CLOSE
LINKEDINCOMMENTMORE

If you’re thinking about adding a little color to your home decor and red is your first choice, designer Bob Bouwens with EuroAmerica Design in Troy has three words of advice: Use it sparingly.

“Red is a very powerful color, but it can be so wrong in many, many ways,” says Bouwens, who instead recommends keeping red as an accent color.

Bouwens was one of several speakers at Homestyle’s Dish & Design event May 11 at EuroAmerica’s Troy kitchen and bath showroom. The first Dish & Design of 2016, Wednesday’s talk was all about designing with color. More than 120 readers gathered from all over Metro Detroit to get tips on color palettes, starting points and accent pieces.

Many people struggle with where – and how – to use color at home, said Bouwens.

“You want each room to have its own personality but don’t want it to be a hodge podge,” he said. “So it’s intimidating.”

Bouwens said when it comes to using primary colors in your decor, yellow, like red, should be used in small doses. He said red is great choice for an accent wall – not an entire room.

And “as much as yellow conveys happiness, too much yellow can create anger,” he said. “They say babies even cry more in yellow rooms.”

Designer Gordon Robinson with Scott Shuptrine Interiors recommends using a textile or one graphic element from which to pick your color palette for a space.

“Pattern is the beginning,” said Robinson. “Don’t do the paint first.”

Wyndal Chapital, general manager of West Elm in Birmingham, suggests using neutral tones, not trendy colors, for anchor pieces such as your sofa, bed and dining room table .

“Buying a purple sofa is cool, but when you’re out of your purple phase that’s a problem,” said Chapital, who presented pieces from West Elm’s spring collection.

Chapital said there are many ways to introduce color to a space, from something as big as a rug to a candle.

Whatever color you chose, make sure you “introduce it more than once (in a room) or it’ll look random,” said Chapital.

And while color was the topic of conversation May 11, food was on the brain too. Executive Chef Patrick Price with Brio Tuscan Grille and Justin Bates, executive chef of Bravo!, showed readers how to cook up lamb chops with marsala sauce and pesto chicken.

mfeighan@detroitnews.com

(313) 223-4686

LINKEDINCOMMENTMORE
Read or Share this story: http://detne.ws/27fbFh6