City Farmhouse Style Book Launch Party of the Year!


(Pictured left to right: Kim Leggett; David Leggett and David Thompson; Rachel Hardage Barrett, editor-in-chief Country LivingTrace Barnett and Meryll Rose, Host of Talk of the Town)

What a whirlwind of a month! We want to thank everyone for the overwhelming love and support that you have given to us since the launch of City Farmhouse Style - especially to those who made it out to the launch party and shared the book with all your friends on social media! 

And ... about that book launch party ... if you missed it ... here's how all the fun went down!

We had the best hosts EVER - who just happen to be some of my very best friends! These four really know how to throw a party. From the tablescape design to the decor to the delicious food, everything was absolutely stunning and perfect. Let's take a look at how each host styled for the big party and how you can duplicate the look for your own celebration. 

Tablescape Design: Theodore Leaf | Serving Display: CRAVE Catering, Hester + Cook, City Farmhouse | Catering: Suzette's Catering + Bainbridge Festive Foods | Floral + Harvest Display: Green Door Gourmet

Theodore went with a more modern farmhouse style vibe. I love how the look worked with the huge wall mural behind the table. He lined the 12' farm table with a buffalo check paper from our favorite kitchen store, Hester & Cook,  and for a modern festive flare he went straight to the source for very cool party decor, CRAVE Catering. Have you ever seen tapers that tall? Theodore raided his mom's antique booth for vintage brass candle sticks and accents. Finished off with a harvest of assorted gourds from Green Door Gourmet, the tablescape definitely showed this lifestyle expert's talent for design and entertaining. 

Suzette's Catering served up the perfect nibbles for Theodore's table. White Bean Hummus, Carrot Citrus Puree, Eggplant Relish, Artichoke Pesto, Roasted Root Vegetables, Sliced Fall Fruits, Grilled Artisan Breads, and House Made Chips were a huge hit. Party goers just couldn't stop talking about the beautiful heirloom carrots. I suspect these colorful root veggies will end up on many Thanksgiving tables this season. 


  • Create a statement piece in the middle of the table that draws the eye up using branch and foliage to create height. We found a vintage crate to lift our urn even higher, and create levels of interest.
  • When you are setting your table think about the flow of traffic. Will people form a line, or is the flow more organic? It is best to place plates at the beginning of the table, and the cutlery and napkins at the end (so people don't have to carry the cutlery while plating).
  • Hester + Cook is a great resource for table dressings. This Nashville company offers papers in an affordable cohesive look for your theme without having to buy new linens (also saves on storage space if you don't have a lot of space)! If you can't make it to their store front location you can buy most products online.
  • Use different heights for your light to create a cozy feel. We used long tapered candles alongside tea light votives. 

Tablescape Design: Trace Barnett, The Bitter Socialite | Catering: Green Door Gourmet | Floral + Harvest Display: Natchez Glen House + Green Door Gourmet | Serving Display: City Farmhouse

Green Door Gourmet provided an assortment of Italian inspired charcuterie; Kenny's Farmhouse Cheese's, Noble Springs Goat Cheese, Green Door Gourmet Bread and Butter Pickles, Dilly Beans, and Fig Preserves for Trace's charcuterie spread. Bainbridge Festive Foods also contributed the delicious Barrel Aged Sweet Pickles. 


The key to assembling a proper charcuterie board is by far informality and to skip the all-to expected pairings and rigid serving styles we are all accustomed:

  • Assemble a spread that's a visual feast for the eyes by layering cheeses, meats, bread, crackers, jams, dried fruits, and accents such as nuts or pickled veggies on butcher block or cutting board.
  • Choose a size that can accommodate the components by stacking and layering. Allow the charcuterie to be free-flowing and assembled loosely with some selections spilling over.
  • Choosing high-quality ingredients for the charcuterie is essential and whenever possible buy locally made or grown selections. Pair each component to a neighbor that compliments and highlights the flavor.
  • Always have cutting utensils handy and readily accessible by guests. Draw inspiration from the season and play upon any theme. Incorporating colors, sights, smells, and textures only enhance the presentation.

Jason highlighted the simple elegance of farmhouse style by using an assortment of antique ironstone provided by Inherited. Suzette's Catering complimented Jason's tasteful tablescape by providing an assortment of cornbread muffins and biscuits. Heavenly whipped molasses butter and goat cheese and herb butter paired well with the savory spread. Bell Buckle Country Store generously provided local jams and Captain Rodney's Pepper Jelly


  • Enlist boxes, crates, and stools to create levels of interest for designing with party decor.
  • Consider tall ironstone pieces, like pitchers to create a centerpiece for corralling blooms and other foliage. 
  • Select foods that compliment your design by choosing a theme. Here Crackling, Jalapeno, Yellow Corn & Thyme, and Sundried Tomato Cornbread; along with Sweet Potato, Rosemary, Garlic Cheddar, and Buttermilk Biscuits paired well with the humble utilitarin ironstone. Local jams and jellies for cornbread and biscuit sopping was the perfect farmhouse condiments. 

Tablescape Inspiration: Rebecca Sweet, Sweet Ladi Jane | Serving Display: Avec Moi + City Farmhouse | Catering: Puckett's Boat House + Triple Crown Bakery | Floral: Natchez Glen House

Rebecca's table was sweet tooth heaven! Three decadent cakes from Triple Crown Bakery anchored the table design. The scrumptious flavors baked up in a homemade style cake consisted of; Caramel spice, Red Velvet, and Peanut Butter Chocolate. Puckett's Boat House did not disappoint with their adorable sweet mini bites of popular homemade confections; Mini Carrot Cakes, Creamy Banana Pudding Trifle, and an unexpected combination of Peanut Butter and Pumpkin Cheesecakes.

Don't you agree we all know how to throw a swanky party!? Hope to see you this weekend when City Farmhouse reopens the retail store (November 17!) - located at the Factory at Franklin, 230 Franklin Rd. YES! There will be another party! And, we'll be open late on opening day- until 8ish on Friday. 

 xoxo, Kim and David

Thank you to everyone who shared their talents, yummy treats and beautiful farmhouse decor!

 Everyone who donated to the City Farmhouse Book Launch Party