Flower Magazine

JUL-AUG 2019

Browse "flower" to learn techniques from established and up-and-coming designers, be inspired by the floral decor of weddings, galas, and flower and garden shows, and infuse your lifestyle with chic floral fashion and home decor.

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James Carter, a close friend and an amazingly talented architect, designed the house on a legal pad while we were eating dinner and downing martinis. Basically, it's a light-filled pavilion with a wing on each side. I call it The Folly because it fits both definitions of the word. The first being "an unusual or fancy building built in a garden for decoration or amusement," and the second being "a foolish act or idea." Turns out, building it wasn't so foolish after all. It's among the best things I've ever done, and I go as often as I can. You're so passionate about your adopted hometown. Your new book, Julia Reed's New Orleans, has even been described as a love letter to the city. Tell us about "your" New Orleans. Growing up, my family made frequent treks there to eat and play, so in my young mind it became this exotic destination. We'd hit up the seafood dives, and we'd always go to Galatoire's. In my teens, New Orleans became less of a magical place and more of a place where you could get up to no good. As soon as I was old enough to drive, I loaded up a car full of friends and headed down to the Superdome to see The Rolling Stones. And I told you how I landed there in my 20s. What keeps me loving this place is that no matter how long I live here, there will always be nooks and crannies to discover, dark bars to get up to no good in, and loads of oysters on the half shell to chase with a cold beer. Your original recipes have been said to impress some of the city's best chefs. What's your secret? You give me far too much credit. Nothing is ever really original. Most of my recipes are just my takes on Creole mainstays, sometimes with a bit of classic French thrown in. You'll find that some of my recipes are inspired by offerings from the city's great palaces of Creole cuisine like Galatoire's and Antoine's. Speaking of recipes, we love floral "recipes" here at Flower magazine. Can you share one of your own? I love to mash a colorful mix ABOVE, CLOCKWISE FROM TOP: Hydrangeas plucked from the garden at Dunne's country house • "I chose this particular shade of pink to flatter the complexions of the ladies at the table," Dunne says. • The heirloom silver place plates are from Dunne's mother. The French porcelain features the cornflower, Marie Antoinette's favorite flower. OPPOSITE: "When having grand a dinner party, I always like to have one grand arrangement—but I place it away from the table," Dunne says. 72 | J U LY/A U G U S T 2 0 1 9

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