Elegant Thanksgiving Table Settings

As we approach Thanksgiving to give thanks for all that we’ve been blessed with throughout the year, here are some quick tips on setting the table for your thanksgiving feast and TO GIVE THANKS IN STYLE...

Whether keeping it simple with an understated elegance or creating an elaborate setting, below are a few tips as well samples of beautiful tablescapes.

For Table Linens, use a fusion of colors and textures, like a standard white linen with a burlap runner, or a bold colorful tablecloth with some metallic placemats as accents. However, keep in mind in order to create a harmonized environment, all should compliment your existing dining room decor.

 

 

 

Create an artful arrangement of colorful plates, shapely platters and beautiful bowls. Use different elevations for your serving platters to create visual impact; footed cake plates with serving dishes on top or three tiered trays to hold dinner rolls, entree' sides or anything in between. By adding height and dimension you will make a flat table look elegant and allow more room for the other festive dishes.

Keep your centerpieces low, allowing ease of conversation with the guests across the table.  Present a beautiful floral centerpiece runner or perhaps bring the outdoor fall elements inside by utilizing gourds, pumpkins, pine cones or birch bark; add small unscented votive candle for a warm ambiance.  You can even sprinkle sprigs of greenery and fresh cranberries between the centerpieces.

Next stack various plates to create the feeling of luxury.  Start with a metallic or wood charger and then stack various sized plates in layers to create a lovely place setting.

Wrap your napkins with either a napkin ring or some pretty ribbon or do a basic napkin fold with a festive feather tucked in.  On top of each plate, get creative and add a simple piece of fruit, one pine cone or even a carved pumpkin for added flair.

 

Lastly, create a Cocktail/Beverage bar for guests to make their own drinks; create a signature drink like a Cinnamon Spiced Coffee or an Apple Cranberry Pumpkin Martini.

 

The little details will add panache to your table settings!

Happy Thanksgiving To All!  


***Images from:
Stupic.com
Honeywerehome.com
Articature.com
Evoke.com
Stonegrill.com
Stylewithinreach.com
Hwtm.com
HGTV.com

Silver Christmas Inspirations

Candice Vallone of Metro Luxe Events loves the Holidays! 

The Holidays are a time of reflection, celebration and decoration; lights twinkle while family and friends rejoice!

Create a holiday wonderland in your home – create magic....



Inspiration Images From:
Xmas Stockings: Frontgate, Pottery Barn
Garland & Wreath: Horchow
Tree Skirt & Room Decor: Frontgate 
Silver Birds: Pottery Barn
Beaded Tall Trees: Horchow

DIFFA 2011 Dine by Design

Metro Luxe Events Candice Vallone along with Executive Chef Daniel Vallone participated in the Diffa 2011 Cocktails by Design competition, held at Willy’s Overland Lofts.

We are proud to announce that Chef Daniel Vallone,  representing Tam-O-Shanter Country Club, and Candice Vallone of Metro Luxe Events who designed the tablescape, took first place for the “Best Appetizer” and also first place for the ‘Healthiest Dish.”

Executive Chef Daniel Vallone created a Sous Vide Lobster Tail, Grilled Chayote Squash and Avocado Salad, with a Charred Tomato and lime sauce, hinted with fresh basil and micro arugula. “I wanted to use the classic parings of tomato, basil and olive oil and fuse it with the classic tastes of avocado, lobster and arugula. Using fresh lime juice as the conduit.” The techniques that Chef Vallone used to create the dish are current with today’s food trends. He first used Transglutaminase to bond the lobster tails together from top to bottom. Using this approach, Chef Vallone was able to utilize the whole lobster tail and have a very consistent product that was evenly cooked.

Using the Thermocirulater, he slow poached the lobster tail under vacuum, in a low temperature water bath. Staying away from unnecessary fats and oils to make the dish as healthy as possible, for the tomato and lime sauce Chef Vallone used Xanthan Gum to stabilize the tomato, lime, cinnamon and star anise into a smooth velvety sauce.

