When it comes to the holidays, there's no place more prominent than the table. While there will surely be food to feast on, it's also customary to give guests something to feast their eyes on as well.
But when it comes to design, there's nothing customary about it. Thanksgiving hosts have moved beyond the traditional cornucopia to more unique arrangements, says Gil Cartwright, who offers custom centerpieces through his flower studio, Flowers by Gil & Curt, a longtime fixture on the North Shore.
Some choose rustic blooms in the traditional fall shades of deep brown, burnt orange and red, he says, while others want sophisticated, monochromatic arrangements in all white. Cartwright's had clients request items ranging from antlers and pelts to apples and various vegetables be incorporated into their autumn tablescapes.
"Everyone to their own," he says.
We asked Cartwright to create a centerpiece for us to provide you with inspiration for creating your own arrangement, or at least give you some ideas of what to ask for when you order one.
1. Start with your vessel.
This sets the tone for the arrangement. Starting with that in mind will help you hone the rest of the details. In the centerpiece created for us, Cartwright used a hollowed-out pumpkin in place of a vase. Feel free to steal his idea - and while you're at the market, grab a few gourds or heirloom pumpkins in unusual shades to add to your tablescape. Leafy cabbage makes for a nice element of greenery as well.
2. Pick your florals.
This can be seasonal, thematic or just fit your personality. Cartwright used dried corn, sorghum grass, ochre pods, sunflowers, crocosmia, roses and lilies in autumn hues along with various wildflowers in his harvest-themed arrangements. "You can get things going to seed out of your yard," he suggests. Hydrangeas are also a popular option with clients, Cartwright says.
3. Complete the look.
Add ivory pillar candles at different heights and tea candles in mercury glass votives. Pine cones look good piled in baskets and bowls or used as place-card holders on the table. Dried leaves can also be used as placeholders, or to add color to the base of an arrangement.