Photography by Jean Allsopp / Styling and florals by Sandra Lynn
Tradition matters— especially during the holidays when family and friends gather. “It gives us a sense of belonging and reminds us of where we come from,” says designer Sandra Lynn of Lynn Allen Design. “Compassion and being grateful is what the holidays are all about.”
To that end, Sandra says there’s no better time than the holidays to pull out all the finery: the wedding silver, the crystal and china, heirlooms passed down, and the pressed linens that have been patiently waiting on the sideboard. For Sandra and her Mountain Brook client, the dining room was the perfect venue. With holiday celebrations and family occasions in mind, the designer worked with the homeowner to create a dining space that would welcome all these events yet remain fresh and relevant for generations to come.
Cocooned in dark colors with a slate floor, mirrored accent wall, crystal chandelier, and silver-leafed ceiling— elements from the previous owners that Sandra and her client embraced—the space feels intimate yet grand thanks to a mix of wood and painted finishes and antique and modern appointments. “The mahogany table belonged to the homeowner’s parents,” says Sandra. “We gave it a fresh look by adding the painted cane-back, antique French chairs.
We then repeated their lighter tone with a modern X-base server and an antique painted and gilded French mirror.” A French buffet from Henhouse Antiques fits perfectly between wood columns on the mirrored wall. A family portrait is a reminder of one of the client’s three, now-grown children in the younger years.
Creating a Playful Yet Elegant Holiday Tablescape for Gatherings
To welcome the family home, Sandra created a traditional holiday tablescape yet a little bit playful. Starting with the homeowner’s Royal Crown Derby China, she mixed the pattern with the Mottahedeh Tobacco Leaf gold chargers and soft blue, round, woven placemats.
Tapping into the colorful place settings, the designer leaned into earth tones and fall notions for the centerpiece and accouterments. Pinecones and feathered birds nestle into a long, low arrangement of dried blue hydrangeas, chrysanthemums, creamy white and rust-colored roses, and sprigs of dried white snowberry and eucalyptus, along with a variety of greenery cut from the homeowner’s garden.
White pumpkins scattered at the base further nod to the season, and twig candles in a collection of silver holders repeat the earthy feel. All prepared in anticipation of another cherished year, there’s nothing more for this family to do except enjoy being together.
Sandra’s 4 Holiday Tablescape Tips
Sandra Lynn of Lynn Allen Design
Sandra Lynn shares her style tips for creating an elegant holiday tablescape that nods to formality with minimal fuss.
Don’t cover a beautiful table with a white tablecloth.
“So many of us grew up with our moms using tablecloths,” Sandra says. “I believe you should be proud of your wood table and enhance it with the right colors and tablescape.”
Always use cloth napkins.
“If you don’t own them, invest in them,” advises the designer. “You can’t go wrong with monogrammed, traditional white or cream dinner napkins, but don’t be afraid of color or patterned linens.”
Polish the silver.
An heirloom tea set on the sideboard and silver water goblets gleam against a warm wood table. “If you don’t have a complete collection or full silver service, use what you have and add to it over time,” Sandra says.
Layer in the texture.
Monogrammed linens tied with ribbon, silver pieces, decorative glass, and candles can fill in the spaces between a centerpiece and place settings.
Whole Roasted Free-Range Chicken with Winter Vegetables
“Every household needs a truly great whole roasted chicken recipe for its repertoire. This is a simple recipe that we have been preparing at least once a week for years. The results are greatly improved by purchasing a free-range, organic chicken when available. Incorporating exotic, flavorful ingredients, such as porcini or morel mushrooms, baby artichokes, or fingerling potatoes, also achieves a superior result. Our boys love when we take the time to cut the thighs and legs away from the roasted chicken to produce extra pan drippings. Be sure to serve this dish with plenty of crusty bread for dipping.” — Chef Chris Hastings, Hot and Hot Fish Club
1 (4 to 4 1/2-pound) whole free-range, organic chicken 2 1/2 teaspoons kosher salt, divided 2 teaspoons freshly ground black pepper, divided 6 fresh rosemary sprigs, torn in half, divided 1 bunch (about 20) fresh thyme sprigs, torn in half, divided 1/4 cup olive oil 1/4 cup (1/2 stick) unsalted butter 1 large parsnip, peeled and coarsely chopped into 1-inch pieces 2 large carrots, peeled and coarsely chopped into 1-inch pieces 1 medium turnip, peeled and cut into 1-inch wedges 1/4 large rutabaga, peeled and cut into 1-inch wedges 1 large yellow onion, peeled, halved and sliced into ½-inch-wide slices 6 fingerling potatoes, quartered 1/4 pound assorted wild mushrooms or cremini mushrooms 8 large garlic cloves, peeled Crusty French baguette, for serving
