Party Flowers & Food

April 10, 2019

By Tab Byrum

Yesterday I shared with you about decorating a client’s home for Spring and Easter as we were getting ready for her to host a Birthday Party for a dear friend, today I want to share the flower arrangments I made for the party and the food I put together. My client had two requests on flowers for the Birthday Party, Pink, and Peonies. I used Pink Peonies, Pink Alstroemeria, Pink Carnations, White Stock, Green Hydrangeas, and Hot Pink Gladiolus. For food we decided it was best to have everything be food that we served at room temperature, we didn’t want to have to deal with ovens and timing to be hot when guests arrived. She also requested a couple of dips and left the rest up to the caterer and me. Long story short, I decided not to use a caterer and made or bought everything myself and put it together at her house on the afternoon of the party. I have lots of photos to share about the flowers and food; I’ll go into more detail with the pics. If you have any specific questions please let me know. Enjoy!!!

Let’s start with flowers, I did Hot Pink Gladiolus on the table in the Breakfast Room. Low in the vase, I used Silver Dollar Eucalyptus then arranged the Glads in the Eucalyptus. This room has really high ceilings and the Glads gave great height and color to the area, this table is also where we put all the desserts. 

The party was mainly going to be in the Den which is just off the Kitchen, so we decided to put all the food in the Den on the coffee table and another low table my client has. She has the tall crystal pedestal bowl that I love and have wanted to do an arrangement in forever and this was my chance. I plan on doing a post next week on how I did this arrangement. As you can see the bowl was filled with Pink and Yellow Alstroemeria, Green Hydrangeas, Pink Carnations, Pink Peonies. The height of the bowl allowed us to have flowers on the table and fill in below the flowers on the table with food. 

I left some foliage or leaves at the tops of some of the flowers like the Alstroemeria and the Hydrangeas. The leaves filled in and helped hide the apparatus the held the whole thing together. Again, I’ll do a post soon showing how this all came together. 

In the MacKenzie-Childs Pitcher we used on the sofa table with Easter decorations I did some Pink and Yellow Alstroemeria, Pink Carnations around the opening of the pitcher and then White Stock in the center. Stock is one of my favorite flowers to use, it smells like Cloves to me and comes in beautiful colors, mostly Pink, Light Purple, Dark Purple, and White. This shows what you can do in something simple like a pitcher. 

My client also two of these beautiful green vases that I filled with Alstroemeria, Peonies, and Stock. This is a great time to start talking about food. On this low table, I did a Fruit and Cheese Plate with 5 kinds of Cheeses, Strawberries, Grapes, and Blueberries. There’s a large plate of assorted crackers to eat with the Cheeses and on the left, I did a Cream Cheese covered in jelly with Melba Toasts. 

Using fruit gives you color and height, I used a trick from the Barefoot Contessa and mounded the Grapes up on the platter then built around it with my Cheeses. From left to right, I had a Blue Cheese, Colby Jack, Parmesan, White Cheddar infused with Red Wine and a Cheddar Cheese. 

This is a tried and true appetizer I’ve served many times at open houses. You use a block of room temp Cream Cheese and cover it in Pepper Jelly from Stonewall Kitchens. I surrounded it with crisp Melba Toasts from Trader Joes. The Cream Cheese mixes beautifully with the spicy sweetness of the Pepper Jelly and is an awesome appetizer. 

Here you can see how the flower and food worked out on the Coffee Table of the Den. I moved the flowers to the back of the table and filled in the front with a Relish Plate, Cheeseball & Crackers, Hummus and Pita Chips, a selection of nuts and a Veggie Plate with Herb Dip. Between the flowers and the food, the table was filled with color. 

This Cheese Ball is so simple and SO good. This was 2 blocks of room temp Cream Cheese mixed with 2 cans of sliced Black Olives, and 2 or 3 Tablespoons of sliced Green Olives. You stir those ingredients together then add Tobasco Sauce, however much you like to taste. I got this recipe from my friend Donna who always whips it up for get-togethers. You can also keep it in the refrigerator to eat with celery. I’m serving it here with Triscuits. There was none left at the end of the party. 

I’m sorry this photo is a little fuzzy but you get the idea, this is homemade Hummus and Pita Crackers I picked up at Trader Joes. I’m told there was none of this left either. This is a recipe I’ve been making for several years and I keep in the refrigerator for us to snack on with vegetables like carrots and celery. Here’s a link to the recipe from the Barefoot Contessa

Nuts are something that people love, we put out Almonds with Sea Salt, Shelled Pistachios, and Mixed Nuts. The group was the Magnolia Wine Group that the Birthday girl belongs to. 

I fixed two Veggie Trays both with Cauliflower and Broccoli Florets from Trader Joes, sliced Orange & Yellow Pepper and Cherry Tomatoes. I served the Vegetables with a Herb Dip from Barefoot Contessa, here’s a link to the recipe. It was all so good and the dip is full of fresh herbs. Veggie Trays are a great way to get color on your table. 

Back in the kitchen with the Gladiolus, I set up the important stuff, the Desserts. I ordered all the desserts from a great baker here in Oklahoma City, Ingrid’s Kitchen. I ordered a Chocolate Layer Cake, the birthday girl’s favorite and had them write in pink frosting. I also ordered fun iced Spring Sugar Cookies. We used MacKenzie-Childs Cake Plates and a Courtly Check Serving Platter for the desserts and clear glass dessert plates my client owned. 

Another successful party in the books, welcoming Spring and celebrating a dear friends Birthday!!!

I hope you enjoyed this look at putting together this party, if you need help with a celebration you are throwing and live here the Metro area please don’t hesitate to let me know. I’m always up for the job of throwing a party and have a team ready to help if it takes more than one person. I tried to give instructions on how to make and assemble things live the Olive Cheese Ball and I’ve also linked to websites (in orange) for recipes for the dips and products used. If you have any questions let me know here or you can email me at

Words and Photos
are my own.

By on .


Leave a Comment

Design by Ana Degenaar + Development by Brandi Bernoskie + Logo by Kelly Beall