Thanksgiving
Keep scrolling to see how I design my Thanksgiving centerpiece and place settings!
Start by visiting your favourite market and selecting colourful fall produce. My favourite is Remark! I chose cauliflower, peppers, carrots, eggplant, sprouts, beans, asparagus, basil, corn, pumpkin, garlic and gourds.
Pepper vases! The best pepper vases start with flat bottom peppers. Instead of flowers in my vases I chose living basil. Cut a circle in the top of the pepper, remove the seeds and insert a clump of rooted basil. The living basil brings an aromatic scent to the table.
I like height in my centerpiece and I get this using standing asparagus stock. The elastic will keep the asparagus stock standing and raffia adds a natural texture while covering the elastic.
Same for carrots and beans...tie the carrot greens with raffia.
Choose your table runner. I chose a natural textile in burlap -- found at Pier 1. Then start to build height with an item like the footed cake plate pictured here.
The layering begins. I started with the monochromatic vegetables first. Have fun and distribute the more colourful produce throughout! Try to disperse the vegetables evenly while ensuring they are close enough together for this full look.
The place mats were selected to coordinate with the accent salad plates and napkins. These were also found at Pier 1.







