Features
Maui No Ka 'Oi Magazine, Fall 2004
EVENT STYLING BY A WHITE ORCHID WEDDING & ASA IGE
by Shannon Wianecki
You have a great menu and fabulous friends to share it with. Now ...how to guarantee an unforgettable evening? Atmosphere is a pivotal ingredient of any festive occasion, so we asked a trio of experts to show us how to set the stage. A florist, a chef, and an antique dealer divulge the secrets to great table design.
The Designer: Local boy Asa Ige transplanted his tropical roots to Manhattan. After graduating from the Parsons School of Design, he opened "Stamens and Pistils," a flower shop in Greenwich Village. Donald Trump whisked him away to Atlantic City to design floral arrangements in house at Taj Mahal. Having conquered the Far East (Coast that is), Ige returned home. He now creates custom arrangements for select clientele from his Wailuku studio.
The Table: Ige's design is a complete atmosphere. The bamboo hale draped with gauze creates immediate intimacy. Filmy curtains tied midway invite guest "inside" without restricting their view. Each setting has an air of simplicity, compactness and freedom. Ige emphasizes the table's clean lines by using white china and replacing silverware with chopsticks. Layering the setting - placing the napkin on stacked salad and dinner plates - adds room to the table. Guests won't be trapped in a maze of dishes and silver.
The atmosphere takes further shape with "living" centerpieces. Water lilies seem to sprout from the table. "Like taking a piece of a pond out of context," says Ige. Lily pads float in a clear tray of water weighted with stones. Floating candles grouped at the center of the table radiate warmth. When the wind stirs, the gauze canopy moves and the candles shimmer. Suede napkins and raw silk tablecloths invoke richness. A tobacco brown underlay grounds the table, giving it weight. "It really hits your senses because the textures are so luxurious," Ige says. Simple yet sumptuous.
Try This At Home: Building a simple, dynamic atmosphere isn't as easy as it looks - Ige went to school for this, after all. "Simplicity is the hardest thing to do," he says. "If you don't do it properly, it looks like you're coming up short." One lesson we can take away: texture. Ige's rich materials - imitation silk and suede, bamboo, and gauze - keep the setting from feeling spartan. The stunning centerpieces are basic constructions: 30" x 8" x 3" plexiglass trays with flowers from a local farm and river stones from a craft store. Water lilies are light sensitive. To keep them open throughout dinner, dip stems in paraffin wax. Then secure them with kenzans (Japanese flower stands) buried beneath the stones.
The designer juxtaposes the antiques' whispering history with modern flatware, fuchsia candles, and glasses with blue swirls. Surprising at first, the effect is both minimalist and romantic. The pieces speak to each other across the ages. The swirl on the wine glass mimics the ancient brushstrokes. Bright roses and candles enliven the antiques. A fruit plate complete the arrangement. Spilling with cherries, apples, and rosebuds, the cut melon resembles and opulent still-life.
Try This At Home: If you don't own museum quality dishes, well just fake it. The Designer demonstrates his "design on a dime" by swapping his rare treasures for outlet store replicas: a set of beautiful plates sporting an 1850's British hunting motif. As with his first design, the faux antiques are recharged with contemporary elements - a moderns silver vase and roses stripped of leaves. Silver flatware edged in gold looks fancy and ties the silver vase in with gold-rimmed glasses. "Never serve dainty glasses," The designer commands, holding a thick-stemmed wineglass. Why? Substantial glasses lend weight to the faux old world setting. And don't forget the fruit plate.
The Chef: Ralph Giles has been cooking professionally for 20 years. He's seen numerous festive tables in his time - especially after launching his own catering company. Since relocating from Boston, Giles has dished up delicacies for the fashionable and famished across the island. He describes his latest venture as more of a party coaching experience, he helps couples create menus around their personal palettes and assists them with hosting unique events for their friends.
The Table: Giles' table design works its magic even before guests take their seats - bouquets of fresh herbs and flowers deliver a titillating, aromatic invitation. True to his profession, Giles favors taste and scent - though by no means ignores the other senses. Giles sets his table outdoors, taking advantage of the unparalleled Upcountry Maui view. "When we put on a party," Giles says of his catering company, "we try to include the environment. We gear towards the sunset, what's in bloom, even high tide when the waves are crashing on the shore." Spontaneity guides the arrangement. Wildflowers gathered from the garden compliment a mixed set of tropical plates and candle holders. Bright, passionate colors which might overpower an indoor setting are right at home in this atmosphere. Individual candles and bouquets of fresh herbs adorn each place setting. The petals and snail shells liberally scattered across the table suggest fertility and abundance. The setting grows as an extension of the landscape, rather than an exercise of will upon it. "I like things that naturally fall together," Giles says. "Let Mother Nature do her work."
Try This At Home: Giles recommends slow boiling sage, lavender or rosemary in a pot about an hour before guests arrive to "aromatically introduce the flavors." Lemon, roses, or tropical fruit also work to stimulate guests' appetites. The small bouquets placed at individual settings continue the aromatic experience, and make guests feel special. Giles emphasizes mixing patterns and utilizing whatever is around. "So often people are caught up in the rigidness of everything matching," he says. The tropical dishware and accoutrements Giles used can be found at Aloha Gifts and Gallery at Kihei Gateway Plaza.
Each of our designers drew upon his expertise or passion. The florist constructed a living atmosphere, the chef included edible elements, and the antique dealer let history speak for itself. Try borrowing their techniques, or simply following their example: Above all, tap into your passion and let inspiration unwind.