Libbie’s Table: Banana-inspired Lunch

By Libbie Summers
Assisted by David Dempsey
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Photography by Teresa Earnest Photography
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My love of all things Dorothy Draper mixed with a little Warhol”esque” pop art inspired the recipe for this banana luncheon table for four.
Get the ingredients below!

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Recipe for a Banana Inspired Luncheon Table

Ingredients:
•Great Table and Chairs: Use whatever you have, just make it a clean slate. I used vintage Bertoia chairs and a new Saarinen table .
•Fresh Greens: ALWAYS have something fresh on the table…in this case on the floor. Sadly Tropical Storm Hermine had blown over a few of my neighbor’s banana leaves. Luckily it didn’t kill the plant AND I got to use the fallen leaves for my luncheon.
•Cool Placemats: (Get this downloadable banana print from ETSY) I downloaded the print and took it to Staples to print a larger size on thicker stock paper.
•A Conversation Piece: Bananas painted white at each place setting were definitely something to talk about.
•Interesting Centerpiece: Centerpieces don’t have to be elaborate or expensive. How affordable and chic is this!! I used Vintage and New Liquor Decanters (I collect decanters old and new and especially love the gold striped from Emily McCarthy Shoppe) and filled them with pink colored water! The rabbit is for good luck I think.
•Fun Place Cards: Typically I don’t believe place cards are needed for less than 8 people, but couldn’t resist with a simple instamatic photo take of each guest as they arrive!
•Good Food: It doesn’t have to be a lot at a luncheon, it just has to be great! This recipe for One Bowl Best Ever Banana Bread was the perfect choice to have on the table for a little pre lunch nibble.
•Good Soundtrack: ALWAYS have great background music…always. And if one or two of the songs are danceable…that’s a bonus!

Hawaiian Surf Party

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest
1974 Custom Surf Board by Roger Brucker 

Proof that you don’t need a Hawaiian beach to have a Hawaiian beach party.
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Hawaiian Surf Party
(a fun party that doesn’t need a beach)

What you need: 
A buffet table (I used a vintage surfboard, but any surfboard or SUP board would work)
Bamboo plates and wicker chargers
Fresh flower leis for everyone, including a Vizsla with an attitude
Old Hawaiian shirts torn into napkins
At least one person in a Dashboard Hula Dancer Costume
Kona Brewing Company Beer
A macadamia nut inspired meal: Lime Broiled Fish and Macadamia Nut Pesto, Macadamia Nut Brittle, Chewy Macadamia Nut Brownies

 

Libbie’s Table: Hot Pepper Party

By Libbie Summers
Assisted by David Dempsey

When asked “who’s coming to dinner” I’m full of pride to say my husband and son. It’s never “only my husband and son”. They are everything and they love spicy food and I love them….so natch a festive table was in order for a meal where hot pepper sauce hugged every dish.
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Hot Pepper Party

Ingredients: 
Linen Napkins from Shop Fog Linen ($14 ea)
Enamelware Plates vintage, similar on Etsy ($7 ea)
1930’s Cherry Red Bakelite Flatware, vintage from Habersham Antiques Market, similar on Etsy) ($5 per piece)
Hand thrown stoneware plates,  picked up at a junk shop in Va…don’t remember the name ($1.50 ea)
Wooden bowls, similar from World Market ($2)
Argyle printed mason jars, Fish’s Eddy/similar still in stock ($9.50 ea)
Jute twine from Home Depot
Mini red clothes pins from Michaels

 

 

Edible Flower Salad

By Libbie Summers
Photography by Chia Chong
Recipe by Brenda Anderson
Fashion Stylist Brooke Atwood
Flowers by Ashley Woodson Bailey
Artwork by Katherine Sandoz
Model April Johnston

A stunningly adorned setting and a beautiful girl can make a meal…so can a delicious flower.
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Edible Flower Salad with Lemon Thyme Dressing and Crispy Prosciutto
serves 6, (makes 10 ounces of dressing)

What you need:
6 thinly sliced pieces of prosciutto
6 ounces vegetable oil
4 ounces rice vinegar
Juice and zest of two lemons
1 tablespoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups spring greens, rinsed and dried
2 cups edible flowers (we used nasturtiums and pansies), lightly rinsed and patted dry

What to do:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place prosciutto on it in a single layer. Bake until crisp (about 15 minutes). Allow to cool.

In a jar with a lid, add the oil, vinegar, lemon zest, lemon juice, thyme leaves, salt and pepper. Shake well.

To Serve: Divide salad greens and edible flowers among 6 chilled plates. Spoon dressing over and top with crispy prosciutto.

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Libbie’s Table: Help Yourself Ice Cream

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest 

Even if you aren’t a taste fan of ice cream of the neapolitan persuasion, you at least have to admit you have marveled at the ice cream graphic when you open a box. That pink, brown and white perfection got me thinking about having a help yourself ice cream dessert course and making the entire table a mosaic of neapolitan gorgeousness. So I did. And it didn’t disappoint. Cones and colorful scoops at the ready for guests to help themselves.

I could get lost in this ice cream dream for hours. And I did.

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Help yourself!!
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