1. Rinse the chicken under cold running water, drain, and pat dry. Season the cavity with 1 teaspoon of the kosher salt and ½ teaspoon of the pepper. Stuff the cavity with half of the rosemary and half of the thyme. Tuck the wings behind the chicken, and tie the legs together with butcher’s twine. Allow the chicken to rest at room temperature for 30 minutes while the vegetables are being prepared. 2. Preheat the oven to 400 degrees. 3. Heat the olive oil and butter in a large cast-iron skillet over medium heat until the butter is melted. Add the next 8 ingredients (parsnips through garlic) and the remaining rosemary and thyme sprigs, tossing until well coated. Season the vegetables with the remaining 1 ½ teaspoons kosher salt and 1 teaspoon of the black pepper. Cook the vegetables over medium heat, stirring occasionally, for 5 minutes. Transfer the vegetables to a large baking dish or roasting pan. 4. Season the outside of the chicken with poultry salt and remaining ½ teaspoon of pepper. Arrange the chicken on top of the vegetables and roast at 400 degrees for 30 minutes. Reduce the oven temperature to 350°F and continue cooking for 40 to 45 minutes, basting occasionally with the pan juices, or until the chicken is golden brown and cooked through and vegetables are tender. 5. Remove from the oven and allow the chicken to rest for 10 minutes. Cut the legs and thighs away from the cavity of the chicken, allowing the juices to drain into the vegetables. Allow the chicken to rest an additional 5 to 10 minutes. Carve the chicken into 8 pieces (two wings, two drumsticks, two thighs, and two breast halves). Divide the vegetables and chicken evenly between 6 dinner plates and spoon the pan juices over each serving. Serve immediately with crusty bread slices. Makes 6 servings.
Heirloom Cauliflower Gratin with Roasted Chestnuts, Parmesan Cream and Black Truffle Oil
1 pound white heirloom cauliflower florets, cut into bite-size pieces 3/4 pound purple heirloom cauliflower florets, cut into bite-size pieces 12 chestnuts, roasted, peeled, and diced 4 cups heavy cream 3/4 cup freshly grated Parmesan 1/2 teaspoon chopped fresh thyme 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 to 2 teaspoons black truffle oil 1 1/2 cups Herbed Bread Crumbs, (recipe below)
1. Preheat oven to 400 degrees. 2. Combine cauliflower, diced chestnuts, and heavy cream in a medium stockpot or Dutch oven. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool. 3. Add the Parmesan and thyme to the cream and return to a boil; reduce heat and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes. 4. Return the cauliflower to the cream mixture and season with salt and pepper. Drizzle truffle oil into the cauliflower and cream mixture, and stir to combine. Spoon cauliflower mixture evenly into 8 (1-cup) ramekins. Top each ramekin with 3 tablespoons of the Herb Bread Crumbs. 5. Place gratins in the oven and bake for 4 to 5 minutes, or until the crust is golden and the sides are bubbling. Serve immediately. Makes 8 servings.
Herbed Bread Crumbs
1/2 (8-ounce) fresh French baguette, torn into 2-inch pieces 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves 1 1/2 tablespoons chopped fresh chives 3/4 teaspoon freshly grated lemon zest 1/4 teaspoon minced garlic 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup unsalted butter, melted
Place bread in a food processor and pulse until bread is a uniform crumb consistency; transfer crumbs to a large mixing bowl. Add the next 7 ingredients and mix well. Drizzle melted butter over the crumbs, and toss to evenly coat. Use immediately or refrigerate until ready to use. Makes about 3 1/4 cups.
Apple, Almond, and Endive Salad with Creamy Herb Dressing
2 medium Fuji apples, cored and thinly sliced 4 heads red endive, stems removed, leaves separated and washed 4 heads green endive, stems removed, leaves separated and washed 1 cup Creamy Herb Dressing, (recipe below) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup lightly toasted sliced almonds 3 tablespoons fresh parsley leaves
1. Combine the apple slices, endive leaves, and about 1 cup of the dressing. Toss gently until the leaves are well coated with dressing. Season with the salt and pepper. 2. Arrange the endive spears and apple slices in a criss-cross pattern, alternating the red and green endive spears, on each of 6 plates. Sprinkle 1 tablespoon of the almonds on each salad and garnish each with a few fresh parsley leaves. Serve immediately. Makes 6 servings.
Whisk together the aïoli, verjus, tarragon vinegar, and Dijon mustard until smooth. Stir in the herbs and season with the salt and pepper. The dressing can be used immediately or refrigerated in an airtight container for up to three days. Makes about 1 ¼ cups.
Aïoli
Because of the slight risk of salmonella, raw eggs should not be served to the very young, the ill or elderly, or to pregnant women. If you are concerned about this, try adding 1/2 teaspoons finely chopped fresh garlic to a good quality, store-bought mayonnaise.
