For a Thanksgiving table that feels curated rather than staged, Chelsea Foulk, owner of Across the Board 314, builds her fall tablescapes around layering, texture and elevation.
"Rather than a flat display, I build height using varying candle tapers, sculptural elements and lush floral arrangements that draw the eye up and down the table," Chelsea says.
Texture does a lot of the heavy lifting, too, with soft, flowing linens and velvet or plush runners contrasting against raw elements such as preserved moss, wood charcuterie boards and fresh produce. A warm, complementary palette of deep rusts, moss greens, mustard yellows and rich burgundy, woven through fabrics, florals and serveware, is what pulls it all together. "The table feels thoughtful, and deeply inviting," Chelsea suggests.
Pairing The Right Wine And Cheese
Fall is the prime season for wine and cheese, because the season's warm spices and earthy flavors pair naturally with richer wines. One Missouri favorite: Baetje Farms' Bloomsdale, an artisan goat cheese rolled in pine ash and salt with a bloomy rind and a gooey, mushroomy interior. Chelsea says she loves serving this with a bright, crisp Pinot Noir or even a vibrant Sancerre. "The lively acidity cuts right through the rich, decadent fat of the cheese."
For something bolder, Chelsea reaches for Milton Creamery's Prairie Breeze cheddar, a Midwest pick, known for its crunchy lactate crystals and sharp bite. She recommends matching its intensity with a full-bodied California Cabernet Sauvignon, or going the opposite direction with Champagne or sparkling wine. "The effervescence adds an unexpected, celebratory zhuzh that lifts the rich cheddar," Chelsea says.