Art Deco-Inspired Tablescape

For dinner with friends who were visiting from the city the other week, I decided to do something different than the vintage-y floral look that I usually go for, and set the table with a mix of black-and-white pieces with gold and wood accents. While this is definitely a different style for me – much more graphic and masculine – it still retains that sort of off-kilter, half-rustic half-elegant feel that I’m always going for.

Here’s the inspiration:

I wanted the tablescape to look sort of Art Deco and sort of ’80s, as if the casts of Beetlejuice and The Great Gatsby could happily sit down for a little pork tenderloin side-by-side…but I also wanted to keep it grounded with natural elements and simple shapes so that it wouldn’t feel too costume-y, and so that it would still maintain that sense of contrast that I love (and that I think keeps things interesting).

(Chargers, by the way? Revelation. I’ve never owned any before, but they’re just phenomenal for giving your table a finished feel if you don’t want to go for a tablecloth – and I especially love these affordable dark wood ones.)

Noritake China WoW Snow Bowls; BoB Snow Salad Plates; Imperial Suite Dinner Plates; Kona Wood Chargers; Crestwood Gold Covered Vegetable Bowl and Gravy Boat; Rochelle Gold Platter; Vendome Gold Wine Glasses.

Vintage water glasses

Walnut, Cherry & Goat Cheese Salad

Pork Tenderloin with Gorgonzola Sauce

Chocolate Ice Cream with Sea Salt & Olive Oil

What You Need (serves 4):

For The Pork

1 2-lb pork tenderloin cut into 4 pieces

1/2 cup coarse dijon mustard

3 tbsp olive oil

Salt & pepper

For The Gorgonzola Sauce

2 tbsp butter

2 tbsp flour

1 cup heavy cream

1/2 cup dry white wine

1 cup crumbled Gorgonzola cheese

What You Do:

1. First, make the sauce for the pork by whisking together the mustard and olive oil in a small bowl.

2. Heat a heavy-bottomed nonstick pan, and brown the pork on all sides (about 10 minutes total).

3. Remove the pork to a foil-lined, oiled baking sheet. Spoon over the mustard sauce.

4. Preheat your oven to 425F, and roast the pork for about 30-35 minutes (you may need to remove the smaller pieces at 30 minutes and leave the larger pieces in a little longer).

5. While the pork is roasting, prepare the Gorgonzola Sauce. In a small pot, melt the butter and then whisk in the flour for about 30 seconds.

6. Gradually add the heavy cream and white wine, whisking more or less constantly until the mixture thickens enough to coat the back of a spoon.

7. Add the crumbled gorgonzola (you might want to reserve a few crumbles for garnish), and continue whisking for about five minutes, until the cheese has melted and the sauce is smooth. Serve by slicing pork and pouring over sauce, with a little parsley or thyme for garnish.