In honor of the French I used sunflowers. I love the French word "tournesol," which means turning to the sun, it has such a beautiful and spiritual connotation. Sunflowers are notoriously difficult to arrange, but I took a tip from Mrs. R.'s Thanksgiving table and arranged them individually in bowls and in my collection of Mottahedeh tulip vases.
I made chicken enchiladas in two versions. Enchiladas verdes with fresh tomatillo sauce and enchiladas con queso. Using a variety of farmers market chicken thighs, corn, chiles, and of course heirloom tomatoes, I kicked up the basic recipe I use from Cooks Illustrated. May I add, Cooks Illustrated is the best place to begin for the perfect concoction. I also use Epicurious extensively and keep my recipe files there that I share with my brother and daughters so we can combine our tours de force.