Food & Entertaining
Most Recent
-
The art of tablesetting The art of tablesetting
The art of tablesetting ofTable coverings and dishes Michael Pinet is the Stylist for Private Brands Marketing & Development at The Bay. He recently treated us to a little lesson à la Julia Roberts in Pretty Woman on the art of tablesetting.Table coverings Your usual starting point is your table cloth, runner or placemat. The key thing to remember here is: "The more formal the dinner, the more coverage." At a formal gathering, you always use a fabric tablecloth. "And always press your linens," advises Michael. "You want to show care."DishesOne thing Michael stresses is how "being a good host these days is making life easy for your guests, not trying to impress them." Traditionally, a formal table setting means all of your dishes, cutlery and glasses are on the table at the beginning of your meal. Nowadays this look has been edited down to make it easier on the guest. A big trend right now is the charger plate. "This defines your space," explains Michael. A charger plate is a larger plate that frames your dinner plate. A different coloured (but matching) dessert plate over top of your dinner plate is also a very nice touch. You can remove it once dinner starts. Your bread plate is always to the left of your dinner plate. Your charger stays on through the meal and comes off with the dinner plate. Cutlery, glasses and napkins CutleryThe biggest rule with cutlery is knives are always to the right of your plate with the serrated edge pointed inwards. Spoons are to the right of the knife and forks are to the left of the plate. Traditionally, the dessert fork and spoon are laid one above the other above your plate. The rest of your cutlery is laid smallest (starting with your salad fork) to largest working toward the plate. The butter knife usually goes across the bread plate. With a modern setting, you only need the cutlery and dishes for the dinner itself. It's acceptable to place cutlery in the order of the courses where you work from the outside in and it's ok to bring the dessert dishes, cutlery and coffee cups out after dinner.GlassesOn your traditional table, the water goblet is always above the tip of the blade of your knife and behind the glasses for your different wines. With a modern meal, you can simply have a water and a wine glass. Any others could be brought out as the courses are served. NapkinsMany people tend to artfully place the napkins in the water goblets. According to Pinet, this is a big no-no mainly because there is a risk that the glass will tip as you pull the napkin out and break. What you want to do instead is fold it and lay it in the center of your plate. You can also put it in a napkin ring. Ambiance and finishing touches"The overall look you want to achieve on your table is nice and simple," says Michael. You don't want a lot of fussy things. Fresh flower arrangements are nice, but they shouldn't block the guests' view of each other. One trend he has noticed is smaller vases along the table with a couple of fresh cut flowers. This is a great place to lean your place cards if you're at a more formal affair. Your room shouldn't be too light or too dark. If you have a chandelier above your table, use the dimmer. Candlelight is also a nice touch.- Credit
- Tara Nolan
-
Place card ideas Place card ideas
Place card ideas ofpage 1 Though it might seem a tad formal in this age of casual entertaining, setting place cards at your table is a thoughtful and charming way to guide guests to their seats, whether you're hosting a soiree for 60 or an intimate sit-down for six. And why not? Creative cards can serve up loads of fun, get the conversation going, and even double as favours. Just use your imagination, or steal one of these 6 ideas for your next fete. Spell it outAnother use for your family Scrabble game. Talk about simple -- all you have to do is know how to spell! page 2 Seasonal style Pretty papers and a seasonal paper punch make beautiful place cards possible without a huge amount of effort. Print each guest's name (in a classic font found in your word-processing software) onto a four-inch-square piece of card stock so that one name is right side up and the same name is upside down close to the top edge (when the card is folded in half lengthwise, each guest will see the name of the person who's sitting across from him or her). Use the punch to cut shapes out of papers in contrasting colours; glue shapes to card. Punch out some extra shapes to sprinkle about the table. page 3 What a pear! It's easy being green with this edible place card idea, but don't forget to remind guests to remove their name before they chomp! Stick letter brads (available at scrapbooking and craft or art supply shops) into a pear or any soft-skin fruit. When grocery shopping, select fruits that stand upright. page 4 Nesting instinct Simple but beautiful, this little paper nest can dress a tabletop any time of the year. With an exacto knife, cut small strips of construction paper (we used two colours). Curl paper by pulling a scissor blade along each strip. Intertwine the