2 egg yolks 11/2 cups olive oil, divided 1/2 small garlic clove, peeled 1 tablespoon fresh lemon juice 1 tablespoon water, if needed 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
1. Place the egg yolks in a food processor and process on high for 2 minutes. With the machine running, slowly drizzle 1/2 cup of the olive oil into the egg yolks, until slightly thickened. Add the garlic and lemon juice and process until combined. 2. Add the remaining olive oil in a slow, steady stream into the egg mixture while the machine is running. Thin the mixture with 1 tablespoon of water, if needed. (When all of the oil has been added, the mixture should be creamy and thickened.) Season the aïoli with the salt and pepper. Refrigerate the aioli for at least 30 minutes before using. The aïoli will keep refrigerated for up to three days. Makes about 1 1/2 cups.
Pecan Tart with Molasses Ice Cream
1 1/4 cups pecan pieces 1 (11-inch) round, pre-baked tart shell 2 large eggs 1/2 cup dark brown sugar 1/4 teaspoon salt 1/4 cup melted unsalted butter 3/4 cup dark corn syrup 1 teaspoon vanilla extract 1 1/4 cups whole pecan halves, about 9 pecan halves per pie Molasses Ice Cream (recipe below)
1. Preheat oven to 350 degrees (for convection oven). 2. Arrange pecan pieces evenly in the bottom of the tart shell. Whisk together the eggs, brown sugar, salt, melted butter, corn syrup, and vanilla. Pour the egg mixture evenly over the pecan pieces. Arrange pecan halves on top of the filling in a decorative pattern. 3. Place tart on a baking sheet pan and bake for 20 to 25 minutes or until the filling is set around the edges. (The center of the tart may still jiggle slightly.) Cool completely before slicing. Serve each slice with a small scoop of Molasses Ice Cream in the center. Makes 6 servings.
Tart Shells
1 1/4 cups all-purpose flour 1/2 teaspoon kosher salt 1 1/2 teaspoons sugar 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes 3 to 4 tablespoons ice-cold water
1. Sift together the flour, salt, and sugar into a medium mixing bowl. Using a pastry cutter or a fork, cut the butter into the mixture until it resembles a coarse meal. Add water, one tablespoon at a time, stirring just until mixture begins to stick together and is moistened. 2. Turn out dough onto a piece of plastic wrap, and wrap tightly into a small disk. Refrigerate for at least 2 hours before using. 3. Preheat oven to 325 degrees (for convection oven). 4. Place chilled dough on a lightly floured surface. Roll dough out into a 12-inch circle, a little less than ¼-inch thick. Transfer circle to 1 (11-inch) fluted tart pan, and press the dough into the sides and bottom of each pan. Trim off and discard excess pastry. Line the tart shell with a piece of parchment paper, and fill with pie weights or baking beans. Place tart shell on a baking sheet pan, and bake for 25 to 30 minutes or until lightly golden. Allow tart to cool completely before removing the pie weights. Makes 1 (11-inch) tart.
Molasses Ice Cream
2 quarts heavy cream 1 vanilla bean, split 16 egg yolks ¾ cup sugar ¼ teaspoons salt (not kosher) 1 cup unsulfured molasses
1. Add cream to a 4-quart saucepan and place over medium-high heat. Scrape vanilla bean seeds into the cream. Add vanilla bean pods to the cream. Bring mixture to a simmer, and remove from the heat. 2. Whisk the egg yolks and sugar in a large, stainless steel bowl until yolks are pale yellow and slightly thickened. Slowly drizzle the hot cream mixture into the egg mixture, while whisking continuously. Add salt, and pour the entire mixture back into the saucepan. Cook over medium heat, stirring constantly, for 2 to 3 minutes or until the mixture coats the back of a spoon. 3. Remove from the heat, and stir in the molasses. Strain mixture through a fine-meshed sieve into a stainless steel bain-marie. Place bain-marie in an ice-water bath, and stir until well chilled. Makes about 8 quarts.
The Hot and Hot Fish Club Cookbook
Bring even more of Chef Chris Hastings’s delicious dishes to your table with The Hot and Hot Fish Club Cookbook (Running Press Books), by Chris and his wife, Idie. The book includes more than 200 recipes, as well as beer and wine pairings and a sourcing guide. It also offers a behind-the-scenes look into the authors’ home and work lives, with details on how the Hastings gather with family and friends around the table. In addition, the chef introduces readers to dozens of purveyors who supply the restaurant with the freshest ingredients. So preheat the oven and get ready to impress your dinner guests!
Help greenery last longer by keeping temperatures in the house a little cooler—heat dries them out more quickly. If possible, use a mister to lightly spray them daily.
Instead of stapling or pinningribbon, hold it in place with florist wire. The wire prevents holes and allows you to reuse your ribbon each year.
