Three Fabulously Delicious Tablescapes to Inspire Your Wildest Holiday Ever
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1/13Photographs by Miki DuisterhofWith plenty of glitz for a New Year’s Eve dinner or a midwinter get-together, this sophisticated tablescape originated with catering director Jennifer Bonnette, who created an after-Christmas party.Photographs by Miki DuisterhofWith plenty of glitz for a New Year’s Eve dinner or a midwinter get-together, this sophisticated tablescape originated with catering director Jennifer Bonnette, who created an after-Christmas party.
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2/13Photographs by Miki Duisterhof“We wanted to convey a fresh and modern look, and inspire a masquerade New Year’s Eve theme or a dinner party in the dead of winter when things slow down,” says Susan Watson Scully, president of Watson’s Catering & Events. “There are a lot of reflective qualities to the table—at night it will sparkle and feel very cozy.”Photographs by Miki Duisterhof“We wanted to convey a fresh and modern look, and inspire a masquerade New Year’s Eve theme or a dinner party in the dead of winter when things slow down,” says Susan Watson Scully, president of Watson’s Catering & Events. “There are a lot of reflective qualities to the table—at night it will sparkle and feel very cozy.”
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3/13Photographs by Miki DuisterhofBonnette’s elegant menu starts with caviar, artichoke cakes and lobster, then salmon and tuna tartare. The rack of lamb entree is accompanied by a potato galette, Swiss chard and popovers. The evening ends with warm poached pears and mascarpone with local honey and artisan truffles.Photographs by Miki DuisterhofBonnette’s elegant menu starts with caviar, artichoke cakes and lobster, then salmon and tuna tartare. The rack of lamb entree is accompanied by a potato galette, Swiss chard and popovers. The evening ends with warm poached pears and mascarpone with local honey and artisan truffles.
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4/13Photographs by Miki DuisterhofBanish midwinter blues with a table of shimmery accents like Armand de Brignac Champagne, Dan Miller Champagne flutes through Artful Home and brushed-gold flatware exclusive to Smith Party Rentals. White amaryllis in a silvery vase adds a sophisticated sparkle to the setting. A divided square plate holds the first course of smoked tuna and salmon tartare with wonton crisps and sea beans.Photographs by Miki DuisterhofBanish midwinter blues with a table of shimmery accents like Armand de Brignac Champagne, Dan Miller Champagne flutes through Artful Home and brushed-gold flatware exclusive to Smith Party Rentals. White amaryllis in a silvery vase adds a sophisticated sparkle to the setting. A divided square plate holds the first course of smoked tuna and salmon tartare with wonton crisps and sea beans.
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5/13Photographs by Miki DuisterhofFor the littlest conductor in your life, a train-themed party might be just the ticket. “I was inspired by my nephew John, who is nine and completely into trains,” says Susan Watson Scully. “Luckily, I was able to find the exact size train I was picturing in my head. Once I had that, I could figure out what size table to use—there had to be enough room for the place settings.” The design is all about kids, from the Santa place cards and the child-friendly silverware to the conductors hats and fun seating. Foods include cheddar cheese puffs, Maryland crabcakes and maple bacon-wrapped grissini, plus beef bourguignon served in a puff pastry Christmas tree. Kids of all ages will enjoy a dessert spread of Santa hat brownies, eggnog ice cream and Reindeer Oreo cookies.Photographs by Miki DuisterhofFor the littlest conductor in your life, a train-themed party might be just the ticket. “I was inspired by my nephew John, who is nine and completely into trains,” says Susan Watson Scully. “Luckily, I was able to find the exact size train I was picturing in my head. Once I had that, I could figure out what size table to use—there had to be enough room for the place settings.” The design is all about kids, from the Santa place cards and the child-friendly silverware to the conductors hats and fun seating. Foods include cheddar cheese puffs, Maryland crabcakes and maple bacon-wrapped grissini, plus beef bourguignon served in a puff pastry Christmas tree. Kids of all ages will enjoy a dessert spread of Santa hat brownies, eggnog ice cream and Reindeer Oreo cookies.
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6/13Photographs by Miki DuisterhofA tabletop tree takes center stage.
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7/13Photographs by Miki DuisterhofHot cocoa with peppermint chips is served in bright Speckleware.
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8/13Photographs by Miki DuisterhofThe entree is beef bourguignon Christmas tree vol-au-vent with honey-glazed carrots and haricots verts.Photographs by Miki DuisterhofThe entree is beef bourguignon Christmas tree vol-au-vent with honey-glazed carrots and haricots verts.
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9/13Photographs by Miki DuisterhofSerena & Lily poufs create playful seating.
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10/13Photographs by Miki DuisterhofInitially inspired by the Feast of the Seven Fishes that Italians celebrate on Christmas Eve, Susan Watson Scully soon broadened her theme. “Many of our clients vacation in the Bahamas or in St. Barths, so this table created a more relaxed ‘island’ Christmas,” she says. Charts of Long Island Sound and the Atlantic coastline form a unique tablecloth, while white and blue touches reinforce the ocean aesthetic. “Hints of Christmas in the sea green ornaments, boat décor and shell trees were enough to pull it off,” says Scully. Seaworthy menu selections include passed hors d’oeuvres such as mahi crudo and foie gras brulée, an amuse-bouche with jumbo lump crab, seared sea scallops with Madagascar sauce, plus an entrée of baked red snapper. Christmas croque en bouche, passionfruit soufflé and French macaroons top off the dessert menu.Photographs by Miki DuisterhofInitially inspired by the Feast of the Seven Fishes that Italians celebrate on Christmas Eve, Susan Watson Scully soon broadened her theme. “Many of our clients vacation in the Bahamas or in St. Barths, so this table created a more relaxed ‘island’ Christmas,” she says. Charts of Long Island Sound and the Atlantic coastline form a unique tablecloth, while white and blue touches reinforce the ocean aesthetic. “Hints of Christmas in the sea green ornaments, boat décor and shell trees were enough to pull it off,” says Scully. Seaworthy menu selections include passed hors d’oeuvres such as mahi crudo and foie gras brulée, an amuse-bouche with jumbo lump crab, seared sea scallops with Madagascar sauce, plus an entrée of baked red snapper. Christmas croque en bouche, passionfruit soufflé and French macaroons top off the dessert menu.
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11/13Photographs by Miki DuisterhofMenu and tiny fishing rods on plates are through Watson’s Catering & Events.Photographs by Miki DuisterhofMenu and tiny fishing rods on plates are through Watson’s Catering & Events.
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12/13Photographs by Miki DuisterhofVintage fish forks and knives with ivory handles are part of Susan Watson Scully’s personal collection.Photographs by Miki DuisterhofVintage fish forks and knives with ivory handles are part of Susan Watson Scully’s personal collection.
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13/13Photographs by Miki DuisterhofBaked red snapper with red Thai curry sauce is accompanied by coconut jasmine rice and matchstick zucchini.Photographs by Miki DuisterhofBaked red snapper with red Thai curry sauce is accompanied by coconut jasmine rice and matchstick zucchini.
This article appears in the December 2015 issue of CTC&G (Connecticut Cottages & Gardens).
