So I don’t like the idea of designating the tables at our reception with numbers. and I came up with the idea of having each table represented by a photo butI suddenly received a bolt of lightning to the brain and came up with a concept to fuse seating plans and table decor into one fabulous entity.
Each table will be designated by a particular item of produce. This was actually inspired by ‘s photo post today. So thanks! The idea is that each place setting will have a slip of paper about 6″ long and 3″ wide with the name of the person ti sit there written along the bottom in the same style as the invitations. It will be held in place by the produce item for that table resting on the upper portion of the sheet.
Instead of a framed seating chart (first idea), we’ll have a table with the names of guests seated at each table listed in alphabetical order on sheets that are 11″ long by 4 1/4″ wide. Again these sheets will be held down with one produce item for the table designated on the list. So the ‘seating chart table’ will have there sheets spaced out equally, each being held down by a different piece of produce.
This table will either be by the entrance to the dining room or the entrance to the building. That will have to be coordinated with the hall manager.
So This is what I have as far as produce ideas. These things need to be hearty enough to not need to be refridgerated for a full 24 hours, and be easily available at this time of year.
- Mini pumpkins
- Warty looking small gourds
- Granny smith apples
- Royal Gala apples
- Oranges (probably Satsumas)
- Orange bell peppers
I need a few more options because we can have anywhere from 8 to 20 tables depending on how we decide to do the layout and I would like to have options in mind in case we get to the store and one of the items is not there.
I want them to at least be somewhat seasonal so I’m already banning the ideas of lemons and limes, and I want to stick to one item per seat so nothing small like cranberries which look pathetic alone
Have at it!