With the poached lobster dish being beautifully presented, Candice Vallone of Metro Luxe Events created a tablescape to compliment the dish. “As guests approached the table, I wanted them to visualize looking into the bottom of the deep blue sea."

Using an aqua blue silk linen and a wave sequin overlay to capture the feeling of flowing deep blue water, Candice Vallone then scattered sea shells, various coral reef and stones throughout to showcase the natural sea life elements. Live Tropical Fish swam in bowls that were used to elevate a clear glass tabletop, where the delicious appetizers were presented on shell plates. For the backdrop and to complete the sea scape creation, we placed 3 large tropical floral arrangements made of orchids, seaweed, lillies and ornamental ginger.

Staying current with today’s event design trends, culinary techniques and healthy food choices are what set Metro Luxe Events Candice Vallone and Chef Daniel Vallone apart. From the masterful art of cooking and culinary presentation, to the ocean tablescape, the 800 guests who attended as well as the judges, all agreed to the “Best Overall Appetizer and Healthiest dish”!

ABOUT DIFFA DINING BY DESIGN

DIFFA: DIFFA: Design Industries Foundation Fighting AIDS is one of the country’s largest supporters of direct care for people living with HIV/AIDS and preventive education for those at risk. Merging care and commerce, supporters of DIFFA come from all fields of fine design and the visual arts, including: architecture, fashion design, interior design, photography and consumer product design.

DIFFA has mobilized the immense resources of the design communities to provide more than $38 million to hundreds of AIDS organizations nationwide since 1984.

Dining By Design is a one-of-a-kind, spectacular event that showcases local talent in the design, artistic and architectural community, who are then paired with Table Sponsors or hosts to create three-dimensional dining installations that are works of art.

***Images taken by Metro Luxe Events

Bravo Top Chef

Later in the year, we announced that our very own Metro Luxe Events Executive Chef, Daniel Vallone was selected as Top Chef for Best Overall Dish!

The Top Chef competition is now scheduled to air on Comcast's Video on Demand beginning Monday, May 9, 2011.

To view, select Channel 1 Video on Demand, select Get local, select Comcast TV Ch. 900 and then select “Top Chef to view the show.

Top Chef

Bravo TV's “Top Chef” Reality TV competition show came to Michigan and held a local Celebrity Chef's competition.  The Event was held at Henry Ford West Bloomfield Hospital.  

Three Michigan local Chefs competed for Top Chef and the winner was chosen and judged by Las Vegas 'Top Chef" Ashely Merriman.

A twist was thrown into the competition, with one Chef drawing a knife to find out what the secret ingrediant was to be used in each Chef's dish.  The draw was 'Mint'.

We are very proud to announce that our very own Metro Luxe Events Executive Chef, Daniel Vallone was selected as Top Chef for Best Overall Dish!

Details to follow of when this local "Top Chef" Competition will be televised... Stay tuned!

** Images taken from our own camera as well as Bravo TV's Top Chef site

A Fall Dinner Menu for the Michigan Bride

Metro Luxe Events Candice Vallone, offers ideas and concepts of developing a fall themed menu.

When developing a fall/winter menu for a Michigan Bride or event host, we like to bring a touch of the outdoor atmosphere into the dining experience.

For a unique experience, present guests with an Oxtail Consommé with Oxtail Ravioli, salsify, root vegetable, leeks and truffles. This starter course would be presented on a bed of colorful Fall leaves. You can use the Fall leaves as an underliner for the soup bowl, bringing in texture and color to the table while intermingling with the richness  and colorful Oxtail consommé.

For another  first course option, take pine needles and lay them in a shallow bowl.  On top of the pine needles,place another bowl filled with Kabocha Squash Potage with Duck Confit and Fugi apples. To present this entrée, the servers would go around tableside, using the French Service we spoke of in an earlier blog post and begin to pour hot water into the outer bowl, steeping the pine needles and releasing their fragrance into the guest’s sense of smell; bringing another unsuspected layer to the dinner.

