Hosting a dinner party in the Fall is easy thanks to all the festive Fall veggies sold at the grocery store. Pick up an assortment of squash, gourds, and pumpkins to make a quick and easy centerpiece that instantly sets the tone for your tabletop.
On my Fall tabletop I started by creating a ‘table runner’ of eucalyptus branches down the center of my dining table. I place a large white pumpkin in the center {I prefer one in white so it looks more like Fall and less like Halloween}, and then created a small vignette on either side with flowers and gourds. For flowers, as I mentioned in this post, there has been a transition to looser ‘unkept’ flower arrangements {envision wild flowers} so I created arrangements of whites and greenery {I recommend Fall-friendly flowers like Chrysanthemum or Dahlias, Amaranth, Queen Anne’s Lace, Eucalyptus, and Bayberry}. Alongside the arrangements I stacked clusters of different colored pumpkins and gourds and sprinkled a few pinecones on top!
**Great tip – While I bought the pumpkins at the grocery, I collected pinecones from my garden. So before placing on my table, I placed on a baking sheet and baked at 350 for fifteen minutes to kill off any critters!
For my table settings, I chose Juliska Tuileries Garden Placemats, World Market White Baroque Plates {it’s a whole matching set of dinner plates, salad plates, and bowls}, Villeroy & Boch Blacksmith Flatware, and Juliska Amalia Wine glasses. The main dish, a delicious casserole was served in a festive ceramic pumpkin casserole dish.
The finishing touch was a Fall cocktail {which I will share in the next week}, a mixture of apple cider, peach, and whiskey! I placed them on a tray over to the side on my buffet table, and used some of the leftover branches from my tablecape as garnish! Now all we need is a cool breeze to kick this dinner party into motion! Cheers!