Guests sipped on champagne for an hour before sitting down to a four course dinner prepared by Rachel Klein.
Napkins are best set on the dinner plate or to the left of the flatware, not under the flatware.
The table was set in a casual but elegant way, simply dressed with low flowers to keep conversations going across the table.
The distance between the end of your thumb and the first knuckle is an inch, on everyone. Flatware should be placed an inch in from the end of the table.
I was surprised to hear that Christofle has a store in Boston. Their door is a bit hidden from the main street, but you can find them at 296 Boylston Street.
This amazing arrangement was provided by Marc Hall Design, the best part…it’s completely edible!
Tonight’s flatware was from the Jardin d’eden collection. The 110 piece setting, including 12 of each Dinner Fork, Dinner Knife, Table Spoon, Coffee Spoon, Dessert Fork , Dessert Spoon, Dessert Knife, Fish Fork, and Fish Knife, and one of each of Serving Spoon and Serving Fork retails for over $40,000.
Justin Trabert, Miami based Pavillion Manager at Christofle walked us through the art of hosting a dinner party. Topics covered ranged from how to set the perfect to table to which utensil to use with each course.
The pretzel rolls made by Liquid Art House master bread maker Maurizio Odermatt were delicious.
The first course was chilled coconut soup with cilantro oil, carrots, raisins, and buckwheat granola. Servers poured the soup tableside.
Second course: Faroe Island Salmon with baby potatoes, quail eggs, dill oil, pickles, salmon roe, and sour cream.
Third course: Young greens with a sherry vinaigrette, herbs and shallot.
Dessert course: Thai young coconut semifreddo with tres leches, lemon verbena ice cream, chartreuse, coconut lime snow and anise hyssop.
Fluxus is the newest exhibit on display at Liquid Art House, now until September 16th.