As a take-away for the guests, we passed out beautiful bottles of Ouzo with an olive branch sprig tied around the top, and the Greek phrase for cheers -- Yamas. For the florals, I mixed purple thistle and white anemones with purple centers.
Thursday, August 20, 2009
Pop It
One of my favorite chefs has to be Michael Psilakis, of Kefi. Not only is his octopus is amazing, but he's a really nice person as well. I had the pleasure of meeting him when he cooked in the kitchen for a special Greek dinner we put together. I wanted the invitations to really "pop" so what better way than to make them actually pop up! Pulling together elements of Classical Greek architecture and colors of the Aegean Sea, here is the solution that I came up with.
As a take-away for the guests, we passed out beautiful bottles of Ouzo with an olive branch sprig tied around the top, and the Greek phrase for cheers -- Yamas. For the florals, I mixed purple thistle and white anemones with purple centers.
As a take-away for the guests, we passed out beautiful bottles of Ouzo with an olive branch sprig tied around the top, and the Greek phrase for cheers -- Yamas. For the florals, I mixed purple thistle and white anemones with purple centers.