curled strips to form a little nest; loop one of the paper curls through a name tag. Drop a chocolate-covered almond into the nest and, if desired, sit the nest on a tiny feather placed on a plate. page 5 Table treats Just because you're all grown up doesn't mean you can't appreciate a thoughtful gift every once in awhile. Give your guests the adult version of a loot bag by wrapping a chocolate truffle or small ornament in a paper box that also doubles as a place holder. We used an inexpensive plastic key tag (available at most business supply stores) as the name tag on our tiny treat box. page 6 Flower stand Take a cue from the fresh flowers in your centrepiece and create cards bursting with blooms. Print guests' names on card stock cut to size; using a hole punch, make a hole in the top corner of each card. Poke a single stem through the hole and into a filled water pick (ask your florist for some extras the next time you order flowers). No stand is needed for this design, as the water pick will prop up the card.- Credit
- Susan Rogers
-
Tabletop styling secrets Tabletop styling secrets
Tabletop styling secrets ofpage 1 STYLE AT HOME Many people swear by all-white dishware, but your tables are a riot of colour and pattern. What's your secret for making it all work?CHARLOTTE MOSS I generally recommend that everyone have all-white plates and serving pieces – you can always add colour to white, which mixes well with any pattern. I try to keep the table interesting and peaceful without being chaotic. There's a difference between an eclectic table and a chaotic one.S@H Speaking of colour, the second floor in your Manhattan store, The Townhouse, is painted the prettiest shade of green – a colour not often seen in dining areas.CM It's painted Pantone's Young Wheat, but we call it Lettuce. That's about as edible as it gets. You can use it in a living or dining room. Try it with chocolate-colour velvet, hot pink silk or volumes of white linen. It's a very versatile and flexible colour. S@H Are there any dos and don'ts when choosing a paint colour for the dining room? CM No, it depends on the individual – her likes and dislikes. Is the space for all meals, just dinners or mostly entertaining? Does it have windows – is there natural light? It all depends on the mood you're trying to create. There really are no rules. For example, try a highgloss charcoal grey. Pair it with Lucite Ghost chairs, white china on citron yellow cloths and crisp ivory napkins. Then add creamware mixed with black basalt. Or paint the walls an orchid colour. Use white-frame Louis XVI chairs upholstered in dark brown leather, and linens in shades of orchids, like lilac and periwinkle. Then add Wedgwood whites. Or go for pale blue grey walls. Slipcover the chairs in blue-and-white ticking, and mix floral china with crisp white and something vintage against the backdrop of a mahogany table. S@H You're a fashion aficionado as well. How do you bring a sense of fashion to the tabletop? CM Just the way I would dress, wearing vintage with J. Crew. In other words, a mix. A one-note look can fall flat, like wearing all one designer from head to toe. It leaves no room for self-expression and personalization. One rule of thumb: be yourself, and be guided by your instincts. S@H What are your secrets to setting a table? CM Most important, the table should say something about the host. It's personal. It should be ravishing – either ravishingly simple or ravishingly elaborate. And always, the glasses must be pristine, the silver must be polished, the linens must be pressed and the place cards neatly written. page 2 S@H How can you change up the look of your place settings if you have just one set?CM Changing the colour of your table linens is the equivalent to changing the paint colour in a room. White linen always works – that should be your staple. But why not try aubergine, milk chocolate, pewter or watermelon? Experiment, for heaven's sake! Change your flatware, mix glasses, and think about your containers for flowers on the table – use a collection of baskets. And get out that wedding-present silver sitting in the closet – glam it up or dress it down, but have some fun!S@H Any centrepiece don'ts for the dining table?CM The big centrepiece in the middle that prevents you from seeing guests across the table. I prefer a tablescape – a landscape of smaller bouquets. S@H What's a no-fail flower for arrangements?CM You can't go wrong if you pick a single flower and make it your story for the evening. Do masses of them in the entry, the powder room, the living room and on the table. Depending on what's in season and on trend, I like the simplicity of daisies, sunflowers, carnations (either all white or all pink), and who doesn't love roses?S@H Do you ever use anything other than flowers?CM Sometimes I'll cut herbs from the garden, like basil, rosemary, thyme, mint or tomato leaves (my favourite). Or I'll fill white platters with Granny Smith apples, or a big bowl with lemons and limes. A market basket looks good with bell peppers, small stripped eggplants, or fuzzy kiwis. Make your own cornucopia.- Credit
