The countdown is on…are you ready?
Just one day – albeit one morning – left. I could use two more…truth be told.
I have been menu planning, prepping, shopping, designing, cooking, tasting…and many more for weeks. And tomorrow the celebrations begin!
My mantle has a warm and wonderful seasonal accent of jack-o-littles tucked and topped into my collection of vintage silver loving cups, trophies, urns and more. I love finding new silver at Paris flea markets, antique shops, thrift stores…everywhere! Grouped onto tabletops or bookcases they add the perfect aged patina.
The beautiful silver pheasant above is my absolute favorite piece. I almost lost them, which is why they mean just that much more.
My mother gave me a his and hers pheasant pair as an incredibly thoughtful anniversary gift a few months ago. She of course spied them at Marche de Vanves in August, which she attends twice weekly, finding everything fabulous and then some. My husband (the bird shown above) packed these little treasures in his carry on as we returned home, and at Charles De Gaulle one seriously attentive security guard came THIS close to confiscating them due to sharp, dangerous metal beaks and claws and super pointy tail feathers. Lucky for me I could explain in french they were a special gift for our anniversaire de mariage de ma mere.
I have always loved loving cups. These make such a statement, as they are quite tough to find. The varied engravings, symbols and crests are always fascinating to study and mix and match.
The paired amber glass votives add such an ambient glow to the collection. Oddly enough, this mercury glass wren is yet another anniversary gift – this time from my sister in law’s darling mother, Anne. Another favorite memory, tucked into the collection.
These flowers are just as delicious as the Thanksgiving menu – if I do say so myself. The textures, the apricot and maize pallete, the glossy magnolia, the scent of fresh rosemary, the silver footed urn. It looks picture perfect.
I love for florals to vary vase to vase, and here we have a similar design with clusters of chocolate mums, artichokes and fresh thyme and sage.
The table is set with persimmon linen, silver crocodile embossed chargers, pheasant feathers, silk ribbon wraps and personalized menus at each placesetting.
Decor is never simply limited to the tabletop, of course. Each champagne glass will be adorned with festive starfruit garnish, which is one of the easiest yet prettiest holiday tips and tricks.
Gail Simmons “the guru” shared this cool tip – fry sage leaves in a little olive oil for the ultimate soup garnish. This seriously took no more than 3 minutes – TOPS.
Here they are, all nice and crispy, and still pretty as ever. And better yet – that oil they fried in – is now the perfect sage infused olive oil drizzle ontop the butternut squash bisque. Simply drop the fried sage in the center of the bowl, then drizzle a light circle of oil for a Top Chef finish.
Well, there’s a little Thanksgiving taste. Now, back to the kitchen for me…
Debi Lilly, aperfectevent.com