View allAll Photos Tagged Tablesetting
Name: Kendall Shiffler
Age: 24
Location: Dallas, Texas
www.designbykendall.com/wordpress (work in progress!)
••• ABOUT THIS PARTY THEME:
This weekend I’m hosting an intimate dinner party for me and my friends. A month ago I was at Target browsing my favorite place – the dollar rack – and found this awesome wrapping paper. I grabbed it up and stored it for the holidays. I completely forgot about it and when I began to start thinking about party ideas I was so excited when I remember I had it! Instead of wrapping presents, it became inspiration for my WHIMSICAL CHRISTMAS theme!
I was excited that much of the tableware and other items were in my cabinets. A few things like the napkin rings, Ikea ornaments and red wine glasses were gifts I’ve received over the past year. My best advice is use what you have and you’ll end up saving a lot more money!
I hope this theme can “inspire YOU!”
••• SHOPPING RESOURCES:
Silver Charger Plates - $1.87 a piece at Hobby Lobby
Red Starburst Ornaments - $1.67 (reg. $3.34) a piece at Hobby Lobby
Dotted Letter Stickers – $1.99 at Hobby Lobby
Red & Green Polka Dot Gift Wrap - $1.00 at Target
Snowflake Napkin Rings – $7.95 (reg. $11.95) at Crate & Barrel
Red Mini Ornaments – $4.99 (48 pack) at IKEA
Red Wine Glasses – $3.95 a piece at Crate & Barrel
*The ones used in the pictures are last year’s Pier 1 Holiday collection. These are similar glasses on sale at C&B
Martini Glasses - $6.99 for 4 at Ross Dress for Less
Green Napkins – 4 for $4.99 at Ross Dress for Less
** Thanks to my Grandma for letting me take my pictures in her garage since my apartment was too small and poorly lit. Also thank you to my photog sister, Bailey, who let me use her oh-so fancy camera and attempting to teach me how to use it.
{Photos by: Kendall Shiffler}
Just what you do when you are under the weather ... faff about setting the table for dinner :)))
I'm getting over a cold, and am doing fine.
On the menu was a salad of lettuce, rocket, radish, peas, beetroot and feta, with a homemade vinaigrette and garlic bread, followed by Viennetta ice cream. I also made lemonade with fresh lemons and brown sugar.
Wedding palette board. Pretty shades of apricot and vintage coke bottle green. Go to www.bridesbliss.blogspot.com for photo credits.
Hubby came up with a great centerpiece idea using two cylinders (borrowed off a friend who had a spare set). The pipes were a brand new extra set that never fit on a bike we had. An orange HD bandana wrapped around a glass vase/candleholder completes the look.
This is the second year I have checked these out! We went to the fair on the second day and they had the room locked as they were getting ready for a pageant competition. We were lucky; they let us sneak in to check out these table settings. I posted some of my favorites. I hope you enjoy!
Which one is your favorite? The camping theme won first and the pink bunny theme won second. I especially loved the cloud centerpiece!!!!
Simon Pearce Woodbury Round Dinner Plate in Moss: www.didriks.com/woodbury-round-dinner-plate-simon-pearce....
Simon Pearce Woodbury Pasta Bowl in Moss: www.didriks.com/woodbury-round-pasta-bowl-simon-pearce.html
Simon Pearce Woodbury Salad Bowl in Moss: www.didriks.com/woodbury-square-salad-bowl-simon-pearce.html
David Mellor Stainless Steel Pride Flatware: www.didriks.com/David-Mellor/Pride-Stainless-Steel-Flatware/
Simon Pearce Hampton Chardonnay/Pinot Grigio Glass: www.didriks.com/Simon-Pearce-Hampton-Chardonnay-Pinot-Gri...
Simon Pearce Woodstock Tumbler: www.didriks.com/Simon-Pearce-Stockbridge-Tumbler.html
Chilewich Kono Square Placemat in Dark Oak: www.didriks.com/kono-square-chilewich-placemat.html
Libeco Home Polylin Blend Napkin in Black: www.didriks.com/Polylin-Blend-Napkin-by-Libeco-Home.html
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Click here to see the rest of the photos of the Tea Pickle
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite
Chilewich Metallic Lace Rectangular Placemat in silver: www.didriks.com/chilewich-metallic-lace-rectangular-place...
David Mellor Embassy Stainless Steel 5 pc setting: www.didriks.com/Embassy-Stainless-Steel-5-piece-Place-Set...
Simon Pearce Barre Goblet: www.didriks.com/Simon-Pearce-Barre-Goblet.html
Simon Pearce Barre Red Wine: www.didriks.com/Barre-Red-Wine.html
Day 14
This might be a bit over the top for homemade tomato soup, followed by store bought pies with mash and veg. and then if we still have room, I'll make pancakes with oranges and Grand Marnier.
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite
Dinnerware is Waterford's Fitzpatrick Green. Flatware is Waterford's Kells pattern. The crystal is Waterford's Maeve pattern.
A 1917 silver set and colorful 1900s porcelain completes this setting.
No.39, is "Christmas belongs to Family & Friends", a red bowl holding shiny ornaments of gold, green and a pine candle.
Rahr West Art Museum's "Art of Tablesetting", Manitowoc Wisconsin
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite