Spring LoadedDe Gournay’s hand-painted “Chatsworth” wallpaper
(degournay.com) colorfully wraps the room and sets the
purple-and-yellow scheme for the table dressed with Bernardaud’s
“Jardin Indien” salad plates, Anna Weatherley’s “Anna’s Palette”
dinner plates, and “Villa Toscana” chargers by J. Siegnolles; all
from Consilium (clcollections.com). Napkins from Sferra
(sferra.com).
Hello, SparkleClear stemware is elegant and highlights any
wine’s hue. To introduce a pop of subtle color, try a piece such as
Baccarat’s distinctive “Variations” wineglass detailed with a
yellow base (clcollections.com). The striking “Lismore Tall”
goblets are from Waterford (wwrd.com).
A Cut AboveCustom menu cards with a laser-cut floral design
(southernfriedpaper.com) let the apple-green linen tablecloth peek
through (fabric from kravet.com). Gorham’s “English Gadroon” estate
silver flatware is from Copper Lamp Fine Silver & China
(copperlamp.com).
Little Teapots, Short & StyledIt’s likely most people have
pieces tucked away in their cabinets and closets that they
inherited from family or bought on a whim but seldom find the
opportunity to use. For a charming vintage centerpiece, Dean Driver
pulled teapots from his collection and filled them with flowers.
➤
62 Th April 2014
GREAT GATHERINGS
“I’ve always loved color in everything from my decorating style
to my wardrobe,” says Driver. “I don’t think there is ever a
question of having too much or too little, but rather of picking
the right combina-tion of colors for the occasion.”
A single graphic flower, modern in its off-center placement,
adorns salad plates. To enhance their contemporary vibe, Driver
anchored the plates with pieces in two contrasting patterns—a
gold-edged yellow dinner plate with an unconventional shape and a
ser-vice plate sprinkled with purple dots.
Driver’s scheme ensures that guests—no doubt counting the days
until spring’s arrival—are greeted with the season’s emblems.
Minia-ture terra-cotta pots, painted yellow to match the dinner
plates, are planted with lavender and sage. The pots, each with a
guest’s name written on the rim, serve as placecards. The
centerpiece takes a retro spin, with roses, allium, freesia, and
tulips arranged in vintage tea-pots from Driver’s personal
collection.
A salad with baby bibb lettuce and beets starts dinner, followed
by a spring-inspired main course of pan-seared salmon with tomato
risotto. Capping the meal is a phyllo-dough dessert tart of creamy
goat cheese dotted with candied pecans and Riesling-poached
cherries.
“There’s a renewed interest in entertaining,” says Driver. “It
may be more casual, but people still want to be stylish and
polished.” +
Pan-Seared Salmon with Dill-Butter SauceDill-Butter Sauce: 11/2
cups dry white wine 2 tablespoons lemon juice 1 tablespoon minced
shallot 11/2 teaspoons minced garlic (3 cloves) 11/2 teaspoons
Dijon-style mustard 1/4 cup whipping cream 1/2 cup butter, cut up
Salt and ground black pepper 2 tablespoons snipped fresh
dillSalmon: 2 pounds fresh, skinless salmon fillets, cut into 8
equal portions 3 tablespoons vegetable oil, divided 1/4 teaspoon
kosher salt Fresh dill sprigs
Dill-Butter Sauce In medium saucepan combine white wine, lemon
juice, shallot, garlic, and mustard. Bring to boil over medium-high
heat. Reduce heat to medium and boil, uncovered, 15 minutes or
until mixture is reduced by half. Add whipping cream; simmer 7
minutes or until reduced to 3/4 cup. Reduce heat to low.
Using whisk, stir in butter, one piece at a time, allowing each
segment to melt before adding the next. Season to taste with salt
and pepper. Stir in dill. Set aside in warm place.Salmon Lightly
brush salmon with 1 tablespoon vegetable oil. Season both sides
with kosher salt. In very large skillet, heat remaining 2
tablespoons vegetable oil on medium-high heat. Sear salmon on one
side 5 minutes or until dark golden brown. Turn salmon over; remove
skillet from heat and let salmon rest 5 minutes. Salmon should
flake easily. Transfer to plates; spoon Dill-Butter Sauce over.
Garnish with fresh dill sprigs. Makes 8 servings.Tip: Dill-Butter
Sauce can be made one day ahead without dill. Cover and chill
sauce. To serve, transfer to medium saucepan. Gently warm over
medium low heat. Stir in dill.Recipe: Sean Frye, T.K. Culinary,
Dallas (tkculinary.com)
Take-AwaysGuests love going home with glass spice jars filled
with candied pecans (which also top the dessert), as well as
essence-of-spring placecards—painted clay pots filled with herbs
and embellished with the guest’s name.
Dallas-based entertaining consultant Dean Driver
serves seared salmon with cherry tomato risotto.
Menu■ Springtime
Lemon Cocktail
■ Baby Bibb Wedge Salad; Boursin-Orange Vinaigrette
■ Pan-Seared Salmon with Dill-Butter Sauce
■ Cherry Tomato
Risotto ■ Braised
Broccolini
■ Phyllo Tart with Goat Cheese and Riesling-Poached Cherries
WANT TO RE-CREATE THIS MENU AT HOME? For recipes, shopping list,
and a preparation timeline, scan this tag. Or, go to
traditionalhome.com.
64 Th April 2014
GREAT GATHERINGS
FOR MORE RECIPES, GO TO TRADITIONALHOME.COM/SPRINGDINNER
