The challenge was for Michele to quickly create a beautiful, not-too-formal table. The arrival of our guests was imminent. She already had the floral arrangement, so that inspired the color choices. Navy placemats, gold plates. Off to a good start!
The placesettings look pretty, but we knew what would really make the table pop was the food and the serving platters.
See what I mean? We knew before we chose the dishes and platters exactly what we would be serving and what the colors of the food would be. That’s important. Until you know what you’re going to be serving, it’s dangerous to choose your tableware. There should be a match, sizewise and themewise between the serving pieces and what’s on them.
We played “Choices, Choices” with napkin rings before finally deciding upon the gold-toned trefoils. They had just the right look — not too dressy, not too casual, and they went with the color scheme. It’s the little details that make a difference.
We barely managed to snap this pic before we sat down and the food started vanishing. See the full details of this meal in “Cookin’ from George’s Cookbook!”