View allAll Photos Tagged tablesetting
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.
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.
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
For vintage props & china hire, unusual table settings and wedding styling please take a look at our website www.saddleworthshindigs.com
For Projectwedding.com. Blog post here: elseachelsea.typepad.com/frolic/2009/08/project-wedding-w...
I've set up an Etsy shop to sell prints of a small selection of my photos. Check it out - charlottehuprints.etsy.com
pictionid61653570 - catalogtable settings china. - titlearray - filenamemeyer0518.tif--Image from the Henry Cord Meyer Collection-Please tag these photos so that the information will be kept with our Digital Asset Management System---Repository: San Diego Air and Space Museum
Visit to the renowned Henry Ford Museum in Dearborn, Michigan on February 23, 2015.
This table setting display is in one of the side hallways off the museum's main corridor. I think it is advertising the sort of table setting a group would have for a banquet in the museum's second floor banquet room.
View my collections on flickr here: Collections
Press "L" for a larger image on black.
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
Featuring Simon Pearce Woodbury Dinnerware, Chilewich placemats, Alessi flatware,Sabre cheese knives, iittala glassware and Toikka birds.
Simon Pearce Shelburne Vase: www.didriks.com/Simon-Pearce-Shelburne-Vase.html
Simon Pearce Hanover Wine Coaster: www.didriks.com/Simon-Pearce-Hanover-Wine-Coaster.html
Simon Pearce Barre Goblet: www.didriks.com/Simon-Pearce-Barre-Goblet.html
Simon Pearce Barre Red Wine: www.didriks.com/Barre-Red-Wine.html
Pillivuyt Porcelain Sancerre Salt and Pepper Set: www.didriks.com/Sancerre-Salt-Pepper-Set-by-Pillivuyt-Por...
Pillivuyt Covered Butter Tray, American Size: www.didriks.com/Covered-Butter-Tray-American-Size-by-Pill...