Design With A Florist on the Forefront of the American Grown Flower Movement

Add Kelly Shore’s Workshop to Your Alaskan Experience

Floral designer Kelly Shore was an early adopter of the locavore flower movement. In 2010, after moving to the Washington, D.C., area from the midwest, Kelly began working with nearby flower farms to include locally grown flowers in the wedding bouquets she was creating. She also got involved in farm-to-table dinners being held in the region.

Kelly Shore of Petals by the Shore is the featured designer for our next Field to Vase Dinner in Homer, AK.

And just like that, she was hooked on American Grown Flowers.

Kelly developed a unique, lush garden style that includes myriad flower varieties and foliage – because she knows texture makes all the difference and bold color combinations bring the wow factor.

Always an innovator, Kelly embarked on a year-long project at one of her Maryland flower farms where she designed seasonal photo shoots to highlight how event designers might use 100 percent locally grown flowers, foliage and plants to create bouquets, centerpieces and wedding ceremony decor. The project highlighted how the quality and variety of flowers available locally was more important – and more beautiful – than creating cookie-cutter designs. The project was featured in industry magazines.

Kelly led the design team for the annual First Lady’s Luncheon in Washington, D.C. on May 4, 2017.

But Kelly wasn’t done being imaginative. In May 2017, she led a 20-person volunteer team to design the floral decor for the annual First Lady’s Luncheon in Washington, D.C., where 18,000 Certified American Grown stems were featured in every single floral design at the event.

Imagine being able to soak up Kelly’s expertise, design prowess and love for local flowers. Now you can!

As the featured designer for the Homer, Alaska Field to Vase dinner, Kelly will also host a design workshop at this stunning locale.

Guests at the American Grown Field to Vase Dinner Tour on July 29 in Homer, Alaska, can learn alongside Kelly at a design workshop Friday, July 28 from 9 a.m. to noon at Scenic Place Peonies. (Add the workshop when you reserve your dinner seat. Already attending? Add the workshop today!)

The workshop will include a light breakfast and hands-on training on how you can incorporate Alaska’s highly coveted peony blossoms into a show-stopping centerpiece.

Kelly will guide participants from beginning to end as she discusses how to choose blooms and the supporting flowers and foliage. You’ll also receive professional images of you designing and the finished product, and you’ll take home  your centerpiece made of all American Grown Flowers.

It’s not every day that you can design alongside one of the country’s premier designers who’s passionate about designing with American Grown Flowers.

Make the most of your entire Alaskan experience by adding Kelly’s workshop to your visit. Only a few spots remain!

Register now!

This Menu Will Have You Asking For More!

If dinner smack dab in the middle of rolling fields of lavender fields isn’t enough, the menu for the American Grown Field to Vase Dinner June 24 at Destiny Hill Farms in Washington, Pennsylvania, is sure to inspire you to join the latest stop on this flower-farm based dinner tour.

Plus, guests at this dinner will also receive FREE tickets to the Destiny Hill Farm Lavender Festival to be held the following day, and a swag bag that includes goodies for flower lovers, including locally sourced lavender honey.

Guests at the Destiny Hill Flower Farm enjoy crafts and gifts that celebrate the beauty of lavender at the Lavender Festival.

To whet your appetite, here’s what Master Chef  Byron J. Bardy, along with Executive Chef Scott J. Burkhart and Chef Alan Kaska, will be cooking up for dinner tour guests:

Local farm-to-table crudite, fresh fruits and artisan cheeses displayed in a “Field to Vase” ice carving; classic gazpacho with a sourdough crouton and edible flower garnish; fresh figs, micro-greens, squash blossoms, drunken goat cheese and Destiny Hill Farm lavender vinaigrette on a bed of butter bibb lettuce, served with assorted artisan breads; oven-roasted lamb persillade with Dijon demi-glace; roasted fennel, baby purple sprouts and zucchini and yellow squash with brown butter; rosemary fingerling tri-color potatoes; and fresh berries in warm bread pudding with a honey port wine poached pear, Chantilly cream and lavender bundles.

