What an incredible year 2010 has been for all of us
at TableArt. We wish each of you and your families
a lifetime of health, happiness and love.

We celebrate the unique personalities and styles of each of
our brides. Today is the first blog of a three part series -
TableArt Weddings of 2010. Please enjoy images showcasing
bridal bouquets from some our beautiful weddings.

Photography by Marie Labbancz

Photography by Marie Labbancz

Photography by Kirk Hoffman

Photography by Sarah Diccio
Wedding featured in Style Me Pretty

Photography by Susan Beard Design Photography

Photography by Susan Beard Design Photography

Photography by Marie Labbancz

Photography by John Sanderson
Wedding featured in The Little Black Book

Photography by Faith West

Photography by Marie Labbancz

Photography by Sarah Diccio
Wedding featured in Style Me Pretty

Photography by Marie Labbancz

Today we share images of Creative Holiday Candy Buffet tables
designed for both kids and adults that was featured on  CBS 3 Talk Philly this morning.

Click on the following link to view the entire clip
Creative Holiday Candy Buffet

Holiday Candy Buffets should be fun, festive, colorful with touches of glitz and glam.

Strong color is a great way to start. Red and purple looked great together.
Bold purple linens grounded and unified both the buffet tables.

The focal point for the adult table was a centerpiece of beautiful,
seasonal red amaryllis accented with birch branches and traditional tinsel.
The centerpiece was designed in a mercury glass container for just a touch of modern glam.

Other details for the adult table included a crisp white napkin accented
with a personalized ornament tied with two toned, velvet ribbon.

The same ribbon was “candy caned” on the outside of tall glass cylinders
topped with white floating candles.
It was beautiful to see both sides of the ribbon through the glass cylinders.

Antoine Amrani provided elegant holiday chocolates.

Shiny, red candy apples placed on a mirrored surface picked up the color story
and looked amazing displayed next to the stack of festive red glass chargers.

The kids candy buffet looks over the top at a first,
but easy to do when you break down all the various elements.

Candy coated pretzels tied with velvet ribbon hung from birch branches accented with tinsel
designed in the same mercury glass container used on the adult table.
Popcorn garlands provided by The Original Popcorn on a String weaved around the table.

Toppings and treats for a kids hot chocolate bar are easy to make and fun to use.
Plastic spoons were dipped in chocolate and then coated with white peppermint snowflakes.
Candy coated marshmellows were dipped in red peppermint shavings.
Rock candy is a perfect stir stick.

Kids can add any of these delicious treats to their own hot chocolate!

Chocolate covered pretzels and various holiday treats provided by Edwards Freeman.
They are a great local source for candy, nuts and chocolate

Nostalgic popcorn balls provided by The Popcorn Factory are easy for kids to grab and go.
For a modern twist popcorn was placed inside tall glass cylinders and
accented with the same “candy cane” ribbon treatment on the outside of the vase used on the adult tables.

It was great to see Pat Ciarrocchi. She is always warm and welcome.

Click on the following link to see the featured clip on CBS3 – Talk Philly.

Creative Holiday Candy Buffets

Many thanks to Nicole Paloux of Red Balloon Public Relations
and Jon Armich of Photography by John Armich
and CBS3 Talk Philly.

The Holiday Season is here and we are hoping to inspire your holiday decorating
by sharing images from a recent trip to NYC.
The more I looked, the more I saw unusual textures and more I thought of different ways to use them.

Candles could be placed on top of these birch cuts in staggered heights
trailing down the center of a table or front hall table….
or placed on the floor to line a hallway as a dramatic entryway.

The simple winter still life would last the season and flowers
could be easily added if guests were coming over.

Three ways to use Birch Bark and Branches

1. Wrapped birch bark around the outside of a container for a seasonal fresh look
2. Cut birch bark into strip, write guest name and use as a place card.
Add a small branch for texture at each guests place setting
3. Use bark and branch as accents when wrapping gifts

A traditional phalaenopsis orchid planted in a textural container is a nice twist to a classic gift.

The combination of lady slipper orchids and fiddle head ferns
is a modern approach to seasonal green and white.

Adding seasonal fruits, vegetables and herbs such as lotus pods and eucalyptus
to centerpieces is another  great way to bring in texture.

These gorgeous purple artichokes would look amazing
designed in a kitchen wreath accented with a fabulous bow.

The red neif amaryllis has an usual flowering center that is different from traditional varieties.

Seeing a wall of teddy bear and reindeer topiaries
nestled in between red poinsettias and herbs topiaries was wonderful.
If I had ribbon with me, I would have tied holiday bow ties
on each of them and given them to everyone who needed a smile.

I did have to laugh at the one Easter bunny who snuck in there..

Can’t you just see this guy with a colorful bow tie!!!

Whether it is hung on a door or tied to the front of your car,
there is nothing quite like the texture of the holiday wreath that makes its way to your home.

We hope that we have inspired you to create and think a little differently.

We are busy in the studio getting ready for shooting a segment on Holiday candy buffets
for CBS Talk Philly that will air at 12 noon on Thursday, December 9.

From all of us at TableArt,
we wish you a healthy, joyful holiday season