On entertaining - "swear bys" for setting a table

Since I seem to be blogging lately with an entertaining theme, I thought I would share my macro-level "swear by" check list when it comes to setting a table. These guiding thoughts are specifically for an occasion, formal or informal, where you are hosting special friends and guests. No, these are not for the everyday mid-week suppers where just sitting down together feels like a huge accomplishment!  Consider them just some little touches to help set the perfect stage.

It's funny how differently each one of them was acquired.  One was from a general entertaining coffee table book.  Two were "learned the hard way."  (Yea.  I'll get into that.)  And best of all, two were passed along from two favored friends who's voices I hear, still to this day, speaking them to me as I open the cupboard to pull out my first plate.  A shout out goes to DF and TS!

So here goes...

1. Start on a rich foundation
Before you put down a table cloth, start with a pad.  These can be easily and inexpensively purchased at stores like Bed, Bath and Beyond.  For me, they work on 2 different levels.  First there's the practical level -  to protect the table underneath. Spilled liquids or dropped utensils can unexpectedly damage the finish of fine woods. Pads obviously provide an extra buffer.  Second, and to me more importantly, is the experience level.  This is especially critical if you are using hard thin tables (plywood rentals, molded synthetics, particle board) or even glass.  Pads provide a softer platform.  As you rest your hands or replace your knife, you feel a little extra something.  A richness. Not hugely noticeable, but certainly more enjoyable.  There's also the sound barrier.  Pads muffle the "tin-y" or hard sounds often made when putting things down on these types of surfaces.  Keep the din of conversation the only thing front and center.

2. Always go with the natural fibers
There are so many varieties of table linens out there.  I know "from my mother" the benefits of blended and synthetic materials - no ironing, better lasting color, easy drape, did I mention, no ironing?  But I just can't do it.  The tactile nature is just off.  There's nothing like the touch of linen or cotton.

Whether it be starch crisp or loose press, they simply feel more natural, more comfortable.  And they also provide better absorbency.  Liquids just bead up on the other stuff.  I would rather have a spill contained on a napkin or tablecloth versus having it run down onto the chair or carpet.  If you don't like to iron, send them to the dry cleaners.  They'll launder and return them individually pinned to hangers!  Yea, I once tried a synthetic napkin/placemat set with organza trim.  Scratchy to wipe the mouth.  Little absorbency.  A puckered mess once laundered due to cotton thread (shrinkage) used with 2 different (non-shrinkage) materials.  Difficult to iron so not to melt the material.  Good riddance...

3. Centerpieces above or below

That's above eye level or below.  This I had previously "heard" but unfortunately had to learn, again the hard way.  Extravagant centerpieces are great for show tables.  Those that are on display at Macy's or sponsored for design competitions.  Big. Fun. Very dramatic. Now...try sitting down and talking through one.  Yea.  During the middle of dinner, I had people ask if they could move the centerpiece to the side table.

Um, what do you say?  No?  My decor is more important? Awkward... Conversation is the name of the game at a successful dinner gathering.  It should not be limited to those solely on your right and left.  There are those across from you, diagonal to you.  Just about anyone within earshot.  Nothing inhibits good conversation like an miss-sized centerpiece.  For most of us, that's keeping its maximum height below eye level. There are a few who might have trumpet vases or some other device that can elevate the floral mass above eye level.  Same objective still holds - keep a clear line of sight for those seated. Period.  I wouldn't recommend this elevated option outdoors, though.  Consider those trees gently bending in the wind... arrangements don't bend, they just topple over.

4. Think multi-dimensional
Stimulate the eyes.  Look for a variety of elements to visually engage your guests.  Layered linens, contrasting plates (see post 3/17), and varying heights can independently or together create a symphony of texture and dimension.  This is another area to play and discover.  For example, if you have a gold or fall theme, consider the addition of amber glass in the form of wine/water glasses or small vases.  In order to help punch the blue color in one scape, I once used blue chinoiserie inspired drink coasters with votive candles on top at every place setting.  Be creative and go around your house.  Check in your prop closet (see Post 2/7).  Some items alone may not seem like much.  But together, they can create a look that's totally unique.