Jim and Nancy Cameron, owners of Destiny Hill Farm

Now that you’re inspired, we can also share that this Field to Vase dinner also includes a tour of Destiny Hill Farm with farmers Nancy and Jim Cameron and a tablescape designed by Floral designer Francoise Weeks of European Floral Design.

Seating is limited and going quickly, so reserve your seat at the table now! With a menu like this, how can you possibly resist?

Save Your Seats In The Next 48 Hours!

And Receive A Signed Copy Of Slow Flowers Or The 50 Mile Bouquet By Author Debra Prinzing

The American Grown Field To Vase Dinner Tour is heading east!

Our next stop at Destiny Hill Farm in Washington, Pennsylvania is one of only three stops on the East Coast during this year’s American Grown Field to Vase Dinner Tour.

So, to help kick off this beautiful part of our tour, we’re offering a signed copy of Slow Flowers or The 50 Mile Bouquet to those who reserve their tickets in the next 48 hours.

 

 

 

A lavender-filled experience at Destiny Hill is an exclusive opportunity to enjoy dinner on this beautiful American flower farm.

Don’t wait!

 

All of our dinners have been sold out (our July 29 dinner in Alaska is already sold out), so don’t let this amazing Field to Vase experience pass you by. Save your seat to one or all of our remaining dinners.

Enter “Slow” or “50Mile” at check out for your signed copy!

Simply enter the promo code “Slow” or “50Mile” at checkout to let us know which signed book you would like to receive as our gift to you for saving your seats to one of our East Coast dinners in the next 48 hours*.

The American Grown Field to Vase Dinner Tour Covers New Territory in 2017

Reserve Your Seat at the Table Today!

Last year’s sold out American Grown Field to Vase Dinner Tour took guests on extraordinary adventures, from a world-renowned celebrity event stylist’s private flower farm, to the largest tulip farm in America, to a ranunculus field overlooking the ocean. With so many accolades and happy guests with high expectations fulfilled, we knew we needed to raise the bar even further in 2017.

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Dinner in The Flower Fields overlooking the ocean – Carlsbad, California, dinner in 2016.

Deciding where to go and how to format each dinner is a serious process for our team. We listen to guest feedback and reviews, try new things at each of the dinners (a boutonnière bar, cocktails that feature edible flowers and live music, for example), but at the heart of it all is our Certified American Grown Flower Farms and some amazing sought-after floral designers who come together to help share their stories and passion for American Grown Flowers.

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Bluegrass band playing dinner tunes at Sun Valley Floral Farms in Arcata, California.

After months of planning, we’re ready to announce our 2017 tour locations. We have some surprises in store for you as well that we’ll unveil in coming months (for instance, you asked for more hands-on floral experiences and we’ll soon be announcing some special opportunities we’ve added to the tour that will provide just that).

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Floral fun at The Fresh Herb Company in Boulder, Colorado.

One of the more remote destinations on our list is more of a Field to Vase Adventure than a dinner.  We’ll blaze new territory when we travel to Alaska to visit the only place in the world where peonies thrive during the mid-to-late summer months. Scenic Place Peonies is remote, and travel will require some planning. We’re putting together travel information to assist you in preparing for this trip of a lifetime, along with a package that will include the dinner, a private farm tour and hands-on floral experiences. If you’re interested in this date, please let our team know as space is very limited.

So, without further ado, here are the 2017 American Grown Field to Vase Dinner Tour dates and locations:

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The tour locations were selected to represent the variety of flowers and growing conditions found in the United States. While we can’t showcase every flower each year (that would be a feat!), we always strive to introduce new American flower farms and varieties to our guests.

Here is what some of our guests said last year about the American Grown Field to Vase Dinner Tour:

“It was one of the best experiences I’ve ever had. Aside from my wedding, it was the best event I’ve been to. Every detail was thoughtful and innovative. I loved the venue, the boutonniere bar, the swag bag!” – Erin R., Boulder, Colorado

“It was truly a beautiful and unique experience! I would attend all the dinners around the country if I could!” – Adrienne S., Carlsbad, California

“The Field to Vase dinner was, quite honestly, the most extraordinary event I’ve ever attended in Humboldt County. Everyone came with a spirit of adventure, ready to traipse through the greenhouses in all their farm-chic elegance on a behind-the-scenes tour, before settling in for a fantastic gourmet meal. It is such a joy to rally around local flower farmers and make new friends! It was an unforgettable night that people here are still talking about.” – Amy Stewart, acclaimed garden writer and best-selling author of “Flower Confidential: The Good, the Bad and the Beautiful.”

