Tasteful Trimmings

Make fresh produce the focal point of your tablescape.

HAWAI’I—LONG RECOGNIZED FOR ITS PINEAPPLE AND SUGAR CANE FARMS—IS FILLED WITH AGRICULTURE OF EVERY sort. Dozens of varieties of locally grown fruits and vegetables are found throughout the islands on farms, many of which have been passed down through the generations.

Otsuji Farm on Koko Head Crater, in Hawai’i Kai, was the site of our bountiful, tablescape adventure. Founded by Kakuji and Fumie Otsuji, who came to the islands from Kagoshima, Japan, Otsuji Farm has been in continuous operation by the family since 1954. While at the farm, we harvested their fields of vegetables and fruits for our table design.

Incorporating fresh produce into our centerpieces resulted in an opulent, yet edible display. The table setting’s backdrop of white hydrangea and white dendrobium orchids provided a soft bed for our harvest of butter lettuce, Swiss chard, radishes, kale, beets and other produce. Locally purchased artichokes and pears added the final, good-enough-to-eat touches to the lush table setting. China plates, ball jars as drinking glasses and a small candelabra completed the outdoor setting, enticing guests to dine in the organic environs of this amazing farm.

As is our custom, nothing was wasted! The flowers were repurposed through our project, ReBloom Hawaii, and distributed for the enjoyment of people in nursing homes, hospices and hospitals. Even the veggies provided a delicious addition to our dinner tables for the next few nights.

Event designer Steven Boyle’s high-end design concepts have captured the imagination of his clients worldwide. His award-winning style has been recognized by multi-national organizations, hotels and destination management companies. For more information, visit www.stevenboyledesign.com.

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