Engaging celebration

Food and flowers at the cocktail reception

Centerpiece for the formal dining room table filled with goodies from the Petroleum Club

Roses brought beauty to a side food table.

Photos by Paul L. Schuetze/The Times

Kith and kin arrived from all over Shreveport and the South March 29 to the gorgeous home of Bobby and Kay Redstone for a cocktail reception honoring the engagement of her daughter, former Shreveporter Claire Ellen Cooper of New Orleans, and Jonathan C. Stephens of Baton Rouge.

The two marry May 31 in Point Clear, Ala., with the reception at the home of Claire Ellen’s father, Angus Royal Cooper II.

Flickering lights outside and candles inside lit the grounds and home for the festive affair. Kay tossed vintage quilts on wicker furniture on the front porch and a seating area on the lawn — and, yes, people were taking advantage of the beautiful night air to sit and chat awhile.

Food was catered by the Petroleum Club — which seems to be here, there and everywhere on the party circuit these days — and flowers by Design to a T.

TheThe floral arrangements on the formal dining room table were the talk of the event and beyond. (I have included photos. See what you think.)

Among those in the crowd: Maura Pugh, who was regaling other guests with tales about her adventures at a cooking school at the King Arthur Baking Education Center in Norwich, Vt. ("You smush it down..." she said as she described one techinque.)

Dr. Tobin Grigsby, was talking about a recent Colorado skiing jaunt. You might want to ask him what was the highlight. (He also said that after we wrote a story on his downtown town house and it ran in Saturday Home & Garden page, he heard from friends from all over the country.)

Also visiting were Allen and Amy Williams, who will host April 10, "Spring Fling" in the garden of their Pierremont area home.

It is the $1,000-a-person Circle of Angels Donor Society Charter Member Party. (The Petroleum Club is catering and what sounds best to me is the Brazilian grilled lobster tails, being grilled by Chef Eddie Mars at one of the food stations. More menu items: Quesadilla Station; country pate, handmade by Mars; and carved roast tenderloin of beef with rosemary biscuits and tarragon mayo.)