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Food gets the lion’s (er, turkey’s) share of attention on the Thanksgiving holiday table. But it’s just one component. The host is tasked with creating something bigger – an experience that’s as much about ambiance and togetherness as it is the dishes served. 

To help fool-proof the planning and execution, we leaned on expert Laurel Ziemienski (known professionally as Laurel Z), a Milwaukee-based food stylist who is also co-founder of Ananda Healing Arts. 

First and foremost on her list of hosting tips: set realistic expectations for yourself so you can enjoy the holiday, too. Try out Laurel’s cooking and decorating suggestions for a holiday that’s low-stress for the host and memorable for all.

Be Strategic

Make a schedule of what can be done up to a week ahead and shop for as much as you can before the stores are mobbed.

Choose one or two hero dishes and devote the most time to them. It doesn’t have to be the turkey. Maybe it’s a gorgeous salad with homemade dressing, or the most decadent from-scratch mashed potatoes.

Make bread more than an afterthought. To go with her carrot soup, Laurel makes bread twists out of pizza dough, prepared pesto, Parmesan cheese and a little flaked red pepper. 

Prepare some dishes in advance. For example, Laurel’s carrot soup can be frozen, thawed a day ahead, and then reheated. Mashed potatoes can be made a day early, too. Just refrigerate them, take them out about a half-hour before serving, put them in double-boiler on the stove and let them gently heat up.

Go grand with garnishes. Laurel dresses up her bird with fresh figs and pomegranates, herbs and roasted lemon and garlic. The soup gets a swirl of coconut milk, dusting of Aleppo pepper powder and sprinkle of fresh thyme.

Make It Your Own 

Include a whimsical piece, like the ox-themed stand used to hold Laurel’s citrus salad.   

Dazzle with a little diy. Laurel created the dripping wax effect on her candleholders. Learn how by scanning the QR code below.  

Forgo a tablecloth. Let the natural beauty of your table show. But do opt for linen napkins either folded or fastened in a napkin holder.

Use solid, neutral plateware to keep the focus on the food.

Build interest by arranging several small, stout vases filled with little floral bouquets of yellow sunflowers, fall tulips, mums and other autumn blooms.

Dress up each place setting with a little bundle of fresh flowers or herbs – anything from basil and thyme to lemon verbena – wrapped in twine.