Every American Grown Field to Vase Dinner is special, but the second stop of the 2019 tour at Bloomia USA in King George, Virginia, may have set a new standard for the floral chandelier!
Guests dined under a canopy of 36 color-blocked tulip chandeliers at tables featuring vases overflowing with tulips that mirrored the bloom colors overhead – we’re talking thousands of tulips!
The imaginative concept was created by floral designer Kelly Shore of Petals by the Shore, this tour stop’s featured designer.
“Kelly Shore out did herself,” shared Certified American Grown Administrator Kasey Cronquist and emcee of the national Field to Vase Dinner Tour. “Her design vision and passion for our American flower farming families was front, center and overhead at Bloomia. She’s a true champion for the cause.”
And that was just one aspect of the flora-bundance. Guests arrived to archways and floral photo backdrops bursting with tulips. And the on-site boutonniere bar featured an assortment of Certified American Grown Flowers and Greens for guests to use to create wearable floral swag thanks to even more flowers sent from Certified flower farmers from around the country in support of the national dinner tour. Certified farms Fern Trust from Florida, Mellano & Company and Dramm & Echter from California and LynnVale Studios and Harmony Harvest from Virginia all sent their flowers to Bloomia for guests to experience and enjoy.
One guest described their experience at Bloomia saying, “Saturday event was incredibly educational, empowering and inspiring. Not only did I enjoy the tour, good food, cocktail I also met like minded individuals and florist that I now call friends.”
The meal by Occasions Caterers was as stunning and color coordinated as the flowers. Guests dined on appetizers that included roasted baby carrots, golden beets rolled around carrot matchsticks and goat cheese mousse, and lemon chicken wonton cones. The salad course featured cauliflower salad with opal basal vinaigrette and a roasted beet salad. The main course was a char-grilled beef loin served with toasted barley prepared risotto style. For dessert, guests enjoyed strawberry couronne with milk snow and basil cream.
All of this was paired with wine and a floral-themed cocktails. In fact, VIP guests were treated to a “cooler experience,” as they were invited to enjoy a “frozen cocktail” in one of the large coolers at Bloomia. Don’t worry though, each guest was given a beautiful Bloomia blanket to wear as they celebrated in the cold storage with the tulips.
Another guest mentioned their appreciation for the very popular DIY boutonnière bar, sharing, “Loved the ‘make your own boutonniere’ station and the special cocktail.”
As the night wound down, guests were encouraged to harvest their own tulips as they left the farm, picking tulips, complete with the bulb, as they walked through the Bloomia greenhouses on their way out.
If all of this talk about food and flowers has you thinking you’ve got to get to one of these dinners, you’re right!
Our next stop is June 12 in Sacramento, California, on the lawn of the State Capitol.
And we have three more stops this season. Now’s the time to find a dinner near you and save your seat!
Check out this video from last year’s dinner in Sacramento: