Setting the Table - 405 Magazine

Setting the Table

This month Slice tackles the wineries and breweries of our great state... so in that “spirit” (ha ha!) we’ve set our table with that in mind. Using the same white Vietri plate as the foundation, we’ve swapped accessories to create four settings.

This month Slice tackles the wineries and breweries of our great state… so in that “spirit” (ha ha!) we’ve set our table with that in mind. Using the same white Vietri plate as the foundation, we’ve swapped accessories to create four settings.

Beer Flight

Ice molds for the vessels in the beer flight (above) literally make the beverage ice cold. Accompanying the brew are some crackers, cheese and bread sticks – just the basics for this classic!

 

Match ballspoon and flatware, Vietri plate and linens and Michael Aram gold salt and pepper from Cayman’s

Dessert Flight

There is no need to be jealous of anyone else’s choice in dessert this time. Three small treats with three small dessert wines means you get to try them all.

 

Couleu linens, Vietri plate, Match coaster, cellar spoon and flatware from Cayman’s

Red Wine Flight

With this flight there are lots of choices. A note under each glass reveals the varietal; numbers indicate the order in which to partake. If you want to be even more detailed, include descriptions.

 

Match carafes, Juliska vase, Couleu linens and Vietri plate, flatware and server from Cayman’s

White Wine Flight

Instead of individual glasses for the white wine flight, there are carafes with different choices: Chardonnay, Pinot Gris and Sauvignon Blanc. A sectioned snack bowl with grapes (of course), cherries and citrus complements the flavors of these whites.