The entry way.
On the menu that evening: Roquefort pear salad, garlic bread, pork tenderloin, roasted red new potatoes, roasted asparagus, peas, and mushrooms, and chocolate fondue.
My strong father helped me push two foldout banquet tables together to create one very large table to fit the twelve attendees. This posed problems tablecloth-wise; I had borrowed a beautiful cream-colored tablecloth from my grandmother that proved too small. My genius mother told me to stop worrying and go work on something else while she prepared a solution. When I returned, the table looked amazing. The secret: she had taken a large bed sheet of a shade similar to the tablecloth and laid it underneath. VIOLA. So smart! And I'm sure we had my guests fooled.
The beverage station. Let it be known we went through five bottles of Martinelli’s Sparkling Apple Cider and only stopped because we ran out.
Assorted delectables for our chocolate fondue (thanks to this Ghirardelli recipe)! I realized I had forgotten to put the candied pecans on our salad, so we put them to use during dessert. ;]
As my guests left, they each picked up a bag of caramel corn from this little display.
But of course, what makes a party best are the people who come! <3