Without further ado, here's the prep process:
Bought my flowers from Westcoast Gardens again this year...
Orange Bourbon Cranberry Sauce - this smelt incredible while cooking! So yum.
The fleurs are my very favourite thing to do... this year I picked up:
- Feather Eucalyptus
- Seeded Eucalyptus
- Skimmia (those gray berry looking things)
- Silver Bell Eucalyptus Pods
- Capiscum Black Peppers
- Spray Roses
- Wax Flowers
- Magnolia leaves
Super simple appies (and all gluten free) - carrot and celery sticks, vegetable chips and rice crackers, red pepper hummus and chipotle cheese dip. We try not to serve anything heavy because dinner is a feast!
And now for dinner in the garage (pardon our garbage cans still being in the first pic... must have been early in the day still)! We expanded our rentals this year and decided to rent all white matching chairs just to make it a bit more cohesive (and reduce our stress from having to borrow, pick up and drop off).
We've expanded Kris' gallery wall since last year, and we still have more to add! You can also see the raw pine builtins that Kris built this summer (his real motivation was so he didn't have to vie for the TV during World Cup). It's also a perfect spot for all his beer paraphernalia. That guy loves his craft beer, and loves to brew it too. For dinner, it was the perfect place to put the wine and coffee mugs.
Dessert Time! We had less people than expected due to some illnesses so we actually set dessert up at the end of the table. That way, none of the dinner food had to be moved upstairs, everyone dished up their leftovers and put it in the garage fridge (which is a massive lifesaver if you are serving dinner in your garage, just sayin'). We also have a bucket under the food table where we put all the dishes. That way, we aren't worried about getting everything out of the way - we can sit, relax and enjoy each other's company!