Basic white plates are versatile, but it’s important to use a bit of color in other elements of your tablescape so the table isn’t boring. They were selling little containers of wheat grass at the market. I can’t fathom why anyone would want to make a smoothie from it, but it sure did make an eco-friendly centerpiece! We paired the plates with green grasscloth-like placemats and deep plum-colored napkins. Bright straw napkin rings added another pop of color. The plum napkins tied in with the amethyst-colored goblets. Michele is putting on the finishing touches.
We bought an inexpensive spray of dendrobium orchids and used a few of the flowers to garnish plates. The rest of the strand was placed on a tropical leaf for additional color.
The sliced jalapeños on top of the green curry weren’t necessarily intended to be eaten, but they added some color and signaled that we had made the dish quite spicy with our green curry paste.
Lime wedges are a traditional garnish for Pad Thai. As you can see, I like to go heavy on the chopped peanuts on top, too.
We steamed some edamame for a side dish and sprinkled a little kosher salt on top. It truly was a beautiful tablescape — and the cost of everything, excluding the flatware — plates, napkins, napkin rings, glasses, food ingredients, what grass, orchids — was under $75.00, and perhaps even less than that. We would have spent more for the same meal in a restaurant — and wouldn’t have gotten to go home with the linens and dishes.
Thai night was a great success. What country’s cuisine would we tackle next? Stay tuned!