Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
By Sarah Prawl
Celebrate The First Full Month Of Spring With A Great Line-Up Of Entertainment And Events Taking Place At Our Partner Venues!
Live Nation Presents
Black Violin: Return to the Apollo
Tuesday, April 2 at 8:00 pm
Classically trained string players Wil B. (viola) and Kev Marcus (violin) use their unique blend of classical & hip-hop music to overcome stereotypes and encourage people of all ages, races, and economic backgrounds to join together to break down cultural barriers. Learn more here.
Amateur Night At The Apollo: Spring Auditions
Saturday, April 20 from 10 pm – 6 pm
Amateur Night auditions all styles and performers who are ages 5 and older. Those chosen from the audition will have the chance to perform and compete on the legendary Apollo stage during an Amateur Night performance this season! Learn more here.
The O’Jays
Friday, April 26 at 8 pm
Rock and Roll Hall of Fame inductees The O’Jays visit the Apollo to perform all of their smash hits. Learn more here.
A Night With Eric N. Mack And Friends
Thursday, April 4 from 7 pm–9 pm
Experience Eric N. Mack’s site-specific installation Lemme walk across the room through a series of unique activations organized by the artist. Learn more here.
First Saturday
Saturday, April 6, 2019 from 5 pm -10 pm
Partner chefs from The Norm’s Frida Kahlo Experience will operate food kiosks from 5 pm – 10 pm, offering signature food items. Learn more here.
Spring Fling Pop-Up Market
Saturday, April 13, 2019 from 11 am–7 pm
Stop by Brooklyn Museum’s spring pop-up market to shop one-of-kind handmade items from local artisans and vendors. Learn more here.
An Evening With Ben Vereen, Featuring Members Of The Juilliard Jazz Ensemble
Friday, April 5 at 7:30 pm
An uplifting evening of songs and stories seasoned with singer Ben Vereen’s insight and humor. Learn more here.
Purchase Jazz Orchestra With Special Guest Steve Nelson
Monday, April 22 at 7:30 pm
The 17-piece SUNY Purchase Jazz Orchestra (PJO), co-directed by Grammy Award-winning bassist Todd Coolman and legendary trumpeter Jon Faddis, performs jazz from every era. Learn more here.
Camille Thurman With The Darrell Green Trio
Tuesday, April 30 at 7:30 pm
Multitalented saxophonist/vocalist Camille Thurman returns to Dizzy’s the Darrell Green Trio to play music from her new album, Waiting for the Sunrise. Learn more here.
Garden Highlights Walk
Sunday, April 7 at 2 pm
Join a Wave Hill Garden Guide for an hour-long tour of seasonal garden highlights. Learn more here.
Spring Exhibitions Open In Glyndor Gallery
Sunday, April 14 from 2:00 pm – 4:30 pm
Meet the artists and curators of Wave Hill’s fall exhibitions debut and discuss the inspirations behind their projects. Learn more here.
Family Nature Walk
Sunday, April 14 at 1 pm
Join naturalist and educator Gabriel Willow on a family-friendly walk through the gardens or woodlands. Learn more here.
Mother’s Day Brunch
Sunday, May 12 at 10:30 am
Begin your day by celebrating the mothers in your life at a festive Mother’s Day Brunch provided by Great Performances at the Wave Hill House. Learn more here.
By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition, and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom, one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture, and tradition.
MATZO (CHILAQUILES STYLE)
Serves 6
INGREDIENTS
PROCEDURE
1 lb tomatillos, husk removed
1 small white onion, peeled and cut into quarters
1 whole jalapeño, stem removed
4 whole garlic cloves
1 bunch cilantro, washed and shaken to remove excess water (set aside 12 sprigs of cilantro for garnish)
1 ripe hass avocado
1 lime, cut in half for juice
Salt and pepper to taste
Olive oil
1 packet of salted matzo, broken up into tortilla chip size pieces & toasted in oven until golden brown
8 whole cage free eggs, room temperature
¼ lb queso fresco, crumbled
Heat a sauté pan over high heat. Add tomatillos, onion quarters, jalapeño and garlic in batches. Carefully blister them on all sides until they have a nice char.
