Entertaining 101: Setting the Perfect Fall Table (Guest Post by Michelle Bedient of Simply Contained)

A note from Meaghan: Friends, you’re in for an awesome treat today! If you’re anything at all like me, the idea of setting a beautiful seasonal table for a dinner party makes your eyes roll into the back of your head and unsightly sweat pool in awkward places. It’s just not my thing. Luckily, God has blessed me with some truly talented friends. One of them, Michelle Bedient from Simply Contained, happens to be a gifted decorator with an eye for all things swoon-worthy. A few weeks ago Michelle and I spent an afternoon with another truly gifted friend, Laura Beltran of Watermelon Photography,  collaborating to create this beautiful place setting, some killer soup, and some beautiful pictures.  And because she’s so giving, Michelle graciously agreed to hop on over here and explain, in simple laymens terms even I can understand, how to set a table sure to wow your guests. 

Styling up your table for a fall dinner gathering does not need to be a daunting task!  Just remember to think about two things:  layers and colors. 

Your first layer could be a table runner that adds a softness without being as formal as a big tablecloth or as casual as a placemat.  I have a macramé runner from Anthropologie that I use year round, and I simply add decor to it as I’m setting up my seasonal table.  If you love the Farmhouse vibe, a grain sack runner would be perfect or you can never go wrong with a classic linen runner. 

Next layer: fresh greenery.  I use greenery, sometimes fresh, sometimes faux, in any and all projects that I decorate.  It just adds life to a space.  But, for your dinner table, fresh greens or flowers are the way to go.  I love the look and smell of fresh eucalyptus that I find at my local grocery’s floral section for fall (and any season really).  It has a beautiful shade of green and there are several varieties but the round leaf variety that I used in this setting (not sure the name – maybe it’s called silver dollar?) is my favorite. Seeded eucalyptus is also beautiful but for some reason I like that better at Christmas time. I love the look of them in a pretty water pitcher for a table.  I used a larger recycled glass vase for this setting but even a simple white one works great too.  Keep your greens at a height that’s not too high so people can see each other on either side of the table.  These liatris are a purple wild flower (also known as the Blazing Star) that make a beautiful addition to the eucalyptus that we used here.  They add a casual elegance and pretty jewel tone.  I found these at my local market as well but then the next day I noticed a giant bush of it growing in the Target parking lot’s flowerbeds and I was wishing I had clippers to snip some blooms!  It’s fun to look around and see what’s growing near your home that can be cut and put in some water.  Near my house, I have magnolias, red oak branches and the fluffy tops of pampas grass that are all perfect for a fall setting. 

We also can’t forget the pumpkins!  My favorite are mini white pumpkins like we used here, but a mix of pumpkins and gourds in a long bowl look pretty too!  We scattered a few around the table but you could also place one in front of every place setting. 

Another must have layer for the table are candles.  I am loving the brass candelabra that we used here from Magnolia’s Hearth and Hand collection at Target.  It’s got a great modern twist to a classic design and is perfect with white tapers.  You could use a variety of pillars, votives and tapered candles for a beautiful glow with a variety of heights.  Stay away from scented candles so it doesn’t affect the taste of the food. 

For another layer I used some natural woven chargers also from the Hearth & Hand collection.  Chargers really don’t serve a purpose except to define the place setting and look pretty I guess?  But, I’m a texture junkie and these fit that bill perfectly.  Love ‘em.  Next I added a white plate to go underneath the soup bowl.  And then we finished it off with a green and white striped napkin (I’m also a tassel junkie and loved the tassels on this “napkin” which is actually a towel), big brass soup spoon (to tie into the candlebra), wine glass and water glass. 

It’s important to note here that the most cherished part of your tablescape isn’t the pretty greenery or your fancy stemware – it is the people who surround it and the intimate time spent breaking bread together.  We could throw some paper plates, plastic forks and red Solo cups on a table and, if we’re with the people we love, is there anything better?  Never. 

Second Note from Meaghan: Friends, can you believe the beautiful table she created? I feel all Sandra Lee over here swooning over her “tablescape,” (only people who watched the Food Network in the early 2000s know what I’m talking about) but it’s true. Michelle has amazing taste. Also, not to steal the show or anything, but this soup is AMAZEBALLS and perfect for your Thanksgiving dinner or any fall gathering (recipe below). And these pictures, well, that beauty came from Laura and I can honestly say, as someone who pretends at this thing called photography, she is mind-blowingly talented. (so much so that I just made up a word for it.) Give both Michelle and Laura a follow and if you’re local and need pics or design help, drop them a line. You’ll be amazed.

Simply Contained: Interior Style, Design and Decor for Simple Everyday Living. Follow her on FB and IG. 

Watermelon Photography: Follow her on FB 

Curried Butternut Squash Bisque

June 14, 2019

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By: Meaghan Dawson

Ingredients

• 1 medium butternut squash, halved and seeded (to easily halve, microwave for 3 minutes so it's easier to cut)
• 4 carrots, peeled and cut into 2 inch pieces
• 1 shallot, finely minced
• 3 cloves of garlic, minced
• 2 teaspoons curry powder
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 4 cups broth (Vegetable if Vegan)
• 1 can full-fat coconut milk
• Roasted pumpkin seeds (optional)
• Yogurt (optional)

Directions

• Step 1 Preheat oven to 350.
• Step 2 Dress halved squash with olive oil, salt and pepper. Place cut side down in a 9X13 roasting pan.
• Step 3 Arrange carrots around squash and drizzle with oil, salt and pepper, tossing to coat.
• Step 4 Roast for 30 minutes or until squash is tender (a fork should easily cut through to the center) and carrots are browned.
• Step 5 Remove from oven and cool slightly.
• Step 6 Heat a drizzle of oil in a large soup pot over medium high heat.
• Step 7 When shimmering, add shallot and cook, stirring often, for 1-2 minutes.
• Step 8 Add garlic and cook, stirringly constantly, for 30 seconds or until browned (careful not to burn).
• Step 9 Add curry and cinnamon, stirring to coat.
• Step 10 Put squash and carrots in pan and stir to combine, cooking for 1-2 minutes.
• Step 11 Add broth and coconut milk and bring to a boil.
• Step 12 Reduce heat and simmer , 20 minutes, until thickened slightly.
• Step 13 Blend using an immersion blender until creamy (alternately, pour into stand blender but be sure to cover top with a towel to avoid burns)
• Step 14 Serve topped with roasted pumpkin seeds and a swirl of plain yogurt for an elegant finish.

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