Thanksgiving is next week! Luke and I are headed down to Richmond for Thanksgiving with my family where we’ll have 25 people around my parents’ dining room table with all the china and silver in use (of course!) And if you’re anything like my family you’ve been talking in circles about what to make, trying to come up with new, fun recipes but not really making any decisions or progress and now we’re only a week away!
This year, I teamed up with Kate Shungu to create a menu and tablescape for a classic but simple tablescape and an Italian influenced Thanksgiving menu. Well, Kate did the menu, I did the table. Interested? Take a look below at the full menu linked to the recipes and a how-to guide for the table top. I love that the menu Kate created serves 4-6 (4 with leftovers, 6 without) instead of the normal 25 since a lot of people don’t have that many people! If you are expecting more, it's easy to double the recipes. Tag us in your pictures! We'd love to see how it all comes together for you!
Items (table for 4-6)
- Eucalyptus or other loose greenery (I bought 2 packs of silver dollar eucalyptus from Trader Joe’s)
- 10-15 foraged pretty leaves (deep reds and oranges work really well)
- 4-5 pillar candles
- 4-6 blood oranges
- 3 mini pumpkins (white or zebra striped work well)
- Light colored napkins (I used flour sack towels I bought at Target- 4 for $3.99)
- Light colored tablecloth (cream, brown, beige, white, etc)
1. Lay tablecloth
2. Create Greenery Runner
- layer the eucalyptus branches down the table, tucking the stem of the new layer inter the greens of the last. Change the direction of the layers once you reach the center of the table.
3. Fill in gaps
- Scatter the foraged leaves down the greenery, tucking in to look like it’s all together
- Arrange the pumpkins, candles and blood oranges evenly down the table making sure to place items on both sides of the greenery.
- Note: foraged leaves will not last longer than a day once cut. I suggest buying all everything beforehand, keeping the eucalyptus in water but not cutting the leaves until Thanksgiving morning.
4. Set the Table
- Fold the napkins in half vertically, then again so you have a long rectangle. Place at each placesetting with half hanging off the table,
- Place the plate on top.
- Place the fork to the left of the plate with the bottom in line with the bottom of the plate;
- Place the knife (sharp side in) to the right of the plate and the spoon next to it.
- Place glassware just to the right of the top of the knife, wine glass below to the right, if using.