As any planner knows, coming up with unique decor, food,
drink and overall ambience to fit the objective
of a gathering is always a
challenge, but a welcome
one if you do it mindfully
and with intention, according to Deb Gee, experience
designer with Lululemon.
Weaving the season into events is a great
place to start.
“The way the seasons and mindfulness work
together is looking at what mother nature offers
us—the canvas to work with,” she said. “It’s a
beautiful jumping off point to influence and
For Gee, winter is a time of connection and
laughter, but also restoration and transition.
“It’s a time when we go from being highly
active in summer and
fall and get a bit more
contemplative, so that
inspires me to look at
gestures of stimulation and
excitement but not overdo
it,” she said. “Ultimately,
it’s a celebration of the end
of the year—honoring the
self in the sense of how far
we’ve come, and it’s also
about being able to give and receive.”
With that in mind, Gee said it’s important to
start with personal daily rituals of mindfulness
(see sidebar, page 32) and bring that awareness
and intention into your planning.
Gee outlined several tips for pulling off winter
events that set a memorable, mindful tone.
Ambience and Decor
Winter can be a dark time of year, so think of
color and lighting versus being moody and
broody. It’s a good time of year to do something
For decor, create warmth with throw blankets,
some colorful cushions, faux furs and lots of
Place nice oil diffusers in hallways or washrooms with scents of the season, such as peppermint, rosemary, vanilla, pine and nutmeg.
Use food as decor by incorporating lots of real
greens, herbs and plants for natural greenery.
You can also use dried spices to add beautiful
texture and color.
For tablescapes, don’t be afraid to mix and
match. Use metals, serving plates and spoons
in different sizes and consider glassware in
Food and Drink
One of nicest ways to celebrate is with a fami-ly-style feast at a long table, where guests can
connect and break bread together. To really
challenge your chef, have all of your side dishes
’Tis the season for
BY LORI TENNY