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.
Flowers have always been a way of life for Loretta Stagen. The daughter of two horticulturists, Loretta has been making corsages and bouquets since she was a child.
A professional floral designer for over twenty years, Loretta Stagen provides innovative flower arrangements and party decorations for corporate events, weddings, concerts and theater stages.
She is also a frequent lecturer at garden clubs.