A Very Merry Everything and Happy Always

Wishing you and yours a very Merry Christmas and Happy Holidays 

from the entire team & family at The Perfect Petal. 

Be safe and enjoy your loved ones this holiday. 

Enjoy the Season!!! 

Featured on Style Me Pretty

Dripping with gorgeous details, a wedding we designed was recently featured on Style Me Pretty highlighted for its romantic Colorado elegance. Curated by Calluna Events, we were over the moon to concept and design beautiful florals for such a sophisticated affair! 

Many many thanks to Tess Pace Photography for capturing all the beautiful details of the day! 

From our owner and creative leader, Cindy Ollig: 

"Last year, our dear friend and fellow retailer, Rosella Louis, asked us to concept wedding decor for her adorable future daughter in law, Olivia Barabe, with her son Daniel. Daniel, who also owns Revamped in Cherry Creek, and Olivia, who now runs The Brass Bed for Rosella, met when they were just sixteen. I was struck by how they supported and guided each other through the design process, always staying true to the essence of the looks that defined them as a couple.

Olivia longed for soft, lush, and perpetually romantic floral for Devils Thumb Ranch. She loved the rounded  paveed blooms of peonies and ranunculus and we loved how the shapes of those blossoms side by side mimicked the beautiful curve of her initial, creating 1000 tiny "O's" throughout the room.

We added blushing la Lorraine peonies, blush black eyed anemone and seashell pink astilbe to the palette and used blush dupioni  linen from our friends at La Tavola linens as a backdrop.

Daniel loves to juxtapose wood elements and unexpected materials in his store and taking a cue from him, we mixed silvery mercury glass and crystal chandelier prisms with the 100 year old beams of the ranch. The transition at play between formal and rough was magical, as usual.

Rosella was excited about a garden look at the vaulted ceremony structure in the meadow. Starting with that thought, we created two "growing" climbing columns of garden roses and jasmine that wound asymmetrically up the sides of the arch.

Heather and Jolene from Calluna Events guided every expressed wish and afterthought through to the end and made our job a breeze. We can't thank them enough.

I want to thank Tara Murphy Huston, my wedding manager, for riding shotgun on the design piece and executing this floral scape at Devil's Thumb Ranch. She is a rock.

Olivia and Daniel made the whole affair one beautiful work of art, from their visible love and support for each other to their creative and honest input. They have solid staying power as a couple and inspire us all. "

Cindy Ollig, 

Owner & Designer at The Perfect Petal 

Be sure to head over to Style Me Pretty to browse the full collection of images and read more from Olivia & Daniel's wedding at Devil's Thumb Ranch. 

'Cooking with Flowers' makes Washington Post's Top 10 Cookbooks of 2013

Hats off to our friend Miche Bacher, the talented author and mastermind behind Cooking with Flowers, as her book has been named one of the top 10 cookbooks of 2013 by The Washington Post. Cheers!

Perhaps you met Miche at our Holiday Open House this past weekend? She was signing copies of this kitchen staple, blossoming with 100 recipes centered around edible flowers. 

If you're searching for a unique gift for the perfect hostess or simply want to treat yourself to some culinary creativity in the new year, we've got a few copies sittin' pretty. Call the boutique if you wish, and we'll even put a copy or two on hold for you: 303.480.0966.

Read more about Miche and Cooking with Flowers.

Meet the author of 'Cooking with Flowers' at The Petal's Holiday Open House

We hope you can join us for our annual Holiday Open House on Dec. 7th and 8th, as we've got tons of fun and merriment in store.

If you're looking for a weekend MUST and the perfect gift for the perfect host, Miche Bacher will be signing her book, Cooking with Flowers, from noon to 4 on Saturday and Sunday. 

Bacher, recently transplanted to Denver from The Hamptons, is absolutely fabulous. She's an herbalist, chef, and the co-owner of Mali B Sweets, a confectionery studio that has been lauded by the New York Times, Food Network Magazine, Brides New York and more. 

