Readers, get excited: since I shared the invite  and party plan , I wanted to show you how the actual event turned out. It was the first time I hosted a bridal shower and although it took some effort to put everything together, I'm happy to report it was a success! Here, you'll find all of the delicious details.
Photos Courtesy of Erin Arago
I purchased a bunch of flowers at the Flower Mart  the day before the party. We arranged them at my house on Friday afternoon.
I love the way tissue paper dahilas look. I followed this easy how-to , but instead of wrapping the flowers around napkins, I hung them decoratively around the patio.
A satin ribbon tail is so pretty!
The party was held in the bride's parents' lovely backyard.
The flowers were a medley of deep purples, light lavenders, and jewel-like burgundies.
To create depth and visually stimulate the guests, I mixed low and high floral arrangements. Satin ribbon was wound into a wall ornament to make it feel more celebratory.
The menu was modeled after the invite  and included a delightful spread of pesceterian-friendly food: greens and sweet onion frittata, Summer corn soup , zucchini crostini , tomato tart, a selection of artisanal cheese, smoked salmon mousse, and two-olive tapenade. For dessert: vanilla cupcakes with lemon curd filling and whipped raspberry frosting.
Although the party was at 1 in the afternoon, these wine glass candles matched so well that I decided to incorporate them into the decor.
The spread of cheese was laid out on a small folding table. I made the tablecloth out of white eyelet cotton.
On the left is a cheddar whose rind was washed in wine; on the right is Rogue Creamery's smoky blue . Figs, crackers, smoked salmon mousse, honey, and tapenade round out the decadent spread.
On the other side of the cheese table we have classic parmesan and Humboldt Fog  goat cheese paired with fresh apricot halves and crostini.
To create a flow and encourage people to mingle, I set up stations. This station was the food table.
Crisp white tablecloths let the food be the focal point.
The only food that required a plate and knife was the tomato tart. Everything else could be picked up and popped in the mouth.
The zucchini crostini  were a huge hit; if you haven't made them, do it soon!
Another station was for the drinks. Glasses, wine, lemonade, and water were laid out for guests to help themselves.
I purchased the wine from my favorite local wine shop, Vine and Barrel . The knowledgeable owner Jason helped me select three interesting bottles: a sparkling Rosé from Australia, a South African Sauvignon Blanc, and a wonderful Chardonnay from Monterey.
Inside, out of the hot sun, I set up a color-coded candy bar .
Guests were invited to fill a cellophane bag with sweets.
To add height and dimension in the bar, I turned over glass bowls and glasses. An upside-down margarita glass makes for a great pedestal! The spread included purple licorice, jelly beans, and M&Ms.
I picked up all the candy, including chocolate-covered espresso beans, vanilla taffy, and grapefruit gummies, at Powell's Sweet Shoppe .
The glittery casis-flavored purple macaroons were from La Boulange  bakery.
Don't the cupcakes look divine?
When it was time to open presents we sat in a circle.
Although the party was all about the bride, Iggy the dog managed to steal the spotlight!