Showing posts with label #cocktails. Show all posts
Showing posts with label #cocktails. Show all posts

Sunday, February 2, 2020

Learn How to Garnish Your Drinks with Art of the Garnish Author & Two World-Class Mixologists at Kosaka Restaurant, Feb 10th Cocktail Party


It’s rather difficult to add anything nor change this invitation to the upcoming Art of the Garnish event at Kosaka restaurant (see their link under Art) next Monday, February 10th.

It’s truly an honor to be asked to host a fabulous cocktail party at Kosaka - the only Michelin-starred restaurant in Gotham!

Kosaka is an elegant restaurant, revered not only for its food, but for its art program, curated by EunYoung - the extraordinary horticulture talent, who I’ve had the honor of working with -- in New York, in New Jersey and in Ecuador - at Hacienda Cusin - where she introduced the gardeners there in the edible garden to microgreens. (just one of EunYoung's extraordinary talents).

See the overview and links below for Art of the Garnish details.

Please share and invite your garden-to-glass cohort in Gotham area to this tasty, pre-Valentine, fun event. Long live love!

We’ll be serving up four cocktails, food-pairings, barscapes, and readings. There will be the opportunity for book signings, too, naturally.

I sincerely hope you can join us.

Doug Young photo 


Here is the Kosaka invite:

We are happy to announce a special cocktail event Art of the Garnish by Leeann Lavin for Valentines' week. Tickets are available at Event brite.

Learn the "ins & outs" of garnishing your drinks with the specially prepared garnishes with star mixologists featured in her new book. You’ll be delighted to learn tips, tricks, and instructions on the right way to prepare a dizzying array of garnishes, from herbs and citrus to nuts, candy, meat, and jewelry. Sip and see how these garnishes enhance cocktails and will help make you the star of happy hour while enjoyed craft cocktails from the Art of the Garnish along with food pairings.

A special sponsorship provided by Hudson Whiskey. The recipe will showcase the classic New York Rye Manhattan, created by Hudson brand ambassador, David Powell. It is very exciting to have mixologists Jessie WohlersTom Sebazco in our special evening!

Leeann Lavin wrote a Food & Drink column for Examiner.com, curating the food spectrum that dazzles and elevates the radical New York food and drink world. She writes the popular Garden Glamour blog covering the nexus of garden art and culinary art, food events, artisanal food makers, and cookbook reviews. She is also the author of The Hamptons & Long Island Homegrown Cookbook and a contributing author to Savoring Gotham.

A 2015 IACP Cookbook judge, Leeann is also a BlogHer Influencer and a SheKnows Expert. A passionate food and garden thought leader and frequent guest speaker, Leeann has worked in restaurants, bars, and food catering; and creates food and drink recipes with passion, using ingredients from local greenmarkets, her herb garden and farm-ette at her country house in the Garden State, making sure to always add the best ingredient: love.

Here is the official invitation link to Kosaka art’s Art of Garnish event

Thank you all so very much. I am forever deeply grateful.

Cheers! 

Wednesday, July 25, 2018

Food & Drink Double Pleasure: Enjoy The Macallan No. 4 Whisky at Grand Central tastings - & Rockefeller Center Farmer's Market



Macallan Through the Ages

Following the flawless, special press preview event on Monday, at The Weylin - a former bank in Brooklyn that is now an extraordinary event space because of the building’s architectural designs and quality craftsmanship.


 


The location fit oh-so appropriately with The MacAllan brand’s dedication to quality craftsmanship. We were invited to Monday to celebrate Macallan’s new distillery - in Speyside, Scotland. There was a bit of confusion, er mystery, surrounding this announcement. One could’ve been forgiven for reading the invitation to suggest the venerable Scottish whiskey maker was opening a distillery in Brooklyn. Why not?






The event was top-tier/top-shelf from start to finish.  Kudos to the entire MACALLAN team.