- Margot Austin
-
How-to video: Setting the table How-to video: Setting the table
-
How-to video: Napkin folding How-to video: Napkin folding
-
East meets West: Asian-inspired decor East meets West: Asian-inspired decor
East meets West: Asian-inspired decor ofCreative ideas At an East-meets-West themed party, floral designer Frank Rea of Forget Me Not in Oakville, Ont., dramatically blends Asian style with an art deco decor. His creative ideas are adaptable to any theme, and are guaranteed to wow your guests.Bamboo stalks are relatively easy to arrange. "Keep the arrangement asymmetrically balanced, which is more visually interesting than a totally symmetrical one," says Frank Rea. Here, the stalks are "bedded" in polished black river stones. Glass votives are lined up behind the thick-glass-bottom vases, giving the illusion that the lit candles are underwater. Graphic shapes and a strong but simple green-and-white colour scheme create loads of impact in this Eastern-influenced display. "Green arrangements are very hot right now," says Frank. "In Paris, they're everywhere -- in hotel lobbies, shops." Orchids, spiky lily grass and mammoth Monstera leaves are arranged in tall dark-green bamboo tubes. "We needed elevation because the ceilings were so high and the bamboo worked with the theme," says Frank. He says arrangements on buffet tables should be at or above eye level, so you don't lose them among platters and utensils.The square motif that was present in the room's furnishings is reinforced by square vases, which Frank grouped for impact. Black river rocks that line the bottom set off white orchid blooms and candles. Square votive candles were melted together so that they'd float in the centre of the vases. Bamboo stalks and votives are displayed on a shallow ledge along the perimeter of the room. On the main table, limes, grapes, bamboo stalks, banana leaves, unripened bananas and braided bamboo trees, which were added for impact and height, create a medley of greens. Frank Rea's tips On occasionHere are designer Frank Rea's foolproof tips for designing and throwing a party that's perfect. •Use containers for arrangements that build on the theme, like bamboo tubes for an East-meets-West party, or distressed terra-cotta flowerpots for a Tuscan look. •Work with existing decor. "Go with what the decor suggests, and stay with one colour scheme if there isn't a consistent look in the house," says Frank. "That way you can create flow from the street to foyer, cocktail area and reception area." •Create impact. "You have to have an edge," says Frank. It can be one exotic leaf on a table, like a huge banana leaf layered over stalks of bamboo or dramatic Monstera leaves used as placemats or placed beneath a serving platter.•Stagger arrangements on a buffet table, leaving room for food trays. If there's a light fixture hanging over the centre of the table, put two main arrangements on either end of the table rather than one in the middle for a more balanced display. •Keep arrangements in proportion to the size and scale of the room. "Ceiling height and room size affect the scale of the treatment," Frank says. "Don't overpower a room unless you're going for a tropical jungle theme or maybe a secret garden." •Prepare a menu and use accessories that support your theme. Use lighting, linens, cutlery and china to create a blank canvas for colourful food; or, for even more punch, serve food that matches your colour scheme. •Choose flowers that fit the theme. Delicate lily-of-the-valley blooms and a Zen-garden-theme dinner party don't go, just as dramatic foliage like Alocasia leaves at a Parisian salon-theme luncheon would stand out like weeds in a parterre.- Credit
- Kathleen Dore
-
7 must-haves for romantic mornings 7 must-haves for romantic mornings
7 must-haves for romantic mornings ofpage 1 What's more romantic than a candlelit dinner avec deux? Why, breakfast the morning after of course! Whether you're in a long-term relationship or have become up-close-and-personal with a new special someone, don't wait ‘til February 14 to upgrade your breakfast mis en scene. Boost your style quotient while earning relationship points with these chic and sexy mealtime must-haves that are especially suited for bedside brunching.1 A real breakfast trayAlthough a laptop tray can double in a pinch, a dedicated bed tray or breakfast tray with raised edges will do a better job of securely holding your plate, coffee mug and juice glass while you nosh in bed. Just buy one tray for the two of you to share: separate trays will take up too much space, and sharing a plate of croissants and fresh fruit is more romantic anyway. Breakfasttray.com has an assortment of high-quality, North American crafted trays.2 Proper juice glasses (& champagne flutes)Skip the supersize-me mindset and opt for traditional 4-to-6-oz juice glasses filled with OJ, whether fresh-squeezed or fresh-from-the-carton. They're more genteel, take up less space on the tray and channel a wholesome, health-conscious breakfast vibe (definitely less glutton-ish than filling up highball or Collins glasses!). For morning-after mimosas, use champagne flutes. 