For most of us, our big meal on the fourth Thursday in November shares the same basic components: turkey, some form of potatoes, stuffing, gravy and pumpkin pie. For some, that and a parade or football game on TV is all that is needed for the perfect Thanksgiving celebration. Others may need to take it up a notch or two, following in the footsteps of their mothers and grandmothers by bringing out the inherited china, polished silver and cherished family recipes. This is a great time of year to honor traditions—whatever they are—and to remember just how important those traditions are to your family.
Martha Hoover, owner and creative director of Café Patachou, illustrates this point with her own story. “When my children were little, before my third was born, I prepared an elegant Thanksgiving for my family—straight out of Gourmet Magazine. It was an incredible meal—picture perfect,” Hoover says.
“The next morning (Friday), I got a telephone call from my mother inviting us to come for Thanksgiving dinner,” she says. Aghast, Hoover reminded her mother that they just celebrated the evening before with great fanfare. “My mother said ‘yes, I know but everyone wants a normal Thanksgiving.’”
The lesson Hoover learned is that traditions are nothing to mess with.
During his childhood, event design expert, David Jackson, owner of Premier Events celebrated many Thanksgivings at Colonial Williamsburg, where he says the day was all about traditional food, ambiance and family fun. Jackson strongly recommends that you approach Thanksgiving gatherings by focusing on what’s really important. He says, “Don’t worry more about the silver being polished than the comfort and comradery of family.”
“If you’re busy, make one signature dish and have the rest catered,” he says. “Relaxed hosts contribute to relaxed gatherings.”
Hoover agrees, suggesting hosts do about ninety percent of what can be done ahead of time so they can relax and enjoy the day. She likes to set the table earlier in the day or the night before. And, since mashed potatoes really have to be done immediately before the meal, if it doesn’t upset family tradition, choose a potato dish that can be prepared the night before. Stick them in the oven one hour before guests arrive.
The fault of a typical Thanksgiving meal is it’s usually very white, carbohydrate-laden, and frequently overcooked, says Hoover. She calls it the “great white meal.” While she now knows the importance of keeping to the theme, she tries to make the meal look more vibrant. “My mother always makes the sweet potato casserole. It adds color to the plate,” she says. Very simple, fresh vegetables help as well.
Another easy way to add color to the table is by incorporating fruit, flowers and other natural items into your tablescape. David Strohmeyer, a designer with McNamara Florist, suggests a few options that are hot trends this year, but still stick with the traditional theme. Strohmeyer does believe in playing the traditional element of the holiday to its fullest potential. “If you want to be totally avant-garde,” he says, “go completely traditional.”
Some of Strohmeyer’s favorites this year include anything berry, which he says is the hot color of the season. He loves adding fresh fruit and even vegetables to the decorative arrangements. Feathers add a pheasant touch, which he says plays off of the “whole hunt sensibility of the holiday.” And, as a man who loves his job, he adds, “I’m all about magnolia this year.”
“Thanksgiving is the perfect time to splurge on flowers,” he says. “You’re going to have company for four days so you’ll get plenty of punch and life out of them.”
“Flowers raise the bar,” Strohmeyer says. “When you walk into a room with flowers, people know it’s a special occasion.”
“It’s my favorite holiday by far,” he says. “I love that it’s about a big, formal meal. I have seven brothers and sisters, so big formal meals are special for my family. This is where we learned a lot about social dining. The expectation at the table was different on Thanksgiving than at our regular family meals.”
Strohmeyer’s father also took things up a notch in his own way. Where most children trace their hands onto paper and create a turkey drawing, he used wood and cut each drawing and placed them standing at each child’s place setting. “My dad had a jigsaw and was crazy about it,” the younger Strohmeyer says.
Jackson loves those types of personal touches. “Everyone enjoys being included. When you have a place card, it’s clear you want that person at your table. If you have children or grandchildren too young to read, use their photograph or drawing.”
“Especially at this traditional time, it’s wonderful to incorporate as many family pieces as possible,” Jackson says. “Honor grandparents by including their silver or china. Don’t be afraid to mix and match pieces. It makes it more interesting, more real life.”
If, after you’ve done your best to make the day truly special for your family, you hear a few criticisms; try not to let it ruin the day. You might keep in mind David Jackson’s advice when he says, “Sometimes the best gift you can give is the gift of holding your tongue.”
RESOURCES Floral design David Strohmeyer, design consultant, McNamara Florist; Event planning David Jackson, owner, Premier Events; Food design Martha Hoover, owner and creative director, Café Patachou; Place cards and menus RSVP