When hanging fresh garland it’s ok to cut it. Don’t feel like you must use one long piece. In fact, when draping garland around a door, Lisa actually prefers to cut it to ensure that it hangs correctly. “And if you cut it too short, don’t panic,” she adds. “Simply use florist wire to put it back together.”
When hung up high, I prefer to use fake greenery. It’s so far away that no one will be able to tell it’s not real. Plus, watering something that high can just be a pain.
Make the everyday feel festive.
There’s no reason to move a perfectly good orchid out of the way during the holidays. Instead, add holiday elements such as pine cones and curly sticks to the arrangement to make it more festive.
Topiaries are timeless.
I just cannot get enough of the myrtle topiaries from Shoppe. They are great for year-round decorating, but for the holidays, I like to tie white bows around their stems and fill their bases with lemons and limes.
Ring the wreath.
There are many ways to use a wreath besides the obvious one. Of course, I hang them outside and inside, but I also like to use them as festive ‘collars’ like under a fruit bowl in the kitchen. It’s such an easy thing to do.
Poinsettias are always on point.
They are the Christmas flower for a reason, says Buffy. They last forever, but you don’t have to buy just red. I prefer white varieties, and I like to repot them in nice containers throughout the house for a subtler take on the traditional holiday flower.
I always love flowers in the powder room or if you don’t have a lot of counter space, a wreath works perfectly.
Showstopping Entry
If you are short on time but still want to make an impact, dress up a purchased swag by using flower picks to wire berries onto it. Insert the picks at random intervals until you get the look you want.
Think Outside the (Color) Box
Charlotte strongly believes that holiday florals don’t have to only be red and green. “If you have a hot pink tablecloth you love to use, then by all means do so!” she says. “Likewise, don’t be afraid to use peach or other rosy shades indoors in the winter.”
Double Up
If your holiday plans include hosting multiple parties, you may want to put up two trees—one for guests and one for family. For example, adorned a simple tree with pink berries and a giant coral-hued live amaryllis garland. The fresh flowers may be short-lived, but guests will be oohing and aahing long after they’ve left the party. Save your heirlooms and sentimental keepsakes for the family tree.
Sybil usually decorates her home around December 15th to ensure everything is still fresh on Christmas morning. “When it comes to hanging fresh greenery, later is always better.”
Say “Yes.”
When it comes to choosing what to decorate with use the things you love and that are meaningful to you. Period.
The Bare Minimum
If nothing else, be sure to dress your front door, the mantel, and your dining table. These three places will always make your home feel festive.
Accessorize
Think of pairing your holiday décor with your home’s year-round look, just like choosing the right pair of earrings for a dress. You want everything to work together.
Fresh Ideas
Seek creative ways to use smaller wreaths inside your home. In her kitchen, Sybil hangs boxwood wreaths from tartan ribbons on white cabinet doors.
Gearing up for a holiday party or home tour requires next-level planning and design. Fortunately, when Michele and Ross Hunter were asked to open their Twickenham home for the Huntsville Symphony Orchestra Guild Silver Tea, the owners knew to call floral artist Charlotte Wessel. Her eye for timeless and classical holiday floral arrangements with just enough of a twist would be perfect for their new, historically-referenced home and modern interiors.
Working with a neutral, crisp interior scheme by designer Dana Wolter, Charlotte chose to highlight the architecture and design with a rosy peach color palette. “Peach, apricot, and salmon are my favorite flower colors. I use them in almost every project I can,” Charlotte says. “They are great bridge colors for pink, they complement blue, and they can be moody.”
Selecting from the owner’s containers, along with a few of her own, Charlotte says it’s important to let a homeowner’s style shine. “Designing in a home is different than a venue design,” she says. “I want it to feel thoughtful and planned—not like someone called and ordered five arrangements in the same vase and they were just dropped off. I love using something they own or a piece that is special to them, but it’s also important to have the right size, shape, and color. Michele was so generous with letting me get creative. I also really like her style.”
The Importance of Color in Holiday Floral Design
Charlotte worked with flowers in varying shades of apricot for the majority of her arrangements, mixing an abundance of ranunculus; cut and growing amaryllis flown in from Holland; and a selection of roses including Champagne, Kahala, Juliet, and Tiffany roses, as well as Saraha spray roses. A bright red bloom here and there adds punchy vibrancy. Dried citrus and velvet ribbons in a range of tones expand the analogous palette.
Incorporating Greenery into Holiday Floral Designs
“I love to enhance a space using just greenery as I did with the arrangements on the demilune tables. They are some of my all-time favorites,” Charlotte says. “I was initially going to add some amaryllis, but once we got the greenery in place, I decided it would be too much.” If you do add flowers, Charlotte advises pulling them out when they fade and just enjoying the greenery. Most fresh greenery will last the season, but some, like the olive wreaths, dry beautifully.
