Human Flower Project

Tuesday, January 23, 2007

Sympathy, Large with Pepperoni

A New York florist builds a tasty tribute to the town’s beloved restaurant manager.

A warm arrangement by Flowers on the Park

Photo: Courtesy of Alane Sanfilippo

“I am always up for a floral challenge!” writes Alane Sanfilippo of Orchard Park, NY. But when such challenges are headed for the funeral home, they’re bound to be touchy assignments for any florist. How do you make something personal and original without triviality? Can there be room for wit as people mourn?

A florist for 25 years and owner of Flowers in the Park, Alane recounted for us a recent tour de force: a floral combination pizza.

“The order came in the morning of the man’s wake from his sister who lives in Florida,” says Sanfilippo. Alane’s customer had been in New York State caring for her brother in his final days, but had just returned home and could not be back in time for the service.

“Her brother had spent his career managing several pizzerias,” in the area. “It was his passion.” Alane said that the grieving sister instructed her, “I want everyone to want to enjoy a slice of pizza when they leave the service.”

“I told her I wasn’t quite sure how I could make this, but I would try my best.”

Alane found a flat willow tray with a rolled rim on the shelf of her shop, lined it with red foil “sauce,” filled the pie with Oasis and then began adding flowers: white carnations for cheese, cushion pompons for pepperoni, white daisies, green mini myrtle “to look like pizza seasoning,” some ornamental mini-peppers from her uncle’s garden, and then, with glue, sliced black olives and mushrooms.

  “When I was done, all of us in the shop thought we could smell pizza,” Alane says. “We called the funeral home to let them know this special tribute was on its way and they said, ‘We can’t put food out, it’s against regulations.’” Sanfilippo and her co-workers assured them, “It only looks good enough to eat!” Alane attached a spray of red and white flowers to the pie, lest anyone ask for a slice.

She knew she’d met this challenge with good taste when the customer phoned, relaying compliments from friends back in New York. “Each caller noticed a different ingredient“ and “when it came time to donate the flowers after the services,” Sanfilippo adds with pride, “they said, ‘You can donate everything, but the pizza. We’re taking that home!”

Alane, who holds an associates degree in Floriculture Merchandising from Alfred State College, opened Flowers in the Park on her 30th birthday in 1994. “I decided I wanted to be a florist in 5th grade and have stuck with it,” she says – long enough to turn carnations into baked mozzarella, comfort “food” for the bereaved.