To start, I decorated my flower boxes with white acorn squash, grapevine, pinecones. I also added hydrangea, placed in a water tube to extend their life. The water tubes you can get at any local florist shop for 25 cents.
I added candle holders from the Crate and Barrel at Bellevue Square. Illuminating the candles will give your porch that extra welcoming feeling.
Next, I wove grapevine through a trellis on the porch, to add texture, with a modern twist. This idea takes the place of the traditional grapevine wreath that most people use on their front door.
I bought pieces of colored glass from Bedrock Industries to fill the bottom of my boot tray. This adds color and interest to an otherwise drab boot tray.
If you like to entertain, why not entertain outdoors? Even in cold weather, you can cuddle up outdoors, if you have throw blankets. I always have blankets ready on my porch for my guests.
I also set up a bar outdoors. I got my outdoor bar at The Pottery Barn in the Bellevue Collection. It is treated wicker and will last for years.
Instead of the traditional corn stalks as a decorative item, I found baskets at IKEA that are woven out of corn husks. That way I get the texture and tradition of corn husks, but with a contemporary look.
With the porch decorated and you're ready to welcome your guests, it's time to prepare a wonderful dinner for them. For this week's meal, we went to Chef Matt Costello, the executive chef and general manager at the Inn at Langley on Whidbey Island.
Chef Costello uses only fresh seasonal ingredients in his dishes. He serves a set menu to one intimate group of guests at his restaurant, every Thursday thru Sunday.
Each course, comes with a story as Chef Costello explains to his guests, where he found each ingredient. For us, he is preparing seared scallops with matsutake mushrooms, pumpkin puree and brown butter. See the recipe below.
Of course, the perfect meal needs the perfect "farm to table" party. To create the mood for my harvest party, I traveled to Marra Farms in south Seattle. Marra Farms donates its' fresh fruits and vegetables to food banks and shelters across the Seattle area.
I always send out invitations to my parties. For this party, I went by the paper source to make my invites. I just cut a picket fence, and hand wrote the invitation because it's a casual dinner.
I started my harvest table by covering my picnic table with burlap. I chose burlap not only for its' farm feel, I chose it for it's great texture and it serves as a neutral background, so the food can be the star.
Almost everything on this table, I found at stores at the Bellevue Collection.
- For the centerpiece, I picked up these clear acrylic boxes from The Container Store and filled them with fresh fruits and vegetables.
- I got faux bois plates from Crate and Barrel. Their pattern reminds me of tree bark which is perfect for my natural setting.
- I picked up glass water bottles also from Crate and Barrel. They give the table that casual look but they are totally reusable.
- The utensils are from the Good Earth company. They are made from corn husks, so they are competely environmentally friendly.
Have a great party!
Here's Chef Costello's Recipe:
8 large sea scallops
4-6 roasted button sized pine mushrooms
1 cup warm seasoned pumpkin puree
Brown butter
1 cup butter
1 c up heavy cream
1 lemon
Salt
Place the cream and butter in a heavy sauce pan with at least 3-4" of room to the rim. Cook over medium heat, stirring constantly, until the mixture begins to separate. Keep stirring. This could be 20-30 minutes. Once the oil and solids are completely separate, remove from heat. Let the residual heat continue to "toast" the solids until a golden brown. Add juice of one lemon. It will bubble up a great deal. Return to heat to cook the lemon juice "off" season with salt. Two pinches should suffice.
Sear the scallops and place in a medium oven.
Place a smear of pumpkin on a plate. Drizzle a little brown butter on the plate as well. Take the scallops out of the oven and arrange on the pumpkin.
Place a warm pine mushroom on the plate and garnish with a few garlic chives.
