Let the good times boil, but in turquoise

  The assignment:

a Louisiana seafood boil, but more refined

The goal:

draw inspiration from the colors of the boiled seafood (reds and oranges) but make the complementary color turquoise the main focus

Tricks to pulling off the look:

1. Select a dominant color that isn’t normally associated with crawfish/shrimp/crab boils

2. Use traditional “boil” shades in the florals

3. Incorporate some sparkle (also not normally associated with boils) into the design while keeping the accent metal to a minimum

Selecting the dominant color

When selecting the palette for this look I wanted something that seemed completely opposite of what is expected.  Keeping the color wheel in mind, I knew that blue/greens would do the trick.  I opted for Robin’s eggshell blue and turquoise to keep it elegant.

Using “boil” shades in the florals

Due to the pandemic, this celebration did not take place on the originally planned date (hence the 6 1/2 on the cake) which meant that what was supposed to be a crawfish boil turned into a shrimp and crab boil.  This turned into a fun opportunity to bring out the colors of boiled shrimp and crabs into the florals.  The pinks and peaches added a fun “pop” of color to the table while tying everything together.

Some sparkle and minimal metals

Every celebration needs a little sparkle and shine, even if it’s a seafood boil.  Table runners and balloon garlands are good ways to add a lot or a little “extra” to any look.  Rose gold felt like the obvious accent metal choice for the balloons since there was already red, pink, and peach in the decor, and the contrasting sequin table runners added just the right amount of sparkle to the table.