The event was a tribute to the past, present, and future of The Macallan. And as the evening unfolded, I came to understand the scope…


Walking in, I felt like I stepped through the looking glass. It was a speakeasy from a bygone era - or being in Brooklyn - everyone - especially the men - looked like everyday hipsters who inhabit this borough.



There was the piano player- right out of central casting and Tin Pan Alley




There were also lots of perfectly appointed cocktail culture accessories - from bar carts and crystal decanters and glasses to openers and more. Great decorating ideas for a home bar and speakeasy like I have.




The ambience was transporting. Plus, I was sipping a kind of whisky and ginger ale drink - refreshing but muscular. Plenty of food trays were passed. Loved the Scottish eggs.



The bar and bartenders were all in tune, too. Loved the Speyside Sazerac - concocted from The Macallan Sherry Oak 12, a spritz of Absinthe, Bitters, and a lemon twist garnish and mixed by Aaron.
 

The 1824 Bamboo (The Macallan Sherry Oak 12, Dry Oloroso Sherry, Dry Vermouth, Orange Bitters, and a twist of orange for the garnish) was very good too - although I only had a sip of that before it was time to enter the Cube!
But first, our group was tasting a dram of The Macallan No 4 Whisky before entering the Cube. 



Then, it was time.  To enter this Cube. 
As a former tech exec - I loved the use of technology to transport us to other worlds - other places -- all with the flip of a hand. 
We were in Scotland.  Or was that The Macallan whispering?!  Ha. 



The 4D technology is really incredible. Here we experienced the new Macallan Distillery located in Speyside Scotland with sight, sound, the vibration of air -- the tinkling of brooks. Very transporting. 

As a garden and landscape designer, I was further impressed with the distillery’s design -- located essentially underground! So as not to disturb the pristine land there. It’s a true green roof, undulating across the rolling hills of Speyside.

Next, it was on to the Future of the Macallan.

We we ushered into a grand hall -- all open space and airy bar, dotted with lounge seating and VR technology. Oh - and food and drink.



I tried The Ruby Queen - a super blend of The Macallan Double Cask 12, Fresh Beet Juice, Fresh Lemon Juice, Honey, and a garnish of fresh tarragon. Loved it and the garden to glass garnish. Lovely finishing touch.








The Macallan team will replicate a wee bit of the immersive Distillery and Visitor Experience we had on Monday at Grand Central Station’s Vanderbilt Hall. Please see dates and times below.

Here are some details on the experience:

  • Created using 360-degree video (using technologies such as drones and a remote-controlled robot) “The Macallan Distillery Experience” will make the user feel like they have been fully transported to the whisky mecca. 
  • The 15x15x15 cube-like structure allows for a group VR experience for groups of 15 at a time.
  • The experience includes cutting-edge wind and scent diffusion technology matched to the footage and fully interactive leap motion controls allow guests to guide the experience with a mid-air gesture of their hand.

Outside of the NYC events, whisky enthusiasts around the globe will be able to view “The Macallan Distillery Experience” on their mobile phones or desktops, through social media, or at select wine and liquor retail stores, bars and restaurants using a VR headset.

Here’s one of the videos that will be shown in the 4D cube: The 4D really makes it extraordinary, though.



Here are the exact timings for the Grand Central activation:

Date(s): Wednesday, July 25, Thursday, July 26 and Friday, July 27 (half day only), and culminating on Friday, July 27 -- which is: National Scotch Day - naturally!

Time: 11:30 AM to 7:30 PM (12:00 PM to 3:30 PM on Friday)

You’ll be able to sample The Macallan’s new Edition No.4 whisky.

Cheers!



And this being New York - there’s more than one big event launching today. The Rockefeller Center® Farmers Market Returns for the Summer

Organized by The GrowNYC Greenmarket, the summer farmer’s market in the heart of Gotham, offers specialty products from local, regional farms.

That there is a farmer’s market in the heart of midtown makes perfect sense. Did you know that the country's First Botanic Garden was on 20 wooded acres at today's Rockefeller Center?

