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| Table Talk |
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The inspiration for this setting came from a set of pottery that a friend gave Davis for Christmas. Its rustic look called for an outdoor setting. "The decision to set up in the fern bank came next and everything flowed from there," says Davis. The place card is a weathered piece of copper flashing that was taken to a jewelry store for engraving. A small groove was cut in a piece of oak branch to make the stand. |
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"I've always loved vintage Fiesta ware and have quite a large collection," says Davis. "The colors of the place cards reflect two of the oldest and most readily available colors in which the dishes were produced." Any frame shop can take care of the frames and matting, Beard says. Names can be handwritten, or as in this case, computer generated. |
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During my own seating trauma, I consulted Vogue's Book of Etiquette, published in 1948 and written by associate
editor Millicent Fenwick, who went on to become the pearl-wearing
congresswoman from New Jersey caricatured in "Doonesbury."
Fenwick admonishes that, despite a century of practice, "seating
guests at the table is too often, in America, a haphazard un-thought-out
business" and expressed near horror over the fact that guests are
often given seating precedence due to their financial status.
The correct
method, she writes, is to accord a foreign guest the most importance,
followed by a stranger (usually a guest brought by a friend), someone who
has held an official position in the past, and a guest invited for the
first time. "Constant guests," relatives, and children bring up
the rear, and people of great age or who still hold official positions
trump everyone. She also warned that particular care must be taken with
foreigners and officials, not necessarily because they're so
wonderful, but because they'll know the rules. My favorite senator, Thad Cochran, couldn't
make it until the wedding day, but had he been there for the rehearsal, I
certainly would've seated him next to my mother, in accordance with
Fenwick's rules. We did give all the foreigners (the best man and his
wife were from Madrid) excellent seats and swell partners, but the fact
that they all happened to be fabulous company had at least as much to do with their placement as with their personalities. Though not listed as a
factor in any official rule book, being good company puts you up there with generals and octogenarians -- the real difficulty of seating is making sure that personalities mesh. At the most important dinner of my life, I wanted the
people I care about most in this world to have a wonderful time. When I
asked my father who he wanted to sit by, he said, "somebody who
hasn't heard my act yet." In other words, a woman with whom he
could flirt and who would hear his stories with a fresh ear. So I sat him
beside the sexy and funny Australian partner of my good friend, artist John
Alexander. And for the rest of the week, he couldn't stop talking
about the femme fatale his thoughtful daughter had placed him beside.
| JULIA'S RULES FOR SEATING |
| · Invite a couple of good conversationalists. Though the food should be excellent, of course, it's the conversation that is the essence of every dinner party. In Victorian England, hostesses competed for the best talkers, with Robert Browning being in particular demand. |
| · Guests should have common ground. In one of the most famous books ever written about food, The Physiology of Taste, published in 1825, French culinary philosopher Jean Anthelme Brillat-Savarin decreed that in order to have a successful party, guests should be carefully "chosen so that their professions will be varied, their tastes analogous, and that there be such points of contact that the odious formality of introductions will not be needed." |
| · Consider political hot buttons. A lighthearted debate is one thing, but no one wants to dine on the set of Hardball. Seat opinionated guests with dinner companions who are less apt to take offense. |
| · Twelve is the max for conversation, but take into consideration the size of your table. One of the most festive dinner parties I ever hosted seated 12 of us shoulder-to-shoulder. The enforced intimacy of the space spilled over into the conversation. |
| · Separate couples. In my firm opinion, seating couples together shows a lack of imagination. In 1788, the book The Honours of the Table deemed placing the sexes alternatively around the table risqué. Soon afterwards, though, it became the norm. |
| · Host and hostess should sit at separate tables. At least once a year, my mother gives a large, seated dinner that requires not just her dining table but round tables spread throughout the house as well. She and my father each anchor one, and close friends, also well-known to the other guests, host the others. |
RESOURCES: The Avid Companies, 800/284-3267,
theavidcompanies.com; info@theavidcompanies.com; pastillage place
cards by Janet Allen, Angels Cake & Confection, 205/871-3536,
mustardseedfoods.com; chargers and candlesticks courtesy of
Interiors by Kathy Harris, 205/241-5101, interiorskh@aol.com; pottery by
Robert Holleman Pottery and Prints, 662/834-2279, ebenezerclay.com.
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