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Ms. Edwards is a graduate of Marygrove College and the Emily Post Institute. Her firm has provided customized training seminars on anti-bullying, civility, etiquette, and dining protocol to after-school and summer programs throughout the Metropolitan Detroit area for over 20 years.
As a Girl Scouts of Southeastern Michigan community partner, Ms. Edwards’ firm has delivered badge and petal earning workshops that have provided over 500 Daisies, Brownies, and Juniors with the skills they need to feel self-assured and confident in any situation.
Each the summer, the “Aces, Birdies and Clubs” program authored by Ms. Edwards, introduces children to the fundamentals of golf in a fun and positive environment as part of the week-long Summer Etiquette and Golf Camp, sponsored by Edwards Etiquette. Golf is highlighted as a tool to help children expand and comprehend how courtesy and kindness can be put into use at home, school and everyday life.
Ms. Edwards volunteers her time and resources to children’s causes in and around Detroit through her service in various organizations. These would include the North End Youth Improvement Council, Junior League of Detroit, Detroit Association of Women’s Clubs, and Gamma Phi Delta, Sorority, Incorporated. Congratulations, Victoria!
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| I loved the calm and tranquil look of this setting, even down to the lotus-shaped bowl. Victoria’s choice of colors for her American Gilded Age place setting was lovely and it gave the alfresco dining spot a “cool” feel, which was not only inviting, but important during the season with the hottest temperatures of the year. This was the prime peach picking season — from July to September — in which she set her table in. Adding to the cooling feel and look of the setting, was a novel and sweet way of helping one’s guests stay comfortable, prior to air conditioning. Victoria’s menu boasts four different sorbets, served in small amounts, as palate cleansers throughout the meal. Though this is not a traditional Gilded Age menu, the inclusion of the four palate cleansers was ingenious and represents well an era known for its excess. Very impressive! |
The Menu
Appetizer
Spicy Peach Gazpacho (chilled soup)
Notes: Served in the floral white bowl, utilizing the first spoon to the right
Palate Refresher
*Cucumber Sorbet
- usually a bite sized serving (about the size of a grape) just enough to cleanse the palate and make ready for the next course
Salad Course
Michigan Cherry Salad
Notes: A popular green salad in the Detroit area and other parts of Michigan typically topped with dried cherries, apples, blue cheese {I use Feta cheese crumbles as a substitute for the bleu cheese}, and a vinaigrette dressing) served on the gray plate utilizing the first fork on the left and the first knife to the right
Palate Refresher
*Apple Sorbet
- another bite sized serving (about the size of a grape) to cleanse the palate for the next course
Fish/Seafood Course
Seared Lemon Butter Scallops Fresh from North Carolina
Notes: Served on a cream "Scalloped" plate utilizing the fork on the left and the middle knife
Palate Refresher
*Carrot Sorbet
- yet another bite sized serving to prepare the palate for the next course
Entrée/Main Course
Cornish Hen w/Kentucky Wonder Green Beans
Notes: Chicken for one and green beans. Who doesn’t love an entire chicken? Cornish are easily baked of grilled and served with vegetable. This course is served on the pink plate and utilizes the remaining knife and fork both of which are closest to the plate.
Palate Refresher
*Lime Sorbet
- the last preparation of the palate for the last course
Dessert
Peach Pie a la Mode
Butter Croissant
Cucumber Lemonade
California Sauvignon
Prosecco
Notes: While Michigan’s cold climate makes our Peach season shorter than most other states, the moderating effect of Lake Michigan, allows peaches (Red Haven, Flaming Fury and Stellar varieties mainly) to thrive along the western shore of the state produces and enjoys a significant amount of peaches during the season. At the time of competition entry, Michigan’s peach season was coming to a close, thus the Peach Gazpacho and Peach dessert.
Both the spoon and fork above the plate are used in the conclusion of the meal, one is used to assist with the other as the pie it typically warmer and ice cream has already begun to melt. While quite delectable, this dessert is rather messy and requires the assistance of both the fork and spoon.
Six Questions for Victoria:
1. How did you choose the menu and various elements you used in your setting and why? Please explain each of the utensils at your setting… For which of the foods on your menu (or course) was each different item intended?
I wanted my entry to reflect what a first time visitor would enjoy and be inclined to rave about it and attempt to recreate once they returned home. At the time of entry, it was still Summer here in Michigan and dining 'Alfresco' which means enjoying a meal outside is what Summer is all about here.
I wanted my entry to reflect what a first time visitor would enjoy and be inclined to rave about it and attempt to recreate once they returned home. At the time of entry, it was still Summer here in Michigan and dining 'Alfresco' which means enjoying a meal outside is what Summer is all about here.
2. Why did you choose this particular period in time to set your table? Please go into as much detail as you can.
I chose the American Gilded Age for this year’s competition as my hometown during the Gilded Age, was the “Stove Capital of the World” and stoves are an integral part of any worthwhile meal. During the 19th century and by 1890, cast iron stove manufacturing was Detroit’s top industry.
FYI: The World's Largest Stove was an oversized reproduction of Michigan Stove Company's popular kitchen cooking stove. The company, founded by Jeremiah Dwyer in 1872, wanted to grab the attention of visitors attending the 1893 Chicago World's Fair so had the replica built to represent what the company manufactured at the Detroit factory.3. How, if at all, did Covid-related social restrictions affect your choice of setting? Were you ready to celebrate? Feeling in the mood to do something different?
COVID-19 is STILL raging here in Michigan, so safety is a priority. Besides the aesthetics and benefits (enjoying fresh air, eating in a more relaxed setting and less stressed which aids in digestion and being outdoors helps you sleep better) of dining outdoors, outdoor settings allow for social distancing, yet remaining social. I am always ready to celebrate once the taste of mouthwash subsides from the morning routine. Since COVID-19, everything is different so I guess that make me “always in the mood to something different”
4. Have you always enjoyed a properly set table? Or, if not, was the table setting something you learned to enjoy through your social life and/or business later on in life?
I have always enjoyed a properly set table from as far back as I can recall a setting a table “properly”. My etiquette business and “pivot” enterprise during COVID table scaping company certainly added to the enjoyment of setting a socially distanced weekly table.
5. Did you do any research on table setting etiquette before setting your elements at the table?
The research I did was mainly on what was going on in Detroit during each of the proposed themes for this year’s competition and what would a competitive dinner have looked liked; which what brought me to Peaches, Stoves and Michigan. I never thought Michigan and Peaches had much of a relationship besides pie and cobbler competitions prior to the 2nd Annual International Table Setting Competition – now I know why THAT even is still a thing.
6. Do you plan on entering again next year?
I do plan to enter again next year.
Elizabeth Soos and I would both like to congratulate Victoria on her award winning setting. We are honored that she entered our contest and love meeting others who are so willing to share their talents, enthusiasm for etiquette, and their wealth of knowledge. Congratulations!
🍽Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia
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