Let’s continue my month of around the world dinner parties. This week we have landed in the warm Mediterranean— in Greece! I studied Hellenic studies at the University of Washington, so I have a fondness for all things Greek. This week’s menu begins with my take on a vegetarian Greek dinner party. Let’s start with the table setting.
Use blue and white linens on your table to resemble the Greek flag. Blue is all around the Mediterranean since it’s the color of the sky and sea. I love to throw in yellow too, since I always think of lemons when I think of a Greek meal.
Keep the table simple, but really play up the colors. Start with a crisp white tablecloth. Next, I use blue glass chargers that I bought when Eddie Bauer Home went out of business years ago — the glass really anchors the setting and gives it the color of the sea. I use white dinnerware and simple glasses; no need to be fussy. I pull in more color with the napkins using a blue, striped napkin that also allows for a slight amount of yellow.
Candles are very important as always, and I like to use either simple glass votive holders or blue and yellow Glassybabies. I added the old-fashioned oil lamps I still had out from my St. Patrick’s Day table. I love the way these lamps look on the table — they really give it an old world charm.
Finally, for your floral arrangement, take small vases and combine bunches of rosemary, oregano, dill and mint. Place these little bunches around the table; they will add to the aroma and the visual appeal of the table. Don’t add these herbs to the table too early because they will wilt. I also like to place lemons around the middle of the table strategically to add to the freshness that so identifies this meal.
Now that you have your table set for a sunny meal on the Mediterranean, let’s get to work on the menu!