Relaxed & Refined

Patricia Boyer, Lois Bloom - May 2014

Fine dining in a casual atmosphere still calls for just as much attention to settings and presentation to ensure that each guest feels appropriately indulged. Lois Bloom and Patricia Boyer assemble some warmly welcoming wares. Photos by Tara Donne. Styling by Rhoda Boone.

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    American Metalcraft
    ( An excellent option for snacks and sides, “Angled Fry Cups” are 2 7/8" in diameter by 4 1/2" high. Available in hammered and brushed satin finishes.

    Villeroy & Boch
    ( “Artesano Original” melds functionality with pure, simple design. The 10 1/2" flat porcelain dinner plate or 8 1/2" flat salad plate can sit atop the 11" acacia wood board, which can also double for bread or cheese. The 3 1/2" by 11 3/4" dip bowl set can also serve a variety of condiments.

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    Izabel Lam
    ( The 3/8" to 1/2" thick “Ice” platter is hand-molded in uniquely textured ocean clear fused glass and serves a variety of hors d’oeuvres and desserts. It comes in two sizes: 7 1/2" by 10" and 6 1/2" by 14".

    Homer Laughlin
    ( “Embers” deep-welled plates take inspiration from the elements of nature in three intensely hued colors: goldenrod, moss, and chestnut. They come in two sizes 10 5/8" (48 ounces) and 11 5/8" (61 ounces).

    Guy Degrenne
    ( “Guest Star” mini diamond faceted 18/10 stainless flatware is contemporary and elegant. Its chiseled decoration contrasts with its mirrored finish, giving it additional punch. The dessert fork and spoon are shown; a full range of pieces is available.

    Oneida Foodservice
    ( “Alto” holloware features a dramatic, angular design in high-luster stainless steel. The 10 ounce, 4 1/2" high creamer and the 2 1/8" by 3 3/8" sugar bowl are shown.

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    Libbey Foodservice
    ( “Hakone” from World Tableware has turquoise wells ringed in rust, then framed in dark brown for a handcrafted appearance. The 10 1/2" square plate and 11 1/2" rectangle are shown.

    Richard Ginori 1735
    ( “Oriente Italiano” is decorated with graceful delicate-hued flowers on the “Antico Doccia” porcelain shapes. Shown in black and white, the line is available in nine color combinations with a complete array of setting pieces.

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    ( Sleek “Signe” flatware in 18/10 stainless steel was designed specifically for the U.S. foodservice market.

    Steelite International USA
    ( Contemporary “Craft” freestyle plates and bowls combine creative design with functional plating, portion control, heat retention, and efficient storage. The 10 1/2" plate and 5" bowl are pictured in gray and the 7" bowl in green.

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    Orion Trading & Design
    ( The handmade “Studio Stoneware” 12 ounce bowl and 6" underplate are perfect for serving a side of veggies, a soup, or a variety of desserts. The plate may also serve as a bread and butter plate. The new glazes of goldenrod, oyster shell, and ice blue (shown) express moods of earth, sea, and sky.

    Rosenthal Hotel
    ( “Mesh” has delicate bamboo-like relief on defined geometric forms. The collection of tapas and buffet pieces was designed by Spanish industrial designer Gemma Bernal. The 15" oval and 7" square are shown.

    For 36 years, tabletop consultants Lois Bloom and Patricia Boyer have been creating fine tablescapes for restaurants, hotels, museums, corporate dining rooms, and aircrafts.