3 Porcelain tablewareThere's nothing wrong with a good diner, but truck-stop style isn't what you want your romantic breakfast scene to emulate (time and place for everything, my friend). So always use fine porcelain tableware on your breakfast tray. Basic, classic white is the smart choice. No need to commit to a full service if you prefer inexpensive ceramic tableware for everyday dining. All you need is a couple of fine porcelain china plates, mugs, plus a creamer and sugar bowl just for brunches in bed. page 2 4 A French Press coffeemakerA four-cup Bodum gives you enough coffee to get through key sections of the Sunday New York Times. Smaller and you'll constantly be running downstairs to make more, bigger and it'll go cold before you finish what's there. Even if you have a drip coffeemaker, dedicate the Bodum for bedside brunches – it saves you having to decant your coffee into a coffee pot.5 Cotton napkinsBig white cotton napkins keep your bed linens clean and channel a fresh-pressed vibe that's pure luxury. And we know few things are sexier than that!6 A bud vaseKeep it clean and simple: a petite one-stem bud vase holding a single fresh bloom or leaf. Go for cut-crystal if your style is traditional, white ceramic or glass if it's more transitional or contemporary.7 A killer brunch cookbookFinally, if you're a morning person, head to your local bookseller and find a good brunch cookbook. Who wouldn't keep coming back for seconds when offered hot crepes, frittata or even homemade granola? The less ambitious can rely on a great local bakery if they keep a good cheese and fruit selection on deck in the fridge at all times. Hey, you never know when you might want to call in sick on a weekday morning … !- Credit
- Yuki Hayashi
-
Set a lovely lunch table Set a lovely lunch table
Set a lovely lunch table ofSetting a lunch table A weekday lunch need not be laborious or boring if you equip yourself with a few peppy perks. This meal is the place to showcase your clean white dinnerware and accent it with bright colours. Surround yourself with things that make you smile. A sweet note clipped to your place can make the day brighter and even one bright flower can make a sandwich seem special. To set this tableSurface: Stainless-steel counter set with circular straw placemats (gourmet dishware store)Dishware: Pieces from a six-piece stackable dinner set (gourmet dishware store)Glassware: Small glass tumblers (gourmet dishware store)Flatware: None! (We are using our fingers.)Linens: French cotton napkins (gourmet dishware store)Special elements: Look to office supply stores for terrific table details. The napkin holders are metal banker's clasps; the note holder is a metal bulldog clip. I keep them in a variety of sizes and use them to clip everything from takeout menus to sandwich bags. Excerpted from Country Chic Table Settings by Susan E. Mickey. Copyright 2003 by Prolific Impressions, Inc. Excerpted with permission by Sterling Publishing Co. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Susan E. Mickey
-
How to: Set a stylish table How to: Set a stylish table
How to: Set a stylish table ofLinens and table wear Creating a well-dressed table is as easy as baking a cake. First, you need the right ingredients, then it's a matter of putting everything together in the right order for a solid foundation. Once that's done, it's time to add the trimmings, sit back and enjoy your creation. Here, two industry pros provide the recipe for setting up a table that's smart-looking and works for any occasion. First up: table basics from Hélène Cantin at Arthur Quentin in Montreal.Liner notesThe perfect table, whether round, square or rectangular, starts with a padded liner, which holds your tablecloth in place and softens its edges. A liner also protects your table from hot plates, spilled wine and burns, and mutes the sounds of plates, utensils and glasses. It should fall only about 1¼ inches (three centimetres) on each side of the tabletop. Table wearThe secret to a well-draped table is making sure your tablecloth is large enough; you should allow 10 to 12 inches (25 to 30 centimetres) of fabric on both the sides and ends of the tabletop. Note that cloths made from natural fibres will shrink eight to 10 per cent during the first wash. Instead of putting a round tablecloth on a round table or an oval one on an oval table, choose a square or rectangular tablecloth so that the fabric drapes better and bunches less. Be sure to properly align the four corners of the cloth with the table legs. If you want to layer tablecloths, choose ones in different sizes. The bottom one should fall as close to the floor as possible. The second should cover the tabletop and fall about 12 inches (30 centimetres). Top a round table with a second cloth that's either round or square, a square table with a second square tablecloth laid diagonally over the first.From the topHalf the fun of setting a table is dressing it up, but that's also what causes the most concern for people. Catherine Guilloteau of the Christofle shop at Ogilvy's in Montreal provides the lowdown on two key components: floral arrangements and place settings. Flowers and cutlery 101 Flower show• In a bouquet, use foliage from flowers such as tulips.