cancers:
Eating For Immunity
A Nutrition and Cooking Workshop
With Sidra Forman, chef and urban gardener
And
Davina Sandground, BCHC, AADP, Health and Nutrition Counselor
Davina will share nutritional information about how the foods work in the body and Sidra will show you delicious and simple food preparations so that you can easily incorporate them into your life.
When: Thursday, February 26th from 10 am - 12.00pm
Where: 2601 36th Street NW, 20007
Cost: $90.00
To reserve your spot please email:davina.sandground@comcast.net
SPACE IS LIMITED
Gold Cups with October Flowers
Details from an intimate ceremony and cocktail party at Sonoma last October. Thanks Tracy Timmester for the images.
Winter Spreads
Last night a friend texted asking for easy recipes for some winter spreads. I texted back some vague direction but she asked for more detail... here it is. For dipping I suggest: good bread, roasted Brussel sprouts, sliced kohlrabi, romaine leaves...
Winter Squash
winter squash (kobocha if available), olive oil, salt, pepper, fresh sage
Heat oven to 375 degrees.
Cut winter squash in half and remove seeds. I love kobocha but any type will work.
Rub squash with olive oil and place on a sheet tray cut side down. Cook until tender. Time will vary from 15-45 minutes depending on size and density of squash. While squash is cooking slice onion thin, rub with olive oil and season with salt and pepper and place on a separate sheet tray. Cook in squash oven until lightly browned.
Once squash is cooked remove flesh and place in a blender or food processor with onion, a few leaves of fresh sage (careful and do not add too much) olive oil, salt and pepper to taste. Puree until as fine as possible. Taste and adjust seasoning.
White Bean Truffle
2 cups cooked white beans, 2 tablespoons truffle oil, salt and pepper to taste
Cook any type of white bean until tender or open, drain and rinse a can or two of white beans.
Place beans in a high speed blender or food processor and puree with truffle oil, salt and pepper to taste. If dip is too thick add a tablespoon or two of water.
Spinach
6 cups clean spinach, 3 cloves garlic, 2 tablespoons olive oil divided,
Heat oven to 375 degrees.
Break a bulb of garlic into individual cloves and rub with 1/8 teaspoon olive oil. Cook until soft but not brown, 5-10 minutes. Remove from oven, cool and peel of papery skin.
Take 1/4 head of cauliflower, cut into small pieces and place on a sheet tray. Season with 1 teaspoon olive oil, salt and pepper. Cook until soft and golden brown (this will take about 10 minutes).
Place spinach on a sheet tray. Season with 1 teaspoon olive oil, salt (not too much since spinach is naturally salty) and pepper. Place in oven for a couple minutes until spinach is just wilted.
Place spinach, cauliflower, 2 cloves of garlic and remaining olive oil in a food processor or high speed blender. Process until smooth. Add more garlic if desired, season with additional salt and pepper.
In front of the fireplace looking at photos from last May!
This time of year I spend lots of time plotting upcoming weddings and pouring through my portfolio looking at photos to share with my 2015 couples. No wedding is a replica another but the images of weddings past help refine the vision for upcoming weddings. Just shared these images by Joey Kennedy with a bride to be from late May 2014.
Stay warm!
Welcome 2015!
Even off duty the phone shot taken by the talented Kate Headley is outstanding!
We had a dreamy New Years Eve celebration at 1508 last night. Thanks to everyone who joined us you guys made the night.
This is what we ate and drank––
PASSING: Blue Potato with Siberian Osetra Caviar and Caper, Cauliflower White Bean Puree with White Alba Truffle, Rockfish with Kohlrabi and Carrot, Long Island Duck with Cassis and Onion, Flatiron Steak and Watermelon Radish, Pork Loin with Apple and Sage
Bay Leaf Vodka Cocktail, 2013 Labbe Abymes Savoie
SEATED
Georges Bank Sea Scallop with Ginger Lemongrass Broth with Cilantro, Leeks and Red Lentils–– Buckwheat Bread
2010 Garofoli "Podium" Verdicchio Dei Castelli de Jesi
Black Rice Black Trumpet Mushroom Risotto with Celery Root Pureed/Fresh, Celery, Parsley and Chestnut–– Rosemary Olive Oil Bread
2013 St. Pauls St Magdalener Klassisch Alto Adige
Wood Grilled Chicken Thigh with Frisse, Kobocha and Shallot Dressing–– Cornmeal Cracker
2012 Cru Monplaisir Bordeaux Superieur
Appalachian Cheese with Whole Grain Cracker
Chocolate Cake with Gold Leaf, Beet Frozen Coconut and Cocoa Nibs
Tissot Cremant de Jura Rose Extra Brut NV
Bites: Soft Gingerbread with Lemon and Coconut, Salty Rosemary Walnut Biscotti, Cardamom Pistachio Drops, Chocolate Hazelnut and Pumpkin Seed Brittle
To Go: Gingersnaps with Gold
Last wedding of 2014––
A rainy Tuesday afternoon in December. Kate Headley documented the celebration that started with a ceremony in Old Town followed by lunch at 1508. We cooked and did the flowers for a close group of friends and family. Congratulations Ray and Bob! 
Candice and Alex, April at DAR in Washingtonian Bride and Groom!
Thanks to Abby Jui for the gorgeous photos, Lauryn Prattes for planning as well as Kate Bennett from Bride and Groom and Design Army for a great publication.
May 2014 Flowers, St John's Ceremony Followed by a Celebration at the Metropolitan Club
Thanks for the images, MBK Photography.
More from this wedding on MBK blog.
Early May at Meridian House DC
Stunning–– A favorite wedding of mine. Thanks to Jon Black for the images (check out the link for more from this wedding).
Open Home Restaurant November 1, 2014
So much fun to host last night!
PASSING
Bacon and Shallot Thyme, Long Island Twice Cooked Duck, Cauliflower Sesame and Parsley, Flat Iron Steak with Watermelon Radish and Kohlrabi, Girasol with Brussel Sprouts Lemon and Garlic, Baked Egg with Burgundy Truffle
Thyme and Lime Vodka Cocktail, Domaine La Blaque Pierrevert Rose 2013
SEATED
Lamb Shoulder with Eggplant and Sorrel, Oatmeal Bread
Clos du Mont-Olivet Cotes du Rhone Vielles Vignes 2012
Chanterelle, Chestnut, Beet, Arugula and Chickweed Salad, Spelt Olive Oil Rosemary Roll
La Slina/Giorgio Cichero Gavi 2013
Rockfish, Chard, Sweet Potato and Leeks, 48 Hour Farm Bread
Ch. de Vaux Pinot Noir "Les Hautes-Bassieres" Moselle 2012
Dancing Fern Cheese with Walnut Cracker
Soft Gingerbread with Crimson Crisp Apples, Frozen Caramel and Candied Pecans
Domaine de Martinolles, Cremant de Limoux Rosé NV
Bites: Mini Chocolate Cake with Fresh Mint, Salty Rosemary Walnut Biscotti, Chocolate Coconut Pistachio Chip Drops
Take Away: Sweet and Salty Pumpkin Seeds
A favorite dahlia heavy wedding, this time last year!
Loved this wedding! The design direction was–– use the best available flowers which meant all sorts of glorious dahlias, garden roses and fall foliage. Thanks to Karson Butler Events for coordination and Amelia Johnson for documenting! Check out the post on Style Me Pretty for lots of Amelia's photos.
The spectacular dahlias were from Andrea of Lynnvale Studios and Don of Don's Dahlias. You guys make me adore the fall!