By Alexandra Malmed
On Thanksgiving, we acknowledge and honor the many, many things we have to be grateful for. It should serve as a day of lightness—a reprieve from the darknesses cast by the harrowing times that we’re all experiencing; a return to the most important things in life: the self, love, family, unflinching gratitude, blessings, nature, nourishment, breath, and beauty.
This Thanksgiving, invite lightness (by way of color and nature) to the tablescape—literally and figuratively. Let us enjoy the moments of gathering with those who we love, serving and enjoying beautiful and delicious offerings from nature, and savoring moments to breathe deeply.
How? With a few key pieces—our modern and new cutting boards (including the Julia Purple Heart Cutting Board in this story) , elements of nature, and, of course, light—sourced from both natural and from strategically placed candles and lamps.
Keep linens light. Our table linens are made of 100% French flax and are perfectly crinkled, so they provide a relaxed, casual tone. In shades of shell pink, ivory, and sage, they provide a neutral base for the table and contrast beautifully with plateware, decorative objects, and provisions.
It being Thanksgiving, a day to feast, find a few beautiful and edible pieces from the market such as pomegranates, whole artichokes, and lemons, and work them into the tablescape. Each holds its own historical and cultural significance and brings color and form to the table. We recommend doing so regardless of the day, and on Thanksgiving the natural elements play a vague homage to the cornucopia.
Flowers are, of course, essential. Whether you prefer traditional floral breeds or more strange, wild beings like calla lilies and languid, leafy branches, you can’t go wrong with plants. Our Kelly bud vases serve as perfect, understated vessels.
Set the table with ease—this should be less formal and calculated than the celebratory tables of Thanksgivings pasts. Imperfection can be beautiful, and the relaxed nature of this table can provide you and your guests with a sense of calm.
The table is set, the lighting is perfect. What to serve? Think clean, light foods that simultaneously pay homage to the holiday and provide a freshness for the pallets of the eye and mouth. Early Colonists had oysters at their Thanksgiving dinners, and in eras past they were considered to be a celebratory staple at the meal. In 1954, the Fish and Wildlife Service tried to promote oysters with a press release titled, “Oysters—a Thanksgiving Tradition.” It’s time to bring the tradition back again. To make fresh oysters with grilled onions, roast, grill, or saute the onions with wine and olive oil, and add the seasonings listed below. Serve a bit of the sauce and onions in 24 fresh, freshly shucked oysters and put on our Bourdain Bread Board to serve.
Extra Virgin olive oil
1/4 cup dry white wine
Sea salt and freshly ground black pepper, to taste
1/4 cup chopped parsley (fresh, Italian flat-leaf)
Brussel sprouts are a staple at Thanksgiving tables. Rather than (or in addition to) roasting them, bring attention to their vibrant, light hue by serving them in a zesty salad. To make brussel sprout caper salad, shave brussels sprouts into very thin slices on a mandoline, starting from each sprout's top while holding it between thumb and forefinger by its stem, and place brussel sprouts in a large bowl. Discard stems. Stir in capers, pecorino, olive oil, lemon juice, and black pepper to taste, toss and serve. Ingredients listed below.
4 Tablespoons capers
1⁄3 cup grated pecorino, plus more for garnish
1⁄4 cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
1 Tablespoon dijon
Sea salt and coarsely ground black pepper to taste
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