Serving a fish course at any function will set the tone for a remarkable and elegant dining feast. A main course of Grilled Loupe de Mer, pumpkin risotto, butternut squash beurre blanc, wine syrup and pistachio oil is an elegant course.

A traditional main course option is serving a selection of red meat, that would still follow one of the interactive introduction courses he discussed above. Great options would be a main course of Lamb Tenderloin with fava beans, dates and smoked bacon or perhaps a Roasted Veal Loin, crispy sweetbreads, and sweet potato pancakes with a chanterelle mushroom ragu. Each dish would bring in a touch of wild game adding to the heartiness of the season and to the table.

Fall and winter dinner events are intimate gatherings with a strong focus on the food being served. Metro Luxe Events Candice Vallone likes to provide a relationship with the season, the guests and the food itself.

Menu Tastings For Your Michigan Wedding Reception

Metro Luxe Events Candice Vallone's  gives advice to future Michigan Brides and Event Hosts on what the two most important questions to ask venues regarding their menu selections and food presentations.

Q. What questions should a Bride or Host ask their venue, regarding the venue's menu selections?

A. Does the venue offer a private menu tasting or a group tasting?

Having a private tasting is a very important feature; a menu tasting should be an 'individual' experience, where all of the parameters are discussed based on the Host's preferences, food seasonality and availability and current presentation techniques.

A menu tasting should not be taken from a 'cookie cutter' banquet menu, nor should you have to sample food with hundreds of other people who also have an upcoming event at that venue. Your event is personal and your menu tasting should be just as personal.

A tasting should be customized to your liking, offering you a variety of food selections, garnishes, sauces etc., giving consideration to any special needs such as food allergies and kosher or vegetarian requests.

A private tasting also allows you to get comfortable with the Chef as well as the staff's service; giving you confidence that the day of your event will run smoothly and with no surprises.

Q. What is a great 'wow factor' for food presentation?

A. Utilizing different and unique plates and serveware for each course; thinking outside the box and not keeping with the same standard plates.

Another great presentation is to have one or two courses served with 'French Service'. French Service is an elegant style of service. The distinctive feature is that the final preparation of the food is tableside. For larger parties, having the servers add the final sauce on the entree for each guest, would give you a taste of the elegant French Service.

For a Metro Luxe Candice Vallone catered event, Our Caterers offer our clients a personal and private menu tasting customized to your requests. For a special parting gift, we also capture photos of your final menu selections, so that you have a snapshot of each dish being prepared for your event!

Wedding & Event Signature Drinks for the Michigan Bride

Metro Luxe Events Candice Vallone is a firm believer that details matter.... with that being said, I love to incorporate signature drinks into any event. Matching your wedding or special event with a Signature Drink is a great way to add wow to your details. The drinks should be fun and creative to match the theme and tone of your event.

Metro Luxe Events Candice Vallone's mixologist can create a custom Signature Drink to accent and add excitement to your event.

When considering what drink to serve, remember to think of the type of guests you've invited. Are they drinkers, non-drinkers? Also, mind the liquor ingredients, you don't want your guests to be intoxicated before the party even starts! So, nothing too outrageously strong and nothing too frilly so that the male guests don't feel like they are drinking soft drinks.

For guests who are non-drinkers, always have a non-alcoholic version of your signature drink so that they don't feel left out and can enjoy your offerings as well.

As an overall alternative, if you prefer no alcohol, you can always offer tasty, specialty ice teas to all of the guests as your Signature Drink.

The color and style of the drink should be reflective of your color theme and of your own personality as the host. Choose colors that will compliment your theme, or go colorless which will always blend with any color scheme.

The glasses or the containers that will hold the drinks are very important as well, as this will enhance the whole experience. (It's all in the packaging!)

Lastly, there are several choices on how to serve the drinks. If your event is a little more formal, you would want to have the drinks tray severed by the venues' staff. If the event is outdoors or more casual, you may wish to set up a self-serve table, decorated beautifully, for the guests to retrieve at their leisure. Another option is to have a tended bar serving the drinks to guests as they walk up for either formal or casual.

Salute!




** Some Images taken from Brides.com