On my recent speaking engagement at Christ Church Antiques Show in Grosse Pointe , Michigan, one of the tablescapes I designed was with an orange and aqua color pallet. I thought you might enjoy the Key Ingredients of that tablescape!
I started this design concept with the table cloth. The fabric is a beautiful fabric from Thibaut called Jakarta-F98612. The colors were yummy and from there, I found another great fabric that was a traditional flamestich with an updated color pallet. I loved the bit of lime green in this fabric from Stout. (Ciaro-color Bahama).
The next ingredient for this tablescape was a lovely antique French brass planter that one of the dealer at the show loaned me for this tablescape. This lovely piece came from Dede and Jim Taylor Antiques from Birmingham, Michigan. I filled this antique with lots of Marlyse and Mikaela roses and then added some fun bottles in orange and aqua around the planter to freshen things up and give the table a slightly less formal feel. The fun bottle vases, which come in several colors are from Ganz. I just loved the shapes, both in round in square.
My main china Key Ingredient was Herend Fortuna-Queen Victoria in Coral. From there I added four chargers in a variety of colors found in the napkin fabric, including the lime green! The chargers were truly a “collection” ,the green and gold on white and the copper and gold on white were from Picard, parlon gold from Haviland, and green lace from Mottahedeh.
With this, I mixed another Key Ingredient, four different patterns of Waterford Crystal: Lucerne, Irish Lace, Lismore Diamond and Lismore Nouveau. Then I couldn’t resist a perfectly beautiful white salad with a gold rim , which was Herend’s Gwendolyn.. The Key Ingredient for flatware was an old sterling pattern was Tuttle Trianon, so classic, so lovely!
And to top everything off and really give the tablescape a fun element, I selected Two’s Company (which is a favorite company of mine!) Coral Zinnia.
As you can see, I had a great time in Grosse Pointe! One couple, John and Peggy Woodhouse took me under their wing and gave me such a lovely time in Grosse Pointe!
Preheat oven to 375 degrees. In a large sauté pan, cook the sausage until browned. Drain and pat dry with paper towels to remove excess grease. Stir into the sausage the broccoli , red peppers, and cheddar cheese. Whisk together eggs, milk, baking powder, and salt and pepper to taste. Lightly spray a 12 cup muffin pan with oil. Spoon out the sausage mixture evenly into the 12 cups. Ladle the egg mixture over the sausage mixture. Sprinkle with the grated Parmesan cheese and bake for 15-20 minutes.
