Loretta Stagen Floral Designs

Horses are wonderfully social creatures, and what can be more joyful than a wedding that includes them? Recently a stable-full at Old Salem Farm served as a celebratory Greek Chorus – as guests filed past stable doors to the tent where a sumptuous candlelight dinner was served. From the lush green late summer fields to the white silk tablecloths and sparkling crystal, the late afternoon and evening event was the epitome of taste and understated grandeur. The scene cried out for table arrangements of Dutch white hydrangeas, white roses, white freesia and green hypericum berries; at the head table I showcased forest green Italian ruscus, spectacular white hydrangea heads, and green cymbidian orchids. For the bride’s bouquet I opted for a romantic confection of white hydrangeas, white Hawaiian dendrobium orchids, green hypericum berries, and a collar of dusty miller. The bridesmaids carried a variation on this theme with bouquets of white lisianthus, white roses and green hy...

Ocean light. Cliffside views. Puffy clouds. Blue skies. What could be more inspirational that a wedding at this time of year in Newport, RI, land of gilded mansions and sparkling seas?  The flowers for this glorious wedding picked up on some of the trends I’ve chronicled – the use of high quality flowers, and startlingly fresh bursts of marine color. Talk about a modern day wedding with elegant “cottage” appeal. I had gorgeous flowers to play with – hydrangeas, peonies, freesia and delphinium, and turned hypericum berries and Italian to complete the wonderfully romantic look. I added snapdragons to the mix on a lovely arbor and wrapped its columns in white organza; for the bridal bouquet I mixed peonies, hydrangeas, freesia, delphinium and the charming chartreuse ladies mantle that is in bloom right now in the garden. It made for a great look for a great day.  

Bridal bouquets are shifting from the tight domes of recent years into a looser, multi-floral style that mixes colors and textures. Look for dramatic contrasts, as in this bouquet of blue anemones, black calla lilies and white roses, or a variety of arrangements that incorporate mixes of contrasting colors Choose this effervescent mix of Japanese sweet peas and lily-of-the valley; or go for the monochromatic drama of red roses and hypericum berries. Unusual materials, such as the rosemary, lamb’s ear and muscara featured here add surprise and charm to this custom look. Partial collars, using either lime green Lady’s Mantle or Springerei add interest, but keep the focus on the high quality flowers selected. While roses are favorite mainstays, freesia, lisianthus, hydrangea, sea holly, anemones…all work wonderfully in concert.  As a final thought, look at how the braided ribbon adds further glamour to this spectacular bouquet.

While orchids may seem exotic to most people, I’ve been familiar with them from as early as I can remember. My mother grew her favorite Cattaleya orchids in her hothouse and Cymbidium orchids in the lath house, and in time taught me how to make corsages.  In recent years I’ve come under the spell of the extraordinary Phaleonopsis and Hawaiian Dendrobium orchids, which are stunning in stand alone bridal bouquets and can energize any table.   I also like to create floral designs with Vanda and Arachne orchids. I’ve used them to great effect to mirror the glamour of an exquisite bridal gown, as well as to add a decidedly modern spin on a holiday mantel or combined with tulips, roses, hydrangeas or calla lilies for a special wedding.       Orchids make the potentially predictable unusual and special!

There are times when the behind-the-scenes work that goes into making the holidays special can seem overwhelming. Then there are times when we work together, and make magic. At least that was the way it felt not too long ago when my daughter, Corinne, organized a floral workshop with her Lake Bluff/Lake Forest friends. The event was held at the Re-invent Gallery in downtown Lake Forest. As we sipped Prosecco, munched on goodies, and caught up on each other’s lives, we set to work on centerpieces that would soon grace holiday tables. Imported Dutch hydrangeas, burgundy cymbidian orchids, gorgeous black pearl roses and green hypericum berries proved to be just what we needed. Happily removed from what can be the sturm und drang of our lives, we remembered what should be at the heart of this season. What fun it was to lead this workshop; and what a gift it was for me to watch these nine women head home with their beautiful creations! All photos by C...

The Lake Bluff Garden Club recently invited me to give a lecture on creating centerpieces with vegetables and flowers. Chaired by Sue Hetzel and Corinne Torkelson (my daughter), the event was held at the beautiful Elawa Farm in Lake Forest – and was attended by 60 members. Coming on the heels of the recent photo shoot for Fine Cooking magazine, I felt energized and full of ideas. Artichokes, a variety of onions, including scallions, ornamental kale, radishes, broccoli, baby eggplants, asparagus and brussel sprouts were soon being placed in the four centerpieces we’d later auction off. Roses and rose hips, hydrangeas, berries and orchids came next, adding color and texture. I trust the participants left the lecture armed with my “how to” tips and eager to jazz up their Thanksgiving tables. Thanks to Corinne, a most accomplished professional photographer, for capturing these finished product.