• Set out several small, identical bouquets on a table.• Pin a flower or small bunch onto the back of each chair.• If your table is large, place one big bouquet (no more than 12 inches/30 centimetres high) in the centre and then arrange smaller bouquets all around the table.• Display tall arrangements on serving or buffet tables.• Avoid heavily scented flowers, which interfere with the aromas of food and wine.• To ensure visual symmetry, avoid placing round arrangements on rectangular tables and, conversely, square or rectangular arrangements on round tables.Cutlery 101Catherine Guilloteau makes sense of the formal table. • If forks are arranged in the French manner, with the tines turned down, don't use a delicate tablecloth or one with eyelets. • For a formal or semi-formal reception, put out a fork for the appetizer, a second one for salad and a third for the main course, along with a knife for the main course and a butter knife. Arrange them in the order of use, starting from the outside and working in. Don't put more than three utensils on each side. You want to make your guests feel welcome, not scare them with an overwhelming amount of cutlery. • Cheese and dessert forks don't generally appear on the table during a formal dinner. Bring them out with the cheese plate or dessert. • If you put out a single fork and knife per guest and you serve fish as a first course, change the cutlery for subsequent meat courses. • Lettuce should not be cut with a knife, though you can use one to fold it. • Silver washes well in a dishwasher; however, be careful not to mix it with stainless steel. Wash them in separate baskets. -
How to: Set the table How to: Set the table
How to: Set the table ofCloths and plates Setting the table can be the best part of planning a dinner party. It lets you take a break from the preparations (the cleaning, the cooking, the stashing of clutter) and focus on making a beautiful statement. Here's how to do it right:Build from the ground upStart with your tablecloth. If it's thin -- silk, perhaps -- you'll want a protective layer underneath. (A quilted cloth underneath gives items on the table some traction, since it stops the tablecloth from sliding around.) Lay the tablecloth out so the seam runs evenly down the middle of your table and hangs about a foot and a half over the edge. Any longer and guests may get their legs tangled in it.Next comes the runner. It's a great way to add colour to the table if you need it and protection for the table if you don't. Place warm serving dishes along the runner. Now put out trivets for warm dishes, and candle holders in between. Starting this way lets you see how the food should be brought out so guests can reach the mashed potatoes or the turkey plate without burning themselves.PlatesDinner plates are centred where your guests will be sitting; salad or bread plates should be slightly above and to the left.CutleryStart from the outside of the plate and work your way in, toward the dinner plate, thinking of each course as you go. Utensils for apps are farthest from the dinner plate; those for the main are closest to it.Starting on the left that means: a salad fork, fish fork, dinner fork, then your dinner plate, then fish knife, dinner knife, soup spoon and fruit spoon. Dessert fork and spoon (the fully set traditional table has so many spoons!) face in opposite directions at the top of the dinner plate.Remember that all knife blades face toward the plate.GlassesThere's an assumption that the world is right-handed (no doubt this assumption bothers all the southpaws you know), so wine glasses go to the right, above the knives. The idea is that you'll hold the glass with your right hand and be able to reach it and rest it easily, with your right hand, on the right-hand side of your plate. All glasses go in this area -- starting from left to right, we have the water glass, red wine glass, white wine glass and champagne glass.NapkinsTraditionally, napkins are folded in rectangles and placed under the salad and dinner forks, but it's also acceptable to place them on top of dinner plates where they can serve as decoration as well.- Credit
- Carmen Taylor
-
5 ways to fold napkins 5 ways to fold napkins