To prepare a salsa verde, add the charred ingredients to a blender. Add cilantro stems and blend until everything is well processed. Season with salt and pepper and set aside.
In a small bowl, mash the avocado with a fork and season with a squeeze of lime juice, salt and a touch of olive oil. Set aside.
Heat an appropriate sized sauté pan over medium heat. Add 2 tbsp olive oil then carefully add in the salsa verde. Add the matzo chips. Reduce the heat to a simmer and stir until the sauce is evenly distributed.
Add the eggs to the pan, gently stirring as per scrambled eggs. Cook to your liking.
Divide the mixture between six warm plates
To serve, top each mound of eggs with mashed avocado and garnish with a sprinkle of queso fresco, a sprig of cilantro and a squeeze of lime.
More Recipes
Chef Solanki Roy’s Vegetable Millet Kichdi
The United Nations declared 2023 International Year of Millets (IYM 2023). Millets have high nutritive value, are gluten free and have low glycemic index. Even though
Chef Alan Hepner’s Veggie & Lentil Burger
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps
Chefs’ Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Chef Solanki Roy’s Gazpacho Recipe
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
Chef David Thomas’ Heirloom Tomato and Watermelon Salad
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Chef David’s BBQ Chicken Skewers
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
By Carina Hayek and Sarah Prawl
Although We Officially Observe International Women’s Day Once A Year, At Great Performances, Every Day Is Women’s Day!
Early in her career, Liz Neumark, founder and CEO of Great Performances, was pursuing her passion of photography and needed additional ways to make ends meet. She turned to food service jobs—a common solution for many people in the arts—but found it challenging to find opportunities, especially ones that were safe. Seeing an opportunity, she started Great Performances Artists as Waitresses, a service dedicated to hiring women in the arts as servers for special events.
Over the years, the company and its range of services grew and now, almost 40 years later, is the leading catering and events company in New York City, offering a multitude of hospitality services. It’s a point of pride for Liz that many members of the senior leadership team are women and that of the more than 1300 employees, almost half are women.
“On this Women’s Day, I celebrate my good fortune to have worked many decades for the women-centric firm that is Great Performances. Opportunities to thrive and grow abound, which is why I have stayed put since the company’s inception. It’s also important to me that we are dedicated to mentoring the next generation of smart, vibrant women who will continue to propel GP to—and beyond—its next chapter,” says Linda Abbey, Executive Vice President.
In 2017, Liz was recognized as one of Crain’s New York’s most powerful women of 2017′, with a nod to her time spent working on food-justice issues, sustainable food sourcing and work with The Sylvia Center, the non-profit she founded in 2007 which focuses on inspiring young people and their families to establish independent healthy eating habits.
“I celebrate Women’s Day every day,” stated Liz. “It’s exciting for me to watch women grow and develop within the organization. It’s a huge challenge for women to balance their careers and their lives, and I want to enable them to do both.”
The theme for International Women’s Day 2019 is #Balanceforbetter, and while Liz is fair to all employees, she’s particularly sensitive to the challenges working mothers face. As a working mother, she struggled to find the balance between running a company and raising her family. As a result, she’s long championed paying people for the jobs they do, not for the hours they work.
At GP we continue to celebrate and encourage women’s achievements and support gender-neutrality in the workplace.
By Catering Operations Manager Morgan Golumbuk
The first thing I consumed in Tokyo was sake – because I forgot the Japanese word for “water”.
Shuffling over in socked feet with a bottle as large as my torso, the server poured until the glistening sake filled both the glass and its bowl-shaped coaster. The chef, positioned directly across a shallow counter, smiled at my dumbfounded face. “Japan way,” he said. And so the trip of my dreams began.
My entire life revolves around food. In addition to managing catering operations for Great Performances, I also run a food Instagram, @morganmunchesmanhattan, that has a corresponding map detailing every restaurant I’ve visited in the four and a half years that I’ve lived in the city. If you want to eat in New York, I have 675+ suggestions for you.
