North Carolina-based event planner Reagan Barnes creates a vibrant springtime setting that transforms everyday craft materials into something special.
The Place Setting
Combine dish sets. (Try borrowing from a friend.) Here, Reagan mixed casual light pink chargers with delicate, gold-edged bone china in two patterns. She then accented each graphic dot napkin by tying on a tulip with ribbon.
The Place Cards
Inside each teacup, Reagan nestled a gold-calligraphed egg atop moss to serve as a place card.
Keep it simple with single-flower groupings rather than mixed bouquets. For each of these arrangements, Reagan first cinched the stems of three dozen pink tulips with a clear rubber band. Between the bouquets, she put two small terra-cotta pots of ornamental kale plants from a garden center.
Skip cut flowers here, and use easy potted plants. Reagan bought containers of white bellflowers and maidenhair ferns from a garden center and transferred them to glass and terra-cotta pots. Then she alternated them along the mantel, filling the gaps with decorated eggs.
To re-create this look, start with six rolls of ribbon. Measure the length and width of your tablecloth to determine the ribbon lengths. (Add a few inches just in case.) Then cut five strips to run lengthwise on the table. Next, cut 16 more strips to weave crosswise (in groups of four and six) through the lengthwise ribbons like a lattice piecrust. Ask a friend to help pull ribbon ends taut. Then trim the ribbon ends to be flush with the edges of the tablecloth.
Find a spot away from the table traffic where guests can fix a drink. Reagan coordinated her beverages with her palette, serving rosé, pink Champagne, and pink lemonade, and used bits of ribbon as drink tags. She grouped the drinks and glasses on an heirloom tray. A cup of mint sprigs serves as a drink garnish and bouquet.
"Utilize what you already have," Reagan says. She repurposed an antique buffet and an orchid from another room, turning an unused space into a dessert station. She laid ribbons across the top of the buffet and personalized a store-bought coconut cake with tulips and extra dyed and gilded eggs.