5 ways to fold napkins of5 ways to fold napkins Up-the-steps fold1 Place square napkin on table with one edge facing you.2 Fold horizontally into thirds, like a letter, by folding bottom up then top down.3 Fold in left and right edges about 1-1/2 inches to make "hems."4 Fold right edge over left edge, bringing "hemmed" edges almost together but not quite aligning them, so you have a "step" on bottom. Do not crease fold.5 Fold right edge over left almost meeting second fold to make another "step." Envelope fold1 Place square napkin on table like diamond, with one point facing you. Fold in half upward, point to point, to make triangle.2 Fold left and right corners of triangle inward so points meet at midpoint of base.3 Fold outer portions inward again in similar manner, with folds meeting at centre.4 Fold bottom section of napkin up so you have rectangular bottom and triangle "flap" above it.5 Fold "flap" down over rectangle to resemble sealed envelope.Slipper fold1 Fold square napkin in half from top to bottom. Fold in half again from top to bottom.2 Holding finger at top midpoint, fold down both sides toward you, so edges meet along centre.3 Bring diagonal portion of outside edges to centre again, creating point at top. Fold left side over onto right side.4 Turn so point is facing left, tails right; set on table, folds down.5 Bend closest tail inward and up at 45-degree angle; bend other tail inward and up in same fashion.Pyramid fold1 Place square napkin on table like diamond, with one point facing you.2 Fold in half upward, point to point, to make triangle.3 Fold left corner up to meet top corner.4 Turn napkin over. Fold diagonally in half by bringing bottom point up to meet top. You now have a triangle.5 Lift up base of triangle toward you while bringing outer points closer together underneath. Diagonal pocket fold1 Fold square napkin in half, then into quarters with all open corners together at top right.2 Pick up top layer at top right and gradually roll up diagonally toward you as far as it goes. Press roll flat to form band.3 Bring second layer down from top corner (not rolling), tucking corner behind band so that fold forms second band parallel to first.4 Repeat with third layer.5 Keeping bands diagonal, fold both sides under back to form neat rectangle. Tuck greenery or flowers in pockets if you wish. Tip: Use starched napkins for best results when folding. For nice full folds, do not press napkins as you go.- Credit
- Margot Austin
-
Buffet style Buffet style
Buffet style ofBuffet tips Dinner banquets in the Middle Ages were highly theatrical events -- food was sometimes brought in by a procession of servants with flaming torches accompanied by blaring trumpets. By the 19th century, the banquet had evolved into a buffet meal laid out on a sideboard (buffet means "sideboard" in French); people would help themselves, taking food back to the table to eat. Today, buffet entertaining offers a graceful combination of food and decoration. Knowing how to arrange a buffet table that presents your holiday foods beautifully and allows guests to serve themselves easily is the key to a successful buffet gathering.Setting the tableThe beauty of the buffet table is that it can be set up for any meal, including brunch and desserts, and any size of gathering. However, success depends on an efficient set-up. Here are some suggestions.• Make traffic flow easily: for more than 20 guests, set up the table so people can serve themselves from both sides. For effortless self-service, place plates at one end of the table and napkins and cutlery at the other.• For visual interest, vary the height and shape of objects on the table. Use a selection of tureens, platters and cake stands; stack plates high and display a centrepiece. Don't be afraid to use a tall centrepiece. Unlike at a seated dinner, you don't have to worry about a centrepiece impeding conversation.• When possible, serve food that doesn't require a knife, only a fork or spoon.• For a casual buffet, group flatware in baskets, urns, pails or glass jars. For an elegant touch, roll individual sets of cutlery in napkins and tie with festive red or gold ribbon.• It's always a good idea to use hot plates to keep food warm, or serve hot food in small dishes that can be replenished often. Buffet table dos and don'ts • For added convenience, set up a separate table for drinks. Also, if your budget allows, hire a waiter so that guests won't have to keep getting up during the meal. • Save yourself from having to clear the main table by setting up a separate table for dessert and hot beverages in another room, perhaps a den or living room.Buffet dos and don'tsDee Gibson of Gibson & Lyle Fine Catering in Toronto offers easy entertaining ideas for making your buffet table a holiday hit. DO set the table in the same order you would for a sit-down dinner, starting with the appetizers, then following with main-course dishes. DO decorate your table for the occasion. Intersperse pots of herbs, tall bowls of fruit and seasonal flowers. For a less traditional holiday look, display pomegranates, lychees, pears or figs. Festive boughs and large bowls of glass balls or other ornaments also add texture to a table.DON'T be afraid to use different kinds of table linens or to show off a dining table with oversize placemats and table runners under hot items.DON'T overdo it. Stick to one colour scheme or decorating theme so your table has continuity.- Credit
- Angela Lawrence
-
of2008-06-19 2010-07-15 entertaining tabletop dining summer slideshow fashion alfresco these tabletops are dressed impress seven summery styles that will whet your appetite for outdoors brett walther img photos biz style home fashionalfresco-thumb jpg fashionalfresco3-0808 online 2008-06-19 2008-07-07- Credit
- Brett Walther
-
Table manners Table manners
