Today’s Holiday Table Challenge entry is from the FABULOUS Jubilee Events. Based out of Connecticut, Jubilee Events is an event planning boutique specializing in designing chic weddings and fabulous occasions across New England. They’re young, stylish, artistic, fun, and creative – and love to infuse that energy into every event they do! I am always a huge fan of their work and LOVE seeing one of their weddings or parties pop up in my inbox!
Their entry in our Holiday Table Challenge is nothing short of amazing…..drop dead gorgeous details….the type of party that I know I am going to love after seeing just one picture. A collaborative effort with Datura: A Modern Garden, these pictures are about to knock your socks off! Read on for all of the lovely details as told by Candice…..
This tablescape was inspired by winter— the hues, color, and feeling of blue snowy skies. The table is an antique sewing table made of wood with a lot of personality. Each place setting has a round copper charger with a square porcelain plate. A deep navy linen hemstitched napkin from Pottery Barn. They’re wrapped in blue toile fabric we picked up at a local craft store. On top, a menu card sits detailing the evenings faire. Posh Paperie created gorgeous paper on pearl stock with ribbon and crepe paper details. When you open the menu, each guest received a york peppermint pattie.
Place cards were calligraphed by Grace Edmands on white stock backed with white birch. We also incorporated blue thistle and orchids in mercury glass vases with bell jars for the fire place mantel as added décor, along with yarn balls in white and blue, made for the perfect decor for The Mayflower Inn & Spa.
The centerpiece was composed of a milk glass pedestal bowl I found at a vintage shop for $5. Our floral designer, Tony, created a gorgeous branch arrangement for height. A ring of floral cabbage and blue thistle circled around our branch display base, while soft white birch wrapped around the base of the glass vase. He found bark from his yard and laid it down the center of the table outstretched from the centerpiece. Evergreen and white Anemones were tucked into the raw bark. One of my favorite details – In between courses we brought in a rustic clam chowder in copper tins with floral cabbage to accentuate.