How to Set a Festive Yet Sustainable Holiday Table
By Christy Johnson
Fall is a time when many home entertainers get excited to make their gatherings a bit more elevated than usual. With stunning images popping up in magazines and on social media this time of year, you, too, might be inspired to get a little more intentional with your holiday tablescapes.
If that's the case, you're in luck because three of Chowgirls' event design experts are sharing their unique and creative tips for bringing the season indoors, all without spending a lot of money or contributing to your local landfill.
What follows is a conversation we recently had with Amy Brown, Chowgirls' co-founder & chief creative officer; Annie Pennings Edmond, event design & sustainability manager; and Natasha Amos, event design & sustainability assistant.
Read on, try a few of their ideas out, and then share your photos on Instagram or Facebook. Be sure to tag us at @chowgirlscatering so we can admire your work!
What do you feel Chowgirls does better than anyone else when it comes to tablescape design?
Amy Brown: Heidi [Andermack] and I founded Chowgirls nearly 23 years ago, and built our business on a brand, food, and styled events that look and feel natural, seasonal, and organically inspired — before it was even "the thing" that it is today. Our creative yet sustainable aesthetic has been almost as valuable to the brand as the quality of the food and our authentic hospitality.
Annie Pennings Edmond: We use real ingredients, never use plastic or floral that has been dyed, and all of our designs are natural and sustainable. When people sit down at a table the Chowgirls team has designed, these factors set the tone for the scratch-made, local, seasonal, and organic food that they're about to eat.
Natasha Amos: Our team really tries to incorporate all aspects of design, color, shape, texture, and movement. We love to give our guests an "I've never seen anything like this before" moment.
What are some simple ways anyone can liven up their holiday table using sustainable items?
NA: Lean into the food, and let it be the focal point of the table. The star of the show could even be a loaf of freshly baked bread.
APE: Right. Your table doesn't have to look fully set before you add the food. It can be part of the décor, especially when you're serving family-style.
AB: Fall produce is ripe with unique varietals — from pumpkins to gourds to dried heirloom corn. There are so many colors and textures to dress up a buffet or dining table sustainably. No cornucopia required!
APE: I love root vegetables this time of year. Onions, garlic, shallots, and squash can be so beautiful on a table. And they're all stored at room temperature, so afterward you can cook with them. Today's décor becomes tomorrow's dinner.
Also, you really don't need a lot of elements on the table to make an impact. If you're on a budget or want to simplify, use no-frills branches and greenery. Maybe even something you cut from your own yard.
AB: Exactly. Cedar, birch branches, arborvitae, holly, pine cones…. There's no need to purchase holiday greenery when you can forage the freshest details right in your neighborhood.
How about a few examples that don't include food or elements from the great outdoors?
AB: Invest in natural-fiber, heirloom-quality table linens in neutral colors. You'll make a tradition of using them for celebrations, year after year.
NA: If you've got an old tea set from your great aunt, or a table runner you thrifted years ago, build your table design around these beloved heirlooms. Sometimes it just takes one focal point to generate ideas from.
Are there design "rules," principles, or trends you think should be ignored?
AB: Although rustic minimalism, neutral colors, and natural Scandinavian design have been ruling the trend books for years, my instinct lately has been to bring in more historical glamour, like velvet ribbon, brass candelabras, milk glass, a vintage china pattern here and there…. It all brings whimsy to holiday events, which is sure to delight and surprise guests accustomed to years of the "less is more" mantra.
NA: I agree. Dive into color! Don't be afraid of it.
APE: I break the "your metals have to match" rule all the time. Mixing them can be really fun, like brass candlesticks with silver flatware. It works as long as you're intentional about it.
I do think the suggestion to keep centerpieces low so guests can see across the table is generally good, but that doesn't mean you can't have any height. I like dramatically tall candles, or arrangements that are mostly anchored low but have a bit of height, like a few thin branches people can still easily see around.
NA: Creating height seems simple, but it can sometimes be hard to figure out. If you're using a tablecloth on a buffet table, you can place a variety of different-sized to-go containers under it and set platters and bowls of food on top.
How can the tablescape elements be reused or safely discarded after the season comes to a close?
APE: You can make incredible natural dyes and paints out of onion skins, beet peels, and more. Artist Lara Cornell is a great resource and inspiration for sustainable dye and pigment work using food waste.
Whatever you can't reuse should be composted. Skip painted pumpkins, dyed flowers, and arrangements made with floral foam, since all of that affects compostability and food-safe reusability. If you want a layered, neutral holiday table, source a bunch of white pumpkins instead of painted ones. They naturally come in so many gorgeous colors, and you're contributing to a more resilient ecosystem and food future, too.
NA: What Annie said! If you buy wire, ribbon, or other materials to add to your design, save them for next year. If you're local, you can also donate them to The Stashery, a secondhand art-supplies shop at Textile Center.
What have been some of Chowgirls' coolest holiday tablescapes that others could be inspired by?
APE: One of my all-time favorites was last year's Ho Ho Hoedown, a western holiday–themed event that had two tablescapes. Our team blended the themes through paisley bandanas, layered greenery, and ornaments.
NA: We even placed my red cowboy boots on the buffet! Styled with holiday branches, they were a perfect addition.
APE: Another favorite was a Friendsgiving dinner that was built around a color palette of burgundy, burnt orange, and deep green. We tied it all together with edible styling elements like squash and pumpkins in those colors. It was a really beautiful table.
Any parting words of wisdom you’d like to share?
APE: Have fun and experiment! Try things with what you already have. If you don't own a full set of green plates, for example, look into renting some, or ask a friend or neighbor if they have pieces you could borrow. Let your dishes be part of your table design. You can also carve out vegetables to use as serving vessels. It's a super fun, easy, and sustainable way to elevate a table.
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