What better way to bid adieu to your wedding guests than with a morning farewell brunch?  The recipe is simple, but the outcome is stunning.  Follow these steps for your own mid morning masterpiece.

First, you must start with a few basic staples:

1. An ideal setting.  We were blessed with a beautiful spring morning at the lovely Le San Michele estate.   Breathtaking European gardens created a picturesque backdrop for the weathered Parisian blue bistro tables set with French toile napkins.

2. A soft color pallette.  We chose blush pink and pale yellow with accents of light green and creme.

3. A collection of vintage vessels.  We scoured flea markets and antique shows for our collection of milk glass bud vases, hand painted depression glass cups, garden cloches, and dainty wire bird cages. 

Then comes the floral ingredients.  Think delicate, frangrant, garden blooms.  Our concoction?  1 part peony, 2 parts garden rose, a dash of stephanotis, and a  pinch of jasmine.  Mix together and sprinkle with handful after handful of fragrant gardenias. 

Viola!  Now you have your very own Georbes Seurat setting.  You just might convince your guests that they are living “A Sunday on La Grande Jatte”.