It’s your year to host Thanksgiving. You’ve been planning, researching, and figuring out all of the details (“Do I make the cranberry sauce or buy it in a can?!”) You’ve got a beautiful feast in the works, but we all know that no matter how good it tastes, the presentation is everything – if it looks good, it will taste even better! Let us show you how to nail your presentation (and really impress your Mother-in-Law!)
You want your place settings and dishes to be the star of your table, so choose a runner that has a more natural, organic quality to it. Avoid anything too shiny or precious. In our setting, we chose a burlap runner. It’s rustic quality plays well against the crisp dinnerware and really brings an understated elegance to the whole setting.
To prevent burns while reaching across the table for the butter, place a few white or off-white unscented candles in hurricanes. To visually weigh them down, fill the bottom of each hurricane with several inches of quinoa before placing the candles inside.
If your table isn’t big enough for hurricanes, use votives. This year we are using mercury glass votives. They are mysterious, sparkly, and will get along with all of your dishes.
Another space-saving technique is to use tall candlesticks. They take up hardly any space but will definitely give your table some drama. Using candles will make your dining experience feel extra special!
An appetizer is a delightful way to warm up the party. We are big fans of Costco’s assortment of cheeses and love sharing our spread on these beautiful cheese platters and plates. Even if you aren’t hosting the party, a full stocked cheese platter makes a wonderful hostess gift and is always a welcome addition to the festivities.
You’ve worked so hard on creating a culinary masterpiece, you should let it take center stage. We recommend keeping the color to the food itself and using white serving dishes. Pair your white dishware with silver, glass, and/or crystal glassware and utensils. After all, nothing should compete with the turkey!
[photos by Nicole Hill Gerulat]