Spring Event Trend: Adding Fresh Flowers to the Menu
Taking their cue from nature, planners are popping fresh blossoms into everything edible
by Aubrey Blankenship | Published in March 2009 flowers | food & beverage | it report | Departments
As the days of winter slowly ebb away, t
About the author: Aubrey Blankenship
Aubrey is the former editor and art director of Event Solutions magazine and a freelance contributor.