Design Dispatch | Thanksgiving Table Tales

Ready or not! It’s almost here. I pulled out the linens discussed in our last edition and settled on what I’m doing for the table this year. Our extended family is at 30 and counting. With a group our size, I usually set two tables for the adults and one for the kids.

I’m keeping the palette simple and subdued; cream and varying shades of plum and rounding it out with some bronze and as always, well layered. This year, my mom’s garden was still flush with hydrangeas and greenery, so I encircled the chandelier with fresh blooms and foliage. I had some concern that it was installed a bit too early, but as it has begun to dry, it’s taking on the most elegant shape—proof that dried botanicals can be every bit as beautiful as fresh.

Tip 1: A small, thoughtful gift.

Most of the time, I’ll add a small gift at each setting. This year, each guest will receive a beautiful sugared pear ornament to take home. I’ve always loved to send guests home with a small gesture of gratitude to commemorate the day.

Tip 2: The kids’ table

When they are still young, simple creativity goes a long way. Cover the table with white butcher paper taped securely. Then use ‘activities’ such as crayons and Thanksgiving-themed crafts in baskets and bowls as the centerpiece. Items like crayons and stickers can be used straight on the white paper and can keep little hands busy while adults finish their meal. Bonus: it makes cleanup dramatically easier.

Tip 3: A well stocked ‘command center’

Keep a dedicated shelf or drawer for entertaining staples: extra napkins, a candle lighter, chargers (my favorite latest find), votives and don’t forget the dessert dishes—this little tip will help the day run smoothly- no more running around looking for items last minute. More on that here.

In the Mix | Why Induction Cooktops Are Worth the Upgrade

‘Tis the season to be spending a lot of time in the kitchen. Curious how many of you have- or want to have, induction for cooking. I have found clients to be hesitant about making the shift from gas or traditional electric to induction. In my experience, that hesitation almost always stems from unfamiliarity. Once they understand the value they bring, it’s much easier to make the change, incorporating the technology into their remodel or new build.

Advantages of Induction Cooking:

Exceptional temperature precision: Many chefs note that induction responds more quickly than gas.
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Faster heating and higher efficiency: Heat transfers directly to the cookware instead of the surrounding air.
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Enhanced safety: No open flame, and the surface remains significantly cooler—ideal for families or aging in place.
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Streamlined aesthetics: A flat glass surface with no grates results in a cleaner, more modern look and easier cleanup.
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A cooler kitchen environment: Minimal residual heat keeps the surrounding space noticeably more comfortable.
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​What the Pros Say:

The belief that an open flame automatically produces better results is persistent, but many chefs counter this directly. They praise induction for its responsiveness and its ability to maintain consistent, controlled heat—qualities that often elevate results, rather than compromise them. This article does a great job of addressing some of the pushback!

My Take:

If you’re planning a remodel or new build, consider induction not only for its performance but for the clarity it brings to the kitchen’s overall design. It nearly disappears into the countertop, keeps the visual lines clean, and supports a more contemporary, efficient way of cooking. It’s one of those rare decisions where form and function are truly aligned.

Off the Clock | A Visit to the Pittock Mansion

I slipped away for a quick girls’ weekend in Portland—the main goal was seeing Comedian Nate Bargatze (if you haven’t seen his George Washington SNL sketch it’s worth a watch- you can thank me later). We also hit Powell’s City of Books, the Japanese Garden, and Multnomah Falls. All wonderful, but as someone who loves thoughtful architecture, the highlight for me was the tour of the Pittock Mansion.

Built in 1914 by Henry Pittock—a self-made newspaper magnate whose ventures in real estate and industry built his fortune—the mansion sits high above the city with sweeping views of Portland, Mount Hood, and the Willamette River. It was remarkably advanced for its time: innovative plumbing, central heating, and even an early intercom system.

The rooms vary in form and influence, but the round Turkish smoking room with its Moorish detailing was especially memorable. In the staff kitchen, a black-and-white rubber puzzle-piece floor caught my attention—practical, yes, but unexpectedly charming. The showers, too, were thoughtfully designed: multi-functioning circular pipe fixtures with the tanks mounted decoratively on the exterior walls. It’s always interesting to see how luxury was interpreted through the lens of early 20th-century innovation.

Walking through the house was a reminder that great design is always a dialogue between functionality, beauty, and the priorities of its time.

And finally-Not Because You Asked:

Among my longtime friends whom I was traveling with last weekend, I hold the affectionate(?) title of The Idiom Bandit. I have been guilty of occasionally throwing out expressions that sound as though they were borrowed straight from a mid-century radio show (or at least my Nana). It all began about ten years ago when relaying a story about my husband as “having a bee in his bonnet.” This unleashed some side-eyed looks and merciless jokes at my expense. Now every time we get together, I simply lean into it. Someone shares a story, and I’ll boldly offer, “But, were you madder than a wet hen?” or something similar. And of course the reception is always met with “what decade are you from?” and reliving the original story.

Do you have your own version of the “bee in his bonnet” story? A phrase or habit your friends won’t let you forget? Or is this just me?

Catch you on the flip side! 😏

🤍

Lisa

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