Fall Fete Table Setting
Photo courtesy of Heather Antonelli, Bilotta Kitchens Event
A few months ago, though a mutual friend, I was introduced via Facebook to a fantastic, talented lady whom I consider to be a kindred spirit. Heather Antonelli, furniture and textiles designer, as well as a cook and the author of the book, Haute N the Kitchen, has traveled the globe experiencing the flavors, sights and styles of many different cultures. Haute n the Kitchen gives its readers a fresh perspective on entertaining, as her menus and ideas are inspired by her personal travels and traditions.
When Heather agreed to collaborate with me on an article for our magazine, I was honored beyond belief. “Style: Under the Influence” is not just about personal style and fashion, it is about bringing those elements into every aspect of your life, including inviting friends in to share a meal and celebrate with abandon the simple joys of the season. I have been influenced by Heather and her creative spirit and sense of style and wanted to share some of her fantastic ideas with you.
Autumn is an amazing time of year, the colors that Mother Nature puts on display convey a sense of warmth all its own. First, think about russet and amber colored leaves, golden brown acorns and pinecones, the gorgeous crimson red and plum colors of grapes, pomegranates, and red wines and rich, glowing oranges of pumpkins and gourds. Now think of ways to incorporate them into your home and into your own personal style. Funny that nature pulls out all the stops as the weather gets chilly, windy and wet, driving us indoors to the lure of a roaring fire and comfort food. Instead of waiting for that quintessential, golden fall day to spend outdoors enjoying all that autumn has to offer, gather as much natural beauty as you can and bring it indoors to adorn your home in a variety of ways.
When we spoke about creating the theme for this article, Heather and I wanted to convey to our readers that every gathering should be filled with something special for your guests, a bit of the unexpected, and using the seasons as your inspiration is a good way to begin. When throwing any party, you need to ask yourself, what is the feeling I am looking to create? Heather suggests incorporating those colors and textures by using “warm tweed fabrics” as a tablecloth, and instead of the usual pumpkin centerpiece, why not use orange Chinese lanterns, pussy willows, and vanilla-colored roses to create a fall arrangement? Another idea she offers is that rough twine can be tied around wine glasses to hold wine charms, and then again around napkins and cinnamon sticks. Also, try scattering the table with paper leaves, gourds, and acorns as an alternative to table runners.
An interesting way to ask your guests to come to your home is to find some beautifully colored, large leaves to write on as an invitation. Make sure to dry them off and mail them in a complementary colored envelope. Heather likes to also use miniature ornamental pumpkins as place card holders; use a gold, glittery marker to write each guest’s name directly on it, or do the same thing to identify each tasty treat you plan to serve.
A sample menu for the perfect Harvest Dinner could be as follows: *
Beaujolais Nouveau
Eggplant Bruschetta
Butternut Squash Ravioli with Shitake Crème Sauce
Stilton & Roasted Beets Salad
Gingery Apple Pear Crumble
(Recipes for the above menu can be found in Heather’s book, Haute N the Kitchen)
One of my all time favorite foods for fall is a good risotto. Risotto is great to either indulge in all by myself in front of a cozy fire, or if I’m feeling festive, it’s a great dish to invite friends over to share over a couple bottles of wine.
Heather offers this amazing recipe for Wild Mushroom Rosemary Risotto: *
Wild Mushroom Risotto
Photo courtesy of Eating Well
Ingredients:
2 tbsp olive oil
2-tbsp garlic
½ cup shallot, minced
2 cups Arborio Rice
7-½ oz red wine
8 cups chicken stock
3 tbsp chopped fresh rosemary
1-cup shitake Mushrooms
1-cup Portobello Mushrooms
1-cup Crimini Mushrooms
1 cup grated Parmesan Reggiano
Salt and Pepper to taste
Directions:
In a deep pan heat 2 tablespoons olive oil. Add the shallots, garlic and
rice. Stir to combine and let sauté for 3 minutes, then add 1 cup of the
wine and stir. Continue to stir until ALL of the liquid has been
absorbed by the rice. Then, add 1-cup chicken stock and repeat.
Keep alternating the wine and stock, wine and stock and keep stirring until your
bicep burns! Seriously. This will go on for about 30-35 minutes.
When the rice is not quite al dente (getting soft but still firm), add
the fresh rosemary, all the mushrooms, and a generous pinch or
two or salt & pepper. Add 1/2 cup of the Parmesan and KEEP
stirring to mix all together. Add more stock or wine if needed, do
not let the rice ever be without liquid. When the mushrooms are soft,
remove from heat. Serve immediately with a sprinkle of the
Parmesan cheese.
Now that you have plenty of ideas for your décor and a fantastic menu to serve your guests, Heather suggests, “break out your tweed mini skirt, some tall boots, and the party is on!”
I cannot wait to meet this influential lady someday so that we may collaborate our ideas in person. Heather, thank you for sharing your style and fantastic inspirations with our readers!
***For more information on Heather Antonelli and Haute N the Kitchen, please visit her websites Haute N the Kitchenor Gypsy Faire Tents
***All photos, menu and recipe courtesy of Heather Antonelli and Haute N the Kitchen. Used with permission.
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