View allAll Photos Tagged Tablesetting
Day 22
A simple-ish setting for a simple dinner of pan fried salmon and colcannon, followed by cheese and biscuits.
This dinner set is the reason why you don't go browsing the www stores after a couple of glasses of wine, as when the little box pops up saying "selling fast", you quickly buy it :)))
Unfortunately it was raining when I was taking the pictures so my table setting doesn't look as cheery in the photos as it actually does when laid out. I had lots of fun mixing and matching the colours and could have gone on endlessly but I guess 12 is enough!
We all know what we use a napkin for — to clean up any food residue on our faces or to prevent a spill/accident from landing on our nice white clothes. It's a very utilitarian product, but it also serves a bigger purpose in the grand scheme of things for a wedding reception or any type of party event. Literally, it can make your tablescape "pop" in terms of color + making a visual statement for your reception decor.
Pick a color linen napkin that accents your reception table design. And remember, you can be creative with the napkin fold whether cinching it down in the middle to make a bow or tucking the dinner menu inside it.
If you're on a budget and you do have to pick + choose on where to invest your money wisely for wedding decor, I say opt for the clean, crisp white table cover linen that is budget friendly and splurge a little on a color or even a patterned designed napkin that embraces the mood + style of your wedding.
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Design With Chon (DWC), a boutique design studio with defined niches in (1) visual communication, (2) event design and (3) interiors. Each of these industries are huge in themselves, but DWC has an understanding that bridges them together — color, balance, texture, order and a good eye for design. DWC’s goal is to achieve good design in all its various forms, whether it’s from the branding of your business to saying “I do” to transforming a dwelling in your home. Let me, “Chon,” be your go-to person for good design, color, great photography and art. A balanced environment makes you feel good, and I am here to inspire your surroundings.
If you’re interested in sharing an idea or a project, drop me a line at designwithchon[at]gmail.com to start the conversation.
Fennel Crusted Northeast Family Farms Lamb Sirloin, Farm Fresh Grilled Summer Vegetable Ratatouille Crispy Parsnips, and Bordelaise Reduction Sauce by Season to Taste Catering
Served on a white Match Convivio dinner plate
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
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.
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
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
A Santa ornament and small evergreen tree flanked by gold grapes and Christmas ornaments creates a special centerpiece for the table.