5. Something new for everyone, everytime
This is a concept I completely embrace.  It's basically considering all your guests as repeat visitors.  With this in mind,  you then will be inspired to continually shake things up.  Don't rest on status quo.  With each opportunity, make sure everyone experiences something new.  Change the color scheme.  Go informal.  Try a table in another room. Go al fresco. Borrow some new silverware.  Keep your friends and family guessing, no matter how often they've been over.  It will always make a trip to your house something special.

I must confess there is some merit with the opposite perspective to #5 whereby keeping table setting consistent.  A friend of mine once expressed it to me this way - repetition firmly implants that singular image/experience in your mind, a memory.  Consider the family dinners at your Grandmother's house.  Chances are she served everything on the same china with the same tablecloth, etc.  You may not remember a specific day or meal, but you'll always associate that look with her.  It's warm.  It's comforting.  Not my cup of tea, but certainly not a bad way of thinking either.  So, #5, I leave it up to you to decide which one works best.

Till the next time...

To answer any questions about placement.
Courtesy of Domino Magazine, sadly out of print

End of a perfect evening...

On entertaining - fun with china Part II

OK.  Now comes the fun stuff.  In Fun with China part 1, I revealed a little trick about how to extend the look of a single china pattern/set (without having to buy all the pieces) with the combination of plain white plates and table linens/decor. Simple. Easy. And $$$ saving!  Let's consider that lesson 101.

But there's an entire new level of creativity available to you if you consider mixing across the patterns.  Many of us already have a myriad of china pieces.  Some may have been opportunistically purchased.  Then there's the wedding set.  The family heirlooms.  And finally, well, if you're like me, the left-over "strays" -  those poor souls remaining from sets whittled down over the years (from hard use and/or clutsy handlers!)  Approaching this exercise might seem a little intimidating, but relax, it's more like a game of mix-n-match.  No rules.  No "right" way to do it.  It's not a Science. Consider it more trial and error.

So let's say you're setting a table.  Start with these questions:
1. What do I have in multiples of the number of people coming*? This includes china, linens, glassware/crystal.  (Obvious, yes.  But, unfortunately a key starting filter.)

2. Is there any color, season, theme involved? Maybe some flowers are already on the table?  Might help rule out some options early (e.g. ahem, avoid the snowflake stuff in June).  Be careful only to rule out the obvious stuff.  Try to keep more options open.  I can't tell you how many times I've gone into the "consideration/mix-n-match phase" with one color scheme in mind only to find my opinion/mood shifting with a new discovery.

Next, gather up a collection of single pieces from all of the options and lay them out on the table.  This really should be a visual, not a mental, process.  Don't try to do it in your head.  Get everything in front of you.

Some combination guidelines - NOT rules (break them whenever you want!)

• Consider color combinations that seasonally come together e.g Spring pastels, Fall warm/muted...
• For a monochromatic look, consider groupings of the same color
• Consider texture, in addition to color, as a variable
• Remember to consider all of the table decor, china pieces alone may need another element to pull them together
• Consider color combinations you've seen and liked in other uses (clothing, logos, nature, art)
• Be mindful of finishes e.g high gloss vs. matte 

Now start playing.  I always seem to start with a piece of china.  Maybe it's something I haven't used in a while.  Maybe it better corresponds with the meal being served.  Maybe it's says the occasion is a little  "dressed up."  Whatever.  Mix-n-match dinner plates, salad plates, napkins, chargers, placemats, even drink coasters.  Try to change only one variable at a time and observe the subtle differences.  Exhaust ALL combinations, especially the ones you think would never work.  Yes, it can confirm your prediction... But, it can also uncover something totally unique and unexpected.  Totally you.  That's where the fun happens...

Take a look at some of the new combinations I put together for this post.

Two different sized placemats were used to accent the striped charger with the fall harvest inspired salad plate. Brass napkin ring picks up the salad plate's gold band.

Green is established on the botanical salad plate and then followed up on the placemat and on napkin embroidery.  Reddish brown accent introduced via charger and again on napkin embroidery.  Black outline and white dinner plate almost serves to "picture frame" the flower.

Blue is the predominant color here in the placemat, charger, napkin ring and salad plate. The addition of a coral color/pattern heavy dinner plate adds an unexpected surprise.








As I've said before, take a look to see what you already have in your own prop closet (Feb 7 post).  Contrary to what you might think, there might be whole new set of possibilities in there that already exist.

Till the next time...



Post note: There's another trick I sometimes use to help extend a place setting look/design.  If I need five place settings and I only have four of one pattern and four of another pattern (where both work together), I pair the two patterns up and alternate each place setting.  One setting has the salad plate of one pattern on top of the dinner plate of the other.  The next setting has the reverse.  Presto!  You have a fully designed table of five!  It works best in odd numbers where no two of the same are next to each other.  Try it out.  Remember: never have any one item different from the rest.  It draws too much attention  By alternating two patterns, you create a holistic look that is intentional. 

On entertaining - fun with china Part I

In a previous post, I already shared my love for the white dinner plate (Feb 9).  Nothing beats its classic ability to complement any table decor or showcase any food.  So now I want to show you how easy it is to build a variety of table looks with the white dinner plate as the foundation.  Again, while this idea seems like a "no-brainer", I wish someone had told me sooner!

Like interior decorating of old, manufacturers today still condition us to think "matchy-match" is the right way to go.  All of the major china brands continue to pitch their complete 5-piece place settings.  In fact, many still require patterns to only be purchased in this pre-packaged set.  No open stock!  Really?  Maybe it's a marketing tactic to keep the patterns $$$ and out of reach for the masses like status symbols?   Could be. (Geeesh, marketers!)  Maybe it's simply old school thinking that hasn't caught up with today's lifestyles?  More likely.  As you've begun to see with this blog, to me, decorating and design is all about individuality and self-expression.  Absolutely use all the tools, history, traditions that are available to you. But don't be pressured into necessarily following them.  Mix it up, edit, add - create something that's as unique as you are.  

So one of my biggest insider tricks is to get the look of a designer pattern by buying only the salad/dessert/accent (s/d/a) plate.  Think about it.  When setting the table, the s/d/a plate is usually stacked on top of the dinner plate anyway.  It acts as one of the first volleys of visual impact (you know, eye candy). The plate underneath is basically hidden, so why spend the money?  Just use the classic whites you already own!  The little loss in design is more than compensated in convenience, $$$$ savings, less storage and more flexibility.  Let the eye extend the colors/patterns with linens, rings/ties, flowers and other accessories.  Check out some of these quick combinations:

Large muted green floral with coordinating mat to add a little bit of Spring.  

Summer's radiant blue is captured along with a sparkling blue ring to brighten the table.  

Fall harvest with coordinating mat to warm a cool night 

Don't be afraid of using solid color plates either.  Tone on tone can be very dramatic in and of itself.  I tend to add a little texture with the table linen, rings, placecards or flower/twig inserts.  To me, this gives a nod to the simplicity of the monochromatic design while also providing a subtle hint of interest.  Check this out:

Summer casual with a fun demitasse cup to serve a taste of chilled soup










Part 2 of my fun with china post (coming soon) will show ideas on how to play with patterns on patterns.  This is really where some creativity and uniqueness begins.  Not a rocket science, just a lot of trial and error.  (Think about picking out a tie for a suit or jewelry for a dress.)  Sometimes a clash of bold patterns works!  Sometimes it's more about opposites attract.  Hopefully, this post has already got you thinking.  About what you already have.  What you might want (and now can afford) to buy.  What might make your next table stand up and be noticed!!

Till the next time....

On wine pairing - keep it simple with seven...

OK.  There are people who really seem to know their wines.  They easily throw around words like "acidity", "tannins" and, my favorite, "terroir"!  (Oooo. Scary!)  It almost feels like they're using another language.  Who are these people?  Where did they learn all this stuff?  And how did they learn all this stuff?  I usually feel so inadequate around them.  It's like an exclusive club where my nose is pressed to the glass looking in.