It’s true!
With garden dreams of yore floating through your seasonal, homegrown menus, be sure to visit Rockefeller Center’s annual farmers market that returns this summer with a wide variety of specialty products from regional farms spanning New York, New Jersey, Connecticut, Pennsylvania, and Vermont.

The market will be open Wednesday, July 25 through Friday, August 31, Wednesday-Friday of each week from 8:00 a.m. – 4:00 p.m., at Rockefeller Center Plaza, located between 49th and 50th Streets and 5th and 6th Avenues, Manhattan.
You’ll find fresh produce, meat, eggs, flowers, baked goods, cheeses, wine, spirits, and more. The farmers market is free and open to the public.

For more information visit rockefellercenter.com.

For news and updates follow @RockCenterNYC on Twitter and Instagram and Like Rockefeller Center on Facebook. Join the conversation by using #RockCenter

DATE: Wednesday, July 25 – Friday, August / Wednesday through Friday, weekly

TIME: 8:00 a.m. – 4:00 p.m.

LOCATION: Rockefeller Plaza - Between 49th and 50th Streets and 5th and 6th Avenues

Sunday, April 29, 2018

Toast to a Finishing Touches Interview with The Modern Bar Cart Podcast



Earlier this month I opened an email with the subject line: Podcast Interview Opportunity. Generally speaking, I do love podcasts and was curious what this could invitation was all about. Well, I’m delighted to share with you I discovered The Modern Bar Cart Podcast via the note from Sami (Samantha) a production assistant at The Modern Bar Cart.

She noted that Eric, the host, has taken an interest in your upcoming book, Finishing Touches, the Art of Garnishing the Cocktail and he would like to speak with you “for an hour of sparkling conversation and genuine curiosity. An interview with you about your book would be the ‘cherry on top’ of a discussion about garnishes”
Sami had me at sparkling conversation and genuine curiosity!
Nevertheless, I had to vet the production. I listened with keen interest - after all, cocktail culture is a passion with me - and I was duly impressed. I wrote back that Eric not only possesses a resonant voice that is easy and compelling to listen to but he is also impressively knowledgeable.
I admire and respect that quality of content and so we confirmed the interview.

Truth be told, the first interview attempt went off the rails due to technology glitch on my end via Skype and passwords and time-stressed frustration. Eric remained calm and courteous - a consummate professional.
We rescheduled for Monday. A hiccup with the Skype tech again didn’t prevent Eric from prevailing and we completed the hour-long cocktail chat. It was fun and provoking. When he asked, “Are you ready for the lightning round?” I gulped a “I hope so reply.” 

After some thoughtful edits, the Art of the Garnish episode is posted for your listening pleasure.

Please make yourself a drink and listen in on my interview about Finishing Touches - including the variety and back story to garnishes, garden-to-glass cocktail creations, accessories from glamorous swizzle sticks to sassy toothpicks to cocktail napkins and knives and muddlers and jewelry as cocktail picks (Yes!) And also how I came to create the food pairings, and creative tablescape or I should say, bar cart decor for the presentations by looking to the ingredients as inspiration...

And now that you know about The Modern Bar Cart Podcasts, you can listen to Eric’s previous interviews and learn more about experimenting with cocktails and home bartending. It’s all very inspiring. Eric says you can listen online (see link to my feature above) or on all major podcasting outlets including, iTunes, Stitcher, Google Play, Spotify.

Plus, you can Follow The Modern Bar Cart on Instagram, Facebook, and Twitter. Me too, please. :)

Thank you again, Eric and Sami and Modern Bar Cart. It was an honor and a pleasure to work with you.

Cheers!
P.S. Eric and Modern Bar Cart make their own line of crafted cocktail bitters. I am eagerly awaiting a sample and look forward to posting my review of what I’m sure will be a superlative cocktail ingredient. I adore the botanical ingredients in bitters - the herbs, bark, roots or fruit are endlessly fascinating and have the power to transform a drink. A kind of botanical magic potion!





