Preparing for a Spring Dinner at My Farm
When entertaining, plan ahead - there's always something that can be accomplished early to save time and worry later.
This evening I am hosting a small dinner for a group of business partners. Yesterday, my housekeeper, Enma Sandoval, started some of the preparations - picking garden flowers and creating the floral centerpieces, pulling the appropriate plates and silverware, and setting the table in my Winter House Brown Room. Getting these tasks done a day in advance allows ample time to do it nicely and ensures everything is in place before guests arrive.
Enjoy these photos.
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- I love using fresh flowers from the garden whenever I entertain. Right now, some of the early azaleas are in bloom, so Enma cut a few branches and placed them in a glass finger vase. They look so gorgeous on my servery counter – guests will love them.
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- Enma also took the opportunity to cut a collection of flowers for the centerpieces. Centerpieces don’t have to be elaborate – a few flowers placed in glass containers is easy to do the day before the gathering.
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- Whenever arranging cut flowers, it is important to cut any leaves that sit below the waterline to keep the flowers fresh and prevent bacteria from growing.
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- Give each flower stem a fresh cut to the right height for the vase.
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- These flowers were just cut. Putting them in water soon after cutting prevents stems from sealing, which can slow water uptake and reduce freshness.
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- I like to keep similar colors and varieties together, but they can also be mixed depending on preference.
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- Tulips and tree peonies look beautiful together. Each small vase of flowers is different.
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- Enma prepares several to run down the table in my Brown Room.
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- For more casual dinners, I love using these cabbage leaf place mats.
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- Enma selects a palette of green and white for the table. We work together to decide what plates to use. On this day I was busy at our corporate offices, so she sent photos of what she selected.
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- When setting a table it is important to consider the menu items and select the plates accordingly. It can be fun to mix and match china, so don’t be afraid to experiment and see what looks best.
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- Here, Enma folds the crisp white linen napkins.
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- And then puts out the appropriate glasses. Also take note of what drinks will be served and choose the right glassware. The water glass belongs to the right of the plate, just above the main dining knife. Depending on what else will be served, those glasses would placed next.
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- Setting the table allows more time for creativity. Here is the place setting so far. No need to overdo it – remember the star of the show is the food.
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- Next, Enma selects the silverware. Know what foods and what courses will need what utensils and serve only the essentials.
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- At each place setting, Enma includes salad forks and dinner forks. And always place them in the order of use, from the outside in. Forks on the left, knives and spoons on the right.
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- And then the flowers – no other greenery is necessary.
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- These pink flowers look so wonderful – a vessel of blooms between each pair of place settings. And remember to keep them at a height where conversations are not blocked.
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- Here is one vase of tulips on the side table.
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- Setting the table ahead of time prevents last-minute issues and allows more time for focusing on the food and the guests.
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- It’s a beautifully set table with fresh flowers from my gardens, cheerful place settings, and gleaming silverware – all ready for a delicious meal.
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