In her debut cookbook (packed with 100 dishes), Bacher highlights the endless culinary possibilities with roses, orchids, pansies, geraniums, chamomile, sage, and even wild weeds like dandelions and violets.

The chapter on the dandelion features the following recipes:

• Dandelion Wine
• Dandelion Muffins
• Dandelion Blossom Cake
• Dandelion Fritters
• Dandelion Ham and Egg Cups
• Dandelion Cookies

Other featured edible creations include:

• Thai Orchid and Beef Salad
• Elderflower Marshmallows
• Lilac Sorbet
• Stuffed Squash Blossoms
• Popcorn Chive Blossom Cupcakes

Check out this Q&A with Miche Bacher from Quirk Books:

Q: First of all, cooking with flowers is definitely not something many home cooks do. Can you tell us about your own introduction to edible blossoms? 

MB: I have always loved flowers. Even when I was a child, I married my "food" with flowers, making sure my mud pies were beautified by violets and my lemonade stands were festooned with wildflower bouquets. After college, I lived in Santa Cruz, California, and began studying herbal medicine, both Chinese and Western. It was then that I began realizing that the flowers I loved to grow had other uses. It wasn’t long before I was at a potluck dinner and presented with a salad studded with edible blossoms, and my eyes were opened to the idea of eating these beauty things. 

Q: What gave you the idea to turn your knowledge and recipes into a cookbook? 

MB: I was talking with Margaret McGuire, an editor at Quirk Books, about another book idea I was working on when she casually mentioned that she was intrigued by edible flowers. I immediately knew it was a project I wanted to work on and was perfect for. My knowledge of medicinal uses of flowers and my years of experience growing them, cooking with them, using them in my sweets, and putting them into savory dishes and beverages made me want to share that  passion with people who may never have considered using flowers in their cooking. I also own or have read almost every edible flower book out there, and I knew I could make a cookbook that was beautiful and sensual but still accessible. 

Q: Many readers will be new to cooking with flowers. What is your advice to ease beginners into incorporating flowers into their dishes?

MB: To people just beginning to use flowers I say, go boldly forward! First make sure you taste the flowers individually, to get a feel for their raw flavor, and then dive in to preparing recipes using the flowers whose tastes you love. 

Q: You emphasize the importance of using quality ingredients like unsalted European butter to bring out the best taste in your cooking. Are there other ingredients you absolutely avoid

substituting? 

MB: I like to use the best and freshest ingredients I can get my hands on. Often that means that I get my eggs and milk from someone I know. I have only a few hard-and-fast rules, but I certainly have ingredient preferences, such as organic sugar, European butter, free-range

organic eggs, and freshly harvested blossoms. 

Q: Finding and choosing the right blossoms seems like a delicate task. Do you recommend that people buy their edible flowers or grow their own? 

MB: I recommend that people grow  their own flowers, but I know that is not always practical. Anyone who has room for at least a potted plant can grow pansies or force tulips or hang a basket of nasturtiums, which are all edible. If space is abundant, consider planting an edible flowerbed or a border in your garden. You might find a friend to “flower pool” with—they grow one variety, you grow another, and then you share with each other. If you can’t grow your own plants, local farmers’ markets or farm stands are good resources. If all else fails, there are several good sources for edible flowers on the Internet, which I list in the book. 

Q: What are the most surprising flower and food pairings that you stumbled upon while creating recipes for Cooking with Flowers? 

MB: What was surprising to me was that I could pull a lot of flavor from a bunch of dandelions. The dandelions were time-consuming to pick and clean, but their honey fragrance was well worth the effort. One of the most fun parts of making the book was experimenting with flower jams. I particularly enjoyed trying to use them in marinades for fish, fowl, and meat. 

Q: In the book you mention your background in herbal medicine, which gave you an “appreciation for flowers as food and medicine for the body as well as the spirit.” Do you incorporate flowers into most of your meals? 

