Another Resy Arrangement landed on our docket this week, and we'll never shy away form the challenge to incorporate edible components into our arrangements!
These flowers were ordered for the Mediterranean restaurant, AttaGirl, in Hermosa Beach (restaurant images by Ron De Angelis from EaterLA).
We started by gathering our flowers, food, and vase. The pink ribbed vase was chosen to mimic the pink ribbed glass votive holders on the restaurant tables, and we went with a flower palette of pinks and yellows to draw from the logo, accompanied by lush greens to complete the Mediterranean vibe.
Step one with these types of arrangements is always taping a grid over the opening of the vase with thin, clear tape - this helps flowers to stay in place as you're building the arrangement.
Next we built a little nest of sorts as the base, using hellebore, yarrow, and a mix of greens.
After that it was time to bring in some of the stars of the show, being sure to place the artichokes in a way that kept the vase stable and balanced.
Then it was time to add some pizazz. For this arrangement we used eremurus, grevillea, Queen Anne's lace, and papyrus to add height, pink butterfly ranunculus for lightness, and fresh cut mint leaves for scent and lush feels.
To get more food components and add a little more brightness to the arrangement, we introduced pops of yellow with more ranunculus and fresh lemons.
And finally, we had to add some olive branch springs to honor AttaGirl's Mediterranean food.
We loved creating this showstopper, and hope that the lovely crew down at AttaGirl enjoyed it just as much!
