Dive into the summer season with this elevated Fourth of July-inspired tablescape dreamt up by interior design guru Shayla Copas. Instead of the traditional color palette of red, white and blue, here Copas draws on shades of blue to create a dinner party scene that can be recreated all summer long.
Ever the detail-minded host, Copas had her skirt custom-made by Barakat Bespoke using fabric from Thibaut Design, the same company that created the table runner and bottom-layer napkins, in a pattern named is Ischia in the hue Spa Blue.
On the Finishing Touches:
“A table setting is not complete until the place card is in place. It’s a special touch that so many hostesses forget when designing a soirée. Guests feel at home when they see their name at the table.”
After settling on a color palette of blues, Copas chose white tables and chairs from Indiana-based outdoor furniture company Polywood. “The layering of blue popped off of Polywood’s white outdoor table and looked charming with their Chippendale chairs,” she says.
Fun fact: Polywood is a sustainable outdoor furniture manufacturer and the lumber is made from recycled milk jugs. The result is furniture that won’t fade in the sun, is basically indestructible and has a great look for outdoor entertaining.
Take Your Place
Copas chose Mottahedeh’s Cornflower Lace dinner plates and chargers from The Everyday Chef for the table. “The Everyday Chef is my go-to for all things tabletop,” Copas says. “I layered blues, silvers and white with the place settings to provide a pop of color to the table.”
The white bamboo wooden placemats were sourced from Kim Seybert out of New York. “Texture is everything when layering a table and Kim Seybert’s placemats are perfect to ground the place setting.”
Copas worked with Dale Aldridge and his team at Silks A Bloom to design the lush florals. The two work together often and always begin the design process by sitting down and talking through Copas’ vision. “Dale and his team make the process so much fun,” she says, “and the end result coordinates perfectly with the entire table.”
A Designer’s Favorite Elements
“I adore all of the layers from the table,” Copas says, “however, the Thibaut textiles for our linens and the AP Monogram napkins make my heart sing. The layering of blue and white in the Thibaut’s Travelers Palm fabric is fresh and provides a soft approach to our Fourth of July-themed table. I love how Ashley Philbrick with AP Monogram complements it with the chinoiserie-inspired monogrammed top napkins.
Shayla’s Top Hosting Tips:
- Make sure to spend time with guests and enjoy the process.
- Ease planning stress by using project management apps like Trello to keep track of your to-do list.
- If you don’t know where to begin with your party planning, start by choosing your color scheme and build around that.
- Guests notice the details. Elegant font on menus, monogrammed napkins, unique place cards and signature cocktails are a few details that grab my attention when attending a party.
- When it comes to outdoor summer events, avoid flowers that wilt easily in the sun. Hydrangeas are better for evening events and should not sit in the sun for an entire day before an event. Some heat resistant flowers that work well on hot Arkansas days are garden roses, chocolate sunflowers, garden spray roses, dahlias, millet, viburnum berries, mini callas and thistle.
- Make sure to have enough support to help with the party so you can enjoy yourself, too.
Cheesecake Freedom Salad
- 2 cups sliced strawberries
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
- 8 oz. softened cream cheese (room temperature)
- 1/2 cup + 2 tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 cup heavy whipping cream
- 8 oz. thawed whipped topping
- fresh mint sprigs for garnish
- mixed berries for garnish
- Mix berries in a large mixing bowl and set aside.
- In another large mixing bowl, mix the cream cheese with a mixer until smooth.
- Add the powdered sugar and beat until combined.
- Add vanilla and the heavy whipping cream. Mix with mixer until combined.
- Add the thawed whipped topping and mix with a mixer until combined and fluffy.
- Take a half cup of the mixed berries and set aside in a small bowl. Pour the whipped mixture on top of the remaining berries. Gently fold until coated.
- Chill mixture in the refrigerator for an hour.
- Once chilled, serve each serving in a dessert dish. Sprinkle each serving with the remaining berries and top with a sprig of mint.
Lemon Mint Cocktail
- 4 tbsp. frozen lemonade concentrate
- 1 cup club soda
- 1 tsp. agave nectar
- 1 shot Tito’s Vodka
- 2 sprigs fresh mint
- In a large glass with ice pour frozen lemonade concentrate and club soda. Stir.
- Add agave nectar. Stir.
- Add Tito’s Vodka. Stir.
- Muddle one sprig of mint in a bowl and add to the mixture.
- Top with a sprig of mint for garnish.
|Menus and place cards||By Invitation Only|
|Tables and chairs||Polywood|
|Table runner and bottom layer napkins||Thibaut Design|
|Monogrammed napkins||AP Monograms|
|Shayla's skirt||Design by Barakat Bespoke, fabric from Thibaut Design|
|Placemats, flatware and stemware||Kim Seybert|
|Dinnerware||Mottahedeh China from The Everyday Chef|
|Chargers||The Everyday Chef|
|Florals||Silks A Bloom|