Good morning and happy Monday!
My name is Samantha Livermore, and I am the newest edition to the Culinary Eye team. I am the Event and Sales lead, and my background is in Visual Merchandising, Sales, Events and Building. If you ask me a question about a flavor you taste while eating our food, I will not be able to answer you. I am just not simply wired that way! In due time I have no doubt that my bosses will educate my palate.
I wanted to take the time to introduce myself breifly and really dive into go over what a typical Thanksgiving looks like for me. Growing up in the Bay Area, most of my extended family is nearby. Almost every holiday- Thanksgiving included- is held at my parents’ house. Over the years we have grown as a family from 30 to about 50 on any given holiday, and ever since I could remember the door has always been welcome. There is a minimum of six kids and three dogs running around at any given holiday, and the woman overwhelm the men at about a 3-1 ratio. We’re pretty awesome.
This year is no different, but because this year Hanukkah falls on Thanksgiving we’re getting a little quirky with it. In terms of colors I went browns, blues and silvers. There is absolutely no doubt that I am in a blue phase, and I’m rolling with it so stay with me here. I chose the brown sateen tablecloth because it’s much less expensive then other tablecloths out there. Having a long, family style table that holds up to 18 people is really long- and you tell me if you want to pay upwards of $400 for a tablecloth that is sure to get gravy all over it!
As a runner down the table I went for tightly woven linen and adhered a silver ribbon with beading down the center. The play of textures is added detail to the eye because and isn’t obtrusive to what is placed onto the table.
I’ve pulled a royal blue charger plate from Koyal Wholesale to really set off the china- a floral motif from Anthropologie. Though it has red in the design, it helps to break up the obvious color palette. The napkins are a white and dark grey stripe-also from Anthropologie. Can you tell I am on Market St. in San Francisco often? Lastly, the “Happy Thanksgivukkah” plates are for my nieces and cousins- and aren’t ceramic.
Turning to floral, haven’t had the opportunity to utilize the trophy trend yet this year so here is my chance- trophies as a vase. I started out with Baby Blue Eucalyptus, Scabiosa Pods, and Baby’s Breath. Then I layered in Jackpot blue Eryingum Thistle, Silver Brunia, and finished off the arrangement with Blue Anemones. Let me know what you think.
Lastly, I’ve started incorporating a photo wall into family gatherings. A family member passed few years back and looking to that Thanksgiving photo- he wasn’t included. It leaves an eerie feeling; as if it was suppose to be taken as a sign. Now, This is may way of ensuring that there will be a moment in time where we all will stop what we are doing during the gathering and really unite and hug it out as a family.
Earlier this month, the Culinary Eye team worked an event with Rue Magazine and Gap. Another vendor we were working with graciously gifted us 8ft birch tree trunks-and here I am putting them to use as a backdrop. I’ve purchased paper cutting machines off of Amazon.com that cut large leafs and birds. Though these leafs aren’t anatomically correct to the birch leaves-work with me a bit. Here is where the kids occupy much of their time, and where everyone who walks in the door writes what they are thankful for. As Thanksgiving is winding down, we all gather together for the worst photo sessions ever that they should be filmed. My grandmother screams “Whiskey!” instead of “Cheese!” My sister, Kasi, almost always has her eyes closed or her body concocted in a position she doesn’t like- and all of the men are guzzling their beers between shots.
Lastly, in terms of the food again I always stayed out of the kitchen. Growing up, my mother and aunt’s would be slaves. I have no doubt that this shaped my thinking and as my cousins, sister and I grew older and were expected to help- I happy obliged by schlepping. Napkin shopping, charger searching-it’s become known that Sam is set up, design elements, and breakdown. Occasionally I dabble as the organizer cleaning duties- but more importantly the taste tester of all of desserts. But starting this year-now that I am considered an adult who can cook because I work at Culinary Eye Catering and Events- I have to bring food! So hummus and veggies it is, ma. Hope you love em. I completely understand why we’re having everyone bring a dish it is for sure the best solution then punishing my mother and aunts- but hopefully everyone will eat?
Favorite dishes to count on: That sweet potatoes dish with the sauce, the green beans with the crunchy stuff, and lemon squares!
Catch you running around on a later date! Signing off.