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Feast for the Eyes

Photographs by: 
Paul Mehaffey
Duckquailin
With an imaginative collection of items from the pantry (dried beans, noodles, grains), the backyard, (branches, pinecones, shrubs), and even the basement (corks, bath tiles, and metal trash cans), it’s surprisingly simple to create an elegant, out-of-the-box tablescape that will last from Thanksgiving through the New Year.
Chef Jason McCarthy, Rick Erwin's West End Grille
Chef Mike Granata, Table 301
Chef Elizabeth Bardsley, Northampton Wine Café
Chefs Anthony Gray (High Cotton) and Jason Scholtz (Stella's Southern Bistro)
Chef John Malik, The Cascades at Verdae
The six chefs who agreed to be part of our “holiday feast” draw for their assigned course, which they then created exclusively for G Magazine.