Table manners ofThe Chinese informal setting For many of us, it's only during the holidays that we bring out our best tableware and silver. Let's all resolve in 2008 to use the "good dishes" more often. STYLE AT HOME makes it easy with this refresher on what goes where. Chinese informalDid you know? At Rideau Hall, where the Governor General hosts about 400 events a year, there are six footmen who set the tables. They measure the distance between the place settings, tables and chairs for consistency and also fold all napkins in elaborate designs -- some, like swans and bishop's mitres, from books and others of their own creation.Chopsticks likely originated in China about 3,000 years ago. The word chopsticks is supposedly pidgin English for "quick" (as in the phrase "chop-chop"), which is said to have come into use because one of the Chinese words for the utensil literally means "bamboo object for eating quickly." If any guests are inexperienced with them, offer a knife and fork.Plates and bowls The soup bowl (on a saucer) and teacup are laid above the plate, with a small bowl for sauce next to the chopsticks. As at this dinner, rice is often brought to each guest in individual bowls.Chopsticks Usually made from bamboo, plastic or wood, chopsticks are placed at the right of the dinner plate with the tips on a chopstick rest. The soup spoon may be set in the bowl or to the left of the chopsticks. Chopstick etiquetteHere's how to hold and use chopsticks: Rest the lower stick on your ring finger, supporting it in the crook next to your thumb. Hold the upper stick more or less as you would a pencil -- between the index and middle finger, with the thumb anchoring. The lower stick remains still as you manoeuvre the upper chopstick to pick up food between the tips.• Rest them on chopstick stands or on a plate -- not on the table. Once used, your chopsticks should never touch a bowl or platter used by others.• Never wave chopsticks around. When picking up food, the back of the hand faces the ceiling at all times; showing your palm is considered unrefined.• Use chopsticks to dip food in soy or other sauces in your own sauce dish; don't pour sauce over food.• Don't ever stick chopsticks upright in a rice bowl since this would resemble incense sticks or food offerings honouring the dead.Images courtesy of Paul Chmielowiec The European formal setting European formalDid you know? For formal European style, spoons are set with bowls facing down and forks with tines down. That's why some flatware features decorative flourishes on the back.Plates This meal starts with soup brought to each diner. The small plate on top is for a fish course. Salad is eaten after the main course, so the service and dinner plates are removed and salad is brought on its own plate. There's no bread-and-butter plate -- bread is placed right on the table, and butter isn't served.Flatware The soup spoon is to the right of the knives. Next, working inward from both sides, are the fish knife and fork, then the dinner knife and fork. The salad fork is last. Dessert utensils will be brought to the table when dessert is served; likewise cups and saucers. At many formal dinners, the dessert spoon and fork (latter only if needed) sit horizontally above the plate with the fork closest; the bowl of the spoon faces left; the fork tines face right.Glasses Stemware is placed on the right side of the setting in the order of service and generally with smaller glasses slightly in front. If coffee is served after the meal, glasses are removed and cups and saucers brought to the table and put in their place. The butler did it: Basic table traditions• The plate (with service plate, or charger) forms the centre of the setting, with other items arranged around it.• Flatware is placed in the order in which it is to be used -- that is, from the outside in, with knives and spoons to the right of the plate and forks to the left. Knives are always placed with the cutting edge facing the plate. Leave about a half-inch space between flatware. Align flatware and plates one inch from the table's edge.• The most formal table is set with a white linen damask tablecloth (over a pad to protect the table) that falls no more than 18 inches from the edge of the table, and linen damask napkins that are at least 20 inches square. In formal settings, the napkin is placed on the first-course plate or to the left of the forks. There are no rules for its placement at less formal settings; just make sure it's easily accessible. • According to Emily Post's Etiquette: The Definitive Guide to Manners, Completely Revised and Updated by Peggy Post (HarperCollins, 2004), if you must excuse yourself from the table, set your napkin at the left of your setting in loose folds, soiled parts hidden; don't crumple or fold neatly. Ditto at the end of the meal. Semi-formal settings The semiformal settingThis is as formal as it gets for a lot of us. The good stuff is used but can be mixed with less formal elements, like stainless-steel or silver-plated flatware, or less ornate stemware instead of cut or etched crystal. You might also decide to show off a