Cracker Jack garnish (plus a prize!) in my I'm Nutty For You cocktail pairs with the Averna (herbal, caramel, Black Walnut Bitters, plus


English Rose cocktail, edible rose petal garnish


Pisco Royale - made with my favorite Macchu Pisco brandy - from my friends' Melanie & Lizzie & their abuela's family recipe!


Heart of Gold Cocktail - jewelry holds candied ginger garnish

And my twist or remix on the classic Grasshopper is the Verdant Green Jangala.
The garnish is teeny, tiny key lime, cut like a basket with mango in the lime -- and perched on the glass rim.
The showstopper is the Cocktail Composition tablescape.
I used smart technology tuned to nature videos.  The jungle sounds of birds singing and cascading waterfalls, and jungle cats really helps set the mood.
Delight and engage your guests with an immersive, transporting experience...




Wednesday, February 14, 2018

Valentine's Flowers: Roses & Orchids, Champagne, Cocktails, Kissing, Dining Out & Love...


I’m thinking there is no more enduring, more classic, more romantic way to say “I love you” and to celebrate Valentine’s Day than with champagne, roses, and - I thought a new twist on the classic - with orchids.

Incredibly, as I was writing this loving holiday blog post, my husband, Bill, came home and surprised me with a floral arrangement of blossoms and fragrant blooms in luscious colors - that he selected from the florist.



And guess what? The composition included those very same blooms I was dreaming - er, writing about!



I don’t know about you but my experience with floral design has not been one where these two exotic and beloved blooms have been natural partners.
I did a Google search to confirm my curiosity - and by and large - it’s true.

Orchids

Orchids are love. They elicit emotions.

Did you know there are more than 28,000 distinct species of orchids? Ecuador - with only 0.21% of the world’s landmass is home to approximately 4,000 orchids. (The US has fewer than 200) -- according to a wonderful book, “Birds, Butterflies, and Orchids - A Life in the Cloud Forest,” authored - and autographed - by Carlos Zorrilla.

I chose to include the orchids because - well - they are the jewels of the plant world.
Orchids are eye candy. And The New York Botanical Garden will premiere its Orchid Show soon - I’m looking forward to the press premiere in a week or so.

And even more significant - I’ve just returned from this year’s garden design and horticulture work at Hacienda Cusin in Ecuador -- a kind of plant paradise to say the least.

And while there, I scooted up to the Cloud Forest to not only meet Sandy - my Spanish instructor -- (we do Facebook classes but I’d never met her in person - and she runs an Air BnB there as El Refugio de Intag ), but to see and discover the incredible and rare orchids there in the Intag. Sandy and her husband gave part of their land to Ecuador for the reserve where the orchids grow. More on this in another post but by way of reference - orchids have really been on my mind as of late, as you can imagine.

Here are a few of the images from my rare orchids discovery adventure in the Cloud Forest.









Many see faces in their glamorous blooms and love in their expressions.

 

This is a monkey orchid!

Most folks don’t know that Vanilla is an orchid.

It’s a legendary plant and flavor; loved the world over.

You can combine almost any orchid in your flower arrangement and a vanilla flavor in Valentine’s Day cocktails.

A rare breed of a gold orchid can also be enjoyed in tea or broth or as part of a facial spa skin treatment. Dendrobium has a wonderful taste of honey. Or use the rare orchids that have been artfully crafted intp a special fragrance to be gifted to your loved one.

Sustainable Flowers

Veriflora® Sustainably Grown certification assures that cut flowers meet the very strictest standards of environmental and social responsibility.

So when you give flowers this year, you can tell your loved one that you are also taking care of the environment, farmworkers, and farm communities.

This is the “gold” standard in sustainability certification for ornamental horticulture. Third-party certification assures buyers and consumers that cut flowers and potted plants have been produced in an environmentally and socially responsible way, with practices that achieve the highest level of product quality.

I asked the ladies at Veriflora a few questions about the certification, costs, and if the certificate is US only.
In less time than you can say Dendrobium or Trichophilia fragrans they were back with answers. I’m was happy to learn the certification program has been active since about 2003. And embarrassed I hadn’t had this on my radar until now. (why is that?!)