But there is a little known secret.  In reality, these folks know only a small fraction of wine information available.  Even the course instructors, wine writers and sommeliers admit it's tough for them to keep it all straight - after years in the business!?  The industry is totally disjointed.  Labeling, terminology and flavor profiles not only change by country, but also the geographic region within the country.  Huh?  Forget that. How do I, the lowly one, sort through it then?  Choose the one with the best designed label?  Not to worry.   Help is on the way.

Over the years, I collected some pieces of information that help make selecting wines for food a little more "user friendly."  I call them the Simple Seven.  They don't (and can't) simplify everything.  Be mindful they contain some broad generalizations so there will be exceptions, e.g. don't try to go toe to toe with the Wine Steward, please.  For me, these little rules help pare down the vast universe of options, making the final analysis/ decision a little less daunting and a little more enjoyable.

One last note, what's emphasized over and over, is that the main decision criteria is YOU.  Your taste.  Your preference.  Always, always, go with what you like. Similar to the clothes you wear, wine selection is very personal.  So if you drink and enjoy what you love, you'll always have the right bottle. 

Wine Pairing: SIMPLE SEVEN 

1. Narrow the wine universe Part 1: break it into two categories - Old World vs New World

This is a great macro level starting point. Consider the Old World as those wines coming from France, Italy, Germany and Spain.  They are steeped in tradition and generally named by the region where they were developed (Bordeaux, Burgundy).  Their flavor profiles tend to be more "classic" like delicate, earthy, chalky, subtle and layered.  

New World wines are more of the late-comers to the market like USA, Australia, South Africa and Chile.  These tend to be from warmer climates and use more current production technology.  They are named by the grapes that compose them (pinot noir, chardonnay).  Their flavor profiles tend to be more “modern” with bolder, fruitier and sweeter tastes that are more pronounced. 

Start to see which one of these categories you tend to prefer then center your focus (in the wine store, on the wine list) in that area.

2. Look for wines with a higher acidity

These wines generally pair better with food.  Think about it.  What better way to balance some of the rich foods we tend to eat.  Cream sauces, fried foods, cheeses all need a wine that can hold up and not get lost.  Whites are more acidic than reds.  Wines from colder climates also tend to be more acidic than from warmer ones.  

3. Avoid wines with higher amounts of alcohol

High alcohol content has the tendency to dry out the mouth and taste buds, decreasing our ability to experience food flavors.  These wines are to be enjoyed more on their own.  (See also #4 Spicy foods.)

4. Spicy foods pair better with lighter, higher acidic whites (not high alcohol)

This is especially true for Asian and Indian cuisine.  The bitterness found in tannins (from grape skins) in reds can clash with some of the flavors.  Some lighter reds, however, can work well, like a Zinfandel or Pinot Noir.  Also be wary of high alcohol content with spicy foods.  It can increase the heat sensation in the mouth.

5. Narrow the wine universe Part 2: focus on the 6 most common grapes

Another easy way to narrow the myriad of options is to focus on the 6 most common grapes.  They represent the majority of the wines you'll most likely encounter.  They also provide a delicious range of flavors from the most robust to the most delicate.  There's something for everyone.  See chart below.

6. Let the dominant flavors of the food drive the wine pair, NOT the protein

How often we have heard "red wine for red meat and white wine for white meat."  While I am always a fan of generalizations to help ease the decision process, this, however, is NOT one of them.  The more important factors are: 1.) the dominant flavors of the dish being served and whether they are a complement/conflict with the wine and 2.) the richness of the dish and the corresponding weight of the wine.  Pairing a big, powerful, high-tannin wine with a delicate dish (or vice versa) is rarely a good idea.

7. Don't upstage the star

If you have an amazing bottle of wine, don't upstage it with a wildly complex dish.  Usually a great bottle of wine is great because of its subtleties.  Consider a more simple dish to give the wine "more of the center stage."  

Of course, the deeper you go, the more stuff can be added.  I purposefully kept it short so that it remains an everyday "go-to" resource, vs another dusty old thing that sits on the shelf.  And be honest with yourself, if this still feels like too much, there are still a bunch more resources* at your disposal.   

*Some hints for you:

• a credible salesperson at a wine specialty store 
• a good sommelier at a restaurant 
• www.foodandwinepairing.org
• www.foodandwine.com
• see User-Friendly list at right