Green & Black: A Graphic Table Setting

To say I was nervous about hosting a small dinner party during the pandemic would be an understatement. I know most people have ventured into this territory many moons ago, but JuanCarlos and I have been super cautious. And rightfully so, since we know plenty of people who have had COVID, some of whom we were attempting to meet with until luckily we found out their positive status prior to gathering. We’ve had a few of those close calls so you can understand our hesitation. Thankfully, everyone we know has recovered and is fine.

With our caution has come both a sense of safety and a deep sense of isolation. Therefore, it was time to step out of our shell, out of fear and into joy again. And so we did. And indeed joy we felt. I spent the day preparing food and thinking about a table setting. (Well, it only took me that long because I had to stop to photograph everything, not because I made a feast.) Even though our dinner party total would only amount to 4, I wanted to make it feel a bit elegant and momentous given it would be the first time I’ve set our dining room table in over 2 years!! It’s the dead of winter here in NY, and the temps have been frightful. I have plenty of tablecloths that evoke Spring and Summer, even Fall vibes. But oddly enough not as many for Winter. I wanted the setting to be appropriate for the temperature but not feel cold.

I settled on a very graphic green and black table cloth that set a strong tone. Next was figuring out all the other elements that would complement without becoming overwhelming. Believe it or not, I had a hard time deciding on what napkin to choose. And that is saying a lot since I have a fairly large collection of napkins.

Please, no judgement. I’ve collected these over the years. And pre-pandemic, we entertained ALOT.

The black napkins seemed like an obvious choice but quite frankly there was plenty of black in the main cloth. Plus they wouldn’t have added anything to the party in the way of color dimension. White was clearly too stark and didn’t blend at all. Orange, as you can see, was way too shocking and garish, and would have been too many strong colors competing. Sometimes choosing a napkin is instantaneous, but this time around it took some thinking.

The orange and white ones felt too harsh of a contrast to me. The black might have worked but just felt Blah.

I landed on a multicolored stripe cotton napkin that softened the tablecloth’s intensity and added a whimsy of muted colors. Even though these napkins tend towards a springtime feel, their tonality was the ideal softening agent. To bridge that creamy base color in the napkins I decided to include a soft beige placemat.

Like Goldilocks and the Bears. This choice felt “just right”.

Since this was not going to be a formal dinner party, but an easy Saturday night with my sister, Alyssa and brother in law, Peter, no charger plates were needed. But a little bling was essential. Choosing white plates with a gold rim would help with that. Now that gold was introduced, adding the votive candle holders that I hand painted would finish off that golden touch.

Yes, those are OUI yogurt jars that I saved and hand painted with gold. I have a ton in silver too. I like how the design works with the movement of the tablecloth. Happy coincidence.

Votives provide a lovely low light glow, but I also like height. Which brings me to the candle sticks. Simple cut glass would add the height I wanted and also some sparkle without pulling attention away from everything else going on. Ugh, but now what color candle stick??? I must be out of entertaining practice because these decisions usual come to me in a flash. However, I do think showing this process helps to serve as a great demonstration of how a simple choice can change a look. And that there are no wrong decisions here. Just preferences. I had several choices; greyish silver, maroony purple, yellowy gold, or green. I chose the yellow gold, but any one of them would have worked just as well.

I might have immediately chosen the green since it was a perfect match, but for some reason I only had one.

Ok,
Tablecloth, check
Napkins, check
Napkin rings, check
Plates, check
Glassware, check
Candles, check
Let’s set a table…

When using placemats, sometimes I like turning them in other direction so they don’t cover as much of the tablecloth.

Gather all your elements. Once you see them all together the picture becomes clearer.

First layer down. I started with all the place settings in the center of the table, but right before our guests arrived I rearranged the seating.

To add some additional height, I went vertical with the napkin. Using a simple napkin ring and pulling the center of the fabric through to create an octopus-like vibe. It’s super simple but makes a visual impact.

This is a simple napkin style. For more options, check out my post entitled: Napkin Folding - 5 Basic Folds - Countless Options

I wasn’t serving any fish or seafood, but I did think the napkin resembled an octopus. It created the height I wanted and was playful.

I love how the whole table came together. It’s elegant but not fussy.

Finish with silver and glass ware, some florals and my first in-house pandemic table setting was in the books.

Some random thoughts:

I absolutely love the movement of this tablecloth. The big, graphic swirls are so eye catching. When you take in the whole print from above, with the flowers perfectly centered, the roots of the tree really come alive.

I also adore the details of this print. Every time I see the figures on this cloth I can’t help but to think of the famous Robin William’s line in The Bird Cage: “Who sets a table and doesn’t look at the bowls?” For those who know and love this movie, no explanation is needed. For those who don’t, I implore you to watch this very funny movie.