Veriflora certifies domestic and imported flowers, as well as potted plants. And, to the best of their knowledge, these flowers are not more expensive than non-certified so that makes it a no-brainer to ask for them at your local florist.
Their clients are certified across the U.S., as well as in Columbia, Costa Rica, and Ecuador.

Up until this year, visitors to Hacienda Cusin where I work every January doing garden design, could explore the nearby rose plantations and operations. The Sierra in Ecuador is known for its roses and dairy. A few years ago, I wrote about “Spanking Your Flowers! and the Symbols and Meaning for Valentine’s Day Blooms & Blossoms” that was, in part, inspired by the rose-growing in Ecuador where they grow an abundance of the world’s roses -- and not surprisingly, the end of January is crazy busy time as they line up the rainbow of roses for the world.

Champagne
Coco Chanel once said “I only drink champagne on two occasions: when I am single and when I am not.”

Coco is not just my fashion hero - but I have blissfully inherited her name as my nickname - so christened by friends/associates at The New York Botanical Garden and garden clients, too. I love it.

And love the Coco quote…

I’ve selected a few champagne infused cocktails here for your celebration - today and well, every day that Cupid strikes…

The Siren by Ingi R. Sigurdsson

Photo courtesy of Reyka

Ingredients:

1.5 fresh Lemon juice

1 oz simple (1:1)

1 oz St. Germain

3 oz Reyka vodka

6 oz champagne

Method:

Combine all ingredients into cocktail shaker except champagne.

Shake, top with the champagne - or prosecco - garnish and serve in a Bordeaux/Burgundy wine glass over flower ice cubes.

How to Make the Flower Ice Cubes:

Recipe for 2 cranberry juice cubes/2 grapefruit juice cubes/ 1 large simple syrup ice cube with orange blossom water, rose water, frozen edible Sonja orchid.

Ingredients for flower ice cube liquid:

4 liters - or a little more than a gallon of water

24 oz simple syrup 1:1

10 droppers Orange flower water

10 droppers rose water

Method:

Stir till all ingredients combined

Freeze in 1x1 molds with the Sonia Orchids

I adore champagne - and maple syrup - nectars of the goddesses and gods.  So when I was sent this recipe by the Maple Guild, I did a double blink back. Too good to be true!
Photo courtesy of the Maple Guild

Beau & Arrow by The Maple Guild

Ingredients:

1 oz vodka

½ oz creme de cassis

¾ oz champagne

1 tsp The Maple Guild Vanilla Bean maple syrup

Method:
Shake all but champagne in the cocktail shaker. Pour into a coupe glass. Top with the champagne.  Garnish with a maraschino cherry or raspberry or chocolate maple candy from that box that you probably just opened.

Winter Rose

Photo courtesy of Vivanco 
Ingredients:

2 oz Vivanco Rosado Wine

2 oz Brut Champagne

.5 oz Elderflower Syrup

Splash of Pressed Clementine Juice

Garnish with Halved Fresh Cranberries

Sprinkle of Ground Clove

* Build over Ice


French 75

The French 75 is one of two cocktails named after the French 75mm field gun, which was commonly used in World War I.

Ingredients:

2 ounces gin

1 ounce freshly squeezed lemon juice

2 teaspoons sugar

Champagne or sparkling wine

Garnish: long thin lemon spiral and cocktail cherry

Method:

Fill cocktail shaker with ice. Shake gin, lemon juice, and sugar in a cocktail shaker until well chilled, about 15 seconds. Strain into a champagne flute.

Top with champagne. Stir gently, garnish with a long, thin lemon spiral and a cocktail cherry.

If you plan to drink your champagne straight - please choose a quality sparkling wine. It’s a special occasion, after all. I researched and found this complete guide to champagne from Wine Folly that sorts out all the different brands at every price point.

Kissing

Pucker up -- kissing is a sweet exercise just made for Valentine’s Day. Hugging is another romantic “workout” along with hand-holding and …. Well, all this food and drink are mere aphrodisiacs, no?

