This tablescape was that thing. Not all of them are, they can’t all be equal, but this one was because it hit, as cheerleaders often say. Despite running around like a chicken with its’ head cut-off all afternoon, rushing to replace my placemats that didn’t arrive in time, finding winter peonies that had already opened somewhat, picking up a croquembouche that was way shorter, rounder and decked out for an ugly sweater party at the office holiday party.
To be honest I actually like the rush beforehand, the adrenaline is exciting in addition to the nerves I always get before a shoot about the weather, light, time, logistics, my lack of photography skills, etc. It’s stomachache inducing to think about why I didn’t have more time to prepare, why the vases I own aren’t suitable for the floral arrangement I need, why I don’t have a full dedicated team to help me create something I don’t get paid any money to do but manage to spend all my time and money doing?
The feeling is probably not the best thing for me, my husband is well aware of this once he starts seeing things like orange towers in the refrigerator and asking what a krow·kuhm·boosh is and at exactly what time he can start eating this dessert-sounding-thing he isn’t entirely sure of but he wants it regardless even though he knows his sticky (literally) fingers will fire up the already overwhelmed, laser focused version of his wife he’s dealing with.
To be fair the unusually shaped croquembouche was quite cute once I topped it with a green velvet bow and had Arthur remove all it’s extra-sugary decorations which solved both of my problems simultaneously even though I am pretty confident he snuck a cream puff off the side while I wasn’t looking but what you don’t know won’t hurt you. Right?
And even though the light was waning as I meticulously combed through all the delightful extras I had forgotten I purchased for this event; like the CHIC-ist tassel party hats from the party QUEEEN herself, Rebecca Gardner and the adorable chalet inspired embroidered napkins from the tablescape duchess Mrs. Alice, I manically fastened more bows to the champagne coupes and delicately placed the menu cards I made not to ruin the giant fluffy tassels I attached earlier that day between client sessions, I couldn’t help but take a second to bask in the glory of what I was doing.
Despite being frantic about the light leaving my beautiful balcony at dusk before I had evened picked up my camera yet to start shooting I was overcome by how beautifully executed it was. I tend to be so hard on myself about all the details but there tends to come a point when I feel so settled in what I am spending my time doing that the stress instantly escapes me and every little thing leading up becomes worth it.
The idea for this table in particular was born out an idea for New Year’s Eve, a holiday my family and I tend to throw an elaborate dinner party in celebration as Arthur’s parents have strong cultural ties to the holiday and my mother was born on New Year’s Day. The night is always about embracing the fruits of our labor, feasting and family!
I love any challenge to go all out and try something new. Fruit and dessert towers have always remained elegant and intimidating to me. I love a champagne tower, seafood tower, macaron tower: all of which I’ve successfully explored while entertaining.
We shall see how much more height I can accomplish next time but I was pleased here with my first attempt at an orange tree, and they remained my centerpieces at my holiday girls dinner I hosted later that evening.
To make them I used these styrofoam cones, toothpicks and mandarin oranges. I filled in the white areas with green leaves from my roses but you could also garnish the cone first with kale or buy oranges with the stems and leaves for a more authentic look too.
Towers are definitely more useful for a table displaying hors d’oeuvres and cocktails as they make a nice backdrop. But I wanted to accomplish both which meant removing the flowers and placemats later for my table for six.
I guess it was lucky the croquembouche was so misshapen, because it didn’t interrupt our ability to connect at the table, while enjoying Chinese food takeout and caviar on potato chips, the best combo ever.
I hope you get the chance to embrace whatever thing sparks true joy for you this holiday, or make it a priority in 2025.
Happy New Year! xx
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