Designer Visit: Heidi Swanson, June Taylor, and the Little Flower School at the Still-Room by

Issue 11 · Black, White & Gray · March 18, 2011

Designer Visit: Heidi Swanson, June Taylor, and the Little Flower School at the Still-Room

Issue 11 · Black, White & Gray · March 18, 2011

Brooklyn and Berkeley converged last weekend at the Little Flower School's first Bay Area event, held at marmalade maven June Taylor's Still-Room, with lunch by SF-based 101 Cookbooks scribe Heidi Swanson (cooking from her new book, Super Natural Every Day). Run by studio artists-turned-florists Nicolette Owen and Sarah Ryhanen, the Little Flower School teaches students the basics for creating lush, sprawling arrangements incorporating seasonal blooms, berries, and foliage.

N.B.: On April 3, the Little Flower School invites you to a Benefit for Japan Relief Effort class in Red Hook, Brooklyn, with all proceeds going to the American Red Cross: "Please consider signing up to learn the basics of the floral arts, celebrate the season, make a beautiful spring masterpiece, and join us in a small gesture of solidarity." For more information, go to the Little Flower School.

Photography by Heidi Swanson.

Above: Owen and Ryhanen gathered an array of blooms from the San Francisco Flower Mart, including jasmine, sweet pea, plum foliage, Hellebores, ranunculus, hyacinth, tulips, and more.

Above: Blooms awaiting arrangement.

Above: A finished arrangement, featuring variegated carnations in berry shades ("We're trying to bring the carnation back," Ryhanen says) and Erna Lindgren pink tulips.

Super Natural Every Day

Above: June Taylor's butcherblock countertops double as buffet tables.

Above: Whitewashed terra cotta urns work well as rustic vases.

Above: Japanese gardening clippers as place card holders.

Super Natural Every Day

Above: Swanson's menu, with selections from Super Natural Every Day.

Above: Swanson's green lentil soup with curried brown butter, served in tiny Weck jars.

Above: Swanson's crostini with goat cheese, yellow split peas, and chives.



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