So, needless to say, my trip to Japan last month was food-centric. I hit three destinations before 1 pm on my first day, meandering through the blindingly colorful Harajuku neighborhood to find creamy matcha, driving my fork through a triple stack of jiggly soufflé pancakes, and slurping a steaming bowl of beef udon with the colossal stone bowl pressed to my lips (that’s how everyone else was doing it, after all).
It’s a cash country, but most people we encountered were friendly, patient and willing to help us count out the coins jingling away in the bottom of our bags. You can smoke in most restaurants, but bars give you crunchy “arare” to snack on while you sip whisky (no “e”!) from one of the country’s 17 distilleries. And sometimes, you get “biru” when you asked for “mizu,” but choose to revel in the bartender’s ability to turn water into Sapporo.
Tokyo is a place where you are encouraged to eat sushi at the fish market at 8:45 am and ramen you ordered from a machine at 4 am after you’ve spent too many hours singing Britney Spears at karaoke. It gifted me with saccharine fingers from plucking at mountains of rainbow cotton candy, a penchant for the “trust your bartender” method of ordering drinks made with the fruit market’s freshest goods, and a handful of friends made across bar tops using the Google Translate app.
Kyoto, not to be outdone, wowed us with its more traditional characteristics. We stayed at a Japanese inn (or “ryokan”) and were delighted to participate in a customary tea ceremony in the evening, followed by an expansive breakfast set the next morning, both of which we enjoyed while sitting cross-legged on tatami mats.
Finally, in Osaka, we ate the meal I had been waiting for: poisonous blowfish. Served shredded into strips, sliced into sashimi, fried, boiled and reduced into porridge, we scooped it with chopsticks and bit it off bones until there wasn’t a bite left of any preparation. Considering none of the three of us are dead, I would’ve called the meal a success, even if I hadn’t thoroughly enjoyed it.
My wallet is lighter, my body is heavier and I’m sure I still have whisky coursing through my veins. But the balance between warmth and perfectionism makes Japan and its cuisine uniquely unforgettable, and worth the trip as long as you don’t mind a pair of 14-hour flights.
Arigato gozaimasu for reading; may your travels bring you as much “mizu” and “biru” as you desire, and more great food and friends than you could ever imagine.
By Kelsey Butler
After A Host-Less, Yet Thrilling 91st Academy Award Ceremony On Sunday, February 24th, The Plaza Family Is Esteemed To Know That We Have Played A Small Part Of It.
We were honored to host not one, but two Academy Award-winning premiere parties this past fall and to have had been a part of the magic. Both films hosted their premiere screenings in New York City’s famed Paris Theater, followed with receptions at The Plaza.
BOHEMIAN RHAPSODY
The movie’s stars and surviving members of Queen all entered through the front steps of the hotel and were whisked through the Palm Court and into the Terrace Room where the drinks were flowing and waiters awaited with hors d’oeuvres. Décor and design were provided by The Firm’s Samantha Sackler and included costumes from the movie tastefully placed around the room. Everything felt as if Freddy Mercury had planned it himself! We are thrilled to congratulate them for the following awards:
A1ctor in a Leading Role – Rami Malek; Bohemian Rhapsody
Film Editing – Bohemian Rhapsody; John Ottman
Sound Editing – Bohemian Rhapsody; John Warhurst and Nina Hartstone
Sound Mixing – Bohemian Rhapsody; Paul Massey, Tim Cavagin and John Casali
GREEN BOOK
The famed Oak Room was the perfect setting for Green Book’s intimate premiere reception. The dark wood was complimented once again by The Firm’s design, decorated simply to accentuate the details of the room with candlelight, dark coffee tables and soft cushions. The crowd enjoyed a buffet of Tuscan Styled Chicken Breast, Roasted Brussels Sprouts and even a selection of Italian Salami. Guests mingled over cocktails anticipating the Academy Awards nominations to come. We are thrilled to congratulate them for the following awards:
Actor in a Supporting Role – Mahershala Ali; Green Book
Best Picture – Green Book; Jim Burke, Charles B. Wessler, Brian Currie, Peter Farrelly and Nick Vallelonga, Producers
Writing (Original Screen Play) – Green Book; Written by Nick Vallelonga, Brian Currie, Peter Farrelly
Image Credit: ©Arnold Brower
By Rob Arango
Once again over the past 10 years working at the Plaza, almost every client or guest I have met has mentioned their unique experience at Trader Vic’s. One common thread of gossip was the deadly drinks—the Polynesian-themed bar with the potent rum-based cocktails that created some memory lapses in the evening dinner.