How to Combine Greenery and Flowers for Stunning Holiday Decor
Charlotte’s greenery includes winged elm, magnolia (teddy bear and little gem), short and long needle pine, cedar, and fir—and always nandina leaves and berries. Bare branches provide additional height, interest, and structure. “I have a thing for branches,” she says. “I love their curves. I also like short needle pine branches with the little pinecones attached to the branch.”
Tips for a Vibrant Floral Display
Charlotte orders cut flowers but also forces her to bulbs. “This year, I had seven different colors, and some did better than others.” She acknowledges the difference in bulb quality and cost. “There is a huge difference in pricing of amaryllis bulbs. I do like the ones from the box stores, and they are less expensive. But they are not the same as the ones you will get from a local nursery. Most of the nursery varieties have double blooms and will continue to bloom after the holidays.”
Smart Floral Installation Tips for Stunning Holiday Decor
Be mindful about hanging flowers. “In my house, I’ll put a nail almost anywhere to hold something, but I can’t do that in most clients’ homes,” Charlotte says. Her advice? Opt for suction cups with hooks, as well as oasis cages to hold the flowers. Be sure the oasis cages are fully soaked but no longer dripping water. Ribbon and twine are usually enough to secure arrangements.
Choosing Between Foraged and Faux Greenery for Holiday Floral Arrangements
“I learned from the best at an early age to cut my greenery. My mom always kept clippers in her station wagon,” Charlotte says. “You just have to know where you can forage and what’s off-limits.” Charlotte has generous friends who allow her to cut from their yards, and she’s never afraid to hit off-the-beaten- path spots with overgrown eleagnus or other greenery. For large swaths of garlands, the designer doesn’t eschew faux but takes care to enhance them with fresh cuts.
Birmingham photo stylist Missie Crawford shares her decadent carrot cake recipe topped with candied orange slices, a gorgeously festive dessert to add to your holiday table. Click here to see Missie’s home dressed for the holidays.
Carrot Cake with Cream Cheese Icing and Candied Orange Slices. Photo by Jean Allsopp
Whisk together flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer, beat oil and sugar. Add eggs, one at a time, and beat until well combined. Slowly add flour mixture. Stir in remaining ingredients by hand.
Divide batter evenly between 3 (8-inch) metal pans coated with vegetable cooking spray and lined with parchment paper. Bake at 350 degrees for 30 – 40 minutes. Let cool 10 minutes, and turn out onto a wire rack or parchment paper. Let cool completely before icing with cream cheese icing.
Cream Cheese Icing
¾ cup butter, softened 12 ounces cream cheese, softened 1½ to 2 pounds powdered sugar 1 teaspoon vanilla extract
Gently beat butter and cream cheese at low speed of an electric mixer until combined. Slowly add powdered sugar and vanilla, beating until creamy.
Candied Orange Slices
4 cups water 4 cups sugar 3 navel oranges, sliced ¼-inch thick 1 cup sugar
Bring water and 4 cups sugar to a boil in a wide Dutch oven. Add orange slices, and simmer over medium-low heat about 45 to 60 minutes, gently stirring occasionally. (This works best in a shallow layer, so it can be done in 2 batches.) Add more water to prevent burning if it evaporates before the slices are tender.
Remove slices from syrup, and let dry overnight on a wire rack. Toss in 1 cup sugar, and place in a single layer on parchment-lined baking pans.
Note: Any remaining orange syrup can be used in cocktails. Slices can also be dipped in chocolate for another treat.
Fall Holiday Table Inspiration: Astier de Villatte salad and dinner plates on an acorn acrylic place mat with Jan Barboglio Turquoise goblet and wineglass. Photos by Jean Allsopp
In the South, the table has always played an important part in our lives. From daily dinners to special occasions, it serves as the vessel that brings us together to break bread and share stories. That’s why Patricia Murray, owner of Mountain Brook establishment Table Matters, works her way around the world to find the inspiring items needed to help her customers set the table and entertain with ease. “Entertaining is part of our culture,” says Patricia. “We appreciate gathering around the table with friends and family. I want to make it easy and enjoyable for people to do.”
Patricia’s appreciation for setting a beautiful table began at a young age. Growing up in a small Arkansas town, she often watched her grandmother throw dinner parties. “Family would come from all over, and my grandmother would always pull out her best china and silver,” Patricia says. “I remember having so many people gathered around the table laughing, telling stories, and enjoying time together.”
“I hope the shop inspires customers to get out the silver, china, or whatever it is that they’ve had forever and see it in a new light. I want them to be excited to invite friends and family over for dinner.” – Patricia Murray
To help others create some of their own memories around an impressively dressed holiday table, Patricia offers an extensive and unique array of accountrements in her shop, from dinnerware, flatware, and drinkware to linens, serveware and decorative accessories. Some of the pieces she carries are traditional, such as antique silver and porcelain, but she also offers many modern, unique options, such as glass tableware from Crisp Galleries in Australia or handcrafted Busatti linens from Italy.
