Celebrating Autumn – pt 3 (buffet table)

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The dining room shared a wall with the kitchen, separated by a set of double, sliding, frosted glass French doors that had been opened to reveal the dining room.

From the kitchen viewing out, the left side of the formal room had three short rows of windows with semi-translucent ivory drapes and swags over the off white vertical blinds. The blinds were currently parted open to show a view of still blooming rose bushes in white, pinks, orange, lavender and multi-colors. A single, wide glass door was opposite the windows as the main entry from the foyer and hallway.

A single chandelier was hung from the center of the ceiling accompanied by recessed ceiling lights. The chandelier had a dimmer switch.

The room was painted a rich coral hue.  Bright metallic speckle accents of bronze and copper were on the walls with the French doors and the partial walls opposite, leading to the plant parlor.  Another pair of sliding frosted glass panels that separated the parlor and hallway from the dining room had been neatly tucked away into its track. The entry to the parlor was just a few feet to the right.

In a little alcove on the left, in the wide hallway between dining room and parlor, was a powder room. The recessed ceiling lights overhead in the hallway were placed like scattered stars. Smaller versions of the foyer scones had been intermittently placed along the hallway walls.

The walls were painted in glossy aqua. The powder room had corn silk colored walls and was decorated in terracotta hues, creamed honey toned wood and splashes of bright, Caribbean waters blue-green.

A stick of osmanthus incense has been sweetly scenting the little room from the sink. Osmanthus smelled of richly scented flowers and a hint of raisin bread.

Off to the side by one of the opened kitchen/dining area French doors, on a smaller table draped in gold organza, were bamboo flatware, napkins and squarish shaped plates and little bowls.

The tempered glass goblets, for sangria or latte, and little tea cups were closer to the appropriate dispensers on the end of one of the tables. The drink ware had been from a restaurant supply store. Each goblet had been etched, between the six of them, with a different leaf shape. The little Asian tea/sake cups were simply painted with deep red and gold leaves. Both were party favors.

Blue butterfly flipped on the mini white LED strings of light in each of the pair of large, stemmed wine glasses. The pirate hostess had preferred to have compostable or biodegradable vs. washing dishes (or not having enough to go around). Besides, the home owners would appreciate more food for their garden via composting.

The six of them had moved the tables slightly closer to the windows yet still allow room for the guests to circulate around it. The blue butterfly tended to the buffet table decor.

She poured some sand into either a footed dessert bowl or a large goblet before wedging a large tea light into the sand of each one. After arranging five on both tables, she went back into the kitchen. Candles would be lit and dining room lights would be dimmed closer to the start time.

An empty cobalt glass vase awaited chrysanthemums from the nearby grocery store. Of the helpers, the autumn pixie was most intrepid. She left the house in costume to get them.

An eclectic collection of place mats indicated which dishes went where.

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On a display easel, pages of a large print menu was affixed neatly into sturdy, yellow-orange colored board. Also on the menu were a cast of attendees in costume as well as what they were bringing to share.

The easel had been placed out in the foyer area, next to the welcome table, but closer towards the formal dining room.

 

There was an assortment of libations:

-Cinnamon latte with optional whipped cream

-Oolong tea

-Dark sangria with dark berries and a bit of citrus flavored Ceylon cinnamon

-Sparkling sake infused with Asian pears, slices of ginger and a little lime.

 

Sweets

  • baked wonton with minced apple filling and dusted with a cinnamon/confectioner’s sugar blend (Pixie)
  • blueberry custard pie with optional ginger-vanilla gelato (Butterfly)
  • Chinese 5-spiced pumpkin bread, with optional spread of honey sweetened cream cheese spread/frosting (Pixie)
  • flourless dark chocolate cake; crème fraiche and blackberry sauce optional (Lily)
  • Date sweetened triple cinnamon [Ceylon, Korintje, Saigon] Mini “truffles” (Butterfly)
  • jasmine rice pudding topped with a sprinkle of raw sugar (Kitsune)
  • pumpkin fudge with white chocolate morsels (Bunny)

Savory fare

  • baked sweet potato fries (purple, orange, yellow) with sauce options: hot curry coconut, Dijon-raw honey or herb infused coconut oil (Bunny)
  • black mini gnocchi with minced smoked salmon in mild wasabi sauce (Pirate)
  • chopped, sauteed mixed greens with grated beets, drizzled with balsamic vinaigrette and lightly sprinkled with smoked sea salt (Nurse)
  • daikon/rainbow carrots/radicchio slaw tossed with sesame seed oil, rice vinegar, black lava salt and fresh cracked black pepper (Kitsune)
  • ginger-scallion black pearls risotto (Pirate)
  • Herbed pumpkin souffle (Nurse)
  • radicchio wrapped and pancetta tied baked vegetable rolls  (Lily)

 

Butterfly left the lighter wand in the kitchen area on a counter. Luckily, the other lights throughout the house were battery operated and only needed a flick of a switch.

A slinky little shadow uncoiled from her place under the ivory drapes and went about in silence to wander the room and investigate the decorations.

 

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