It’s that luscious time of year when braised dishes once again make their appearance. I especially love fall entertaining for that reason. The main dish can be made the day before, leaving me free to putter with the table to my heart’s content.
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- A large mushroom
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- An artichoke
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- Red and spring onions
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- Aubergine, herbs and a shallot
These mushroom plates are the only pieces I have in this pattern. I picked them up from Williams Sonoma a few years ago, and really enjoy the warm, woodsy feel of all the vegetables and herbs.
This time it was the purple of the aubergine that caught my attention, so I combined them with casual purple linens, also from Williams Sonoma some years ago. They’re shown with taupe Cambria dinner plates from Pottery Barn (the taupe is discontinued, but they have other colours) and vintage raised-paste shell-edged creamware by Wedgwood, acquired on e-Bay, and also available at Replacements.com
Oh – I almost forgot – there was a whimsical salt & pepper shaker that came with the set, as well. The detail on the stems and the bottom of the mushrooms is lovely.
I created a centrepiece of pears and pomegranates. The stemware is a Morgantown pattern of Depression Glass from Replacements.com. There are only four glasses and three iced-tea glasses and I normally don’t purchase such a small quantity, but I fell for the etching in the glass and the lovely amber stems.
The full menu, for anyone who is curious:
Roasted Beet, Blue Cheese and Pecan salad
Sharing this blog with Between Naps on the Porch.
