Tabletop and Recipes for Thanksgiving

The Canadian Thanksgiving is in less than a month away. Since the weather has just started to feel like fall, I delayed my search for fall table design. I found my first inspiration inside the October 2010 issue of Canadian House and Home.

The Food

I have a thing for the serving ware the stylists chose, particularly the antique copper dish where they put the Truffle-scented roast chicken. Do not be afraid to make a departure from the traditional roast turkey. If you make your chicken as pretty as this, nobody will mind that you replaced the roasted turkey with a smaller bird.

They also suggested for the main dishes a florentine-style Porterhouse steak or a lamb stew with rosemary dumplings. The steak is pan-seared and finished to pink in the oven with whole garlic cloves and fresh rosemary stems. And to cut the fats, they drizzle at the end lemon juice on the steak. It must be delicious. I put the florentine-style Porterhouse steak on my to do list.

The Table

You could imagine the set designer of a period movie to come up with a similar table for an upscale dinner party after a chic hunting weekend. The parsley tablecloth looks great against the turquoise-rimmed plates. Plus, I like the fact that the table feels neither masculine nor feminine.

You will find all the recipes in the magazine.

SOURCING:
+ Canadian House and Home – October 2010, photography by Michael Graydon, prop styling by Sasha Seymour, food stylish by Ashley Denton