An interesting tablescape invites our guests to have a wonderful experience, to “eat first with their eyes.” This requires careful thought about the details but need not be very expensive. Here I have assembled four different tablescapes for Thanksgiving, each accompanied by a unique menu created by my son Jamie. You can listen as I describe each one on my podcast, “Thoughts on Design with Kim Carroll Interiors, Episode 9.”
This first tablescape is very casual, beginning with what I already own and building around it. The focus is on using everyday dishes and table linens, layering texture upon texture. I like to add an element of surprise, such as this outdoor lantern from the porch. The only things that were purchased are the flowers.
Here is a delicious homestyle menu:
Appetizer
Lobster Salad Wrapped in Bibb Lettuce Leaves
Main Course
Herb-Crusted Turkey
Green Salad
Redskin Mashed Potatoes
Dressing with Walnuts
Coleslaw
Butter-poached Carrots
Wine - American Zinfandel
Dessert
Flourless Chocolate Torte
The second tablescape is more of an urban farmhouse style. Natural elements like a stone tabletop, wood, pinecones and berries combine with tin buckets filled with flowers and twine-wrapped napkins to create a welcoming setting.
A suggested menu:
Appetizer
Seared Lamb Chops with Tahini Yogurt
Moscow Mules
Main Course
Smoked Turkey Breast
Grilled Radicchio with Lemon Vinaigrette
Smoked Pork Collard Greens
Candied Yams
Fried Pickles
Dessert
Pumpkin Roll
Coffee (Benedictine optional)
This clean-lined Tablescape #3 was inspired by vintage mid-century moire glazed metal trays that belonged to my grandparents. Square black plates anchor the setting, while tall gold-tone candlesticks and dainty magnolia blossoms keep the feeling light, airy and upscale.
Try a sophisticated menu:
Appetizer
Pan-seared Petite Filets with Bearnaise Sauce
Chilled Manhattans
Main Course
Peanut Oil Fried Turkey
Roast Beet and Spinach Salad
Bacon-Roasted Brussels Sprouts with Creme Fraiche
Savory Bread Pudding
Cranberry Chutney
Wine - Shiraz
Dessert
Cinnamon and Cardamom-Infused Creme Brulee
The fourth tablescape is more traditionally formal. I encourage people to pull out all the “good stuff,” polish the silver and arrange the fine china. It should be used and enjoyed! Your table will look beautiful and you may not have to purchase anything except candles and flowers. I also draw the eye to the outer parts of the room with extra candles on the buffet and dessert dishes on a side table.
Here is a sumptuous menu:
Appetizer
Horseradish Lump Crab Cake
Vodka Gibson
Main Course
Butter Lettuce with Toasted Pecans, Candied bacon and Honey-Dijon Vinaigrette
Brined Turkey
Corn Pudding
Potatoes au Gratin
Asparagus
Wine - Pinot Noir
Dessert
Apple Galette with Bourbon Caramel Sauce
Butter Pecan Ice Cream
Your guests will certainly have a memorable meal when you take the time to plan all of the details.
For more interior design conversations, please listen to my podcasts with Mark Goode, available on Google and Apple podcasts, or at “Thoughts on Design with Kim Carroll Interiors.” I would love to hear about your tablescapes, too! You can send photos and comments to kimcarroll13@gmail.com.