For Patricia, it’s all about showing customers how to mix and match and incorporate old and new pieces to curate a look that draws everyone to the table. “A beautiful table doesn’t have to be fancy or all about grandmother’s old china and silver,” Patricia says. “It just needs to be welcoming, inviting, and a reflection of your lifestyle.”
Royal Crown Derby “Arboretum” salad plate on Jaune de Chrome dinner plate and charger. “Madrid” Flatware by Canvas HomeAlberto Pinto Sous Bois dinner plate on Anna Weatherly charger with Kim Seybertplace mat, Sabre flatware, and Busatti tablecloth
Tips for Setting a Holiday Table
Curating an eye-catching table is easier than you think. Here, Patricia shares her expertise to set your holiday table in style.
Start strategically.
Begin with the dinner plate and build the look around that. Choose a color in the plate to play off of, and layer in other items from there.And keep in mind that just because it’s the holidays, the color scheme doesn’t have to be traditional red and green. Jewel tones are a good option if you want to really dress things up.
Olde Avesbury by Royal Crown Derby dessert plate on Princess Victoria Herend dinner plate with Vietri Gold Ruffle charger and Christofle flatware
Welcome nature to the table.
Include natural elements on the table to add interest. Cut some floral stems or greenery from the yard to use as a centerpiece, but keep them low so that they don’t inhibit conversation across the table. Use feather place mats or a plate featuring a natural element like the Astier de Villatte mushroom salad plate and acrylic acorn place mat.
Don’t be matchy-matchy.
A beautiful table design doesn’t mean everything has to match. Mix and match various colors and patterns and even antique pieces with more modern ones. For example, if you don’t like all the pieces from your grandmother’s china, pick one you like and put new pieces with it. You don’t have to stick to one particular design or style. Don’t be afraid to mix and match.
Let there be light.
Candlelight is a must. Candles come in so many colors, so choose what speaks to you. Blush colors are good options for the holiday season because theyblend well with other hues.
Learn to layer.
To add more interest to the table, layer in various textures and patterns, from patterned tablecloths to velvet metallic ribbon to greenery.
Don’t overlook the linens.
Linens are a crucial part of your tablescape. Always make sure napkins are fresh, and consider using a linen color that plays off the china. Or have your napkins monogrammed to add an extra personal touch that really dresses up the table.
Light, bright, and airy, this laundry room offers space to tackle stains and personal projects. Finishes pull double duty: white cabinets (Toulmin Cabinetry and Design) topped with Mont Blanc quartzite countertops, easy-to-clean porcelain tile floors, and handmade subway tile in a beautiful bright blue. A jetted sink and pull-out spray kitchen faucet helps with hand-washing clothes. Photography by Jean Allsopp.
In the Fold A dedicated space to fold and organize clothes after they’ve been washed is critical to the functionality of any laundry room. Don’t have a built-in countertop? Iron out the problem with the addition of a table. To save space, consider a foldable option that can be removed when not in use.
Control the Chaos Cabinetry and shelving allow for organization and less clutter. If you choose open shelving, you can elevate your aesthetic by transferring items like detergent and fabric softener into pretty glass containers.
Sinking in The sink is as much of an essential laundry room worker as the washer and dryer. Stain emergencies, kids’ messes, pet cleanups, and even soaking of kitchen pans are just a few of its beneficial functions. A laundry sink is typically deeper than a kitchen sink and should be larger, if possible. For maximum functionality, opt for a faucet with a pull-down spray.
On the Line Every laundry room needs a space to hang delicates that must air-dry. Instead of a freestanding drying rack, opt for a built-in drying rod as it takes up less space. Just be sure it’s positioned far enough away from the wall to leave room for hangers.
Photography by Mary Margaret Smith, Styling by Kathleen Varner
Practical & Pretty An organized and functional laundry room doesn’t have to be strictly utilitarian. Perk up the space with an inviting design and finer finishes. Bring on the drama with bold walls or cabinets, or create some calm with a serene palette. Add in woven baskets or a pretty rug for warmth and texture.
Wide Open Spaces There’s no standard size for a laundry room, but the “bigger is better” approach certainly applies. Think through your laundry room goals and map out the space during the design process so that it comfortably houses everything desired. A clear vision upfront will better ensure the space not only works, but also makes laundry less of a chore.
Photo by Jean Allsopp
Double Duty Large families can benefit from double washers and dryers. If going that route, think stackable units to save space. A second-floor laundry room has become a new trend and certainly has its benefits: no lugging the laundry up and down steps and more loads going at one time.
To the Dogs The laundry room is prime real estate for housing the family pet and all of his (or her) belongings. When designing, designate a built-in space specifically for your pet’s crate, food, toys, and other essentials. To really pamper your pooch—and keep unwanted pet hair out of the sink or tub—add a grooming station for bath time.
