Food, flowers and a benefit


November 05, 1995|By Elizabeth Large

Food and flowers -- what a lovely combination in one event. Sean Driscoll of Glorious Food, the New York catering firm, and Barry Ferguson, floral designer and author of "Living With Flowers," are the draw for the St. George's Garden Club's benefit, "Putting on the Ritz."

Mr. Driscoll's lecture will include a slide presentation of his food and the parties he's catered. Mr. Ferguson will create flower arrangements to be raffled off at the end of the demonstration.

The cost, $65 a person, covers the two lectures and lunch. The event is scheduled from 9 a.m. to 2:30 p.m. Nov. 14 at the Boumi Temple, 4900 N. Charles St.

Call (410) 235-6258 for more information.


In one of the numerous press releases that cross my desk, I came across a concept that I predict will be the new buzzword in home building and interior design, replacing the "cocooning" of the '80s.

The latest way to describe Americans' current interest in being at home is "fortressing." "Homeowners want their homes to be safe havens," announced the National Kitchen & Bath Association's notice of a seminar on the subject, protected from "the violence that permeates daily life."

The return of the epergne

Unlikely as it seems, the epergne -- that ornate container created primarily to hold flowers -- is coming back into fashion. To love epergnes you must love tiers of silver and glass (clear, opalescent or perhaps cranberry), mirrored bases, fluted rims, hanging baskets and floriform vases, the more elaborate the better.

Now the first survey of these dramatic pieces has been published by Abrams, in a handsome coffee-table book called "The Elegant Epergne" ($45). Besides 83 glorious color photographs, the book includes essays by decorative arts experts and complete descriptions of each piece.

On the Home Front welcomes interesting tidbits of home and garden news. Please send suggestions to Elizabeth Large, On the Home Front, The Sun, 501 N. Calvert St., Baltimore 21278, or fax to (410) 783-2519.

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