Food & Design: A Modern Traditional Thanksgiving w/ The Local Vault, D2 Interieurs & Watson's Catering (sponsored)
Thanksgiving is around the corner and it's time to start thinking about ways to make it a special one. While the holiday is a time to honor traditions, we should also feel free to create new traditions, create new memories and update the way we celebrate!
Whether this is your first chance at doing Thanksgiving your way or you are a seasoned host why not make some modern updates to the way the holiday is done? From stylish home décor in a mix of vintage and contemporary to Thanksgiving dishes served up mindfully with healthy, locally grown ingredients, we have the dish on how to make your holiday a Modern Traditional one the whole family will love.
Get the Look: Modern Traditional Home Décor
We love this dining room look from local designer and founder/CEO of D2 Interieurs Denise Davies. The artful combination of vintage and modern pieces are the perfect blend of traditional with a hint of glam.
To achieve this look in your own home, The Local Vault has just the pieces to transform your space from ordinary to sensational.
Start with a traditional dining room table such as this elegant dark wood Hickory Chair Sutherland Dining Table- it will elevate the look and will never ever go out of style.
Add a touch of modern appeal with a classic tufted dining chair done in a deep shade of blue shadow velvet for a unique look.
Another way to keep the look both classic and modern? Don't be afraid to mix and match! Substitute chairs at the head of the table with a pair of these Brownstone Taylor stunners.
A subtle elegance will be the result when a sleek and chic black lacquered cabinet stands in to house your favorite sentimental items or extra dishes for when you have more guests than you planned for. The more the merrier!
Celebrating the holidays means adding a bit of sparkle and shine. Try a fabulous gold mirror and watch as your room takes on a warm and festive glow.
You'll be proud to serve your guests with these horn and silver serving pieces with their organic shape and silver accents.
Whether you go all out and paint your dining room the gorgeous shade of orange that Denise suggests or you want to start with an accent piece, we love this fun and functional serving tray from Jonathan Adler.
Now that your room is styled, its time to think about...
What to Serve
The table is set, the candles are lit but what will you be serving? We asked local favorite Watson’s Catering to share some of their favorite healthy, organic and most importantly – delicious recipes that are sure to become new traditions for celebrating a modern Thanksgiving in your home.
Deviating from the old standby recipes might feel daunting but we know you wil enjoy sharing these healthy and mouth-watering dishes with your friends and family.
Watson’s Catering Recommends:
Apple – Quince Crisp Recipe
6 tablespoons sweet butter
3 tart, crisp apples (Jonagold, Braeburn, Gala)
1 ½ tablespoons fresh lemon juice
2/3 cup brown sugar
3 tablespoons maple syrup
½ cup golden raisins
1 cup oats
2/3 cup flour
½ teaspoon cinnamon
Pinch freshly grated nutmeg
Preheat oven to 350 degrees. Use 1 tablespoon of butter to grease a 2-quart ovenproof dish. Melt the remaining butter and let cool.
Peel and core both the apple and the quince. Cut into medium size cubes and toss with lemon juice and 3 tablespoons of maple syrup in a large mixing bowl. Fold in the golden raisins. Transfer the mixture to the prepared baking dish and sprinkle 3 tablespoons of water over the top.
In a separate mixing bowl stir together the remaining brown sugar, oats, flour, cinnamon, nutmeg and salt. Drizzle the melted butter over the dry ingredients and blend. Sprinkle evenly on top of the apple mixture and bake until the fruit is tender and the topping is golden brown, 30 – 40 minutes. Let the crisp cool for at least 10 minutes.
*Quince can be found at your local farmers market or farm stand.
Butternut and Farro Pilaf Recipe
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 ¾ cups water
1 cup farro
2 cups cubed peeled butternut squash (to save time, purchase peeled and cubed butternut squash available in most supermarkets in fall and winter)
½ cup chopped flat-leaf Italian parsley
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1 clove garlic, minced
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
¼ cup dried cranberries
½ pine nuts
½ cup kale, chopped
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the farro and square are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, cranberries, pine nuts, kale, salt and pepper.
[Photos Courtesy of The Chalkboard Mag, D2 Interieurs & The Local Vault]