By Libbie Summers
Assisted by David Dempsey

I’ve been collecting milk glass bud vases for years. Let’s face it, every flower looks good in a white vase! Many years ago, I had to do a dinner party on the fly and needed a centerpiece and this magic happened. I’ve been using it ever since. So fast, simple and chic! Step one, remove flowers. Step two, replace flowers with ball ornaments! Boom!

photo by Chia Chong for Domino Magazine

by Libbie Summers
Assisted by David Dempsey

I’m always intrigued where a person’s creative inspiration comes from. I know it may sound odd, but my inspiration for decor and design typically comes from food. This Thanksgiving table is no exception.

Here’s what happened: While testing a Charred Purple Cabbage with Parmesan and Chives recipe, there was one chive in the bunch that still had a blossom attached –which was rare as it is well past season for such a herb unicorn. Instead of chopping this particular chive with the rest, I gave it a stay of execution and placed it in a tiny purple bud vase and admired it’s beauty for a week…then came the pumpkins, and the purple paint, and the fresh greens and the custom linen napkins and before I knew it, I had a beautiful holiday table set.

Where does your inspiration come from? I’d love to know.

WATCH how the layers of the table came together!

Happy Thanksgiving, may your day be filled with love and gratitude.

by Libbie Summers
Assisted by David Dempsey

I love this candy garland!! I’ve used yards of it to decorate a candy bar at the most outrageous birthday party and now to decorate my colorful Christmas tree! Here’s how you do it.

Candy Wrapper Garland
(about 15 candy pieces per foot of garland)

Ingredients: 
4-inch Multicolored candy foils in a variety of colors (each peanut takes one foil to wrap, about 15 peanuts per foot)
Recycled packing peanuts (I used the white biodegradable kind that seem to multiply in my studio)
Embroidery floss (I used grey)
1 large needle

What to do: 

Step 01: Lay candy foil out flat, place packing peanut towards the bottom in the middle.

Step 02: From bottom to top, begin to roll the packing peanut up

Step 03: Once rolled, twist both ends like a candy.
Pro Tip: Twist carefully so you don’t rip the foil.

Step 04: Thread the floss through the middle of each peanut carefully to form a garland. I kept my series of colors consistent, but feel free to mix it up. About 15 pieces of “candy” per foot of garland.

Watch the video to get a sneak peek at one of my Christmas trees this year! 

By Libbie Summers
Assisted by David Dempsey

When I was 13, I had my first innocent and lackluster make out sesh with a boy named Tom. We were both dressed in handmade costumes, (Tom’s more elaborate than mine) at a campy Halloween party and The Monster Mash was on repeat. This vintage-inspired Halloween Party is for you Tom…wherever you and your husband are now.

By Libbie Summers
Assisted by Candace Brower and Anthony Lunsmann
Photography by Cedric Smith

When one of the coolest chicks in the land (I’m talking about you Autumn Van Gunten) is turning 40 and her even cooler boyfriend (Yep, that’s you Cedric Smith) asks you to cater a little surprise dinner party for her and her closest friends, you scream HELL YES!

Inspired by the juicy ruby colored fruit of the season, I used cherries to inform the table and the menu spectacle for this very special event.

The result, like Autumn, a total cherry bomb!!!

The menu on a chalkboard made of a vintage vanity mirror

Greens, roses, fresh cherries and vintage milk glass ran down the middle of the farm tables as a centerpiece. 

The birthday girl, Autumn, in blue and feeling happy surrounded by her dearest friends including her best friend who flew in from Ohio for the surprise! 
Me…explaining the menu and looking tired! 🙂 

First Course (sat on the table for guests to pour themselves):
Southern Peanut Soup 

Second Course:
Salad of Pea Shoots, Avocado and Watermelon

Tablescape Ingredients: Fresh rosemary, eucalyptus, fresh cherries, pink roses, garden greens, vintage glassware, mix of flatware, torn french fabric napkins, mix and match plates, vintage milk glass, glass cloches and burlap. 

Main Course:
Slow Roasted Pork Tenderloin, Fried Potatoes, Cherry Salsa, Handmade Charred Tortillas

Happy 40th Birthday Autumn!