The birth of Trader Vic’s was in Oakland, California in 1934. The original restaurant was named Hinky Dink’s by the owner Victor Jules Bergeron. Three years later the restaurant turned into the famed Chinese food with the gigantic Polynesian drinks. For decades, Trader Vic’s served that combination without updating their menu. I assume why fix something if it works and is a huge smash hit?
Trader Vic’s made its first debut at the Savoy-Plaza Hotel, the site of the GM building across the street from the Plaza. In 1965 Trader Vic’s moved into the basement of the Plaza hotel replacing the Turkish baths. Celebrities, movers and shakers lined up for reservations from day one. Jacqueline Onassis, Richard Nixon and Salvador Dali, to name a few, enjoyed famous watering hole until the doors closed after 28 years in 1993.
To this day guests have asked “Where is Trader Vic’s? Will it come back? When will it reopen?”. I hope investors are reading my piece and think about a second debut of Trader Vic’s—New Yorkers are asking for it.
A favorite excerpt from NY Eater, “During its heyday in the late ’60s and early ’70s, Trader Vic’s was a popular hangout for prep school kids and their parents. Entertainment writer Nikki Finks remembered her experience at Trader Vic’s, ‘When I was growing up, my gang’s local diner was Trader Vic’s at the Plaza. A typical evening out meant going to the Paris Theater, across 58th Street, to see an art movie and then inside the hotel for a pupu platter. (It would be years before I realized that most films didn’t have subtitles, or that this restaurant served entrees.) I can attest that Trader Vic’s was the ideal setting for a first date between two sophisticated teenagers. There was so much loopy Polynesian tiki décor to make fun of that we never ran out of conversation.’”
By Kelsey Butler
It was clear from the moment I met Maggie Zellner and Ryan McInnis that they were very in love and truly enjoying the process of planning their wedding together. We sat around the tasting table along with Maggie’s parents and planners Caitlin O’Hara and Julianne Austin, of Cait & Jules, to choose their menu and discuss the details of their big day. Maggie’s big personality and enthusiasm were apparent, and we found creative ways to incorporate all her favorite things (including Casamigos Anejo tequila) into a fun, yet very classy, party. I knew from early on that this wasn’t going to be your typical Plaza party and that it was going to be a day to remember.
Maggie and Ryan’s big day started out with beautiful, huge green trees of all shapes and sizes loading into the Ballroom along with stunning, long, mirrored tables and classic ghost chairs for the reception. Simple white florals and candlelight graced the tables while the trees and greenery took center stage. The Grand Ballroom soon transformed into the enchanted forest wonderland of Maggie’s imagination, unlike anything I have seen in the Ballroom before.
Before long, Maggie elegantly made her way down to the Terrace Foyer to see her friends for the first time; and as she exited the elevators, mouths dropped and squeals erupted. She wore a stunning, long-sleeved lace Monique Lhuillier gown with a long train and it could not have been more perfect for her. After photos with family and friends, she was whisked off to St. James Church for the wedding ceremony where Ryan was patiently awaiting her arrival. Soon after, they exited the church as husband and wife to family and friends lining the church’s steps with sparklers and cheers! After a couple more kisses on the steps, they made their way into their Rolls Royce waiting to whisk them back to the Plaza for pictures and the big party.
Guests began to arrive and were directed to the Terrace Foyer to gather their escort card, which perched on top of a shot of Casamigos Anejo garnished with a lime slice! This creative way of playing up something the couple loved gave guests such delight. It started off the night with a fun and innovative twist. The cocktail hour was bountiful with cocktails and champagne and stations filled with seafood, Asian and Mediterranean offerings to get guests ready for dinner. Before long, guests were welcomed into the Grand Ballroom for a stunning reveal of the greenery with the Veronica Martell band setting the stage for a night of fun. Dinner was executed flawlessly along with speeches and conversation and then guests hit the dance floor to rock away for the remainder of the evening. As “Praise You” by Fatboy Slim played, cannons shot colorful confetti over dancing guests for one final surprise!