Tough it Out Quartz countertops are stain-resistant and can withstand practically anything (even harsh chemicals like bleach). For natural stone, consider granite or quartzite (though they must be sealed for stain resistance). For flooring, nothing tops maintenance-free porcelain tile, though the texture of natural materials like slate or flagstone are more slip-resistant.
Fully Loaded Today’s appliances feature high-tech options that wash away the laundry room woes. Save time checking on laundry with a wi-fi-enabled washer and dryer that can notify you via app when the cycle is complete. Many washers and dryers also offer steam options that let you lose the wrinkles without the work. And the real game-changer: a pedestal sidekick washer (thanks, LG!) that helps with those forgot-to-throw-it-in items.
Photo courtesy Red Mountain Theatre / Stewart Edmonds
Red Mountain Theatre invites you to usher in the season with music, merriment, and togetherness at Holiday Spectacular 2024! In what’s become Birmingham’s favorite holiday tradition, families gather to enjoy showstopping dance numbers and beautiful solo moments alike from a cast of over 75 performers. Some of the city’s best professional talent lead RMT’s youthful Performing Ensembles members in a celebration of all the different facets of this time of year.
“It’s so much fun every year to pull together the right mix of songs,” says the show’s Music Director Katie Holmes. “We want to capture the exuberance of the season — plus feature a huge Rockettes-style dance number — but it’s also hard not to be awed by the Nativity finale with all the classic hymns everyone knows and loves.”
RMT is especially excited about a new surprise for audiences this year. As Artistic Director Roy Lightner explains, “Inspired by Broadway shows like The Lion King and Life of Pi, we’ve had the Puppet Design & Build Team at Ohio University build us life-sized constructions of our Nativity animals. They’re SO COOL up close and our cast members are learning to operate them with real mannerisms. It’s going to allow us a new level of storytelling this season.”
Jennifer Jaquess, RMT’s Executive Director, is always grateful for this time of year. “The holidays can be so crazy, and our creative team knows that. We set out to create a moment where audiences can just take a deep breath and enjoy what the season has to offer for us all, together.”
Shows will be running between December 5 and 22nd, with performances at 7:30 p.m. Wednesday through Saturday. Matinees start at 2 p.m. on Saturdays and Sundays. There will be a bonus performance at 7:30 p.m. on Sunday, December 22. Tickets are available at redmountaintheatre.org. For groups of 10+, please email [email protected].
With the arrival of the holiday season, we all seem to want to nest a little more tightly—creating spaces that nurture and fill them with the people and things that bring us joy. That often means returning to the traditional and the familiar, but it can also mean starting new traditions, like gifting locally-made works from true artisans and makers. Here are a few of our favorites for the season.
Meet the Makers
Kelly Dorough – House of Hallmark LampshadesDan Carlisle – E. Maison ArtGeoff Luke – ALCO BakingSarah Okinedo – Soluna Bags
Armed with a cache of her favorite fabrics, Kelly Dorough set out to make a big impact with her line of custom lampshades. Like many with a penchant for great design, she was drawn to the very high-end versions of lampshades but needed them to be a bit more budget-friendly. “I’ve always loved thrift store and antique shopping,” says Kelly. “I can look at a great lamp base and know I could create a better shade than the one it has.” She started by purchasing the shades for the frameworks they offered, and then she taught herself to make the shades she wanted.
“I’ve always been drawn to lamps and lighting. They can make such an impact in a space. My goal is to create shades for clients who want to make their house a home.”
— Kelly Dorough
An Auburn apparel merchandising and design graduate, Kelly says she is largely self-taught via YouTube videos and has always loved collecting fabric. When she and her family moved from Homewood to Cullman a year ago, she started House of Hallmark, producing custom shades and pillows for clients. “I love working with decorators and designers who know exactly what shape and fabric they are looking for,” Kelly says. “I’ve had clients DM me their ideas and then mail me their fabric to create exactly what they want. It brings me so much joy when I can pull that off.”
Follow Kelly on Instagram to find her at her next pop-up, or reach out directly IG @HouseofHallmark
The grain of a piece of wood serves as a siren call to Dan Carlisle, telling the artist what it wishes to become. Some felled stumps become side tables or lamps. Others are coaxed into beautiful sculptures with undulating curves.
While most of Dan’s days are spent hand-pruning and tree removal (a boon to keeping his wood supply at its fullest), he has been channeling his creative spirit into something more since 2019. “During a trip to 30-A, I came across the work of artist Chad Awalt,” Dan says. “I was taken in by the lines and what he was able to achieve with wood.” A seed was planted—one that would settle into the meditative grooves of his mind until it flourished.
“This work feels more like meditation and therapy to me. I’ll put on a playlist, work with the wood, and just let my mind be moved.”