beautiful table by using a table runner instead of a formal cloth.Plates For this setting, we opted to forgo a service plate (also known as a charger); instead there's a dinner plate topped with a salad plate, since salad will be served first at this particular meal. The bread-and-butter plate sits above the forks, with a knife resting on it.Flatware Since salad is the first course, the smaller fork is first on the left. The spoon at the top is for dessert. If a dessert fork is not required (say for a mousse or sherbet), as in this case, the spoon appears solo.Glasses Mix crystal or glass stemware as you like for semiformal settings, grouping them at top right. Our trio: a white wineglass (left), red wineglass, and water glass at right for access throughout the meal. Many etiquette books place the water glass on the inside. Informal brunch settings The informal brunchDid you know? Flatware, rather than silverware, is a more accurate term because not all forks, knives and spoons are made of silver; flatware refers to utensils made of any kind of metal. In some places, especially the United Kingdom, the term cutlery is also used. The rules aren't hard and fast for informal meals like brunch. Let your menu be the guide. Here's how we set our table.Plates and bowls Since this brunch starts with cereal or granola, we set a bowl on top of the plate. A large plate is best since brunch menus usually include eggs, other hot dishes and some salads.Flatware A fork, knife and cereal spoon should suffice. If you're serving salads before the hot course, you may wish to add a salad fork. The teaspoon can sit right on the saucer.Glasses and cups A goblet for juice or mimosas sits above the knife. The cup and saucer can move to the right when the goblet is cleared and tea and coffee are served. For brunches when tea and coffee are consumed throughout the meal, the cup and saucer would sit at the right, above the knife. Add an elegant note by using goblets instead of plain juice or highball glasses at a holiday brunch.- Credit
- Margot Austin
-
5 festive tabletops 5 festive tabletops
5 festive tabletops ofpage 1 "To add sparkle to a table, I use a framed or unframed mirror for the base of the centrepiece. Round, square or rectangular will work, depending on the shape of your dining room table. Old tarnished ones look fabulous. Top the mirror with candles or ornaments and play around with placement. If you don't have a mirror, fill a three-tier cakestand with tea lights -- simple, but elegant." -Peter Fallico, host, HOME TO STAY (HGTV)"Dress the table with solid-colour placemats or runners. They don't have to be traditional red and green -- just stick to a scheme and make it your festive statement. Place some of the bowls or platters on trays, so everything isn't sitting flat on the table. Arrange lots of votives on a tray to give the table depth. Add a few simple flowers and voila -- instant tablescape." -Dee Gibson, owner and president, Gibson and Lyle Catering with Style, Toronto"I pick up a few items at the grocery store, since I'm going there anyway. An abundant bowl of artfully arranged fruit makes a gorgeous addition to the table or sideboard. Choose fruits for a colour theme: pomegranates, red pears and red grapes; Granny Smith apple, green grapes and Partlett pears; or kumquats, oranges and clementines. Herbs and spices are also fantastic. Some grocery stores sell little rosemary topiary trees -- pretty and fragrant. Pick up whole cloves in the bulk section and use them to stud citrus fruits for another aromatic display. While in the bulk section, get some mixed whole nuts in the shell; layer four inches in a hurricane vase and nestle in a pillar candle." -Margot Austin, senior design editor, STYLE AT HOME"Less is more for me. I love using seasonal florals like magnolia leaves or ilex branches with berries. The dark leaves and branches can be mixed with white or silver for a striking theme. I also fill rustic wooden bowls with fabulous glass balls or colourful ornaments. The mix of rustic and holiday makes a casual statement." -Sebastien Centner, director, Eatertainment Special Events & Catering, Toronto "Simplicity is key for me -- in part because I'm jetting off to visit family shortly after Christmas, but also because there's nothing worse than an exhausted, stressed-out host. I usually fill a large decorative bowl with mercury glass ornaments and use it as a centrepiece. To make it more formal, flank the bowl with a pair of candlesticks." -Kimberley Seldon, decorating editor, STYLE AT HOME Image courtesy of Pottery Barn.- Credit
- Tanya Linton
Site sections Overview
-
Latest issue
The holiday issue
In this issue
Happy holidays!
Gift guide: We shopped till we dropped to find the best gifts for all the home lovers on your list; Going green: Make your home look freshly festive with do-it-yourself projects featuring lush greenery like moss, silver sage, myrtle and ferns; Decor... more -
Quiz
Quiz: Are you a domestic goddess?
Find out if you're an inspiration or a cautionary tale.
-
Featured Blog
Favourite Things
Latest Posts
-
Poll
Forum Buzz
-
Editor's Picks