MB: I live in a climate where I don’t have access to fresh flowers all year round, so I don’t have the opportunity to use them in every meal. But that makes me look forward to the seasons when they are available. When spring comes and the first blossoms are ready, I feel the excitement of a small child. Having said that, there are many times in winter that I find myself looking for a bite of beauty, so I will use flower sugars or jams I have “put up” in summer and turn to dried flowers. 

Q: What are some of the medicinal benefits of cooking with flowers? 

MB: Some flowers have anti-tumor or anti-carcinogenic properties, others are anti-viral. Pansy infusions are being used in HIV treatments. Daylilies have been used for centuries as an arsenic counterpoison. Elderflowers are used as an expectorant. Lilacs have anti-malarial properties. Those are just a few of the medicinal uses of flowers. Memorial Sloan-Kettering Cancer Center has a website dedicated to the research that has been and is being done with flowers. And flowers are high in nutrients, particularly vitamin C and antioxidants. A flower a day will keep the doctor at bay! 

Q: You co-own the very popular confectionery studio Mali B Sweets. Do you use edible flowers in the cakes and candies that you create? Is there a flower that is most popular with your customers? 

MB: At Mali B we switch up our offerings all the time, but we do have several flower-based offerings year round. We have a collection of edible flower chocolate bars, made with roses, elderflower, violet, hibiscus, and lavender. We use flowers in our chocolate lavender biscotti  and several other cookies as well. Flowers find their way into some of our sweet offerings in the form of buttercream fillings or jam centers. Our most popular sweets made with flowers are the hibiscus raspberry chocolate bar, the violet almond chocolate bar, and the lavender and elderflower marshmallows.

Holiday Open House: Dec. 7th and 8th

Transformation & Tribute: 36th Annual Children's Hospital Gala

We recently had the honor of being part of the 36th annual Children's Hospital Gala, a remarkable evening that raised $1.7 million. It was our utmost pleasure to decorate the Hyatt Regency Convention Center Ballroom for 1,400 guests in collaboration with Eclectic Hive. 

The theme for the evening was "Transforming Children's Health," chosen my co-chairs Molly Broeren and Bill Mosher to pay tribute to the incredible care that many ill children have received at Children's Hospital. 

We wanted to tell the story of "transformation" by showing flow and subtle movement in all of the arrangements. Molly had an incredible eye for style and wanted very simple, clean looks everywhere. Taking her cue, we designed each piece as an individual sculpture. The callas all flow and curve together forming a helix, the tulips all arc in unison over a "hollow" vase, and white nerine lilies literally flow through the round glass orbs.

Hast off to The Denver Post for their amazing coverage of the event, which included this shot of the entrance, captured by Chad Chisholm. How amazing are Eclectic Hive's fringe walls and uplit hedge walls? 

And here are just some of the many details of the evening, thanks to Jensen Sutta Photography.

Sneak peek at Glam Bomb 3 auction items

The beauty bomb is tickin', and we cannot WAIT for Glam Bomb 3. The past two Glam Bombs have sold out, so be sure to get your ticket now, and remember, the address of the sexy, secret location in downtown Denver will be announced first thing tomorrow morning, Oct. 8.

In the meantime, we couldn't help but share some of the AH-MAZ-ING auction goodies that our beloved designers have donated. 

Cut crystal and stone on a vintage brass chain from Madeleine O'Connell of Gracious Lupita:

Brilliant earrings from Nashelle: 

Garnet bracelet with rough diamonds and amulet from The Woods Fine Jewelry: 

Wild and free bangle in matte silver tone from Adriana Neves:

Rose drusy toggle necklace made with gunmetal chain from Bloom Jewelry: 

English ironstone vintage sailing ship cuff from Tammy Abramovitz:

Chalcedony, labradorite stones, gold vermeil from Diane Yang: 

20 jewelry designers to be showcased at Glam Bomb 3 (Sneak Peek!)

Don't miss our highly anticipated Glam Bomb 3, the next in a series of private events that showcases the best in independent jewelry design. This chic soiree benefits One of 99 arts education outreach programs to local youth via the Boys & Girls Clubs.

