50 SEPTEMBER/OCTOBER 2019
LIVINGMAG.CAliving | DÉcor2
THE PALETTE: I like to blend a little brightness from
summer – purples, vibrant yellows – along with some of the
warmer tones of fall. I prefer to keep the tableware relatively neutral,
opting for a warm white with texture. This allows the food, once its
plated, to take centre stage. Think natural. This is a farm setting so
keep the simplicities of the farm in mind – basic pieces like cut log
charger plates, keeping the tabletop visible, and choosing simple
lines for the tableware. Florals and greenery, some picked from the
location itself, add to the beauty of the event. When you are choosing
elements for your own party, work with the elements around you.
I like to bring the outside in.3
ATTENTION TO DETAIL: When you are working with
a chef like Chef Chris Van Hooydonk, you follow suit – extreme
attention to detail. Glassware and tableware lined up, polished crystal,
and incredible florals by Wild Valentine Design. Balance is important –
you need room on the table for food too!4
MAKE THE FOOD A PART OF THE DESIGN:
Chef Van Hooydonk created a squash soup as our first course,
served along with a few rustic loaves of homemade bread. Whether
you’re working with a chef, or maybe you are the chef, think of all of
the harvest vegetables you can use to complement your theme, and
don’t forget the wine. We chose two impressive wineries from the
Okanagan – Lunessence and Noble Ridge. Outstanding wines for
an outstanding meal.5
PULL FROM YOUR SURROUNDINGS:
We picked fresh lavender and yarrow in the morning –
nothing fussy – just placed beside each plate. A cast iron pot found
in the kitchen became part of our decor. Pay attention to the size of
the items you place on the table. You don’t want anything too big
and you need to be able to see over it.
And remember what this is all about – breaking bread with
people you love. So enjoy the autumn harvest you have created
and those you created it for.
—Trisha Isabey is the principal designer at Isabey Interiors