Create an 'Around the World' theme

Today I'm going to show you how you can create an Around the World themed tabletop using objects you've purchased while travleing and I'm also going to show you how you can decorate with your travel finds. When I travel I like to collect items that inspire me and remind me of wonderful places I've visited. Displaying travel finds throughout your home is a wonderful way to decorate and are useful conversation starters when entertaining. We will also visit Thierry Rautureau of Rover's restaurant to learn how to make a fabulous duck dish.

 Travel Finds for Home Decor

I know that sometimes those items end-up in a closet or aren't incorporated into the home decor. Today we'll visit my friend, JJ McKay who has traveled around the world collecting objects and art. From the bathroom to the living room JJ has successfully displayed artifacts from around the world. He has a signed and framed menu from the Russian Tea Room just before it closed displayed in his kitchen. JJ has a wonderful way of displaying his travel finds throughout his home. Each item has its own story and is a wonderful conversation starter; a great way for guests to connect. You can easily use your objects and art that you've found on your travels into your decor as well as use them when you entertain.

 Around the World Tabletop

I visited the Seattle Asian Art Museum as the location for my Around the World tabletop. It's a gorgeous museum filled with Asian artifacts which I thought was an ideal location to host an Around the World dinner party.  To start, I used grey silk dupioni to cover the table as well as a runner created out of vintage maps.  I photocopied images of vintage maps from a book and took a strip of red butcher paper for the length of the runner. I glued the copies of the vintage maps into a collage. I love how it turned out; it adds color and elegance to my tabletop!  To continue the travel theme, I used red place mats from Crate and Barrel and was inspired to make them look like luggage so I used red construction paper to make long luggage handles which I inserted under the red place mats (no glue necessary!).  The centerpiece for the tabletop included artifacts from some of my travels as well as chrome globes I found at Crate and Barrel. I displayed the globes on clear boxes that were different heights with my travel finds mixed-in. I found beautiful glassware at Crate and Barrel and to continue the travel theme, I wrapped the napkins with countries flags. To personalize each person's place settings, I wrapped the napkins with small flags that I found at Display and Costume and made sure the flag was from a place my guest has previously traveled! As a take-away for guests, I suggest giving something from one of your favorite regions of the world. I love Asia and gave my guests character stamps which I found at the Seattle Asian Art Museum gift shop.

Rover's

I visited Thierry Rautureau of Rover's restaurant located in Madison Valley. It was an honor to have Thierry show me how to make an amazing duck dish. Rovers serves Northwest contemporary food with a French accent which has won him accolades from around the country not to mention top honors from the likes of Gourmet magazine and Zagat Survey. The most impressive aspect of Thierry's restaurant is his customized service for each client which has won him the attraction of regulars and out-of-town guests alike. He loves to dote on his regulars!

RECIPE:

Warm Duck with Apple Salad - serves 6

 

1 side of duck breast, deboned

1T Butter

2 Chopped Shallots

1/2 Chopped Garlic Clove

1T Indian Curry

1T Grated Ginger

1T Honey

1/2 teaspoon Balsamic vinegar

1T Chives, sliced thin

 

For the Apple Salad

3T Olive Oil

2 Granny Smith Apples, diced small

1T Indian Curry

1T Grated Ginger

1T Honey

1T Chives, sliced thin

Salt and Pepper to taste

 

DIRECTIONS:

Duck:

In a hot skillet, sear the duck on the skin side first and once crisp, turn on the other side and cook another 3-5 minutes.

Put aside and let it rest for at least 15 minutes.

Remove the fat from the breast, cut meat into thin slices and put aside.

In a hot saute pan, melt butter and add shallots, garlic, ginger, curry and all the duck slices, and add honey. Cook for about 2 minutes while tossing all the ingredients, then add the chives and put aside. Season to taste.

 

Salad:

In a hot saute pan, pour 1T of the olive oil, add diced apples and saute for a few minutes before adding curry, ginger, honey and chives. Toss together and set aside. Season to taste.

 

To serve:

Place apple salad on plate first, then top with duck. Drizzle with leftover olive oil and 1/2 tablespoon of Balsamic vinegar. Serve with arugula tossed with olive oil and salt.