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Cheers to Certified American Grown Flowers!

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Every location has the best selfie photo-ops, just like David Beahm’s Thistle Dew Farm in Quakertown, Pennsylvania. Wouldn’t you think so?

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Food, flowers, wine and friendship! They’re #F2V staples.

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It was a true bloggers’ paradise at Cornerstone Sonoma with Sunset Magazine! If it’s not Insta-worthy, we’re not having it!

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Guests at Texas Specialty Cut Flowers got theirs … it’s all about the F2V swag bag.

Save your seat today as we expect a sell-out tour for the third year in a row. In the weeks, ahead we’ll be announcing the star-studded cast of floral designers involved with this year’s tour. World-renowned and pioneers in their craft, the 2017 slate of designers will be bringing their own following to the table, so seats will go quickly.

Cheers to a big year with an even BIGGER #F2V adventure! Save your seats today!

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Let’s get social! Follow us on Facebook and Instagram for the latest F2V news, special behind the scene moments and live stories! #AmericanGrown #F2V #OriginMatters

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(Did you attend last year’s tour? Share your stories and pictures and help us spread the good news of this year’s tour! We’ll be watching for your posts!)

Experience Heirloom Fire at David Beahm’s Thistle Dew Farm

Meet our featured Chef Jim Gop, owner of Heirloom Fire, a fire-based catering events company located in the Berkshires.

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Jim Gop of Heirloom Fire, featured #F2V chef at David Beahm’s Thistle Dew Farm.

In the midst of his second complete season, Chef Jim Gop is no stranger to putting his talent and passion in front of the fire to wow his guests. Focusing on the dining experience from start to finish, Jim and his team have a night of wonderful surprises in store for our guests.

Providing our #F2V guests with an experience unlike any other, Jim has prepared a menu fit for a king (or queen) at none other than world-renowned celebrity event designer turned American flower farmer, David Beahm’s farm, Thistle Dew Farm.

Recently, we had the chance to catch up with our featured chef to talk about everything from what inspires him as a chef and business owner, to his story of chasing dreams in California and the aesthetic he has established within his company, Heirloom Fire.

F2V: We are so excited to have you join us at David Beahm’s Thistle Dew Farm in Quakertown, PA as our featured Chef! What will we see during this upcoming dinner?

Screen Shot 2016-08-31 at 2.00.03 PMJim: I am super excited to come along for the ride! It is important to pay attention to the aesthetic of the event, which happens to be much bigger than just the food. It’s the entire experience that we will be focusing on. To be able to work with the Field to Vase Dinner Tour and David Beahm to create this exclusive experience is beyond thrilling.

The menu we designed for the night will elaborate on that Pennsylvania feel. We will be roasting and cooking pigs in various ways, as well as serving handcrafted charcuterie, hearth baked breads, grilled summer vegetables, cast iron roasted lattice peach pies, fireside s’mores and more.

F2V: What is your story? How did you get started in the industry?

Screen Shot 2016-08-31 at 1.55.54 PMJim: I have always been into art and loved expressing my vision through art. In my early years, I started drawing and eventually got really into special makeup effects, even working on sculpting prosthetics for faces. The attention to detail has always been my thing. Wanting to pursue a career in the entertainment industry, I went to California at the age of 17. Not breaking into the career I aimed for, I traveled back to the East Coast. I began to work for a grocer (similar to Whole Foods) in which I learned a lot about seasonality. It was that moment I began to fall in love with food. I attended the Institute of Culinary Education in New York City and had the opportunity to learn hands-on through internships at high-end, white tablecloth restaurants. Eventually, I got burnt out from putting in long hours and often felt disconnected from who I was preparing a meal for within the restaurant scene.