OCTOBER 8

5:00 {VIP TICKET HOLDERS} 

5:30-8:00 {GENERAL ADMISSION}

$20 VIP advance ticket 

$30 at the door (pending availability) 

Tickets are on sale now at glambomb3.eventbrite.com.

Ticket price goes directly to the cause. 

Location details will hit guests' inboxes on Oct. 8.

Sip, toast, nibble and mingle as you shop among an explosion of show-stopping accessories, skillfully curated by Cindy Ollig of The Perfect Petal. Feast on exclusive debuts from the following designers:

Anna Bee

Campbell

Chan Luu

Christy Lea Payne 

Devon Pavlovits

Evoke by Adriana Neves

Gracious Lupita

Kathryn Stieneker

Laurel Denise

Leighelena

Lindsay Bloom

Miguel Ases

Nashelle

Subtle Luxury

Tammy Abramovitz
The Woods Fine Jewelry

Vanessa Mooney

and MORE!

Expect fab door prizes and a sensational silent auction. 

And now for a few sneak peeks of what will be on display... 

From Bloom Jewelry (Denver):

From Christy Lea Payne (Denver):

Michael Spirito (New York):

Glam Bomb 3 to drop Oct. 8

Ladies, 

We can't wait for Glam Bomb 3, the next in a series of private events that showcases the best in independent jewelry design and gives back to Denver's youth through One of 99.

Want to score some FABULOUS deals on GB3 tickets? Check out these promos!

How to score 50% off a VIP PREMIUM ADVANCE TICKET (limited quantity) + VIP SUPER SWAG BAG (over $99.00 value!!!) + VIP 5:00PM event entry GB3: 

• Purchase a ticket by 11:55 p.m. Sept. 13 and use promotional code GB3VIP. Register here: http://glambomb3.eventbrite.com

How to score a COMP VIP TICKET to GB3: 

• Purchase a ticket to CUT-A-THON pop-up! and use promotional code GB3. Register here: http://cutathonpopup.eventbrite.com

Pop-Up Playdate on Aug. 22 to feature ceramics, candles, clothing and wearing hats for a cause

Thursday, Aug. 22, 4-8 pm

Sips, Nibbles and DJ Manos from 5-7 pm

Wine from Infinite Monkey Theorem will be provided, courtesy of The Scout Guide Denver.

The long-awaited Pop-Up Playdate is around the corner with double the in-store fun, triple the featured designers and one of Denver's best DJs. Come clink, mingle, dance and shop!

CLOTHING POP-UP

We want to draw a big circle around our friend and Highland neighbor Inspyre Boutique, bringing light, fresh selections of their favorite lines from their boutique to ours. 

(All the Petals shop here!) 

CERAMICS 

Designer Jo Lucksted of Bath, England will feature her signature fluttering heart bowls and darling woodland critters. 

 

"Being a crafter/maker/artist ( I still don't know what to call myself!) satisfies the magpie in me. I covet things of beauty, whether that is in the form, or the texture or the material that something is made from, but always I value the skill that has gone into handmade or vintage pieces. I hope that some elements of these qualities are reflected in the items I create. " - Jo

Brilliant dishes from Nancy Elaine ceramics 

"I left the metropolis of the SF Bay Area in June 2011, so I could focus on doing something I love. Now I have my own tiny studio to play with clay. My small space limits me a bit - no room for a wheel - so I build pieces from slabs of very thin earthenware clay. I love old books, poetry, dictionaries, vintage images, and have become fascinated with integrating these things in my ceramic pieces." -Nancy

Owl and octopi mugs from Kitsch'n Glam will be in our number!

CANDLES

Treat your senses with YUM candles made of non-GMO, American-farmed soy and fragrance oils from Cocibolca. 

HATS

Want to shop for a cause while looking fabulous? Wear a hat and we'll donate 10% of your purchase to the Zane Beadles Parade Foundation and their efforts to help Brent's Place, a "safe-clean" housing facility for pediatric cancer patients and their families.