I hope this has inspired you to take a chance on setting a table with a super bold, very graphic, intensely strong tablecloth print. With the right complementary elements It can be fun and is sure to make a statement that will impress. The first thing my sister said was, “Wow!” Unlike me, who is clearly very wordy, she is a woman of few words, but in this case, only one was needed.

And in case you were wondering what we served… Here are a few images, and the menu.

Cheese Board

(Hot Peppers, Olives, Mini Bread Sticks, Majorero Pimentón Cheese, Mary’s Gone Crackers, Murcia al Vino Cheese, Dana’s Nuts: Spiced & Candied, Goat Cheese with dried herbs, Jammin’ Onion Jam, Manchego Añejo, Apple Paste)

Tomato Tartlet

Tomato/Avocado/Hearts of Palm Salad

Cauliflower, Sweet Potato & Chick Pea Curry with Basmati Rice

Roasted Spiced Carrots & Onions

Oven Roasted Chicken

Apologizes, I didn’t take photos of the last two items to share.

 

Ba Ba Ba Basil-ed Potato Salad

Summertime and potato salad go together like hamburgers and buns. How many picnics, BBQ's and big family gathering tables don this starchy delight during the season?  It's the 'go-to' hearty salad that everyone expects. Yet, serving mayo in the hot sun might not be the wisest choice. Hell, it might be down right dangerous.  

I'm all about giving guests food they love, but I'm also hooked on introducing new dishes or serving old favorites with a twist.

Best approach. Use what's in season to make your statement. You know what's in glorious abundance now? Basil. Oh, that smell.  That floral, herbal bouquet that makes you want to actually BE a green leaf.  (I had an distant uncle who loved basil so much he used to roll it up and shove it up his nose.  As a kid, this grossed me out big time, but somehow now I'm feeling that nasal basil vibe. Funny how time and perspective can change.)

Uses for basil = a Zillion.  That is an understatement. Try infinite.  Given how many ways you can use it I even thought I would write a post entitled 3 ways to basil up your meal.  But settled on the laser focus of revamping potato salad instead.  

I have been making a version of potato salad like this for a while, and even more so now since JC and I don't eat eggs, thus no mayo.   But here are a few motives for you.

  1. It tastes frigging AWESOME.

  2. Without the mayo, it's less calories and as a bonus won't spoil in the sun.

  3. It's super easy with just a few ingredients.

(Seriously, I don't know why I count the reasons down since I could continue on and on. But three should be enough to convince you.)

I would say that basil is the star in this show with potatoes and garlic nudging their way to leading role status.  I'm not going to yammer on too much longer since we need to just get right to making this jacked up flavor bomb for potatoes.   The smell is going to knock you over.

The star, Basil and the rest of the gang: Potatoes, garlic, sea salt, oil. I used course Bevia Sea Salt from Despaña.

The star, Basil and the rest of the gang: Potatoes, garlic, sea salt, oil. I used course Bevia Sea Salt from Despaña.

Ingredients

8 c Potatoes (any style/ I like using new or fingerlings)
2 c Basil  
3-4 Garlic cloves. medium
1 t course Sea Salt
1/4 t Whole Peppercorns
1/2 c Olive Oil

Instructions

Cut the potatoes in bite sized pieces. Boil or roast them.  

While those are cooking away, prepare the dressing.  I like using a mortar and pestle for small batches but using a mini blender, processor is best for bigger batches as well as gives you a nice consistency.

For the mortar and pestle: Crush the garlic using coarse sea salt to break it down.  Add the peppercorns.  Add a handful of the fragrant basil leaves and crush them to make a paste.  Then pour in the oil and stir together.  

For the mini blender: Smash the garlic first then add all the ingredients minus the oil.  For this method, use crushed black pepper intead of whole peppercorns.  Pulse until minced. Then add the oil to blend.

basil.processor.jpg
Chopped up and packed with basil essence.

Chopped up and packed with basil essence.

A very important note that I often times do not write.  Taste as you go. Although I give ingredient amounts, the basil and garlic you are using may be more or less intense than mine. And when using so few and such fresh ingredients it's all about the flavor. It might need a little more salt or garlic.  Taste, taste, taste.  Once you love it, then pour the mixture over the 'taters while they are still warm.  The warmth helps the flavor absorb into the them. Stand back and let the aroma waft over you.

I once made this dish last minute when friends stopped over.  They were so blown away by the intense bouquet of basil and garlic that they could not believe how simple it was and how few ingredients it had. Use this over anything really.  Here I go again with a list that could go on, but this is a start.

  • Grilled Chicken or Meat

  • Grilled or Roasted Fish

  • PASTA, duh

  • Rice

  • Roasted Cauliflower, Zucchini or any vegetable

Well, you get the picture.  No cook, no fuss Basil Blasted Sauce.  Use it on everything. Just a warning, because of the raw garlic, brushing your teeth afterwards is a good idea!

Geez, did I forget to add heirloom tomatoes to the list...  Happy Summer (without spoiled mayo!)