Guests at the American Grown Field to Vase Dinner on the lawn of the State Capitol in Sacramento enjoyed what floral designer Cindy Magan of Hillside Blooms Floristry called a bohemian garden party.
And what a garden party it was!
Guests arrived to a vintage truck from Safeway that was overflowing with every variety of California Grown Flowers imaginable.
And as part of the VIP reception in advance of the dinner, California legislators Senator Mike McGuire, Assemblymember Devin Mathis, Assemblymember Sharon Quirk-Silva and Assemblymember Monique Limón competed in a floral design contest where they took their best shot at creating a breathtaking bouquet.
The contest, sponsored annually by the California Cut Flower Commission (CCFC), brings attention to California Grown Flowers Month being celebrated throughout June. Combining the American Grown Field to Vase Dinner with this annual tradition by CCFC helps guests, including California’s lawmakers, understand just how valuable the American Grown Flower movement has become.
For the second year in a row, Assemblymember Monique Limón was the contest champion, earning a gorgeous crystal vase and a year of deliveries of California Grown Flowers for her office.
After watching the contest and enjoying wine from Silt Wine Company, a floral-themed cocktail from J.J. Pfister Distilling, passed appetizers and a cheese station hosted by the California Milk Advisory Board, guests moved to a community table adorned with floral designs created from blooms donated by flower farmers up and down the Golden State.
Dozens of centerpieces paired with clustered vases of specialty blooms reflected Magan’s “fresh romantic” design aesthetic. And the bohemian vibe was reflected in the flower selection and ombre design that incorporated dozens of flower and greens varieties.
Guests dined on a multicourse meal created by Sacramento chef Aziz Bellarbi-Salah and Chef Christophe Cornet of Brasserie Capitale and Café à Coté. Served were a mixed green salad with watermelon, radish, ricotta, blueberries and chopped herbs; roasted salmon with tomato basil relish, eggplant with tomato-basil coulis; seared bavette steak with red wine reduction and potatoes gratin; and cantaloupe with a fig and port reduction.
Many ingredients for the farm-fresh menu were provided the California Cattlemen’s Association, the California Blueberry Commission, the California Olive Committee, the California Fig Advisory Board and the California Milk Advisory Board.
Guests left with armfuls of California Grown Flowers and a swag back chock-full of floral themed goodies.
If this dinner sounds like something out of your floral dreams, there’s still time to make a reservation for the remaining 2019 American Grown Field to Vase Dinners with upcoming stops in Homer, Alaska; Lompoc, California; and New Albany, Ohio.
Don’t miss the summer’s most exclusive dinner parties!
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