Monday, January 21, 2008
San Francisco Orchid Society Hosts
56th Annual Pacific Orchid Exposition
Prepare yourself for orchids that were born to be wild when you step into the 56th annual Pacific Orchid Exposition (POE), hosted by the thriving San Francisco Orchid Society, one of the oldest and most active orchid societies on the West Coast.
Over 150,000 orchids from all over the globe, in every color, shape and size, will be viewable at this award winning show. The POE will bring out the wild side of all who attend, ensuring a mind boggling, jaw dropping, and eye popping experience.
This provocative showcase of orchids will take place at Fort Mason Center’s Festival Pavilion February 28 through March 2, 2008.
Orchids are the largest family of flowering plants, and grow in every part of the world. The intricately structured orchid is known for its long-life span, revealing its compelling beauty or bizarre nature for months on end. More then 50 growers will be displaying their unique breeds and rare hybrid forms, giving orchid lovers the chance to purchase a one-of-a-kind treasure to gaze at in the comfort of the home, office, restaurant or shop.
The 2008 San Francisco Orchid Society’s Pacific Orchid Expo will offer tours and educational demonstrations of the latest developments in orchid horticulture.
This award winning show is judged by local Society experts and judges from throughout the country who are certified by the prestigious American Orchid Society (AOS).
Preview night, Thursday, February 28, includes delicious appetizers and wine tasting from 28 wineries, including varietals from four of the 2008 International San Francisco Chronicle Wine Tasting winners.
The POE is praised every year for maintaining its position as one of the top three orchid shows in the country. Come celebrate the amazing display of orchids this year, as the San Francisco Orchid Society anticipates the shapes and colors to be more unusual and the species and hybrid breeds more outrageous than ever.
Let the imagination run wild as the exotic nature of orchids is unveiled.
WHO: The San Francisco Orchid Society (SFOS)
WHAT: The 56th Pacific Orchid Exposition, ‘Orchids Gone Wild’
WHERE: Fort Mason Center’s Festival Pavilion
WHEN: February 28 – March 2, 2008
Gala Benefit Preview, Thursday, February 28, 2008, 6:30-10:00 p.m.
Friday, February 29, 10:00 a.m.-6:00 p.m.
Saturday, March 1, 9:00 a.m.-6:00 p.m.
Sunday, March 2, 10:00 a.m.-5:00 p.m.
Preview Night: $30.00 in advance, $35.00 at the door
General Admission: $14.00 or $12.00 online
Seniors (65+), disabled: $8.00
Children 12 and under free when accompanied by an adult, except at the Gala Benefit Preview
INFO: Call 415.665.2468
Sunday, January 20, 2008
It was fairly easy to make and took approximately 45 minutes for my first time. I would say that the area that took the most time was wiring the snap pea stems to give each one enough strength to hold in the bouquet.
If using all roses only, I would estimate that it would take 20 minutes tops to create a hand tied bouquet on your first try following these instructions. Using a hardy flower like roses, will save you the time of having to wire each stem as roses naturally have a strong stem.
WHAT YOU'LL NEED:
30 to 60 stems of a hardy flower like the rose (20 to 40 for each bridesmaid bouquet)
Bucket Paper towels Ribbon (in a complementary color),
1 to 2 inches wide Rubber bands or green waxed floral tape
Stem cutter or very sharp knife
Straight pins or pearl-tipped corsage pins
Preparing the Flowers:
Use your hands or a stem stripper to remove excess foliage and thorns, and pull off damaged or unattractive outer petals. Fill a sink or bucket with water, and holding the stems underwater use the stem cutter or knife to cut the stems at an angle about 2 inches from the bottom. Allow the flowers to drink for a few seconds with the stem ends underwater, then place the stems in a bucket filled halfway with cool water until you are ready to use them. Note: If you're working with roses and the heads aren't open yet, you can force the blooms open by placing the stems in a bucket of hot water; but only do this for a couple of minutes just before you are going to use the roses, or you might kill them otherwise. Keep the stems long while you work with them and trim them to a shorter length when you've finished constructing the bouquet.
Assembling the Flowers:
Securing the Bouquet:
Finish the Handle:
Cut the stem ends so they are all the same length, about 7 to 8 inches long. Dry off the stems with a paper towel. Cut a length of ribbon about three times as long as the length of the stems. Tuck the end of the ribbon inside the top bind and start wrapping in a spiral down the length of the stem. When you reach the bottom, wrap in a spiral back up the stem. At the top, tuck the cut end of the ribbon underneath and secure with a couple of pins pushed through the ribbon and into the stems. If you'd like a bow, cut a separate length of ribbon and tie it just beneath the flower heads.
Wrap the bouquet in tissue. Store it in the refrigerator until you are ready to leave for the ceremony. For ultimate freshness, it's best to make the bouquet the morning of the wedding. Once the bouquet is constructed, keep the bare stems in water as long as you can and mist the heads well. Then when you're ready, wrap the stems.