You know how you sometimes day dream about the perfect meal? Well, at least I do. I think if you cook and eat a lot, your mind tends to wander off into table territory quite often.
Have you ever thought about having a picnic in a vineyard? At a long table, draped in white linen, sipping Chianti as the sun sets and smoke from grilling bistecche fiorentine wafts through the vines? I was at that dinner the other evening. And it wasn’t a dream.
I had the extreme pleasure of attending a meal organized by Outstanding in the Field . Outstanding in the Field was started in 1998, by chef and artist Jim Denevan, as a way to connect people to the land. They organize farm based dinners, set amid fields, vineyards and orchards, pairing farmers with local chefs. They have taken their traveling bus across American, putting on hundreds of meals, from Hawaii to Florida.
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This year Outstanding came to Europe, with stops in England, France, Spain and Denmark. The Italian stop was at La Pietraia, a small organic, biodynamic agriturismo in Chianti. All of the produce for the dinner came from their farm, as did much of the wine. Susan McKenna Grant, the extraordinary chef who owns and runs La Pietraia with her husband Michael, prepared most of the meal. The main course, local Chianina beef, was prepared by famed butcher and chef Dario Cecchini.
We started out with a flute of prosecco, drizzled with blackberry syrup that Susan has put up earlier in the season. Flute in hand, we wandered over the farm, through the plots of vegetables and over to visit some very happy looking pigs, rabbits and chickens all raised in a fenced in area of the nearby woods.
We then headed up the hill, to arrive at the crest of the vineyard where a long table followed the curve of the land. As the sun set over the rolling, vine-covered hills, course after course of exquisitely prepared food made its way magically to our table.
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The vegetable courses were prepared by Susan, and reflected her attention to detail. A colorful mosaic of serra e selva (cultivated and wild) vegetables was first. Beets, radishes, squash and eggplant mixed with wild malva blossoms and misticanza. Each bite was as intensely flavorful as it was colorful.
My favorite course may have been the tomato water gelee. Served in a glass, the half inch of gelee was embedded with a wood smoked tomato. Guests were asked to crack the egg (which had been cooked sous vide for two hours) directly atop the gelee. Fun to do, delicious to eat.
Between courses, which also included a pumpkin flan with sage and parmesan fonduta, guests got up, wandered amid the vineyard, chatted with table mates and – most exciting – inspected the main course: The Meat.
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Even though I’ve been to many a butcher and walked my share of markets around the world, even I was bowled over by the incredible display of pink, glistening meat that Dario had brought with him from Panzano. I was thrilled to see my favorite, his ‘sushi di Chianti’ which is more or less Dario’s version of tartare. Next up bistecca panzanese and huge, hulking, too-big-to-be-true bistecche fiorentine. Cooked – just barely – over a charcoal fire and served so rare I thought they were going to moo.
The pairing of somewhat introverted Susan, and her incredible attention to delicate vegetale detail, with completely extraverted Dario, and his he-man cooking of cow with fire, was brilliant.
By the time desert came around the sun was setting. We nibbled our apple and quince tart, sipped our home made mead, and then wandered down the hill, our path lit only by the stars, the day dream ending as we headed off to bed.Whether your preference is for round or long, imperial tables, indoor or outdoor settings, whatever style you want to achieve, the décor for reception time plays a key role in your wedding! After all it is when your guests will be seated in one single place for the longest time during your celebration.
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You will need to determine if you prefer round tables, or long imperial tables or something different such as a combination of the two which can be really eye catching. The spaces available will be a determining factor on the options you can consider. Patterns can also be created such as a circle of long imperial tables, much like the spokes in a wheel. Parallel imperial tables are the perfect solution for some of the grand halls in castles and historic villas.
Shorter rectangular tables are also a possibility. We encourage our couples to step away from the ordinary, with a destination wedding you have so much freedom to do something unique!
The project usually starts with choosing a colour palette, the style and vision the couple has in their minds. Our team develops a tailor-made project based on your criteria helping you make the best choices in terms of vendor selection and budget.
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Typically, we take elements from our couple’s overall style and the venue itself. A countryside estate is often celebrated with rustic and natural accents, while a ballroom lends itself into more formal arrangements incorporating crystal and mercury glass.
An historical venue, on the other hand, can stand out with a modern and linear style- something unique and different to highlight the amazing setting.
Often the textures and colors of the bride’s bouquet is the inspiration for the greenery and florals used in the centerpieces. If the bouquet is bohemian, we use lush, draping and textural blooms in a natural style. A clean, modern bouquet would inspire the same kind of clean lines and shapes, sticking to a simpler palette and more cohesive, structural floral choices.
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It used to be that choosing to opt out of tablecloths was only for informal, rustic events. However couples today are mixing formal with bare tables, often with a gorgeous runner and floral decor running dow hthe middle. The effect can be as informal or over the top as you wish and we feel often is warmer and more welcoming. Wood is beautiful and long tables with dark or light wood and the addition of patterned place settings and even colored glasses with beautiful florals can be quite spectacular.
Some venues definitely call for total formality with tablecloths....but with the variety of venues and options offered by caterers there is something for everyone!
No matter whether you choose round or long tables, many couples opt for a top table. This “focal point” is a great way to intentionally create a space for a broadening the tablescape.
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If your preference is for round tables, a more gathered design could accent this table shape, while an oblong centerpiece could gracefully accent the center of a long table.
The wonderful thing about flowers is that nothing is written in stone and you can be as creative as you want! Centerpieces can be a combination of decor and even vary from table to table. You can mix some lower centerpieces with tall ones or have a mix of candles on one table and a lush floral arrangement or runner on the others.
Our Italy wedding planners guide our couples on the best design based on the vision they have shared with us and the venue spaces.
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Don’t be afraid of unique materials and designs! This is a great opportunity to include some personality and make your wedding in Italy really unique!
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