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| Farm-to-Table: Farm fresh eggs served in vintage milk glass with natural wildflowers as centerpieces for Experimental Table. Adding POSH to the mix means an equal amount of glamor with a relaxed vibe - perfect for Dinner in the Fields. |
Cooler temps have been gracing Dallas (finally), and there would be nothing better than to enjoy a night of delicious food, good conversation, and a beautiful atmosphere in the serenity of the great outdoors. The only thing to make such an experience better is to have excellent catering and beautiful tabletops, right? Well, the team at Experimental Table have done just that. Founded by Katie and George Brown, the duo formerly behind GEORGE Catering, took a hiatus from the catering world to travel and be with their families. Their love of food still remained strong, however, and newfound appreciation for the local farmers and seasonal ingredients they found along their travels turned into a passion for the farm-to-table concept. Thus, Experimental Table was born. This fall, they will host Dinners in the Field, a way of showing you exactly where your food comes from by eating at their farm in Lucas, Texas. Four-course dinners, live music, farm tours, and beautiful tabletops are just a taste of the experience. For their first dinner, they handpicked detailed POSH pieces that best displayed their moveable feast. Our kind of garden party.
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| Jute linens are an ideal foundation for the rustic chic of Dinner in the Field while the Natural Grand Chiavaris are comfortable yet stylish seating. |
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| POSH Place Setting: Sevres China Collection, Floral Elegance Flatware, Pure White and Red Wine Goblets, Vintage Carnival Water Goblets in Green, Vintage Milk Glass |
For more info on Dinners in the Field, email kc@experimentaltable.com
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