Cozy Thanksgiving Day Fete

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While we delight in designing wedding tablescapes for our clients, we couldn't resist throwing an early Thanksgiving dinner with our closest friends here in Maui. We are so incredibly grateful for the growth and change that this year brought our way and we wanted to celebrate with our first friendsgiving! We called upon some of our favorite wedding creatives to help dress the poolside patio.

The inspiration for the evening was autumnal, effortless Wine Country meets sunny Hawaii Thanksgiving – a bit lush with loose, rich florals and traditional dining elements. We often work with the ladies over at Bella Bloom and we were happy to bring them on to design the gorgeous centerpieces. They harvested local greens to make a garland runner that spanned the length of the ivory farm tables by Signature Events.

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One of our favorite details from our Thanksgiving table were the tiny painted pumpkins that we sat at each guest plate. We tend to bring in a little glitter and shine whenever possible so we opted for a matte gold metallic shade to paint the baby pumpkins. Miss B. Calligraphy hand-lettered each name card upon kraft paper for our guests. Beginning with a natural linen runner to ground the table, we mixed tall, ornate wooden and rustic silver pillar candle holders into the scene. And for the place settings, we opted for Set's mirrored gold flatware and traditional wine glasses for the most important aspect of the evening - the wine!

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We will leave you with one of our favorite Thanksgiving Day dessert recipe's by Food & Wine: pear and cranberry hand pies. These flaky little pies are the perfect guest favor or sweet treat at the end of the meal!

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  1. In a medium bowl, toss the diced pears with 1/3 cup of the sugar, 1 tablespoon of the flour and the cranberries, ground cloves, cinnamon and salt.
  2. On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square, about 1/8 inch thick. Using a sharp knife, cut the pastry into 8 squares. Spoon the pear filling onto a corner of each square, leaving a 1/2-inch border. Fold the pastry over the filling to make a triangle and firmly press the edges to seal. Crimp the edges with a fork. Prick the top of each triangle once with the fork to allow steam to escape during baking. Transfer the hand pies to a baking sheet and refrigerate for at least 30 minutes, until chilled.
  3. Preheat the oven to 400°. Brush the chilled hand pies with the beaten egg and sprinkle them with the remaining 1 1/2 tablespoons of sugar. Bake the pies for about 30 minutes, until they are golden brown. Let the hand pies cool for at least 5 minutes. Serve with whipped cream or vanilla ice cream.

Happy Holidays from the Belle girls!