Family and friends, turkeys and pies, parades and football games: Thanksgiving is only two weeks away. Three La Jollans in the business of welcoming guests share tips for setting the tone for Thanksgiving. The coloring of the outside world hardly changes in fall in Southern California; blue, green and golden tones continue to dominate. Barbara Holz, who owns Patina Gifts at 957 Turquoise St., recommends people introduce the warmth of traditional fall colors into their homes through wreaths, swags, candles, dried flowers and table runners in rust and persimmon colors, plump with berries. Children can join in the fun as well by pasting turkey and pilgrim images to the windows. For a table that offers little space, Holz suggests tucking the color under dishes and platters. Patina sells French parchment leaves to scatter across the table, or a table runner from Sweden featuring poppies in softened red, orange and purple hues. Thanksgiving guests should consider honoring their hosts with a token of appreciation, Holz advises. Does a book on 49 stuffing recipes sound fun? Or maybe just a festive guest towel will do. Changing the colors in the house is the most effective and least expensive way to create a festive mood, said Ivett Wesselenyi, owner of Gifts and Gatherings at 7556 Fay Ave., Suite C. Gifts and Gatherings does event planning and décor, sells and rents tableware and offers a gift registry. Buy new pillows, throws, table runners, linens and napkins in complementary colors. Wesselenyi likes to combine moss green, orange and aubergine (think eggplant). In Southern California, decorators should use colors and textures that are lighter and avoid using plastics, Wesselenyi said. Shells, seahorses and starfish can be integrated all year round. Metallic finishes and using crystals and succulents is the latest trend in decorating. “I use no more then three main colors and their lighter or darker hues,” Wesselenyi said. “I like to add touches of copper and the now-so-trendy Swarovski crystals.” Before pulling out last year’s trinkets, consider a new look, Wesselenyi advises. “We tend to decorate using the same decorations year after year, while entertaining the same group of people,” Wesselenyi said. “Trends change and what looked good five years ago doesn’t now. A bit of imagination and creativity can go a long way without breaking the bank.” Diana Goedhuys of Girard Gourmet has her eye on the edibles when it comes to decorating for Thanksgiving. Diana has run the Belgian bakery and deli at 7837 Girard Ave. with her husband, Francois, for the past 20 years. “I mostly let the food speak for itself,” she said. The Goedhuys sell bread shaped like a turkey to add an element of edible fun. They can also personalize leaf cookies to serve as tasty place cards for guests. Goedhuys suggests leaving pies on countertops as a sort of aperitif to tease the guests’ taste buds and prep them for dinner. Goedhuys calls it aromatherapy. Plus, the rustic crust of an apple pie is decoration in its own right, she said. On her own dinner table in Julian, Goedhuys likes to set out gourds. Girard Gourmet will cater full Thanksgiving meals, as well as whip up stuffing, sweet potatoes, mashed potatoes, gravy, cranberry sauce and serve turkey at the store. n
