Westworld Alberta

curtis comeau, (food styling) cory cristopher your wedding style and which flowers are on the market – and create the most stunning arrangements she can for the price. is is key, because when some flowers are out of season, their price skyrockets, and quality can be patchy. If you're really stuck on the look of an out-of-season f lower, not to worr y. Any florist worth her shears can suggest lookalikes in your palette and budget. A few examples: Tulips: Outside of spring, these can cost four times as much. Lisianthus is a great substitute. These affordable, bell-shaped flowers with ruffled petals come in white and shades of pink, lavender, purple and violet – and they're grown year-round in South America. Peonies: Hothouse-grown peonies are rare, expensive and often smaller than their natu- ral counterparts. Large garden roses can stand in year-round, in a comparable range of pinks, corals and reds. Hyacinth: When these true-blue spring flowers are no longer available, delphiniums, similarly stalky plants with violet, cobalt, indigo and cerulean blooms, fill their place beautifully and affordably. Food and drinks: Say it with us: you do not have time to prepare food on the day of your own wedding. Besides, many venues have strict rules about serving food only from licensed kitchens – so your homemade cup- cakes and hummus might not even be street legal. Consider making a simple-yet-scrump- tious appetizer for one of the pre-wedding activities, such as the shower, instead. Brad Lazarenko of Culina Restaurants and Catering in Edmonton offers the recipe below. Done! W Gull Valley Tomato Caprese Brochette Add local flavour to a pre-wedding bash with this easy-to-make recipe Brad Lazarenko of Culina Restaurants and Catering in Edmonton suggests this delicious DIY dish for a shower or engagement party. Ingredients: Gull Valley grape tomatoes Fresh fior di latte from White Gold Cheese (or other bocconcini) Fresh basil High-quality balsamic vinegar Salt and cracked black pepper Instructions: On each skewer, add one grape tomato, two pieces of fresh fior di latte and one leaf of fresh basil. Boil balsamic vinegar until thickened, let cool and drizzle over skewers. Sprinkle with salt and cracked pepper. iPad readers: Check out Culina's recipe for Sweet Pea Feta and Dill Hummus.

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