Because lot’s of kissing is surely in order, it is important to keep your lips healthy and moisturized -- year-round -- but now that the year’s most kissable holiday is here, the lips can use some extra care. And my friend Trish Alkaitis has a sweet offer.
Check this out: Alkaitis gifting you a free 'Love Your Lips' Organic Lip Treatment with any online purchase of $89 on alkaitis.com

The Organic Lip Treatment gives your lips that shiny attractive glow while protecting and nourishing them, providing a long lasting deep treatment.

Dining out

If you you’re in Gotham, you might relish a four-course meal from Irvington at W Union Square. Dishes like Arctic Char Crudo and Chestnut Agnolotti are on the the $65 pre-fixe menu, as well as a dessert platter for two.

Even sweeter? There’s a $55 champagne pairing available as well, including Domaine Chandon, Veuve Clicquot, Dom Perignon and Moët Rose.

Midtown? Check out Kingside in Viceroy Central Park is offering up an À la carte Valentine’s Day menu with dishes like ravioli and a Moulard Duck dish for two. Top the meal off with $55 champagne tasting featuring luxe selections like Veuve Clicquot and Moët Rose.

If you’re planning to go out, here’s a splendid spot in Gotham: bar Sardine, Gabriel Stulman's intimate Greenwich Village neighborhood gastropub.

Managing Partner/resident cocktail guru Brian Bartels has crafted a special NOLA-inspired drink menu for the occasion of Mardi Gras/Ash Wednesday and Valentine’s Day (sort of a hat-trick of holy occasions), featuring smart cocktails like the Big Freedia 63 (a take on the French 75 with singani, lillet, lemon, lavender, prosecco... and twerking) and Forgive me Father, For I Have Pimmed -- it is Ash Wednesday, after all. This one is inspired by the classic Pimm's Cup with rye, becherovka, amaro, and Pimms. I love most everything with a good amaro.

Dining In

Be sure to create a tablescape worthy of your loves: friends, family, food, drink - and entertaining. 
I am creating one for a Ladies Who Lunch Valentine’s / Lunar New Year celebration next week. It’s the Year of the Dog!

Here’s the work in progress: (details to follow)

Photo courtesy of Virginia Popik


Photo courtesy of Virginia Popik 

Kisses and hugs for a sweet Valentine’s Day celebration filled with glamorous flowers, drink, food, and lots and lots of love.

Wednesday, November 29, 2017

Finishing Touches - The Art of Gracious Holiday Entertaining: How to Create a Seasonal Tablescape with Motifs inspired by the Garden - plus Learn How to Mix up a Festive “Garden to Glass” Hospitality Cocktail Workshop



Thanksgiving Harvest Tablescape features Silver & Crystal - & silver-painted wishbones!

Finishing Touches Workshop at Atlantic Highlands Arts Council, Sunday, December 10, featuring Hospitality and Garden Design Specialist, Leeann Lavin -- (me!) 

Just in time for the season of entertaining, eating, and drinking, the Atlantic Highlands Arts Council announced its Holiday Workshop, scheduled for Sunday, December 10, 3-5 pm; with a cornucopia of elements:
  • Tablescape Design
  • Create a Craft Cocktail 
  • How to Set a Table 
This is a fun, creative, Hands-On, DIY workshop, designed to inspire a memorable Tablescape design that will delight your family and friends.





What’s a Tablescape, you ask?
Although tablescapes often adorn the center of the table, they are more than centerpieces. 

A tablescape is an overall look that addresses the entire table or serving area and complements its surroundings. The art of tablescaping makes your guests feel welcome and relaxed. 

This is my entrance Welcome Hostess composition featuring seasonal chile peppers in black urns, dried hydrangea fro the garden, grapes, crystal, silver, the scent of fresh apples in a glamorous Murano glass bowl, & the holiday hostess cocktail: Applejack, lapsang souchong simple syrup, sparkling apple cider.

Tablescapes bring your event together with color, style, whimsy, and dimension. 


