Flavors of Connecticut Dinner

Tonight was the American Liver Foundations' annual Flavors of Connecticut Dinner Event. I was asked by Union League Cafe to help decorate their guests' dinner table. We went with a green and white color scheme using lots of Spring blooms and interesting textural components. Amaryllis, Peonies, Sweet Peas and Stephanotis vine were the white elements, while assorted Ferns, Mint Leaves, Bluperum, Artichokes, Asparagus and Fern Curls added some nice textures...