By Kelsey Butler
Each year, the Plaza’s Grand Ballroom springs to life with thousands of orchids of all colors for the New York Botanical Garden’s annual Orchid Dinner. This year’s 17th Annual Orchid Show was themed “Singapore,” and Executive Chef Geoff Rudaw and our culinary team created dishes inspired by the theme. The appetizer was a custom version of the very popular Vegetables and Pearls, complete with carrot-sesame purée, shaved baby beets, radishes, sorrel, dragon fruit and soy beans. The meal continued with an entrée of Chicken Breast Rendang that guests heartily enjoyed, followed by alternating desserts of Alphonso Mango Panna Cotta and Yuzu Cheesecake Bamboo.
Throughout the day, designers flooded in, armed with orchids, custom seat covers, and stunning décor, to transform each table into a different floral wonderland. This is my favorite gala of the season because each table was unique. Each one showcased the designers’ personal flavor and flare through the centerpieces, candlelight and glassware.
As guests arrived in floral, sparkly, gorgeous gowns, they were greeted with custom Singapore Sling cocktails complete with Botanist Gin infused with orchids! After a cocktail hour where guests were able to purchase and bid on rare orchids, they were invited into the Grand Ballroom to be amazed by the beautiful tables. The Orchid Gala is always one for the books; enjoy a sample of some of my personal favorite tables!
By Emily Reifel
I feel extremely lucky that I have been able to call The Plaza Hotel my “home” for a decade! I often like to refer The Grand Ballroom as my “living room”, which then makes sense that I refer to my teammates as “family”.
When you spend as much time together as we do, you certainly build a bond. In our business, there is no such thing as 9-5 business hours, so if you are going to work 15-hour days, it’s an added bonus to truly enjoy the people that you work with. As I look back, I can’t believe that CPS Events has been in existence for 10 years and it’s really amazing that there are five of us who have been together since the beginning. Like sitting on cardboard boxes while answering the phones because we were waiting on our office furniture, really the beginning. It’s not just the events here that we have truly bonded over, but many personal life events that have occurred for all of us during our time here. It doesn’t look like any of us are going anywhere in the next 10 years either; we must really love what we do. Here are a few of our favorite moments from the past 10 years and we are really looking forward to seeing what is going to happen in the next decade.
EMILY REIFEL, SENIOR SOCIAL SALES MANAGER
Chanel’s Night of Diamonds – It was the first party at The Plaza since the 3-year renovation. The building was still a hard hat zone but the party truly sparkled. I had never seen someone as gorgeous as Christy Turlington in real life and I will never forget that Candice Bushnell, the author of Sex and City, was there! It was my first time seeing a live step and repeat. I learned what a red carpet really looked like!
Meeting Paul McCartney – He was the uncle of the bride for a wedding I worked on. I escorted him in and was in awe over how friendly he was. Sir Paul told me I had a hectic job…. then sent me to his concert the next week!
A 60th Birthday Party for the Books – When Tom Jones, Natalie Cole and Julio Iglesias were ALL performing in one night along with a separate 35 piece orchestra and a 7-course meal. This client took entertaining their personal guests to the next level.
ROB ARANGO, DIRECTOR OF CLIENT DEVELOPMENT
The mod squad coming out of the Campbell Suite – Karl Lagerfeld, Anna Wintour and Sarah Jessica Parker. As they walked by me I smelled my mother—Karl was drenched in Chanel #5, his aftershave.
Meeting Oscar de la Renta when he was honored by Carnegie Hall. He was the most elegant man ever. He said he loved the fish at dinner and I noticed his manners were impeccable.
Tastings with Mercedes Bass – She taught me how to place friends/donors at the host table; what lighting really does for a room; how she adds her own personal touch to our Chef’s first, main and dessert presentations; and that the eye catches everything first. She is the most elegant woman ever.
MIKE WARREN, DIRECTOR OF CATERING
SNL’s 40th Anniversary – Watching history in the making and seeing the impromptu performances on stage–Paul McCartney, Taylor Swift, Prince, etc. This party was the modern day black and white ball.
The Great Gatsby Premier – Working so closely with Baz Luhrmann on every detail of planning this event and witnessing his creative genius. The moment we instantly transformed the party into a speakeasy, with an entertainment moment that was like a scene from the movie and changing lighting and decor right in front of the guests was very special.
Tony’s Afterparty – Over the years we have created an iconic event that all of Broadway looks forward to and attracts so many A-list celebrities. The party is so much fun that most of the celebrities stay the entire night.
VINCENT PALUMBO, GENERAL MANAGER
Manhattan Children’s Center (MCC) – As a parent of a child with Autism, it was truly a privilege to being able to have this event at the Plaza.
SNL’s 40th Anniversary – I was just in awe of the guests that were here that evening. It was exciting watching Hollywood’s Entertainers being the ones entertained.
Grand Opening Party in 2008 – The night that started it all. I had no idea of the experiences, guests and events that the Plaza Universe would show me and the overall impact it has made to my life.
CELIO ROMERO, DIRECTOR OF OPERATIONS
SNL Party in 2015 – The best party ever! With Jimmy Falon as the MC, everyone improvising on stage; Miley Cyrus on the keyboard, Paul McCartney and Taylor Swift on the vocals and guitar, Bill Murray on the side performing the chorus and much more.
Fox’s Superbowl Party in 2014 – Started with a walk-through on September 2012 lead by our Wallis DiMatteo, then continued with preparations in the final quarter of 2013, and finally the event taking place on February. Also invited were lots of sports figures and TV personalities.
Sean “P. Diddy” Combs’ 40th Birthday Party – Another event with tons of celebrities. The funniest part was seeing P. Diddy doing his own setup through the whole day, moving couches around and having a blast.
By Design Manager, Randy Ballesteros
SPRING IS JUST AROUND THE CORNER. ESCAPE THE WINTER BLUES AND ADD SOME LIFE TO YOUR INTERIORS WITH THESE SIMPLE TIPS
1. Blooming branches are a quick way of adding height to a display and don’t require too many stems to make an impact. Look for branches that have lots of closed buds, put them into warm water to help the flowers bud and in a couple of days you’ll have a stunning branch. Forsythia, quince, magnolias and camellia are great options.
2. Skip the blossoms. Branches that don’t have blooms are also abound and add a sculptural quality. Salix, manzanita, curly willow and birch branches add drama and dimension.
3. Flower bulbs are starting to sprout. Keep the stalks attached to the bulb and nestle in a small dish of water or soil. A fragrant blossom will slowly sprout. Hyacinths, daffodils and muscari are wonderful options. After the bloom has expired, save the bulb and replant to enjoy next year.
4. Moss, airplants and succulents are another wonderful way of adding vibrant greenery which don’t require a lot of maintenance. Be daring and go upright by using a wall planter.
5. Hydrangeas come in a variety of colors and are very popular. Make them last longer by keeping your vessel filled at least three-quarters full of cool water. They drink a lot of water, so you may need to refill every other day.
6. Roses should be firm to the touch. They are fresher and will last a longer period of time. Enjoy the blossoms as they slowly open and develop in color.
7. Garden roses are a specific type of rose that are cut from large bushes. These are more fragrant and richer in color.
8. Tulips and calla lilies are thirsty flowers. When you get them home, keep them tightly wrapped and then give them a fresh cut to help them drink up the water. After 2 hours, unwrap and your stems will be straight. Tulips will keep growing even after they are cut, and after a couple of days you’ll have wonderful curving stems.
9. Create easy flower arrangements. An easy solution to create stunning arrangements is to pick one type of flower and use several bunches to make an impact.
10. Keep it cool. Keep your arrangement in an environment with cooler temperatures, between 50 – 60 degrees. Keep them away from heat vents or radiators.
11. Keep it clean. An easy way to prolong the life of flowers is to change the water frequently and keep the vessel clean. Give the interior of the vessel a good scrubbing, refill with water and add a tiny drop of household bleach to keep the water free of bacteria. Trim the stems before you put them back in the water and enjoy!