It tells a story of the season; making an impact and creating a strong story – whether its modern or traditional – it’s all about the ingredients.

It’s eye-candy for your table!

"Our tablescape presentation offers attendees a primer on how to choose color, texture, and visual stimulation, which in turn leads to fun and interesting tableside conversations,” said Mary D’Agostino, the Atlantic Highlands Arts Council. “The combination of a photo-rich presentation and the hands-on element is a double header – a great opportunity to learn first-hand how to create a sense of balance, harmony, and personal style to suit your celebration.”  Mary offers that this is a perfect meet-up workshop to be enjoyed with your family and/or friends.
I always recommend greeting your home guests with a special, mixed cocktail -- in a punch bowl or beverage dispenser so that your guests can readily get into the festive spirit without wondering what's appropriate to ask for, or checking to see what everyone else is drinking (is it wine, beer, or martini's??) or whether you're pouring their drink -- so the ready-to-go drink is fun and easy -- and elegant.  
So too the Workshop kicks off with a segment about creating a delicious and elegant “Garden-to-Glass” holiday cocktail, "Heart of Gold" and food pairing,

using craft ingredients -- especially selected from my soon-to-be-released book, Finishing Touches, The Art of Garnishing the Cocktail 


New York's Leyenda Brooklyn Cocteleria Craft Cocktail Mixologist Jessica Wohlers, and me, will demonstrate how to take your cocktails to the next level with a tasting! 
And I'll show a collection of garnishes from herbs, jewelry and candy, as well as other fun, decorative embellishments

along with a primer on how to make a Simple Syrup.

The next segment of the Workshop is a presentation I've prepared with lots of images and suggestions on how to build a tablescape of your dreams.  Everyone loves looking at inspiring, Pinterest-worthy creations, yes? 


Next, we'll explore the hands-on workshop element where you'll get to use ingredients you bring -- attendees are encouraged to bring their tablescape ingredients to design a memorable look. 

So, stir your imagination and design with intention; here's where you can let your decor ideas come to life.

I encourage attendees and at-home designers to explore your late autumn garden and yard - it’s beautiful!  The added benefit is you get to enjoy your garden and maybe even discover plants you didn't think about at this time of year.  There are flowers, twigs, seed pods, ornamental grass, and more.  
Or, you can use grocery store bouquets, or favorite blooms from the florist. 
Use whatever strikes your fancy or captures your eye. 

Still wondering what could work?  This time of year I reccomend any of the following:
  • Japanese Maple 
  • Beauty Berry 
  • Kousa Dogwood 
  • Heavenly Bamboo/Nandina 
  • Viburnum 
  • Virginia Sweetspire 
  • Redbud 
  • Magnolia Leaves
  • Carnations 
  • Roses 
  • Seeded Eucalyptus 
Gather accessories you have around the house – or head to your local craft or garden center for:
  • Vases 
  • Urns 
  • Lights 
  • Mirrors/Trays 
  • Table runners 
  • Jewelry 
  • Glitter 
  • Artificial Snow 
  • Cache pot/fruit bowl/sleigh -- a vessel for cuttings 
  • “Animals” - toys - gift boxes 
  • Accessories or Collectibles 
Or anything your heart desires….

The Arts Council will provide buckets for the fresh plant material, tables, scissors, glue – and the Finishing Touches Cocktail.

The fee for the three-hour hands-on workshop, tutorial, and cocktail tasting is $40.

Register online at the Atlantic Highlands website: aharts.org, starting Monday, November 27, or in person at 54 First Avenue (Tuesday-Friday 1-7 and Saturday & Sunday 10-3). Or call!

Space is limited.

The Atlantic Highlands Arts Council is located at:

54 First Avenue, Atlantic Highlands, NJ 07716

Phone: (732) 737-7160

The mission of the Atlantic Highlands Arts Council is to strengthen community through the arts. We are a 100% volunteer 501(c)3 non-profit organization that believes in the power of the arts to transform and enrich communities. Our primary function is to develop and execute events and arts related activities for the benefit of our community.