Edition No. 02 | Set The Table | June 2026 

This month's table is centered around a coastal harbor night. Not every month will center around a theme but I felt as though this is fitting for a summer month edition. So come on in, let's set the table. 

LAYERING- this is what I am referencing in the hosting notes this month. You can set the table with plates and cutlery but adding another small plate and a folded napkin elevates it instantly. Here's how to fold your napkin into a little sailboat. 

 

Start with your charger. We love a textured base here at Sterling Haus. Simple linens-even wrinkled (remember connection-not perfection).

Dinner plate. Salad plate. Folded napkin. The Haus touch this month are watercolored place cards by me. I did not draw these simply watercolored them myself. I've included a set of four for you all to add to your table this month. Simply write the names on the place cards in the center of the crab shell. If you need more blank or personalized place cards just reach out and I can get some additional ones mailed to you.  

Back to the table-the details-the glassware has clam shells on it. There is a clam shell candle and small sail boat added to the centerpiece. Simple and not overdone. Let your creativity really shine here. You could swap my centerpieces for a simple fresh flower arrangement with hydrangeas and greenery. Think white flowers, light blues, and that green that makes them all pop. 

The table is set and now we move onto some food.

Light the candle and pour yourself something to drink.

Here is my choice of drink for this month-Aperol Spritz. Light, refreshing, and visually the drink just screams summer. 

The creamy brown butter linguine is a staple recipe in our household. We make it once a week at least. The beauty of this recipe is it can be a weeknight dish or it also shines as a dinner party main. If you don't have scallops or don't like them, you can omit and make with the shrimp. Feel free to also change up the pasta type-my kids prefer a penne pasta. The recipe also call for fresh thyme. I have used dried and fresh and actually prefer to utilized dried but either one works. 

 

In addition to the delicious linguine. I'd start our host with one of my favorite things to cook with- Calabrian chiles-the flavor profile is one of my favorites and I hope you love it as much as I do. 

The appetizer- Spicy Calabrian Shrimp 

Tonight we served it at the table, however, I usually serve this while I am cooking the seafood linguine. Our guests love to linger around the island and it gives me the perfect time to use my favorite appetizer plates. 

Up next, our dessert-Lemon Possets.
These desserts are the definition of luxurious with minimal effort. They are incredibly easy to make ahead and presentation can be within the lemon shell itself or I've also presented them in cocktail coupes. 

Thank you again for gathering here this month. I appreciate each and every one of you. Tag us in your food pictures and tablescapes. We would love to see them. 

Warmly,

Sterling Haus