I’ll take any excuse to round up some friends for a beautifully styled and cooked up dinner. Thanksgiving is next week so I thought this was the perfect time for a “Friendsgiving” and called my friend and private chef, Lori Stern. Not only are Lori’s creations incredibly beautiful and vibrant (just take a glance at her instagram page!) but she also uses only seasonal organic produce from local farmers. And because, why wouldn’t you eat outside when its still 70 degrees out, we picked my in-laws lemon orchard for an al fresco dinner. While Lori got busy in the kitchen I dressed up the table with brass and neutral colors.
Setting The Table
The first thing I picked up for the table were hand died silk ribbons from Tono & Co. It was the first thing that set the golden color palette—cream, honey and brass. I tied the ribbon to a feather at each place setting for a fall vibe and set the mood with tall single candle sticks, the ones from World Market are my favorite.
What Lori Served
Autumnal Cheese Plate with homemade spiced nuts, fresh and dried fruits, homemade gluten-free crackers.
Autumnal Baked Vegetable Pie in Flower Pressed Spelt Pie Dough (Wheat free).
Grilled Zucchini, + Blossoms in Dandelion Chimichuri + Toasted Pine Nuts, Fresh Basil + Mint.
Endive, Radish, Grilled Persimmon in Spiced Pepita Dressing (Gluten Free, Vegan).
Basil Satsuma Mandarin Mezcal Cocktail (refined sugar free).
Sour Cherry Rose Almond Tart + Cardamom Whipped Cream (GF).