Shortly after, I began working for my friend who did simple pig roasts and grilled vegetables. I couldn’t help but think how amazing this experience was to be outside and actually interact with the guests. I wanted to marry this artistic and higher-end background I had with the feeling of being outdoors. Sooner or later, Heirloom Fire was born. Believe it or not, this is our second full season as a business. It has been great!

F2V: If you can describe your work in one word, what would it be and why?

Screen Shot 2016-08-29 at 10.47.00 AMJim: Captivating. We rely so much through display and exposure. When we set up for our events, we try to tuck ourselves away from the actual ceremony. Guests may visualize smoke in the air or see some fire flumes in the sky, but they eventually must turn a corner. For example, when you go to a baseball game, you purchase your tickets from the outside, come into the field, and it’s just an explosion of green. That’s the experience I want to provide my guests when they come around the corner from seeing the amazing smoke coming up from the flames, and the sounds of everything cooking.

F2V: As a chef, what inspires you?

Screen Shot 2016-08-31 at 2.02.00 PMJim: I am always inspired by the local flavor of the locations we travel to. For this dinner, I want to highlight Pennsylvania with fresh summer ingredients grown locally on the East Coast. For me, summer is decided by peaches and melons that are so juicy, you want to stand over a bathtub while eating them!

Seasonality plays a huge factor in inspiration, which has captivated my love and appreciation for food but also the process of how a summer peach tastes different than a peach that would be shipped in from Chile or Argentina in January.

F2V: What makes you different compared to all the other Chefs we have featured in the past?

Screen Shot 2016-08-31 at 1.56.38 PMJim: When it comes to our food, it is important to realize its more than just the taste, but also the presentation. We believe the overall experience is the most important factor. We are a fully exposed open-kitchen, conscious of reducing waste and focusing on the roots of cooking.
When we do events, we do not use any electricity. Everything is hand-driven. For refrigeration, we use our ice chests, which require large ice blocks. We have no plastic (anything) used in our kitchen. We use vintage copper and brass utensils, as well as kitchenware. From what I know, no one is doing it like us. People often stand near our set up and I want them to come closer – to give them a tour of our kitchen and explain our process for their meal. Our guests get to see the whole story being told by food. I want to capture your attention.

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It is no secret that your FULL attention will be captivated ALL NIGHT through your eyes, nose, ears, and taste buds with Chef Jim in the house! Join the Field to Vase Dinner Tour for a dinner to remember in Quakertown, PA on Wednesday, September 14!

Save you seats today!

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Field to Vase Dinner destination featured in Sunset Magazine

When you think of Alaska do you conjur up images of majestic mountains where moose roam like cattle, wild salmon jump directly into the mouths of bears and the towns are full of rugged…flower farmers? That’s right, it’s Alaska’s peony farmers who are changing the landscape of agriculture in Alaska and gaining well deserved attention for their beautiful American Grown blooms.

In fact, Sunset Magazine is featuring Alaskan peony farmers in this month’s issue (you can pick it up in news stands now if you haven’t already). Included in this month’s feature is our Alaska Field to Vase Dinner host Beth Van Sandt of Scenic Place Peonies in Homer, Alaska. Beth will be hosting what promises to be one of the most awe-inspiring dinners to date.

The article highlights how Alaska has been able to successfully extend the season of American Grown peonies. Not only are the only state with peonies during the months of July, August and September, Alaska is the only peony producing region in the world at that time. This is wonderful news for brides planning late summer and early fall weddings.

Planning for our Field to Vase Dinner in Homer on July 28, 2017 is underway and tickets to this amazing place are available now. As a Field to Vase Dinner guests you’ll have a chance to see these extraordinary flowers growing in fields overlooking the beautiful Kachemak Bay. You’ll also get to meet the extraordinary farmers who are growing this delicate crop in a state known for extreme weather and rugged landscape.

So don’t wait! Save your seat today for our July 28, 2017 Field to Vase in Alaska.

Check out the full article here!

(Photo Credit: Thomas J. Story/ Sunset Publishing)

(Photo Credit: Thomas J. Story/ Sunset Publishing)