Abundance is the theme of Baby Cruz Vazquez when hosting gatherings.
Whether it’s breakfast, an intimate lunch, or a party for beauty pageant candidates, tables must be styled elegantly with food. The table setting is never showy or ostentatious, but joyful.
“Whenever I am thankful for anything, I always try to share it through food, presentation. It’s sharing with friends,” she said.
Recently, Vazquez and husband Danny celebrated their second wedding anniversary in San Francisco, United States. The displays were awash with acorns, fall leaves, pumpkins and turkeys, leading to Thanksgiving.
Back in Manila, Vazquez created her version of an abundant Thanksgiving table.
The appetizer setting was distinguished by the props: golden fall leaves, carved silver pumpkins and crystal duck for the paté with truffles. Centerpiece was a wood-shaved turkey design. Beside it was the hearty pièce de résistance, a huge slab of San Danielle ham.
Color-blocked
She then color-blocked the food, creating a cluster based on hues—red cherry plums, big strawberries and cold cuts. Their warm tones complemented the yellow cheeses and crackers.
The other side of the appetizer table bore vertical stacks in varying heights.
Gluten-free soy wrappers, filled with beetroot, cucumber and apple, were placed on glass tubes. Asparagus spears in filo pastry filled the long, slim glasses. The table base was filled with teriyaki salmon cubes in dainty shot glasses.
In most events, Vazquez always had a raclette station with cocktail onions, gherkins and sourdough bread.
A crystal chandelier above the dining table was decked according to the season. With the approaching Christmas season, it was dressed with white silk flowers.
The dinner table continued to tell the story of Thanksgiving. Orange glass and silver pumpkins were interspersed with fresh white flowers such as azucena and baby’s breath.
The embroidered tablecloth and linens were sourced from Italy. The patterns of the Czech crystal stemware echoed the fall leaf patterns of the tablecloth. Napkins were caught in glass floral rings.
Intuition
Vazquez took formal cooking lessons in Hong Kong. Intuition and her travels inspire her styling.
“It’s all inside you,” she said. “People always see me happy. I want to share my happiness because there are many things to be thankful for—mine and Danny’s health.”
The hostess’ joie de vivre was reflected in the dinner. The starter was a boiled egg, topped with caviar and set on a dainty cup.
The cream of pumpkin soup was served in a pumpkin bowl. The salad—anchovies marinated in pink pepper toast—sat on a wide, clear glass container.
The main course, wagyu steak with foie gras, was artfully plated, resembling colors on a painter’s palette.
They were served with Lolea Chardonnay Frizzante.
The vegan course consisted of avocado on a toasted sourdough bread, coconut cream pumpkin soup, cranberry, cilantro and quinoa salad.
The main course was a rainbow vegetable kebab.
Vazquez has a salon at Rockwell, is a consultant of Jewelmer, and runs a catering service and deli called Nana’s Kitchen (tel. 0917-6518744) at Molito Mall, Alabang.
In her catering business, she uses her personal dinnerware collection to complete the dining experience.–CONTRIBUTED