—Dan Carlisle
Dan grew up in a home surrounded by art and creative vibes. His father is noted landscape artist Ben Carlisle, and his uncle is celebrated interior designer Richard Tubb. In his day-to-day work, Dan often comes across cut samples with the whorls and patterns that whisper their potential. Back in his Irondale studio, he listens to the wood, working with and against the grain.
When asked how he knows a particular work is finished, he offers a warm smile and replies, “I have to step away from something I have been working on and let it rest a bit before coming back to it. At that moment, I might see the small details that were bothering me, but then I fall back in love with it and know it is ready.”
Dan’s work can be found at ALKMY in Crestline Village (shopalkmy.com) or directly through IG @e.maison.art
One look at these baguettes and loaves of sourdough, and you’re going to wish these photos were scratch-n-sniff. Geoff Luke of ALCO Baking knows this firsthand. What started as a passion project quickly morphed into a full-fledged foray into the world of baking.
After years in the business world, most recently with Shipt in operations and finance roles, Geoff left the corporate world to pursue his yen for baking, completely pivoting his work-from-home status from corporate executive to baker. These days, you’re more likely to find this husband and father feeding his sourdough starter, scoring baguettes, and loading loaves into his RackMaster RM2020 oven instead of thinking about spreadsheets and P&Ls.
“Making bread became a steadying force of consistency in my days, and it became a source of connection to the people around me.”
— Geoff Luke
His whole face lights up as he talks about the process: “There is this incredibly fascinating thing that happens with naturally-leavened bread—it is mysterious and elemental. You’re just putting together flour, water, salt, and yeast, but then it becomes alive and vibrant.” For a naturally curious soul like Geoff, he likens the bread-making process to pure alchemy, a notion he riffs on with the name of his company. “It’s the idea of alchemy—transforming something elemental and basic into something distinguished and special,” he says. “That’s a big part of where the name ALCO Baking came from.”
Geoff turns out specialty bread twice a week for pickup on the front porch of his Mountain Brook home. Visit IG @ALCObaking to sign up for an email alert to place your orders.
Who among us does not recall the thrill of being in elementary school and having a new back-to-school pencil pouch? Sarah Okinedo certainly does. As a sixth-grade Teach for America instructor in the Birmingham City Schools system, Sarah wanted her students to have this same feeling and spent the better part of a semester crafting the pouches. She’d visit Hobby Lobby and select fabrics and coordinating trims that matched each child’s personality. By Christmas 2018, she’d crafted 28 bags, one for each child in her homeroom. “They all knew whose was whose because I’d chosen patterns that fit their personalities.” Pretty soon, she had other students, fellow teachers, and friends asking for bags of all shapes and sizes.
“I find so much creativity in nature. I have a lot of pictures in my camera of trees and leaves and grass. I go back to those again and again for inspiration.”
— Sarah Okinedo
She added stabilizers and interior linings and also upgraded the trim selections for each new round. By the time COVID hit, Sarah had honed her craft and was able to up her inventory with more time on her hands. From her home in Irondale, she is now turning out a variety of bags—bucket, snap, beauty, and box shapes—that can also be embroidered.
While Sarah is no longer in the classroom, she says that those students are still on her mind as she sews. After all, they were the reason for starting this business that brought so much joy.
To shop for bags or other items such as bandanas, wristlet straps, scrunchies, and lanyards, visit solunabags.com
For more than 125 years, Gracie has been renowned for their hand-painted wallpapers that adorn the rooms of some of the most notable homes in the world.
All Photography by Jeremy D. Clark
“Birmingham appreciates craftsmanship and true art. Each piece of Gracie paper is hand done. The look is nostalgic, formal, and fresh all at the same time. It’s a timeless look that can make a huge impact in any space.”
—Interior Designer Sumner Starling
The Art of Gracie(Rizzoli, September 2024) is the first book from the esteemed firm and offers a stunning look not only at the singular history of this family-run company, but also at the extraordinary artistry that goes into every Gracie wallpaper.
Founded in 1898, Gracie designs exquisite wallpapers that draw on 300 years of hand-painting techniques, craftsmanship, and motifs. The Art of Gracie walks readers through spaces that feature a variety of sumptuous Gracie wallpapers, including atmospheric, panoramic landscapes that depict vibrant city streets and transporting seascapes; wallpapers that shimmer with metallic details and add modern touches to traditional designs; and lush, floral wallpapers that embody the grandeur and elegance that have defined the Gracie brand since its earliest days.
With 320 pages of rich, full-color photographs, the book reveals what makes Gracie’s designs so special, from Papier Chinois and silk to wrinkled rice paper that evokes a sense of age to the glazes that create a vintage patina. In addition, readers are treated to personal reflections from the family themselves.
Purchase your copy of “The Art of Gracie” locally at Table Matters in Mountain Brook
