By Heidi Bouchard ~ Head of Style and Design

As beautiful as the classic look of fall flowers and greenery can be its fun to spice it up when possible. Several events each week need new table décor so working along with the Event Manager’s we get our creative juices flowing to create new designs that will excite the senses.

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Beyond the typical pumpkins, gourds and fall colored leaves this year I experimented with lots of ornamental baby cabbages, vegetables and herbs in the purple color palette.  On an early September trip into the Boston Flower Exchange I was enamored with branches of oak leaves that had been washed in a chalky faded lavender colored paint.  They were funky and unusual and I used them as the base in several buffet pieces and as accents in smaller guest table arrangements.

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The focal piece for an Apple Cider Donut Station at a recent wedding was white pine nuts with the husk peeled away and then bleached. These were used as vase fillers along with white winterberry which gave a stark contrast to the darker autumn hues of the station.

 

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Thai basil which has purple leaves from our garden, purple kale, baby eggplants, mint flowering with tiny lavender flowers along with mini peppers and even baby beets all came together in a beautiful hostess gift for a very special client.  It was wonderfully textural, sophisticated and fun all at the same time.

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