Thursday, October 29, 2015

Loretta Stagen Floral Designs featured in the current issue of Fine Cooking Magazine

When Teresa Fernandes, the Art Director of Fine Cooking Magazine, asked me to design two Thanksgiving centerpieces for the October/November issue, I turned to specimen artichokes, asparagus, onions, turnips and ornamental kale for a mélange of autumnal color and shapes. Broom and seeded eucalyptus did yeoman duty as filler, while arachnea and cymidian orchids and hypericum berries were show stoppers, adding dazzling elements of surprise.
I loved that this centerpiece captured in microcosm the essence of a bountiful table…

…and hope that my work inspired the readers of Fine Cooking to consider new ways to celebrate this special holiday.

Photos by Loretta Stagen